Chocolate and Fish

Champorado is a traditional Filipino breakfast. It is popularly known to be a chocolate rice porridge. It is sweet, chocolatey, and sticky all at the same time. The kick in this story is that most, practically all Filipinos pair their champorado with dried fish. Some pair it with "dilis", small dried fish, "Tuyo" a little bigger than "dilis", "tinapa" dried and smoked milk fish-"bangus", "daing na dalag" a butterflied fillet of catfish. Imagine that? I love my champorado with any of those dried fish. Dipping and mixing your champorado with those fish is just heaven in your mouth! Thinking about the concept of the existence of one without the other is unthinkable and yet the thought of fish coated in chocolate is also unthinkable and yet, it works with Champorado and dried fish!

To be continued...