Champorado with Tuyo Recipe

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Champorado with Tuyo

[font=-apple-system, BlinkMacSystemFont,]Ingredients[/font]
  • [font=-apple-system, BlinkMacSystemFont,]1 cup glutinous rice[/font]
  • [font=-apple-system, BlinkMacSystemFont,]4 to 5 cups water[/font]
  • [font=-apple-system, BlinkMacSystemFont,]½ cup sugar[/font]
  • [font=-apple-system, BlinkMacSystemFont,]4 pieces pure cocoa tablea[/font]
  • [font=-apple-system, BlinkMacSystemFont,]A pinch of salt[/font]
  • [font=-apple-system, BlinkMacSystemFont,]6 to 12 pieces fried salted dried fish tuyo[/font]

[font=-apple-system, BlinkMacSystemFont,]


  • [font=-apple-system, BlinkMacSystemFont,]Pour 4 cups water in a pot. Let boil.[/font]
  • [font=-apple-system, BlinkMacSystemFont,]Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.[/font]
  • [font=-apple-system, BlinkMacSystemFont,]Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.[/font]
  • [font=-apple-system, BlinkMacSystemFont,]Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.[/font]
  • [font=-apple-system, BlinkMacSystemFont,]Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.[/font]
  • [font=-apple-system, BlinkMacSystemFont,]Share and enjoy![/font]


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