Ingredients with Measurements:
- 1 cup glutinous rice
- 4 cups water
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 tsp salt
- 4 pieces tuyo (salted fish)
- 2 tbsp vegetable oil
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Rinse the glutinous rice in cold water until the water runs clear.
2. In a pot, combine the rice and water and bring to a boil.
3. Reduce the heat to low and let the rice simmer for 20-25 minutes or until the rice is cooked and the water is absorbed.
4. Add the cocoa powder, sugar, and salt to the pot and stir until well combined.
5. Cook the mixture for another 5-10 minutes or until the champorado has thickened to your desired consistency.
6. In a separate pan, heat the vegetable oil over medium-high heat.
7. Fry the tuyo for 1-2 minutes on each side or until crispy.
8. Serve the champorado in bowls and top each bowl with a piece of tuyo.
- Time:
Preparation time: 5 minutes
- Cooking time: 30-35 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 65g
- Protein: 8g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- Brown sugar or honey can be used instead of white sugar.
- Any type of salted fish can be used instead of tuyo.
Variations:
- Add milk to the champorado for a creamier texture.
- Top the champorado with sliced bananas or strawberries for a fruity twist.
- Use dark chocolate instead of cocoa powder for a richer flavor.
Tips and Tricks:
- Stir the champorado frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of sugar to your liking.
- Soak the tuyo in water for a few minutes before frying to remove excess salt.
Storage Instructions:
- Store any leftover champorado in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the champorado in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the champorado in colorful bowls for a vibrant presentation.
- Garnish the champorado with chopped nuts or shredded coconut.
Garnishes:
- Chopped nuts
- Shredded coconut
- Sliced bananas
- Sliced strawberries
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested Side Dishes:
- Pandesal (Filipino bread rolls)
- Toasted bread
- Fried eggs
Troubleshooting Advice:
- If the champorado is too thick, add more water or milk to thin it out.
- If the champorado is too thin, cook it for a few more minutes to thicken it.
Food Safety Advice:
- Make sure to cook the rice and tuyo thoroughly to prevent any foodborne illnesses.
Food History:
- Champorado is a traditional Filipino breakfast dish that originated from Mexico. It was introduced to the Philippines during the Spanish colonial period.
Flavor Profiles:
- Sweet and chocolatey with a hint of saltiness from the tuyo.
Serving Suggestions:
- Serve the champorado hot for breakfast or as a snack.
Related Categories
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Region: Philippine