A decent breakfast gets you ready for the day by providing a little bit of everything you need, from carbs to protein.
Whether you prefer your morning meal sweet or savory, this collection of Filipino dishes will provide you with a delicious start to your day.
Tapsilog, a famous Filipino cuisine, is a combination of three ingredients: tapa (beef), garlic fried rice, and fried egg.
It’s one of several versions of silog, which is garlic fried rice with fried egg; others include tosilog (made with pork), fish, and spam.
Tapa originated in the pre-refrigeration era, when it was cured and dried in a manner similar to beef jerky for preservation, although today the meat is most commonly marinated before being fried or grilled.
There are several ways to prepare the marinade and the protein.
Daing is a Filipino dish in which meat, fish, or seafood is split open or thinly sliced, salted or marinated in vinegar, then sun-dried.
Traditionally, it was used to preserve and extend the life of food, with salt limiting bacterial development and the sun’s heat taking off excess moisture.
Milkfish is gutted, split open, marinated overnight in a vinegar solution, then pan-fried till crisp and golden in this bangus rendition.
Sinangag, or Garlic Fried Rice, is a staple of every Filipino morning. Sinangag goes nicely with a variety of meals, whether they are fried or stewed.
Sinangag goes nicely with fried salty dried fish like tuyo, daing, and danggit. Sinangag pairs well with tapa, tocino, longganisa, and corned meat.
Filipino garlic fried rice is commonly served with Filipino omelettes and banana ketchup for breakfast (see also ‘25 + Super Easy Breakfast Recipes To Make In No Time‘). If you don’t want to prepare the omelettes, serve your fried rice with fried eggs instead.
Tocino is a cured meat that might be pig, beef, or chicken. The most common type of tocino is sweet, but we Kapampangans have a particular version called ‘Pindang’ that has tanginess added to it.
To produce that soft and supple beef, Kapampangans mix all the ingredients together by hand for three to five hours before leaving it covered overnight at room temperature before placing it in the fridge.
Tocino is traditionally crimson in color to make it appear more delicious, which is done by adding Saltpeter (Salitre), which is also used as a food preservative.
5. Corned Beef
Corned Beef Silog is a dish that includes sautéed corned beef with fried rice, onion, and fried egg. The corned beef used in this dish is canned.
One of the best breakfasts is corned beef silog. It gives you enough energy to get your day started while also satisfying your taste senses in the morning. This meal is best completed with a cup of coffee.
Avocado shakes or smoothies are popular in the Philippines, Indonesia, and Vietnam. It became so popular that it is now available in neighboring nations such as Singapore.
This smoothie has no bananas and simply milk. Condensed milk is often utilized because of its richness and creaminess. Because ripe avocados are smooth and creamy, they are utilized.
Avocado milkshakes are available at food booths as well as restaurants. Restaurants often utilize fresh fruits, whereas food carts may use powdered avocado. That explains why it is less expensive.
Tortang Giniling, also known as Ground Meat Omelet, is a sort of Filipino omelet in which ground meat (most commonly beef and pork) is sautéed with vegetables such as garlic, onions, and tomatoes before being combined immediately with beaten eggs.
Unlike typical omelets, which are made by folding eggs over meats, cheeses, and vegetables, this recipe calls for cooked ground beef to be put into the beaten egg mixture before frying.
Tortang Giniling, a traditional morning dish, is best served with garlic fried rice and banana ketchup.
This delectable, traditional meal is a favorite in most Filipino families. This is because it is fast, simple, and, most importantly, delicious without losing nutritious content.
The ingredient eggplant, which is high in vitamins C, K, and B6, is a major component in this recipe. This is also delicious with rice and a few dollops of ketchup.
Tortang rellenong comes in a variety of flavors, including those loaded with ground beef, crab, or shrimp—all of which are wonderful.
Ginisang Sardinas with Miswa Noodles is quick to prepare and inexpensive. It’s a filling, nutritious, and tasty supper that the whole family will enjoy.
Regardless of how inexpensive and economical this sardines with miswa dish is, it is not lacking in flavor.
The combination of the rich tomato-flavored sauce, tender fish, and delicate wheat noodles creates the perfect comfort dish. It’s a full and flavorful dish that’s perfect for any supper.
