Kitchen

Comfort Food For Rainy Weather

• by Lianne Castro
• November 4, 2020

Looking for some comfort food for the rainy weather? We got you covered! Here’s a list of recipes you can try at home.

While strong winds and heavy downpour may not be comforting to many , one thing’s for sure — we’re always in the mood for food! So what are you waiting for? Warm up, put your aprons on and try these recipes with your loved ones at home!

Whole Wheat Pandesal

Start the rainy morning with a classic pandesal and coffee combination. Not a fan of coffee? Switch it up with a cup of hot chocolate instead.

Ingredients:

1 Tbsp Instant yeast

1 Tbsp White sugar

½ cup Lukewarm water

¾ cup Lukewarm water or low fat milk (liquid)

¼ cup Vegetable shortening

½ cup Dark brown sugar

3 cups Sifted all purpose flour

1 cup Whole wheat flour

1 tsp Fine salt

½ cup All purpose flour for dusting

1 ½ cup Bread crumbs

Procedure:

1. In a small bowl, combine yeast, sugar and 1/2 cup lukewarm water. Mix well and cover with plastic wrap. Set aside for 10 minutes.
2. Transfer the yeast to a large mixing bowl and add the remaining ingredients needed for the pandesal except for the 1/2 cup flour for dusting and the bread crumbs. Mix with a rubber scraper and transfer to a surface. Knead until smooth and elastic, using the remaining 1/2 cup flour.
3. Form the dough into a ball and transfer to a greased mixing bowl. Cover with plastic wrap and let stand for an hour or until it doubles in size. Punch down the dough until smooth and elastic, using the remaining 1/2 cup flour.
4. Form each portion into a ball, then into an oval by rolling the dough between the palms. Roll in bead crumb and arrange in greased cookie sheets, leaving 2-inch space between rolls as allowance for expansion. Quickly make a deep cut on the surface of the dough. Cover with plastic wrap and allow to rise for 30 minutes until puffy. Bake for 20 to 25 minutes or until light golden brown.

Chicken and Bacon Arroz Caldo

Feeling under the weather? Try this chicken and bacon arroz caldo to brighten up your day. You can add more garlic for extra toppings too!

Makes 2-3 servings

100g Bacon, diced

2 Tbsps Vegetable oil, divided

1 head Garlic, minced

1 thumb-size Ginger peeled and sliced thinly

6 Chicken wings, excess skin removed

1 ½ cups Uncooked multi-grain rice

1 Tbsp Fish sauce (patis)

1 tsp Safflower (kasubha)

6 cups Water

Procedure:

1. In a large steel pot, cook the bacon in a tablespoon of vegetable oil until crisp. Remove from the pan and drain on paper towels. Set aside. In the same pot, cook the head of garlic until light brown. Remove from the pan. Set aside.
2. Fry the remaining garlic, and ginger in a tablespoon of oil until fragrant. Add the onion and cook until translucent. Add the chicken wings and fry until lightly browned on both sides. Add the uncooked rice, fish sauce and kasubha. Mix and fry for another 2-3 minutes.
3. Add the water and chicken broth cubes. Cover pot. Once boiling, lower the heat and simmer to 30-45 minutes or until the rice and chicken are cooked through. Season with patis and freshly ground pepper. Transfer arroz caldo with individual bowls and add topping. Serve with calamansi slices.

Champorado with Gata

Of course, the list won’t be complete without our favorite — Champorado! Pandan gata and danggit make this comforting dish extra spesh. Our tip? Add condensed milk if you want it sweet. 

Makes 3-4 servings

1 cup Harvester’s Malagkit rice

4 cups water

6 Chocolate Tablea, chopped

½ cup Sugar

Pinch of salt

1 can Coconut milk

Danggit (dried fish or dilis)

Pandan Gata

½ can Coconut milk

2 Tbsps Water

2 Tbsps Sugar or panucha

3 Pandan leaves

Procedure:

1. Rinse the Harvester’s Malagkit rice in running water and pour into a strainer to drain.
2. Place the malagkit rice in a  pot with water and bring to a boil over high heat. Oce mixture boils, lower the heat to medium. Stir rice constantly so that it cooks evenly and does not stick to the bottom of the pot.
3. Add chopped tablea and sugar to the rice mixture. Stir until tablea and sugar are completely dissolved. Add salt and continue stirring until rice grains are soft and the mixture is thick. Add coconut milk to the champorado then turn off heat.
4. Meanwhile, prepare the pandan gata. In a small pot, combine coconut milk, water sugar or panucha and pandan leaves. Simmer for about ten minutes until sugar or panucha dissolves and milk smells like pandan. Remove from heat and take out pandan leaves.
5. Add more sugar and pandan gata in increments to the cooked champorado to taste. Leave some pandan gata for serving. Serve hot with fried crispy dilis or danggis.

And there you go! Enjoy the rainy weather with these easy recipes.

Recipes From Appetite by One Mega Group