#sikwate

[lizzieonka]

After experimenting with coffee for a few months, I now want to go back to sikwate...

Sikwate is Filipino hot chocolate made from tablea (cacao tablets), which look like this:

Sikwate tastes VERY DIFFERENT from regular hot chocolate. It's more nutty and fruity (?). It's also quite oily because you get the oils that come along with the cacao beans.

To make sikwate, you need to stir the tablea in boiling water until it fully melts. You then add sugar to taste. Some use condensed milk, but I prefer plain sugar coz it tastes more chocolatey that way

There's no kitchen in the dorm, so I wonder if I can grind those tablets like coffee beans and then brew it in my coffee filter 🤔

Or, I could try to make it in the microwave???

[filipeanut]

It's only been a few days, but I already miss ensaymada & sikwate (hot chocolate made from ground cacao seeds). Tea and biscuits will do for now.

[renielismo]

Really love this #sikwate! #renielismo https://www.instagram.com/p/CpT2OZSpcAA/?igshid=NGJjMDIxMWI=

[angryhomecook]

Don Narciso Cafe in Claveria, Misamis Oriental, is a favorite stop/rest area for travelers. Its main attraction is the spectacular view of mountains and fields. But other than that, not much. The food was so-so (I had tapsilog yesterday morning and it was ok). The kids had sikwate or tablea chocolate and I swear it tasted more like Milo. (The pretentious use of bamboo cups didn’t make it authentic, that’s for sure.) ☹️ What made the place a bit off-putting was the tackiness all around. It is built on a mountain-side and literally surrounded by fantastic plants and vegetation. But inside were lots of PLASTIC plants, including crawling plants off the main dining area (see second photo). I mean, WTF? Adding more tackiness was the collection of an entrance fee of 100 pesos per guest (consummable) to discourage people from just going in and take pictures without dining. (Fine but still tacky.) They also charged 20 pesos per hour for wifi access. 🙄 Everything about the place just felt off, which is a shame because the location, as I said, is splendid.

[tmasckotoko]

sikwate

[filipinofoodart]

Pan de sal is found everywhere in the country, and every home has different palaman to enjoy with it: kesong puti, locally-made peanut butter... even pan de "sliders" with puso ng saging patties, or just kamatis... the pan de possibilities are endless.

Most of the time plain pan de sal fresh-baked in the morning with a cup of sikwate or kape will do.

How do you enjoy your pan de sal?

Apron: https://rdbl.co/3RcWm4Q

Phone cases: https://rdbl.co/3nH2jcw

[mysummerchoi]

Diba mahilig ka sa puto maya?

Para sayo yan... Pero ako ang kakain para sayo haha

Syempre di mawawala ang sikwate hehe

WAAAAAAAHHHHH

Gusto ko rin syetzzz sksjdkdkdks pinadalhan pala kami ng tablea kaso di naman nagagalaw dito, mga tamad magluto HSHFJWIDKAKDK WALA RIN WILLING MATUTO HAHAHAGFKAJ

[dan6085]

Filipino breakfasts are known for their hearty, savory flavors, often featuring a combination of sweet, salty, and sour tastes. Here's a list of 20 popular Filipino breakfast dishes that showcase the diversity and richness of the Philippines' culinary culture:

1. **Tapsilog (Tapa + Sinangag + Itlog)**

- A classic Filipino breakfast consisting of marinated beef (tapa), garlic fried rice (sinangag), and fried egg (itlog).

2. **Longsilog (Longganisa + Sinangag + Itlog)**

- Similar to Tapsilog, this dish features Filipino-style sausages (longganisa) instead of beef.

3. **Tosilog (Tocino + Sinangag + Itlog)**

- A sweet and savory breakfast with cured pork (tocino), garlic fried rice, and fried egg.

4. **Bangsilog (Bangus + Sinangag + Itlog)**

- A breakfast meal featuring marinated milkfish (bangus), garlic fried rice, and fried egg.

5. **Hotsilog (Hotdog + Sinangag + Itlog)**

- A simple yet popular breakfast with Filipino-style hotdogs, garlic fried rice, and fried egg.

6. **Champorado**

- A sweet chocolate rice porridge made with glutinous rice and cocoa powder, often served with dried fish (tuyo) for a contrasting flavor.

7. **Pandesal with Coffee**

- The quintessential Filipino breakfast of warm, freshly baked bread rolls (pandesal) dipped in coffee.

8. **Sinangag**

- Garlic fried rice often used as the base for various "silog" meals; made with leftover rice sautéed with garlic.

9. **Arroz Caldo**

- A comforting rice and chicken porridge seasoned with ginger, garlic, and onions, garnished with green onions, fried garlic, and a squeeze of lemon or calamansi.