Serve with steaming rice and scrambled or hard-boiled eggs for breakfast, lunch, or supper.
Sticky, chewy, and oh so sweet, biko is a delectable dessert enjoyed by Filipinos all over the world. Biko, also known as kakanin, is a sort of sticky rice cake.
Biko is a delightful treat or even breakfast to enjoy with your loved ones, made with a blend of brown sugar and coconut milk.
Biko is frequently served at birthday celebrations, fiestas, holiday parties, and family reunions, generally alongside other sticky rice delicacies.
Bicho-bicho or bitsu-bitsu are twisted ropes of yeasted wheat dough that are deep-fried in hot oil until golden and then covered in sugar or caramel syrup and sesame seeds.
These Filipino doughnuts, also called as lubid-lubid or shakoy, come in a variety of flavors, including sticky and chewy carioca, hard and crunchy pilipit, and a soft and fluffy variation.
Danggit Fried Rice is a straightforward fried rice dish made with garlic, boiled white rice, and chopped dried danggit, also known as rabbitfish. It’s made with garlic, cooked white rice, and dried fish chunks.
This type of fried rice is undeniably delicious, and you can pair it with other fried Filipino morning classics like tocino, longganisa, and whatever else you choose.
Champorado is a delicious chocolate rice porridge made with cocoa powder and sweet glutinous rice. Tableya (pure cocoa blocks) instead of cocoa powder is a more traditional way.
This porridge can be served hot or cold and is often consumed for breakfast. This is also suitable for mid-afternoon snacks (meryenda) and goes well with Tuyo (salted dried fish).
The dried salted fish is typically shredded into pieces and sprinkled on top of the Champorado, providing a delicious contrast to the sweetness of the Champorado.
Nicole Ponseca, a New York restaurant, created Bibingka, a festive rice cake usually eaten around Christmastime in the Philippines.
It’s a delicious side dish with a hint of sweetness that she always serves during Thanksgiving (see also ‘33 Amazing Breakfast Ideas For Thanksgiving‘).
Cooked in cast-iron for a deeply golden crust and concealing slices of salty preserved eggs, the bibingka is topped with brown and crunchy grated cheese.
It is traditionally prepared with freshly milled rice (galapong) and either coconut milk or water. It is then fried or baked in clay pots heated on both sides with charcoal.
Puto is a famous Filipino delicacy that is typically eaten as a substantial midday snack or as an addition to savory dishes like dinuguan, pancit, or sopas.
Although all-purpose flour, cake flour, and even hotcake mixes are used to make this kakanin, traditional putong puti is created from rice grains that have been soaked in water overnight and processed into a smooth batter known as galapong.
The fermented rice batter is then heated on bamboo plates coated with bananas (bilao) or individual molds.
Home cooks have transformed these local cakes into a plethora of delectable variations throughout the years, adding extracts such as pandan and ube flavorings or topping them with pieces of cheese or salted duck eggs.
16. Puto Bumbong
Because it is usually sold outside the church during the customary simbang gabi, puto bumbong has become synonymous with the Christmas season.
The puto bumbong vendor may be seen using an unusually shaped steamer to steam a powdered mixture within a bamboo tube.
After that, the steamed rice cake is placed on a pre-cut banana leaf and covered with margarine (or butter), freshly shredded coconut, and muscovado sugar.
Traditional puto bumbong should be colored with rice. It is not essential to use food coloring. The rice should also have a modest good flavor that will be accentuated by the toppings.
A typical Filipino breakfast roll that was formerly exclusively served in the early hours of the morning in bakeries or on the streets by sellers on bicycles with loud air horns.
To keep the Pandesals warm, they would place them in a large insulated box. However, several bakeries now make them available throughout the day.
Pandesal is the most common bread in the Philippines.
It is a beloved breakfast that may be eaten on its own, dipped in coffee, or with fillings such as peanut butter, coconut jam, cheese spread, cheese, corned beef, egg, hotdogs, or nearly anything else you can think of or leftovers from your fridge.
Maruya is a traditional Filipino snack or merienda, essentially a sweet fritter prepared of Saba (Cardaba) bananas battered and fried to make a crispy and chunky delight sweetened with a dusting of sugar on top!
It’s a popular street meal offered at market booths, but it’s very simple to make at home.
