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People often tease me I am not a Filipino if you don't eat champorado with dried tuyo usually served here for merienda in our home.
I am not like most Filipino my stomach cannot handle it so I am not a pure Filipino. I am just kidding my staff like to tease me so often although I am use to it by now.
Two Ways to Filipino Champorado Recipe
Ingredients:
- 3 Cups - Glutinous Rice or Regular Rice
- 4 Cups - Water
- 4 Tbsp. - Coco Powder or 4 pieces of tablea chocolate
- Evaporated Milk (optional)
- 1 - Cup Gata (Coconut Milk) (optional)
- Sugar (optional)
- Tuyo (dried fish)
Cooking Instructions:
Step 1:
- Cook rice how you normally cook it by washing the rice before you cook it add rice and water cook until rice is fully cooked on the stove add chocolate mix and gata stir together until chocolate is melted.
- The champorado is ready to eat by adding the amount of evaporated and sugar too the amount you want based on your taste.
Step 2:
- In a frying pan pour small amount of cooking oil when hot add tuyo and fry until cooked served best with your champorado.
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