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.
With.
Chocolate.
Do I have your attention now?
Presenting…CHAMPORADO!
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
- Combine cocoa powder, sugar and a few spoonfulls of hot water. Stir until lumps are gone.
- 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.
- 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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