The World Of Filipino Cooking
Champorado At Tuyo
It is believed that Champorado traces its origins to Mexico, though it has been adapted and localized in the Philippines. Champorado is a thick, slightly sweet rice porridge, flavored with cocoa. The dish uses sticky, glutinous rice and native cocoa and cooked to a very thick, almost pudding like consistency. Filipinos pair champorado with dried, salty fish (tuyo), this delights the Filipinos and repulses foreigners. Having tried this, it’s much like enjoying salted chocolate, and the slight fishy flavor surprisingly just seems to work. In my version, I like to take a shortcut by stirring through a few pieces of high grade dark chocolate into my sweetened glutinous rice (malagkit), and topping some milk for a creamier porridge. I add cacao nibs for a bit of nuttiness and texture. It’s a great dish for newcomers to Filipino food, showcasing the cuisine’s tendency to integrate strong opposing flavors in a single dish.
Good for 6–8
Prep time: 5 minutes
Cooking time: 30 minutes
© 2019 Chris Urbano / Tuttle Publishing · Reproduced with permission.
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You Will Need
In a cooking pot, add the water and brown sugar and bring to a boil.
Rinse and then add the glutinous rice and let it cook for 30 minutes or until cooked, stirring from time to time with a wooden spoon or spatula to avoid it sticking to the bottom.
Once the rice is cooked to a thick, porridge-like consistency, add the dark chocolate and let it melt and blend in with the champorado.
When serving, drizzle a little milk/pouring cream over each bowl, a sprinkle of cacao nibs and serve with tuyo (salted dried fish).