Champorado with Tuyo (Chocolate Rice Porridge with Salted Fish)

In a small pot, bring 250ml of water to a boil. Add the oats, cocoa powder, and coconut sugar. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens into a rich, dark porridge, about 5–7 minutes.

Meanwhile, heat the olive oil in a non-stick skillet over medium-high heat. Add the ground turkey, seasoning with a generous pinch of salt to mimic the savory profile of salted fish (tuyo). Sauté until the turkey is browned and slightly crispy on the edges, about 6–8 minutes. Stir in the honey during the last minute for a subtle savory-sweet glaze.

Wilt the spinach in the same skillet with the turkey fat for 30 seconds until just bright green.

To plate, scoop the chocolate porridge into a bowl. Top with the crispy turkey crumbles and the side of sautéed spinach. The contrast of the deep, earthy chocolate porridge against the salty-savory turkey is the classic Filipino breakfast experience.