SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/filipino-champorado-with-tuyo
Printed September 1, 2026
Printed September 1, 2026
Global Breakfasts
Filipino Champorado with Tuyo
Sweet chocolate rice porridge meets salty dried fish in this beloved Filipino breakfast that challenges Western palates with its sweet-savory contrast.
Ingredients
- 1 cup glutinous rice
- 4 cups water
- 1/2 cup cocoa powder (or 4 oz dark chocolate tablets, chopped)
- 1/2 cup brown sugar
- 1 cup evaporated milk
- 8 pieces dried salted fish (tuyo)
- 2 tablespoons vegetable oil
- Extra sugar for serving
Preparation
Champorado represents the beautiful cultural fusion that defines Filipino cuisine—a dish with roots in Mexican champurrado brought via the Manila-Acapulco galleon trade, transformed over centuries into something uniquely Filipino. The addition of tuyo (dried fish) on the side creates a contrast that seems bizarre until that first perfect bite where sweet meets umami.
Cooking the Champorado
- Rinse the glutinous rice until water runs clear. Combine with 4 cups water in a medium pot.
- Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking, for about 20 minutes until rice is soft and porridge-like.
- Stir in cocoa powder and brown sugar, mixing until fully dissolved and incorporated. Cook for another 5 minutes.
- Remove from heat and stir in half the evaporated milk.
Preparing the Tuyo
- Heat vegetable oil in a small skillet over medium heat. Fry the dried fish for 1-2 minutes per side until crispy.
- Serve champorado in bowls with remaining evaporated milk drizzled on top, tuyo on the side, and extra sugar for individual sweetening preference.
