tinoghong with tableya is one of the best ways to recycle leftover rice in the league of shanghai fried rice. the difference is in the perspicacity; ang tendency molugdang ang rice sa chocolate mix, di mo-blend. mao nga usually, kun mohimo ko ani, i use cornstarch to thicken the liquid agig pangilad sa kaugalingon.
without the bahaw, medyo di ko mohawa sa stove kutob maluto ang bugas into a thick lugaw kay sigehon man nakog ukay aron malami ang samporado. i add spoonfuls of oats for assurance of a real good samporado fit for the gods of mount olympus.
my choice of chocolate is preferably tableya. kun way tableya, any dark chocolate will do. then i add a hint of sugar (di kaayo tam-ison kay what about, ang sugar level, you know), preferably coconut sugar, and a dash of cinnamon. hah, i'm ready to devour it as one of the goddesses of mount olympus, the one who's named venus. but one more thing, on the table, i add liquid milk. then i go crazy kun way buwad iparis. kinahanglan naa gyoy buwad.
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