Comments on: Lasang Pinoy 21: Champorado at Tuyo http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/ A Filipina food lover writes about food, bento, restaurants, recipes and other food-related topics in between. Sat, 11 Feb 2012 18:58:44 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: kaoko http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/comment-page-1/#comment-141938 kaoko Sun, 16 Oct 2011 14:31:13 +0000 http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/#comment-141938 Thank you for letting me know Anton. As long as you keep the hypertext link back and the credit while you're using the photo, I don't mind, seeing that it's not for commercial use anyway. :) Thank you for letting me know Anton. As long as you keep the hypertext link back and the credit while you’re using the photo, I don’t mind, seeing that it’s not for commercial use anyway. :)

]]> By: Anton http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/comment-page-1/#comment-141049 Anton Thu, 13 Oct 2011 18:43:18 +0000 http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/#comment-141049 Hello Kaoko, great shot on your photo. I borrowed it on my blog about the Filipino Culture when I wrote something about champurado. <a href="http://www.thepinoywarrior.com/2011/10/top-5-pampainit-ng-pinoy.html" rel="nofollow">http://www.thepinoywarrior.com/2011/10/top-5-pampainit-ng-pinoy.html</a> Hello Kaoko, great shot on your photo. I borrowed it on my blog about the Filipino Culture when I wrote something about champurado.

http://www.thepinoywarrior.com/2011/10/top-5-pampainit-ng-pinoy.html

]]> By: kaoko http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/comment-page-1/#comment-47492 kaoko Tue, 06 Oct 2009 07:51:10 +0000 http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/#comment-47492 That's interesting, using different kinds of dried fish. But it makes sense, after all, you just need the salty flavor. And labahita is a good idea since it's fleshier. I'll try that out next time, thanks for the tip, CJ! That’s interesting, using different kinds of dried fish. But it makes sense, after all, you just need the salty flavor. And labahita is a good idea since it’s fleshier. I’ll try that out next time, thanks for the tip, CJ!

]]> By: CJ http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/comment-page-1/#comment-47422 CJ Sun, 04 Oct 2009 01:47:44 +0000 http://www.kitchencow.com/2007/11/01/lasang-pinoy-21-champorado-at-tuyo/#comment-47422 I love champorado especially these days when the weather is stormy and cold. I love it with evaporated milk --- it's so wonderfull seeing those concentric white circles on brown chocolate.I have recently discovered that champrado goes well with salted labahita. I buy the labahita in Nepa Q mart. They are not very dry and have lots of flesh in them. I just had one this morning. Yummy! I love champorado especially these days when the weather is stormy and cold. I love it with evaporated milk — it’s so wonderfull seeing those concentric white circles on brown chocolate.I have recently discovered that champrado goes well with salted labahita. I buy the labahita in Nepa Q mart. They are not very dry and have lots of flesh in them. I just had one this morning. Yummy!

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