Maize Dishes – Champurrado and Corn Crab Soup

January 25, 2015 at 6:31 AM | Posted in Maize Dishes | Leave a comment
Tags: , , , , , , , , ,

Champurrado

Hot bowl of champurrado as served at a Mexican breakfast

Hot bowl of champurrado as served at a Mexican breakfast

Champurrado is a chocolate-based atole, a warm and thick Mexican drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); panela; water or milk; and occasionally containing cinnamon, anise seed and or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or, a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.

Champurrado is traditionally served with churros in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Dia de los Muertos (Day of the Dead in Spanish) and at Las Posadas (the Christmas Season) where it is served alongside tamales. An instant mix for champurrado is available in Mexican grocery stores. Champurrado may also be made with alcohol.

 

Crab Soup

Corn crab soup

Corn crab soup

Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added. It is most likely of southern Chinese origin.
The soup may also be called crab meat and corn soup, sweet corn soup with crab meat, corn soup with crab meat, crab meat with sweet corn soup, or crab meat cream corn soup.

 
This soup is found in Chinese restaurants in mainland China, Hong Kong, Taiwan, and some Southeast Asian nations such as Singapore, Malaysia, Indonesia, the Philippines, and Thailand. It is particularly popular in Hakka-speaking regions of southern China and Taiwan. It is also popular in Chinese takeout restaurants in the United States, Canada, Europe, and Japan. In the Philippines it is called sopang mais.

The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.

 

Advertisements

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics

Plowing Through Life

A thirty-something mom raising farm kids

Food and Festivities

Where food and fun come together!

the frozen biscuit

family style food, whole ingredients

Guam Christian Blog

Lifting up God’s people

Peace of Gluten Free Cake

Making living a gluten free life a "peace of gluten free cake"

Cook with Natty

Just trying to make life taste good

Eater's Digest

Understand what you feed your body