While North America might have it’s Cheerios of Corn Flakes cereal as their “Breakfast of Champions”… Filipinos would proudly present their version of a carbohydrate packed, sugar laden, milk added and chocolate flavored porridge, topped with protein rich dried fish — champorado to us. I last wrote about champorado in 2007, and it isn’t a frequent dish in our home, but it is very popular for some folks who consider it the ultimate breakfast comfort food.
The chi-chi version has a mixture of glutinous and regular rice, cooked up to a soupy consistency, then lots of chopped up tableya or pure cacao chocolate discs are added, along with sugar and eventually milk to taste. We serve a version at the Zubuchon stall in the Mactan airport for travelers on early morning flights. The addition of salty, crunchy and pungent dried dills, or squid or tuyo provides that added savory sensation of salt and umami, along with bits of crunch and texture. This version photographed here was made by the crew from last night’s leftover rice, re-boiled with water and tableya, then sugar and milk added. It’ll sit like a rock in one’s gut for a couple of hours. :)