Preparation

Champorado represents one of breakfast's most intriguing cultural contrasts—sweet chocolate rice porridge deliberately paired with intensely salty dried fish. What seems strange on paper becomes revelatory on the plate, with each bite alternating between sweet, salty, creamy, and savory. This is comfort food that tells a story of Spanish colonial influence meeting indigenous Philippine ingredients.

Prepare the Champorado

1. Rinse glutinous rice in cold water until water runs clear.
2. In a large pot, combine rice and water, bringing to a boil.
3. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until rice is soft and porridge-like.
4. Stir in cocoa powder, brown sugar, and salt, mixing until fully dissolved.
5. Add coconut milk and continue cooking for 10 more minutes, stirring frequently.
6. Add butter and stir until melted and incorporated.
7. The consistency should be thick but still pourable; add more water if needed.

Prepare the Fish

1. If fish is very salty, soak in water for 15 minutes, then pat dry.
2. Heat a small amount of oil in a pan over medium heat.
3. Fry or grill the fish until crispy, about 2-3 minutes per side.
4. Break into smaller pieces.

Serving Tradition

Divide the hot champorado among bowls and drizzle with evaporated milk to create swirls. Serve the fried salted fish on a separate small plate alongside. The proper way to eat this is to take a spoonful of sweet chocolate porridge, then a bite of salty fish, allowing the contrasts to play out on your palate. Offer extra sugar at the table for those who prefer it sweeter.