Looking at traditional breakfast options, it’s clear that a well-rounded meal is essential for kick-starting the day. A good breakfast provides a balance of nutrients, including complex carbohydrates, protein, and healthy fats, which helps to fuel our bodies for the morning ahead.
Tapsilog
Sophisticated Filipino cuisine enthusiasts have long savored Tapsilog, a quintessential combination of tapa (beef), garlic fried rice, and a perfectly cooked fried egg. Silog, the broader category that encompasses Tapsilog, offers a variety of interpretations, with tosilog (featuring pork) and fish silog being notable examples. Another variation involves substituting traditional beef with spam, yielding a distinct flavor profile.
Interestingly, tapa itself has an interesting history; in the pre-refrigeration era, it was preserved through a process similar to that used for making beef jerky, although modern preparation often involves marinating the meat before frying or grilling. The versatility of this dish is reflected in the numerous ways to prepare both the marinade and the protein itself.
Daing Na Bangus
Historically, Daing has been an essential part of Filipino cuisine, where protein sources such as meat, fish, or seafood are prepared through a process that involves splitting them open or slicing them thinly. The next step is to apply salt or marinate the ingredients in vinegar before subjecting them to sun-drying.
This traditional method served as a preservation technique, allowing food to last longer by inhibiting bacterial growth with the help of salt and utilizing the sun’s heat to remove excess moisture. A specific example of Daing can be seen in its use with milkfish, which is gutted, split open, marinated overnight in a vinegar solution, then pan-fried until it reaches a crispy golden state as presented in the bangus rendition.
Sinangag
Keeping pace with traditional Filipino cuisine, Sinangag or Garlic Fried Rice is an essential component of every local morning meal. It complements various dishes, regardless of whether they are deep-fried or slow-cooked in a stew. Sinangag’s flavor profile perfectly matches fried salty dried fish such as tuyo, daing, and danggit. It also pairs well with other classic Filipino breakfast staples like tapa, tocino, longganisa, and corned meat.
A typical serving of Filipino garlic fried rice is often accompanied by Filipino omelettes and banana ketchup during breakfast (see our related article ‘25 + Super Easy Breakfast Recipes To Make In No Time’ for more inspiration). Alternatively, you can choose to serve it with a simple yet satisfying option: fried eggs.
Tocino
Just like many other types of cured meats, tocino can be made from various sources such as pork, beef, or even chicken. A notable distinction is that the Kapampangan version, known as ‘Pindang’, has an added tangy twist to its traditional sweet flavor. The processing of tocino is a labor-intensive task, requiring a manual mix of all ingredients for three to five hours before allowing it to rest overnight at room temperature and then storing it in the refrigerator.
Interestingly, the distinctive reddish hue of traditional tocino is achieved by incorporating Saltpeter (Salitre), which not only enhances its appearance but also serves as a food preservative.
Corned Beef
Bringing together the perfect combination of flavors and textures, Corned Beef Silog is a dish that pairs sautéed corned beef with fried rice, onions, and a fried egg for a truly satisfying breakfast experience. Typically, canned corned beef is used in this recipe, which can be easily sourced from most supermarkets or online (if you’re interested in exploring more essential canned beef recipes, click here).
One of the reasons why Corned Beef Silog stands out as an excellent morning meal option is that it provides a boost of energy to kick-start your day while also catering to your taste buds. When paired with a steaming cup of coffee, this dish becomes even more enjoyable and filling.
Filipino Avocado Milkshake
Blending ripe avocados with milk has become a staple in many Southeast Asian countries, particularly the Philippines, Indonesia, and Vietnam, where this refreshing drink has gained immense popularity. Its widespread appeal has even led to its availability in neighboring nations like Singapore.
When it comes to making these smoothies or milkshakes, simplicity is key: ripe avocados are used for their smooth and creamy texture, while condensed milk adds a richness and creaminess that’s hard to resist. Avocado milkshakes can be found on the menus of restaurants as well as at food booths, with the latter often using powdered avocado due to its affordability. In contrast, restaurants tend to opt for fresh fruits, which elevates the overall flavor and quality of the dish.
