Chef Boy Logro's Ube Champorado

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MANILA, Philippines — For a celebrity chef like Chef Pablo "Boy" Logro, who has the distinction of being the first Filipino executive chef of a five-star hotel in Metro Manila, you’d think his food would always be complicated, “gourmet” and difficult to prepare.

But in his long years of developing recipes for clients, doing cooking demonstrations for sponsors, teaching in his own culinary school, and simply sharing recipes with the general public on YouTube, Chef Boy has proven that he can easily shift from gourmet to simple dishes to international favorites and Filipino classics.

He is as world-class as he is a true Filipino at heart. Ask him for a recipe using ube, which is trending worldwide these days, and he will give you that of a truly delicious and authentic Ube Champorado.

Try whipping up his Ube Champorado and feel like Chef Boy Logro in your kitchen.

Ube Champorado

Ingredients:

1 cup malagkit (glutinous rice)

4 1/2 cups water

1 cup coconut milk

100 grams sugar

1 cup ube powder

2 tsps. ube extract

1/2 tsp. salt

Evaporated milk or powdered milk

Fried salted fish

Procedure:

1. In a pot, combine water, coconut milk and rice. Mix and bring to a boil.

2. Lower heat to a simmer. Stir in ube powder, ube extract, sugar, and salt. Cook until incorporated with the ube powder completely dissolved and the liquid considerably reduced.

3. Continue to cook until the rice is fully cooked and you reach your desired consistency (thick and creamy). Remove from heat.

4. Ladle onto bowls. Make a swirl of evaporated milk or prepared powdered milk on top. Serve with fried dried fish.

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