Since last year, Mom Violy and Carmina had been wanting to try the much-talked-about Bebang's Halo-Halo , but even when we passed by, the timing was never right. Mom Violy kept saying she’d wait until a branch opened closer to us. Then Becky told Carmina there was one along her commute route to work. The best part was that the Tomas Morato branch in Quezon City had just opened. When we arrived at CTTM Square , we found plenty of restaurants on the second floor. While checking the menu, we let the customers behind us order first. Mom Violy asked them for recommendations, and they suggested the Presidential for first timers. Unlike other places, Bebang’s Halo-Halo doesn’t have size options—everything comes in a standard size, making ordering easier. Seniors and PWDs get a discount per order, and you’re given something that lights up when your halo-halo is ready for pickup. Service was quick, so the wait wasn’t long at all. Each order comes in its own green plastic bag with a table...
My friend from California who is also a Filipina taught me this recipe she doesn't prefer to eat rice during her breakfast and when her children want to eat an Filipino breakfast instead of using rice for the request of her family she would make an American champorado oatmeal version served with dried tuyo (fish). American Champorado Oatmeal Version Recipe Ingredients: 1 Cup - Instant Oatmeal (any brand) 3 Cup - Milk 4 Tbsp. - Coco Powder (any brand) Sugar (optional) Dried Tuyo Cooking Instructions: Cook the oatmeal the same procedure on the brand you plan to use instead of cooking with water you will cook it with milk when oatmeal is fully cooked add coco powder stir and transfer to a serving bowl. In a pan when hot add small amount of cooking oil add tuyo until cooked best with your champorado just like the Filipino way just the healthy version.