Tortang Giniling
Learning about Filipino cuisine can reveal many interesting and unique dishes, such as Tortang Giniling, also known as Ground Meat Omelet. This type of omelet differs from traditional ones in that it involves sautéing ground meat with vegetables like garlic, onions, and tomatoes before mixing it with beaten eggs. Unlike typical omelets where the filling is folded into the eggs, this recipe requires cooked ground beef to be added directly to the egg mixture before frying.
Tortang Giniling, a beloved morning dish in many Filipino households, is typically served alongside garlic fried rice and banana ketchup for an authentic dining experience.
Tortang Talong
Yellowing plates piled high with savory goodness – tortang rellenong is a staple in many Filipino households. This beloved dish has won the hearts (and taste buds) of families everywhere due to its numerous advantages: it’s quick, uncomplicated, and, most importantly, mouthwatering without compromising on nutritional value. The star ingredient, eggplant, packs a punch with its impressive stores of vitamins C, K, and B6.
This nutritious component is not only delicious when paired with rice but also becomes even more irresistible when accompanied by a few dollops of ketchup. Tortang rellenong boasts an array of flavors, each one as scrumptious as the last – from the richness of ground beef to the succulence of crab or shrimp. Whether you’re in the mood for something classic or crave the excitement of new flavors, this delectable dish has got you covered.
Ginisang Sardines
Brimming with flavor and nutrients, Ginisang Sardinas with Miswa Noodles is an ideal meal option for families on a budget. Not only is it quick to prepare, but it’s also surprisingly inexpensive, making it a great choice for busy weeknights or special occasions. The combination of rich tomato-flavored sauce, tender fish, and delicate wheat noodles creates a perfect comfort dish that’s both filling and flavorful.
Best served with steaming rice and scrambled or hard-boiled eggs to make the meal even more satisfying. Whether it’s breakfast, lunch, or supper, this sardines with miswa dish is sure to please everyone at the table.
Biko
Packed with the sweetness of brown sugar and the creaminess of coconut milk, biko is a beloved dessert that has captured the hearts of Filipinos worldwide. This delectable treat, also known as kakanin, is essentially a sticky rice cake that is both delightful to taste and visually appealing. Whether enjoyed as a sweet indulgence or a comforting breakfast with loved ones, biko’s unique flavor profile is sure to satisfy any craving.
Biko often takes center stage at special occasions like birthday celebrations, fiestas, holiday parties, and family reunions, where it’s typically served alongside other traditional sticky rice delicacies.
Bicho-Bicho
People who have savored the crispy and sweet Filipino doughnuts called bicho-bicho or bitsu-bitsu know that they are more than just a tasty snack. Made from yeasted wheat dough that’s twisted into rope-like shapes, these treats are deep-fried in hot oil until golden brown and then coated with sugar or caramel syrup and sesame seeds for added flavor and texture.
Bicho-bicho is also known as lubid-lubid or shakoy, and its variations range from the sticky and chewy carioca to the hard and crunchy pilipit, not to mention a softer, fluffier version that’s sure to delight.
Danggit Fried Rice
Yellowing with age, Danggit Fried Rice remains a crowd-pleaser in the world of Filipino cuisine. Its simplicity is part of its charm, as it’s made with just a few ingredients: garlic, boiled white rice, and chopped dried danggit, also known as rabbitfish or Philippine hairtail. The combination may seem basic, but trust us when we say it packs a punch – each bite exploding with umami flavor.
While this dish is a staple in itself, you can pair it with other fried Filipino morning classics like tocino, longganisa, and whatever else suits your taste buds for a satisfying meal.
