Champurado with Tuyo
(2 servings) Printable Version
A very weird combination of food yet delicious. highly recommended for breakfast experimentalist!
A note from Mr Breakfast: We're not sure if this submission is a legitimate recipe. But we'd sure like to know if anyone has the guts to try it. Drop us an email.
Another note from Mr Breakfast: Since I'd posted the note above, I've received multiple emails from Breakfast Lovers (mostly from the Philippines) informing me that this is indeed a real recipe. Thanks for the emails Breakfast Lovers.
Mr Breakfast would like to thank peaches for this recipe.
Recipe number 307. Submitted 7/7/2002.
Comments About This Recipe
What do you think of Champurado with Tuyo?
Overall Average Rating =(out of 5)
Based on 5 votes.
I prefer champurado with tuyo din :) sarap!
Comment submitted: 2/25/2011 (#12206)
Love it but not for breakfast. Good on a rainy day.
Comment submitted: 2/22/2011 (#12188)
I prefer just the chocolate rice part, but in the Philippines, this used to be served with a bit of evaporated milk on top. Funny enough, my very American mother is the one who loves it with the fish part!
Comment submitted: 9/16/2009 (#8703)
This is breakfast dish in the Philippines. I love it. I have been in the states for 20 years and I would not hesitate to eat it anytime. My kids have grown to like Champurrado but not not the tuyo part
Comment submitted: 9/13/2009 (#8683)
Okay mr. knowitall it's not a joke, it's what they do. I come from Philippines and even me find it stupid. Anyway this breakfast isn't my style, I prefer western breakfast.
Comment submitted: 7/20/2009 (#8432)
This is a Filipino dish.
Comment submitted: 12/13/2008 (#7103)
The "sardine" here is actually what we call TUYO (meaning dried). It's a dried salted fish that you fry (kinda like anchovies). Love this champorado with tuyo, esp. on rainy days!
Comment submitted: 10/31/2007 (#3883)
Why would you dry an oily sardine then fry it in oil. This is a stupid joke.
Comment submitted: 4/17/2007 (#2177)
Your water to rice ratio is WAY off, and would give one a real toothbreaker of a porridge. The proper ratio is two and a half cups of water to one cup of rice.
The Mexican version uses half a cup of masa harina to five cups water (using the blender with the masa and part of the water is an essential) and is also flavored with vanilla bean and cinnamon.
Comment submitted: 1/23/2007 (#1289)
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