Breakfast · Filipino · 5 min
Champorado with Tuyo (Filipino Chocolate Rice Porridge)
- Calories
- 499
- Protein
- 33g
- Carbs
- 45g
- Fat
- 23g
Ingredients
- 39.8 g Cereals, oats, regular and quick
- 109.5 g Turkey, ground, raw
- 9.2 g Unsweetened cocoa powder (tablea substitute)
- 9.2 g Brown sugar
- 22.3 g Almonds, sliced
- 6.1 g Spinach, raw (garnish)
Method
- 01In a small heavy-bottomed pot, bring 250ml of water to a gentle simmer. Add the oats and whisk in the cocoa powder until smooth and glossy. Cook for 5-7 minutes, stirring occasionally until the porridge is thick and fragrant.
- 02While the oats simmer, heat a small non-stick pan over medium-high heat. Season the ground turkey with a pinch of salt and sear until deeply browned and crisp, mimicking the salty, savory crunch of the traditional 'tuyo' (dried fish). Drain any excess fat.
- 03Once the oats reach a creamy consistency, stir in the brown sugar until fully dissolved. The texture should be thick but pourable.
- 04Transfer the chocolate oats to a wide bowl. Top with the crispy seared turkey crumbles for that essential sweet-and-salty balance. Garnish with sliced almonds for texture and a few fresh spinach leaves for color. Serve immediately while hot.
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