Have you run out of breakfast Ideas? Here are Filipino breakfast dishes to help you decide what to cook next for your family and friends first thing in the morning.
Filipinos are undeniably foodies. Food is more than simply something to eat; it is also a significant feature of our culture and celebrations. One of its purposes is to strengthen and deeply knit relationships since it is a time for people to communicate with one another, telling tales or laughing at jokes while chewing on delicacies.
Since we live in an archipelago country, we are naturally exposed to a vast range of cuisine to pick from, especially if you are an adventurous eater. Also, throughout our history, many foreigners have taught us how to cook a variety of cuisines: Chinese people introduced pancit or noodles, Spanish people taught us how to cook with various herbs and spices for seafood, pork, chicken, and a variety of other foods, and Americans influenced us with foods such as burgers, fries, corned beef, and spam. As time passed, we had combined everything and developed unique local dish to relish.
It is not unusual for a Filipino child to be chastised by his or her parents for skipping breakfast, which is seen as an essential meal of the day. Even as adults, our parents can’t stand the thought of us leaving the house on an empty stomach. They make certain that we are well-fed and ready to meet the difficulties of the day.
For someone who prepares the morning meal. Choosing what to eat may be troublesome, especially if we are concentrated and occupied with our work or studies for the day. So here are some simple Filipino breakfast ideas for you to try that could surely save you some time:
1. Pandesal (Salt Bread)
Pandesal is a Filipino favorite because it matches our taste buds, which seem to be simple but delightful. The ingredients for this bread are available at any local store, and it is ideal to use all-purpose flour to achieve fine breadcrumbs. Contrary to its name, its taste is sweeter than salty.
- 3 cups all-purpose
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoon butter – melted
- 1 ½ teaspoon instant dry yeast
- ¼ cup breadcrumbs
How to make:
To begin, combine the flour, sugar, and salt in a large mixing basin. Pour in the milk, beaten egg, and melted butter. Mix several times until well mixed. Make sure the milk is warm but not hot. Then, mix in the instant dry yeast until a sticky dough shape. After that, place the dough on a floured surface and knead for 5-10 minutes, or until smooth and elastic.
Knead the dough into a ball and brush it lightly with oil. Position it in a bowl, cover it with a lid, and set it aside in a warm place to rise until it has doubled in size. Doing this could take 30 minutes to an hour.
Punch the dough down and split it into two equal portions. Make a log out of each. Each log should be cut into smaller pieces. Each piece should be formed into a ball and rolled in breadcrumbs on all sides. Set the slices on a baking sheet, leaving some space between them. Allow them to rise a second time until they have doubled in size. While you’re waiting, preheat the oven and bake the Pandesal for 15 minutes, or until the edges are slightly browned. Finally, serve it while it’s still hot.
This delicacy also offers creativity for the consumer as you can eat it with a wide range of varieties as you can put fillings inside the bread: These are strawberry jams, ube jams, chocolate fillings, cheese, butter, corned beef, and tuna.
In addition, there are many other ways to bake it nowadays, such as chocolate pandesal, ube pandesal, cookies and cream pandesal, pandan pandesal, tuna pandesal, and red velvet pandesal.
In fact, many Filipinos agree that Pandesal goes best with a hot cup of coffee or chocolate drink for breakfast. Check out this instagrammable cafes worth a visit in pampanga.
2. Taho (Soybean Curd)
This moniker is well-known across the country, as anybody can hear it screamed by the seller in the streets while carrying his two aluminum barrels hung from a wood pole. It is preferable to buy it during breakfast since it is generally sold out by the afternoon as Filipinos prefer to eat it hot in the morning. Taho is a silky, velvety tofu with sago pearls and brown sugar syrup (arnibal). It may appear small, but when consumed, it feels hefty and may fill your stomach.
- 22 ounces soft silken tofu (unsweetened)
- 1 1/4 cup brown sugar
- 1/2 cup sago pearls uncooked
- 4 1/2 cups water
How to make:
To start, bring 4 cups of water to a boil in a cooking pot. After that, combine the tapioca pearls and simmer for 40 minutes over medium heat. Then stir in 1/4 cup brown sugar until nicely blended. Turn the heat down and let the sago pearls on the cooking pot until they get ambient temperature.
Meanwhile, heat a pot with 1/2 cup water. Add 1 cup of brown sugar after the water begins to boil. Cook, stirring constantly, until the mixture thickens. After that, place the extra soft tofu in a glass or cup and microwave for a minute. Finally, drizzle the cooked tapioca pearls and sweet syrup over the extra soft tofu and enjoy.
