Champorado with Tuyo is a breakfast meal combination composed of chocolate porridge and salted dried fish. This combo has a sweet and salty component, which complement each other well
The porridge (champorado) is made from glutinous rice and cocoa tablea along with granulated white sugar. The cooking process is really simple. The first thing that I did was to boil water and dilute the sugar and tablea. The rice was added last and cooked until it becomes soft and porridge-like.
- 1 cup glutinous rice
- 4 to 5 cups water
- ½ cup sugar
- 4 pieces pure cocoa tablea
- A pinch of salt
- 6 to 12 pieces fried salted dried fish (tuyo)
- Pour 4 cups water in a pot. Let boil.
- Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.
- Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.
- Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.
- Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.
- Share and enjoy!
The salted dried fish was fried until crispy. It should not take long to fry tuyo, so make sure to keep an eye on the fish while frying. It is best to fry the fish in an open area such as the backyard or a dirty kitchen so that the smell won’t linger in your house. You might want to see this post that I published regarding tuyo.
Try this Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish) Recipe. Enjoy!