I feel bad for my neighbours today. They probably woke up thinking, “What the heck is that horrid smell?!”. I must admit, it is my fault.

You see, I’m cooking what I know is the worst smelling food in the history of Filipino cooking (although I’m sure there are plenty others that I haven’t come across yet). That distinguished food is daing or buwad. Yep – bad sounding fish, bad smelling fish!

Why do we eat it? Well, I suppose as many “exotic” Asian dishes go – we like to dry our fish, take it up into extremely salty proportions, fry it, and eat it with rice. But there’s a catch.

It’s not just any rice.

It’s rice porridge.



Do I have your attention now?


It’s rice pudding / porridge but with an extremely high amount of chocolate – perfect to fill up those empty tummies on this cold, dreary, wet, depressing Sydney winter morning.

Some people eat it for dessert, but I have it in the morning. Preferably Sunday mornings. Preferably when it’s cold, it’s winter, it’s raining outside, and I feel like doing nothing except eat.

Sleeping in? Sunday mornings? Chocolate porridge? Bring it on!

Champorado (Chocolate Rice Porridge)

Adapted from Kat Mayo’s Champorado recipe

Makes 4 servings

1 cup glutinous rice

5 cups water

2 tbsp cocoa powder

3 tbsp sugar

2 chocolate tablets

Evaporated milk, when serving

  1. Combine cocoa powder, sugar and a few spoonfulls of hot water. Stir until lumps are gone.
  2. Boil rice in a pan with 5 cups water. Add the chocolate liquid. Stir occasionally and let rice simmer for approximately 10 minutes or until rice is cooked.
  3. Transfer to a bowl and drizzle evaporated milk. Eat with daing, if desired. Enjoy!

Mixed with milk and daing fish flakes

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  1. Ok wait wait wait. So let me get this straight. Rice porridge, chocolate.. dried fish? And people call me crazy for putting bacon in brownies! I want to try champorado one day!

  2. Lorraine: Yes… weird combo that somehow works in my tastebuds hahaha!

    Y: Bacon on brownies? I can’t say I’ve ever tried it but it sounds like we’re on the same page with my champorado + fish flakes!

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