Samporado with tuyo

Ingredients

• 1 cup glutinous rice

• 4 to 5 cups water

• ½ cup sugar

• 4 pieces pure cocoa tablea

• A pinch of salt

• 6 to 12 pieces fried salted dried fish tuyo

Instructions

• Pour 4 cups water in a pot. Let boil.

• Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.

• Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.

• Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.

• Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.