When it comes to breakfast, Filipinos know how to do it right. There’s nothing like starting your day with a hearty meal to get you going, and luckily, there are plenty of delicious options to choose from. In this blog post, we’ll be sharing 10 of our favorite Filipino breakfast staples that are sure to leave you satisfied. From pork to bread and everything in between, there’s something for everyone! So without further ado, let’s get started.
Silog meals are an entire category of Filipino breakfast, consisting of “Sinangag” (garlic fried rice), “Itlog” (a Filipino egg dish) and some sort of meat – usually tapa, longganisa or tocino. The first part of the name is an acronym for each thing: “Tapa”, “Longganisa” or “Tocino”; followed by the sinangag and itlog. There are many variations of these silog meals and they all make for a delicious start to the day.
Types of Silog Meals
- Tapsilog (beef jerky)
- Hotsilog (hot dogs)
- Tosilog (tocino)
- Cornsilog (Filipino corned beef)
- Longsilog (longganisa)
- Bangsilog (bangus/milkfish)
- Spamsilog (spam)
- Chosilog (chorizo sausage)
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Pandesal is a Filipino bread roll that’s made from enriched dough and can be found in just about every Filipino bakery. They’re usually served warm and are best enjoyed with butter, jam, or cheese. It makes for a simple yet satisfying breakfast option that’s perfect to grab on the go.
If you’re visiting the Philippines, you’ll notice the sound of bells bright and early in the morning. These are street food carts that sell warm, fresh pandesal so get your tsinelas on and grab some while they’re hot!
Bicho-bicho is a Filipino doughnut that’s made with all-purpose flour, eggs, butter, baking powder and sugar. It’s usually deep fried and coated with a generous amount of sugar for extra sweetness. It makes for a delicious snack or dessert but it can also be enjoyed as part of breakfast.
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Champorado is Filipino sweet chocolate rice porridge. It’s made with sticky and glutinous rice, cocoa powder and condensed milk which gives it a rich and creamy texture. It’s usually served hot but can also be enjoyed cold.
If you’re feeling adventurous, try making your own champorado at home! The recipe is easy to follow, so even if you’re not an experienced cook, you’ll still be able to make something delicious in no time.
Start off by soaking the sticky rice in water overnight and then draining it the next day before cooking. Once that’s done, mix in cocoa powder, sugar or honey and condensed milk until everything is well combined. Cook for about 10 minutes and you’re good to go!
If you’re looking for something sweet and comforting, give Filipino Champorado a try. It’s the perfect way to start your day!
Image Source: Hungry Huy
Filipino Corned Beef
Filipino Corned Beef is a popular Filipino breakfast staple. It’s made with canned corned beef, onions and garlic that has been cooked until it’s tender and flavorful. Like many other Filipino breakfast staples, its ingredients were first introduced by colonialists who didn’t have the same appreciation we do. Americans saw canned corned beef as a poor food, while Fillipinos hashed it, crisped it up and turned it into a tasty breakfast meal enjoyed by millions.
It’s usually served with garlic fried rice or pandesal for a complete Filipino breakfast experience. Filipino Corned Beef can also be enjoyed as part of an ulam (dish) alongside other Filipino dishes such as adobo or dinuguan.
Arroz Caldo (also known as lugaw) is Filipino chicken and rice porridge. It’s made with glutinous rice, garlic, ginger, onions, fish sauce and chicken broth which gives it its unique flavor. Arroz caldo is very similar to Chinese congee and Korean juk.
It’s usually served with a side of toasted garlic or onion leeks for extra crunch. Arroz Caldo is an incredibly comforting Filipino breakfast staple that can be enjoyed any time of the day.
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Mami Siopao is Filipino steamed buns that are filled with a variety of savory fillings. Popular fillings include chicken, pork tocino or beef as well as vegetables like carrots and cabbage.
Ma Mon Luk can be credited for bringing this dish to the Philippines and popularizing it after World War I. He sold chicken noodle soup on the street until he could afford to open up his own restaurant, which is famous to this day for its siapao.
The dough itself is made with all-purpose flour, sugar, yeast, baking powder and oil so it’s incredibly soft and fluffy. Mami Siopao is usually served as part of Filipino breakfast but can also be enjoyed throughout the day.
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Ensaymada is Filipino sweet pastry made with flour, butter and sugar. It’s shaped like a swirl and topped with grated cheese, butter or jam. Ensaymada originates from an island off the coast of Spain called Mallorca and was brought to the Philippines, where it was perfected. Filipino ensaymada is much more decadent, commonly topped with Edam cheese (which was brought to the Philippines by Dutch sailors in the 17th century).
It’s usually served as an accompaniment to a cup of coffee or tea but can also be enjoyed on its own as a snack or dessert. Filipino Ensaymada has a rich flavor that will surely satisfy your sweet tooth!
Image Source: Ang Sarap
Filipino Breakfast is Hearty and Filling
There is one thing we can all agree on – Filipino breakfast foods are undeniably delicious. From the deep flavors of tapa to the creamy texture of champorado – it’s a unique combination that cannot be found anywhere else. Filipino cuisine has been shaped and molded throughout its rich history and the evolution of breakfast foods reflects this. In recent years, many traditional favorites have been modernized to fit current day tastes but have managed to retain their essence. Exploring this niche market of Filipino breakfast dishes has brought about an insatiable appetite I hope does not remain only in my imagination. The different cultures that influence Filipino cuisine have created a unique and enjoyable set of flavors, making it a must-try for any food lover interested in something different.