Printed September 2, 2026
Filipino Champorado with Tuyo Crumble
This chocolate rice porridge might seem like dessert, but paired with crispy salted fish, it's the sweet-savory breakfast that defines Filipino morning duality. Skeptics become converts with the first spoonful of this unlikely friendship.
Ingredients
- 1 cup sweet glutinous rice
- 4 cups water
- 1/2 cup cacao powder or tablea (Filipino chocolate tablets), chopped
- 1/2 cup brown sugar
- 1 cup coconut milk
- Pinch of salt
- 4 pieces tuyo (dried salted fish) or substitute anchovies
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- Extra coconut milk for serving
Preparation
Filipino breakfast tables thrive on contrast, and nowhere is this more apparent than in champorado with tuyo. The velvety, sweet chocolate rice porridge finds its soulmate in aggressively salty dried fish—a combination that sounds bizarre but tastes like the wisdom of generations who understood that breakfast should wake up every taste bud.
The Chocolate Porridge
Rinse the glutinous rice until water runs clear. In a medium pot, bring rice and water to a boil, then reduce to a simmer. Cook for 20 minutes, stirring occasionally, until rice is very soft and porridge-like.
Stir in cacao powder and brown sugar, cooking for another 5 minutes until rich and thick. Add coconut milk and salt, stirring until creamy. Keep warm on low heat.
The Salty Counterpoint
Pat the tuyo dry. Heat oil in a small pan over medium-high heat and fry the fish for 2-3 minutes per side until crispy. Remove and fry the garlic in the same oil until golden. Roughly crumble the fish.
Ladle the warm champorado into bowls and drizzle with extra coconut milk. Top with the crispy tuyo crumble and fried garlic. Take a spoonful that includes both elements, and experience the revelation that breakfast can be a conversation, not a monologue.