Champorado
Zeroing in on its rich flavors, Champorado is a beloved Filipino breakfast dish that showcases a delightful union of sweet and savory notes. Traditionally made with Tableya (pure cocoa blocks) instead of cocoa powder for an authentic taste experience. This comforting porridge can be savored hot or cold, making it the perfect morning pick-me-up or satisfying mid-afternoon snack (meryenda).
The dish is often paired with Tuyo (salted dried fish), whose shredded pieces add a delightful textural contrast to the sweetness of the Champorado.
Bibingka
Generously inspired by Filipino cuisine, Nicole Ponseca’s Bibingka recipe has captured the hearts of many, particularly during the Thanksgiving season. This festive rice cake, typically enjoyed around Christmastime in the Philippines, boasts a perfect balance of sweetness and savory flavors that make it an ideal side dish for gatherings.
With a beautifully golden crust achieved through cooking in cast-iron pans, the bibingka is elevated by the addition of sliced preserved eggs, adding a delightful salty contrast to each bite. The crowning glory of this dish lies in its topping – a rich layer of brown and crunchy grated cheese that perfectly complements the textures and flavors within.
Traditionally prepared using freshly milled rice (galapong) and either coconut milk or water, Bibingka is then cooked either by frying or baking it in clay pots heated evenly on both sides with charcoal.
Puto
Understanding the nuances of traditional Filipino cuisine is essential to appreciating the significance of puto, a beloved delicacy that has been a staple in many households for generations. Typically eaten as a substantial midday snack or added as an ingredient to savory dishes like dinuguan, pancit, and sopas, this kakanin has managed to stay relevant despite the numerous variations that have emerged over time.
While all-purpose flour, cake flour, and even hotcake mixes can be used to make puto, traditional putong puti is made from rice grains that have been soaked in water overnight and processed into a smooth batter known as galapong. The fermentation process involved in creating the galapong gives the puto its unique flavor and texture, which is then accentuated by heating it on bamboo plates coated with bananas or individual molds.
Home cooks have taken creative liberties with this traditional recipe, experimenting with various extracts such as pandan and ube flavorings or topping them with pieces of cheese or salted duck eggs to create a multitude of delectable variations.
Puto Bumbong
Taking center stage during the Christmas season, particularly in Filipino culture, is the sweet and traditional dessert known as puto bumbong. Typically sold outside churches during the customary simbang gabi, this treat has become an integral part of the festive period’s culinary traditions. Traditionally, a skilled vendor can be seen using an intricately designed bamboo tube to steam a mixture of powdered ingredients, which are carefully poured into the tube and then steamed to perfection.
Once cooked, the rice cake is carefully placed on a pre-cut banana leaf and topped with a generous helping of margarine (or butter), freshly shredded coconut, and muscovado sugar. Interestingly, traditional puto bumbong recipes rely on natural coloring agents, primarily derived from rice, rather than artificial food colorings. The quality of the rice used is also crucial in enhancing the flavor profile of this sweet treat, which is then elevated by the aromatic toppings.
Maruya
Longsilog
Delighting Filipino households for generations, Longsilog is a quintessential morning dish that consists of sweet pork (longanisa), savory eggs, and rich garlic rice. Its mouthwatering aroma wafts through the air, capable of rousing even the most deep-sleeping individuals from their slumber.
While its enticing scent and straightforward appearance are certainly inviting, what truly sets Longsilog apart is its delectable yet uncomplicated flavor profile, making it a staple in many Filipino families’ breakfast routines.
Tortang Dulong
Generally speaking, Filipino cuisine offers a diverse array of dishes that are not only delicious but also surprisingly easy to prepare. One such example is the popular Tortang Dulong, also known as fried (silver) fish omelet, which has gained immense popularity in recent years. Unlike other omelet recipes, the major ingredient in the Filipino Tortang Dulong is dried fish, making it a unique and flavorful twist on the classic dish.
