Champorado with fried Sardine

A Philippino comfort food! 

Sooooo good, sweet chocolate sticky rice. The combination with the fried fish works just fine. I had to use Sardine from a can that was fried in a pan. The special kind of fish from Asia is not available here.

This an other recipe from YT Beryl Shereshewsky. More ideas from her videos will come.

When I first checked the recipe I was astonished about the ratio between rice and water. But while the rice was cooking in the pot in the dark brown cocoa water, a bit more water was needed to prevent the rice from sticking to the bottom too much. After I added the two pieces of chocolate and the sugar, the liquid was gone and the rice was creamy.

Ingredients:

1/2 cup sticky rice to 2,5 cups water, pinch of salt

1 heaped tsp unsweetened cocoa powder, 25 g 75% dark chocolate

1/4 cup sugar, 1/4 cup coconut milk or evaporated milk

Fried Sardine

Bring the water with salt to a boil and add the rice to it. Cook for 5 min, then add the cocoa powder. Cook for 20 min on low heat and stir a couple of times to make sure it does not stick. Add chocolate and sugar and let the rice set for 5 min. Fry the fish.

Add the rice to a bowl and drizzle with coconut milk. Serve the fish on top or on the side.