Preparation info
  • Serves

    4 to 6

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    I was first introduced to the concept of eating native chocolate poured over rice and viand in the early 1990s when I traveled to Taal, Batangas, with my friend Becky Villegas. I was surprised to see this combination again in the Sinacugan of Samar. If you are not ready to eat chocolate with your pork and fish dishes, just try this rice dish, which is truly a comfort food and delicious with hot chocolate.