The addition of eggs, flour, onion, garlic, and spices to the mixture further enhances its taste and texture. Once prepared, the mixture is shaped into little patties and cooked in oil until crispy and golden brown. Typically served with banana ketchup as a dipping sauce, Tortang Dulong offers a delightful combination of flavors that can be enjoyed by people of all ages. If you’re not a fan of ketchup, you may substitute sweet chili sauce to add an extra kick to your meal.
Spamsilog
Nestled in the culinary landscape of the Philippines is a beloved breakfast staple known as Spamsilog. This delectable dish consists of spam fried rice, perfectly complemented by a sunny side up egg and garlic-infused fried rice. The key component of this meal is the canned spam, which is carefully sliced and pan-fried to bring out its distinctive flavor. Spamsilog is one of many popular Silog breakfast recipes that have gained immense popularity in the Philippines.
The country’s rich cultural heritage is a testament to the numerous influences it has undergone over the years. Prior to their independence, several nations had colonized the Philippines, each leaving an indelible mark on its culture and traditions. Notably, when American forces invaded the Philippines, they not only introduced English as a widely spoken language but also influenced the locals’ culinary preferences.
The introduction of Western delicacies such as hamburgers and canned items like corned beef and spam became increasingly common in Filipino cuisine.
Arroz Caldo
Wrapped in the warmth of Filipino culture is Arroz Caldo, a comforting dish that brings people together with its rich flavors and aromas. Often referred to as Aroskaldo, this lugaw (Filipino rice porridge) is made with chicken and rice, carefully seasoned with fresh ginger, garlic, onions, and fish sauce.
While the name ‘Arroz Caldoso’ comes from Spanish, translating to ‘brothy rice,’ Arroz Caldo is actually a local adaptation of Chinese congee that was introduced by early Chinese immigrants in the Philippines. This hearty porridge is typically served in individual bowls with various toppings and condiments such as hard-boiled eggs, chopped scallions, roasted garlic, and calamansi, allowing each person to customize their meal to their liking.
Its popularity spans across different meals of the day, from a satisfying breakfast option to a convenient noon snack or light evening meal.
Tuyo
Rising popularity of Filipino cuisine has introduced many people to Tuyo fish, a type of sun-dried fish originating from the Philippines. Traditionally, this dish is cooked quickly and served with steaming hot rice and a tangy vinegar dip, which provides a delightful flavor combination that complements the crispy texture of the dried fish.
Lugaw
Zest for life is often found in the simplest of Filipino comfort foods – Lugaw. This beloved rice porridge is a staple in many households, made from either glutinous or ordinary rice that has been expertly boiled with water, salt, and ginger until the grains are thoroughly broken down.
The toppings may differ depending on the region, but the traditional and most iconic way to serve it is with calamansi (a tiny citrus fruit that’s a cross between lime and orange) and patis (fish sauce), adding a burst of flavor to each spoonful.
Turon
Just as lumpiang shanghai has its sweet counterpart, Turon is a popular dessert variation that can be found in the Philippines, particularly in street food stalls. This indulgent treat typically consists of sugar-coated ripe saba banana slices paired with strips of jackfruit, wrapped in a thin crepe-like spring roll and then deep-fried to perfection before being rolled in a crunchy caramel coating.
The result is a dessert spring roll that is both sweet and savory, making it a delightful treat for those with a sweet tooth. Interestingly, the original variety of bananas used in this delicacy is saba banana, which is also utilized in other Filipino dishes such as banana cue and maruya. Saba bananas are prized for their firm texture and exceptionally rich flavor, characterized by hints of citrus, making them an integral component in many local desserts.
Summary
Looking at the options listed above, it’s clear that these meals offer more than just a quick fix for a busy morning. Not only do they provide essential nutrients and energy, but they also present an excellent chance to break away from your usual breakfast routine and experiment with something innovative.
Directions
Generally, following a recipe is a straightforward process. To start, select one that interests you from the list provided earlier. Click on the recipe’s name to navigate to its corresponding webpage. Once there, gather all the necessary ingredients and proceed with cooking according to the instructions. The final step is to savor your creation and share your feedback by leaving a review.
