Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

Method6 steps · about 40 min

1. 1

   Step 1: Pour the initial 4 cups water into a pot and bring it to a boil.

   Uses 4 cups water, initial allowance

2. 2

   Step 2: Add the ½ cup sugar and all 4 pure cocoa tablea tablets. Stir while boiling until the sugar dissolves and the cocoa tablets have broken up and dispersed evenly.

   Uses Boiling porridge water · ½ cup sugar · 4 pure cocoa tablea tablets

3. 3

   Step 3: Stir in the pinch of salt and gently add the 1 cup uncooked glutinous rice. Stir and bring the mixture back to a boil.

   Uses Sweet cocoa cooking liquid · 1 pinch salt · 1 cup uncooked glutinous rice

4. 4

   Step 4: Lower the heat and gently simmer until the rice grains are soft and the mixture is porridge-like. Stir every 2–3 minutes, including the bottom of the pot, to prevent sticking. Add the extra 1 cup water if needed, and further water if needed to keep the rice loose enough to cook.

   Uses Glutinous rice in cocoa liquid · 1 cup extra water, if needed · Further water, if needed to keep the rice loose enough to cook

5. 5

   Step 5: Ladle the cooked champorado into bowls. Serve with the 6–12 already-fried crispy tuyo pieces and evaporated milk as desired.

   Uses Cooked champorado · 6–12 pieces ready-fried salted dried tuyo · Evaporated milk, to serve

6. 6

   Step 6: Share between 4 people and serve promptly. Refrigerate any leftover cooked porridge and fish promptly; reheat leftovers to 165°F (74°C).

   Uses Champorado, tuyo and serving milk