10. **Daing na Bangus**

- Marinated and fried milkfish, often served with garlic rice and fried egg or pickled vegetables (atchara).

11. **Silog with Daing/Tuyo**

- A variation of the "silog" breakfast featuring dried fish (daing or tuyo) instead of meat.

12. **Bistek Silog (Bistek + Sinangag + Itlog)**

- Filipino-style beef steak (bistek) served with garlic fried rice and fried egg.

13. **Puto and Dinuguan**

- A combination of steamed rice cakes (puto) and a savory stew made of pork blood, meat, and entrails (dinuguan).

14. **Puto Maya at Sikwate**

- Sticky rice cooked with coconut milk (puto maya) served with hot chocolate (sikwate).

15. **Tinapay at Kape**

- A simple breakfast of bread (tinapay) served with Philippine coffee (kape).

16. **Goto**

- A type of congee made with tripe and rice, garnished with green onions, fried garlic, and lemon or calamansi.

17. **Tinapang Bangus**

- Smoked milkfish, often eaten with rice and a side of vinegar or tomatoes.

18. **Itlog na Maalat with Tomatoes**

- Salted duck eggs (itlog na maalat) sliced and served with fresh tomatoes, sometimes with fried fish or rice.

19. **Kakanin**

- Various types of Filipino rice cakes, such as biko (sweet sticky rice cake), suman (rice cake wrapped in banana leaves), and kutsinta (steamed brown rice cake), often eaten for breakfast or as a snack.

20. **Sinangag with Adobo**

- Leftover adobo (a Filipino dish of marinated meat, typically chicken or pork, cooked in vinegar, soy sauce, and garlic) shredded and mixed with garlic fried rice, sometimes topped with a fried egg.

These breakfast dishes offer a taste of the Philippines' rich culinary heritage, with each region having its own specialties and variations. Whether you prefer sweet, savory, or a mix of flavors, Filipino breakfasts provide a hearty and satisfying start to the day.

[italictext]

Ooh can I ask Q4, Favourite dish specific for your country?

Hmm this is pretty hard, I like a lot of our food! I guess I'll pick Kaldereta, because I love potatoes! :3 (Here's a pic!)

It's one of my comfort foods! It's soooo good, I could eat it every day tbh. My second favourite is Sinigang, it's like a sour soup! And I ofc love adobo and pancit!! Oooh and Champorado (chocolate + rice)!!!

Not a dish but I like taho!!

It's sweet and yummy and cheap! :3 Mannn I miss taho, no one sells it in our place. There used to be a guy who'd carry the taho things and shout taho, but for some reason he's no longer here :( I also like sikwate(chocolate drink)!!! Lmao at this point I'll just be naming every Filipino food I know 😭

Uhh a Filipino food I HATE is kinilaw(raw fish dish) and paksiw(fish again). It tastes disgusting!!! And here's an unpopular food opinion that my siblings hate me for: I dislike fried rice. I think plain rice is more delicious.

Filipino street food I like is isaw (chicken intestines)!! I used to avoid it because it's intestines, but when I tried it it actually tasted good lol.

[dindodominic-e]

Ang Bohol ay isa sa mga lalawigan sa Central Visayas, na mayroong kahanga-hangang mga tanawin at kaakit-akit na atraksyon. Kapag nagpasya kang maglakbay sa Bohol, ang unang lugar na maaari mong puntahan ay ang Chocolate Hills. Ito ay binubuo ng mahigit sa 1,200 burol na hugis tsokolate na bumabagtas sa 50 kilometro kwadrado ng lugar. Ang magandang tanawin mula sa itaas ng mga burol ay talagang nakakamangha.

Ang susunod naman na pupuntahan natin ay ang Panglao Island, kung saan matatagpuan ang pinakasikat na mga beach resort ng Bohol. Mayroong magagandang puting buhangin na beach dito na talagang perfect para sa mga taong nais magrelax at magpahinga.

Huwag rin nating kalimutan ang Loboc River Cruise, kung saan maaari kang sumakay sa isang bangka at masiyahan sa magandang tanawin ng Ilog Loboc. Makakakita ka rin ng mga mangroves at mga ibon sa paligid.

Bukod sa mga nabanggit ko, mayroon ding iba pang atraksyon sa Bohol, tulad ng tarsier sanctuary, Baclayon Church, at Hinagdanan Cave. Hindi rin mawawala ang masasarap na pagkain, tulad ng sikwate at bibingka.

Sa aking opinyon, ang Bohol ay isang magandang lugar na dapat puntahan. Mayroong mga magagandang tanawin at mga atraksyon na hindi mo maaaring ma-experience sa ibang lugar sa Pilipinas. Kung nais mong magrelax at makalimutan ang iyong mga problema sa buhay, punta ka sa Bohol. Sigurado akong magiging masaya ka roon!

