📝 About This Recipe
Champorado is a quintessential Filipino comfort food, a rich chocolate rice porridge made with glutinous rice and pure cacao tablea. This dish represents the beautiful duality of Filipino flavors, pairing the deep, earthy sweetness of dark chocolate with the sharp, savory crunch of fried salted dried herring (tuyu). It is a soulful, warming meal that evokes childhood nostalgia and provides a sophisticated balance of salt and sugar that is truly addictive.
🥗 Ingredients
The Chocolate Porridge
- 1 cup Malagkit (Glutinous Rice) (rinsed thoroughly)
- 5 cups Water (plus more if needed for consistency)
- 4-6 discs Cacao Tablea (pure Filipino cacao, roughly chopped)
- 1/2 cup Brown Sugar (adjust to preferred sweetness)
- 1/4 teaspoon Salt (to enhance the chocolate flavor)
- 1/2 teaspoon Vanilla Extract (optional but recommended)
The Savory Counterpart
- 6-8 pieces Tuyu (Dried Salted Herring) (scales removed if preferred)
- 3 tablespoons Cooking Oil (for frying)
- 2 tablespoons Spiced Vinegar (for dipping the fish)
For Serving and Garnish
- 1/2 cup Evaporated Milk (for drizzling)
- 2 tablespoons Condensed Milk (optional, for extra creaminess)
- 1 pinch Sea Salt Flakes (optional garnish)
👨🍳 Instructions
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1
In a heavy-bottomed pot, combine the rinsed glutinous rice and 5 cups of water. Bring to a boil over medium-high heat.
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2
Once boiling, lower the heat to a simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
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3
Cook the rice for about 15-20 minutes, or until the grains are translucent, soft, and the mixture has started to thicken into a porridge consistency.
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4
Add the chopped cacao tablea discs into the pot. Stir constantly until the chocolate is completely melted and the porridge turns a deep, dark brown.
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5
Stir in the brown sugar and a pinch of salt. Continue to simmer for another 5-10 minutes on low heat, allowing the flavors to meld.
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6
If the porridge becomes too thick, add 1/2 cup of hot water to reach your desired consistency. It should be viscous but pourable.
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7
Remove the pot from heat and stir in the vanilla extract. Cover and let it rest while you prepare the fish.
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8
In a small skillet, heat the cooking oil over medium heat. Fry the tuyu (salted fish) for 2-3 minutes per side until crispy and fragrant.
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9
Drain the fried fish on paper towels to remove excess oil. For a cleaner presentation, you may remove the heads and scales at this point.
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10
Ladle the hot chocolate porridge into individual bowls.
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11
Swirl a generous amount of evaporated milk over the top of each bowl. For a sweeter touch, add a drizzle of condensed milk.
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12
Place 1-2 pieces of crispy tuyu on the side of the bowl or directly on top of the porridge. Serve immediately while hot.
💡 Chef's Tips
Use high-quality 'Tablea de cacao' (pure cocoa liquor) rather than cocoa powder for a truly authentic, grainy, and rich texture. Don't skip the salt in the porridge; it acts as a bridge between the bitter chocolate and the sweet sugar. If you find the smell of frying tuyu too strong, you can bake them in an oven at 375°F (190°C) for 10 minutes wrapped in foil. For an even richer version, replace 1 cup of the water with coconut milk during the simmering process. Stir frequently during the final stages of cooking, as the starch and sugar can burn easily on the bottom of the pot.
🍽️ Serving Suggestions
Serve with a side of hot Pandesal (Filipino bread rolls) for dipping into the chocolate. Pair with a cup of hot Barako coffee or ginger tea (salabat) to cut through the richness. Add a side of sliced ripe mangoes for a fresh, fruity contrast to the savory fish. For an extra textural element, sprinkle some toasted pinipig (pounded rice flakes) on top. Provide a small ramekin of spicy vinegar on the side for those who like to dip their tuyu before eating it with the porridge.