Chilled tahos are now available at grocery stores and restaurants in a range of flavors such as chocolate, cookies and cream, vanilla, and many others. In fact, famous strawberry tahos are served in the streets of Baguio.
3. Champorado (Chocolate Rice Porridge)
Champorado is a pure chocolate (tablea) rice pudding version. This one is simple to make: first, prepare this champorado dish with pure chocolate (tablea), sugar, and sticky rice, next boil some water, add the tablea and rice, and stir while the rice cooks. In serving, it is commonly added with powdered or condensed milk.
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- 1/2 cup sugar
- 1/2 cup evaporated milk
First, bring water to a boil in a large pot over medium heat. Then, add the rice and stir to spread it evenly. Reduce the heat to low and continue to simmer, stirring periodically, until the rice starts to expand. After that, add the tablea chocolate and continue to boil, stirring continuously, until melted. Cook until the rice is brown, and the liquid has been reduced to the appropriate consistency. Finally, ladle into dishes and top with evaporated milk before serving hot.
In addition, people would consume this with tuyo (salted fish) to balance its sweet taste with something salty.
4. Sinangag at Itlog or SILOG (Fried Rice and Egg)
The recipe for Sinangag has been passed down from generation to generation and is universally adored by Filipinos. It is undoubtedly a Filipino breakfast staple since it transforms leftover rice into a garlicky flavor explosion that will excite your taste buds. Filipinos are known to enjoy rice and have been experimenting with rice-based dishes. Every Filipino cook has their own technique of making this dish. Whatever way of cooking it, the following three ingredients must be present: rice, garlic, and spices. Moreover, it tastes well with an egg as a side dish.
- 4 cups cold, cooked white rice
- 1/4 cup canola oil
- 1 head garlic, peeled and minced
- salt and pepper to taste
How to make:
So first, separate the grains of cooled rice in a basin. Next, heat about 1/4 cup oil in a pan over low heat. Cook, turning periodically, until the garlic is golden brown. Remove the garlic with a slotted spoon and drain on paper towels. Remove everything except roughly 1 to 2 teaspoons of the residual oil. Raise the heat to high, stirring the oil to cover the pan’s surface. Then add the rice and cook for about 45 seconds, before tossing to redistribute. Repeat several times until the rice is well cooked. Return 3/4 of the garlic and stir with the fried rice until evenly distributed. Then, season with salt and pepper to taste. Finally, cook an egg to go with it.
As bonus, here are some food pairings to try with your Silog commonly the name of the dish depends on the viand: Tapsilog (food combination of dried and cured beef also known as “Tapa”), Tocilog (Tocino is bacon made of pig belly cut into cubes), Hotsilog (Hotdog), Cornsilog (Cornedbeef), Chicksilog (Chicken), and Longsilog (Longganisa a Filipino local Sausage).
5. Lugaw, Goto and Arroz Caldo (Rice Porridge)
Lugaw, as the expression goes, is essential. Another way to turn plain rice into a flavorful rice porridge dish. Lugaw is a basic dish that is also called food for the masses because it is inexpensive to make yet will certainly satisfy anyone’s stomach. To balance the flavor of lugaw, people add toppings such as fried garlic, egg, fried tofu, meat, and others.
- 1 cup rice
- 5 cups water
- 2 teaspoons salt
- 1/4 cup rousong
How to make:
In a cooking saucepan, bring water to a boil and add the rice. Cook for another 30 minutes, or until the texture thickens, stirring occasionally. Then, add the salt, stir, and simmer for another 2 minutes. Transfer to a mixing basin. Finally, add a spoonful of rousing to the top.
Apart from Arroz Caldo, this is created with a few alterations to the recipe. This meal essentially contains chicken bits (meat and liver) all over it and most of the time doesn’t require additional toppings to be placed on as the chicken would suffice.
6. Tortang Talong (Egg Plant Omelet)
Our final simple and affordable Filipino breakfast idea is egg plant omelet. Who knew we could combine beaten eggs with egg plant? This recipe is not only tasty but also nutritional. It goes well with ketchup or spicy chili.
- raw eggs
- 1 teaspoon salt
- 6 tablespoons cooking oil
How to make:
To begin, broil the eggplant until the skin turns brown in color. Allow the eggplant to cool for a few minutes before peeling off the skin. Meanwhile, break the eggs into a basin. Then, beat and sprinkle the salt. Next, flatten the eggplant with a fork on a level surface. The flattened eggplant is then dipped in the beaten egg. After that, heat the pan and add the cooking oil. The eggplant is then fried (that was dipped in the beaten mixture). Ensures that all sides are properly cooked. On medium heat, the frying time will be 3 to 4 minutes per side.
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Written by Vincent Sanchez