Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)
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Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)
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This is a recipe for Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)
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Ingredients
- 1 cup glutinous rice
- 4 to 5 cups water
- ½ cup sugar
- 4 pieces pure cocoa tablea
- salt a pinch
- 6 to 12 pieces dried fish tuyo, fried salted
Instructions
- 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!
Nutrition Information
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Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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