[lizzieonka]

Today it dawned on me that if I just drain the rice out of the champorado, I can get creamy sikwate

[kenchtin]

Good morning! Suman, Sikwate & Manga for breakfast! Yummmm! Thanks mamsie! https://www.instagram.com/p/CpD-8sLyapy-D0_v_Dj82gcoxjxEf_6agm9sB40/?igshid=NGJjMDIxMWI=

[cinnamonsikwate]

changing my username for what i swear is the last time lmao still in keeping with a food theme

calemonsito -> cinnamontaho -> cinnamonsikwate

if anyone's curious, sikwate [sik-WA-teh, from xocolātl or chocolatl] is a filipino beverage of mesoamerican origin, the ingredients & methods of which were brought over courtesy of the manila-acapulco galleon trade. preparation differs from region to region and household to household, but in ours we make a very basic version bc we all have different serving preferences lol.

in a pitcher-shaped pot* (ours is made of cast aluminum, i think? basta it's some kind of thick, heavy metal lol), we boil x cups of water first before dropping in 2x, or x, depending on the size, of tablea de cacao (cacao beans that are fermented, roasted, and ground before getting molded into discs or tablets) then turning the heat down to a simmer. the melting tablea is incorporated into the water using a batirol (aka batidor or molinilyo — a wooden whisk-like tool), with the maker vigorously rubbing the wooden handle between their palms for as long as ten minutes until the mixture is smooth. upon serving, the drinker can add in as much sugar, milk, and/or spices as they like. without any add-ins, sikwate tastes bitter with a hint of sourness, calling to mind the cacao it was made from. i like to take mine with a little coconut sugar, soy milk, and cinnamon (plus allspice and nutmeg if we have them)! the sikwate always gets a little stir with the batirol before being poured out, especially if the pot's been sitting for a bit, to shake up the sediments.

[Description: Pictures of sikwate/tsokolate, a Filipino chocolate beverage of Mesoamerican origin, being made on a stove. Tablets of roasted, ground cacao are melted in boiling water in a special pitcher-shaped metal pot before being mixed with a batirol (wooden whisk). This—minus the stove—is the traditional way of preparing sikwate. This particular sikwate was made with soy milk instead of water.]

we often pair sikwate with puto maya (sticky rice cooked in coconut milk with undertones of sweetness from sugar, saltiness from, well, salt, and spiciness from ginger), other rice-based snacks like suman or budbud**, or bread! sikwate is great on cold rainy days! (ok now i'm hungry just thinking about this lol)

other households add the sugar, milk, and spices directly to the pot while the sikwate is still simmering. milk can also be used instead of water.

*whether the pot or the whisk is the batirol had always been a source of confusion for us until recently, when we found out that apparently batirol = whisk. so now we just call the pot the one that's pang-sikwate (for sikwate). it's apparently called a tsokolatera in tagalog, which tracks bc they call the drink tsokolate [tso-ko-LA-teh].

**regional variations make differentiating between suman and budbud very confusing lol. where i'm from, suman is sweet, similar to biko, while budbud is saltier and spicier, similar to puto maya. in other places, the opposite is true.

[djanarose]

20221003: They say “if you don’t take photos, it didn’t happen.” 🤔 not sure if they mean this 😂 Recent long weekends be like: 1️⃣ Champorado, tagalog bibingka, and sikwate –20220922 2️⃣ some #dessert I can’t pronounce and a sour one –20221001 3️⃣ Pandesal with cheese –20221002 #longweekend #food #filofoodinaussie (at Sydney, Australia) https://www.instagram.com/p/CjPJgo4ptcO/?igshid=NGJjMDIxMWI=

[wylonacachas]

Gloomy Morning

Gloomy morning here in Claveria! Might as well make use of this time to make Hot Chocolate made from Cacao, or in Visayan "Sikwate". I have been thinking of adding this to menu, though many customers have been asking if we serve Sikwate.

[leoudtohan]

After centuries, karun pa ko nakabalik higup sa sikwate (native hot chocolate) sa Daday’s Painitan owned by Regalada “Daday” Binong, Bohol’s undisputed Queen of Sikwate.

After the 2019 fire at Cogon Public Market, Daday’s Painitan moved to Riverside in Dauis town. My plans to visit her new abode didn’t materialize- it was my busy schedule (feelingun 😜)and the on-going pandemic.

The taste and aroma of the sikwate is still the same. Just right, creamy and decadent. Every sip is like a warm hug making me better. I knew it was Daday’s own roast protocols, and her love and passion.

It remains one of my favorite comforts. Rain or shine.