A Champorado with Tuyo breakfast is a combination of chocolate porridge and salted dried fish in one meal. Mostly Filipino people prepared this meal not just for breakfast, also in merienda.
The Champorado is easy to prepare, it's just a combination of glutinous rice, cocoa tablea together with white sugar.
Just boil the water together with the glutinous rice. Wait until it becomes soft and porridge- like then seasoned with cocoa tablea and sugar.And to make it more tasty and creamier, just add evaporated milk.
Ingredients
Prep time 5 cups water
Cook time1 cup glutinous rice
Total time 4 pieces tablea chocolate
½ cup sugar
Yield: 6 Serving ½ cup evaporated milk
Instructions
- In a pot over medium heat, add water and bring to a boil. Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
- Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency. Add sugar and continue to cook, stirring regularly, until dissolved.
- Ladle onto bowls, mizzle with evaporated milk and serve hot.
Tuyo is a small fish that is salted and dried. It was once considered as a food for the poor because it's not that expensive, but today it is appreciated by all social classes.
Tuyo is now used in many dishes like pasta and other special dish but it is still a famous breakfast meal for Pinoys. But Filipinos loved it to pair with champorado for their breakfast.
