Champorado Amaretto: A Breakfast of Fish, Cream and Chocolate

July 3, 2012

When life gets boring, some people jump out of air planes, others plunge to the depths of the sea, while you…can make stuff like this.

If you wanna break your usual craving and try something a bit out of the ordinary, this uncommon twist to this Filipino Classic is sure to add some good to your mornings.

So, how do you appease the taste buds of hungry humans salivating for two of the most-craved breakfast foods: champorado and tuyo? You marry them, of course!

Now, the idea of fishy chocolate (chocolate fish!) can be a bit queazy at the beginning especially if you’re not a tuyo eater…but do not fret! The rich, sweet chocolately goodness of the champorado contrasts the slight saltiness of the tuyo so it gives a nice, balanced flavor.

Although it’s a bit novel at this point, this dish follows the same principles as recently popular salty-sweet tandems such as cheese & chocolate, bacon & chocolate, and rock salt & chocolate milk—this one’s just more Filipino.

You can also adultify this recipe and kick it up a more mature notch by doubling the amaretto. Of course, this isn’t recommended for breakfast (unless you want the toilet to be your date), but highly recommended for more grown-up gatherings.

Right now, you have a choice: stick to your centuries-old, time-tested champorado, or dare to do it a little different than usual.

Yeah, it can be a little strange, but all great things come from weird people who chose to take the road less traveled.

Champorado Amaretto Shots

Yield: 1 dozen shots


  • 1/2 cup glutinous rice
  • 3 cups water
  • 1/4 cup tablea chocolate (unsweetened)
  • 1/2 cup sugar
  • 1/4 cup Amaretto
  • 1 cup all purpose cream
  • 1/4 cup tuyo flakes

Procedure for Champorado

  1. Put water in stock pot and turn on fire.
  2. When water is boiling, pour glutinous rice and cook for 15 minutes or until thick and rice is cooked like congee.
  3. Make sure to stir constantly.
  4. Add in chocolate and sugar.
  5. Melt until smooth.
  6. Turn off fire and pour in Amaretto.

Procedure for Tuyo Flakes

  1. Fry tuyo and cool.
  2. Remove scales and bones.
  3. Tear in pieces/ flakes.

Procedure for Assembly

  1. Fill shot glass 3/4 with champorado.
  2. Top with a layer of cream and garnish with tuyo.
  3. Repeat for the rest of the champorado.


  1. To make it a bit easier, you can just use instant champorado found in the supermarket. Just make sure to adjust the amount of sugar depending on desired sweetness level.
Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

17 comments in this post SHOW

17 responses to “Champorado Amaretto: A Breakfast of Fish, Cream and Chocolate”

  1. Maricel says:

    Champorado and tuyo is a classic Filipino pairing. Yum!

  2. Aun Koh says:

    This is a fabulous idea! And what lovely photos. So happy I stumbled upon your blog.

    Silly question but can I ask what plugin you use for printing recipes?

  3. […] tao ang pagdating ng tag-ulan. Kasabay nito ang paghahanap at pagnanais na matikman ang — champorado ni […]

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