Champorado with Tuyo – Chocolate Porridge with Salted Dried Fish

Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

Ingredients

• 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)

Instructions

1. Pour 4 cups water in a pot. Let boil.
2. Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.
3. Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.
4. 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.
5. Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.
6. Share and enjoy!

Nutrition Information

Serving size: 4

Credit to the Owner of this recipe, for more great recipes please visit: Source