There are numerous versions of this sweet snack available, depending on how the cooked banana is prepared.
In the north, mashed ripe saba bananas are commonly added into the batter before cooking. There are also individuals who cut the bananas into half or slice them into cubes.
Sweet potatoes and other varieties of bananas, such as Lantundan, are included in certain regional variations (apple banana). Whatever method you use, it is one of the most delectable banana treats ever.
Longsilog is a morning dish made up of sweet pork (longanisa), savory eggs, and umami garlic rice.
Longsilog’s aroma flowing through your home is enough to rouse even the most slumbering of sleepers. The dish’s delicious scent and simple yet comfortable look aren’t what make it exceptional.
In reality, the star of the show is longsilog’s basic yet tasty flavor.
20. Tortang Dulong
Filipino Tortang Dulong Tortang Dulong, also known as fried (silver) fish omelet, is a popular Filipino meal that is easy to prepare. Unlike other omelet recipes, the major ingredient in the Filipino Tortang Dulong is dried fish.
It also contains eggs, flour, onion, garlic, and spices. The mixture was then shaped into little patties and cooked in oil.
It’s typically served with banana ketchup as a dipping sauce, but if you don’t like ketchup, you may substitute sweet chili sauce.
Spamsilog is a popular breakfast meal in the Philippines that consists of spam fried rice with eggs. Canned spam is sliced and fried in this meal. A sunny side up egg is prepared, and garlic fried rice completes the morning meal.
Spamsilog is one of the many popular Silog breakfast recipes in the Philippines. Several nations have colonized the Philippines in the past.
When the Americans invaded the Philippines, they taught the locals to speak English and influenced them to consume American delicacies such as hamburgers and canned items such as corned beef and spam.
22. Arroz Caldo
Arroz Caldo, also known as aroskaldo, is a Filipino lugaw composed of chicken and rice that is seasoned with fresh ginger, garlic, onions, and fish sauce.
Although its name is taken from the Spanish arroz caldoso, translating to “brothy rice,” rice gruel is more of a local adaptation of the congee that Chinese immigrants introduced to the Philippines.
Individual bowls of the thick, hearty porridge are typically served with different toppings and condiments like hard-boiled egg, chopped scallions, roasted garlic, and calamansi.
It’s particularly popular for breakfast, but it’s also popular as a noon snack or light evening meal.
Taho is a popular Filipino delicacy that is similar to a drinkable custard and is made with heated silken tofu, sago pearls, and arnibal, and brown sugar syrup. Sago pearls are identical to tapioca pearls and boba, which is found in bubble tea.
Taho is also native to China, Japan, Thailand, and Vietnam. It is typically consumed as a light breakfast or a sweet afternoon snack. It is popular all year in the Philippines.
Tuyo fish is a sort of sun dried fish from the Philippines. Typically, this is cooked rapidly and served with rice and a hot vinegar dip.
Tuyo is often eaten for breakfast in the Philippines, however this dried fish may be eaten at any time of day.
The only challenging part of this dish is when you fry the tuyo in oil since it needs to be done carefully or else it will crumble when you scale them, but other than that it’s all straightforward.
Lugaw is essentially a rice porridge cooked from glutinous or ordinary rice that has been boiled with water, salt, and ginger until the grains are thoroughly broken down.
The toppings vary by region in the Philippines, but the traditional is to serve it with calamansi (a tiny citrus akin to lime and orange) and patis (fish sauce).
Turon is a dessert variation of lumpiang shanghai that is frequently served by street sellers in the Philippines.
It’s usually packed with sugar-coated ripe saba banana slices topped with strips of jackfruit, wrapped in a thin crepe-like spring roll, deep-fried to a golden crisp, then rolled in a crunchy caramel coating.
Consider it a dessert spring roll.
Saba bananas are the original variety of Filipino bananas used in this delicacy, and they are also used in many Filipino cuisines like banana cue and maruya. Saba bananas are firm and extremely flavorful, with undertones of citrus.
27. Suman Malagkit
Suman Malagkit is a Filipino specialty composed of glutinous rice cooked in sweetened coconut milk with a touch of salt until half-done. Wrapped in banana leaves, the mixture is cooked or steamed until soft and chewy.
The sticky rice cake is typically accompanied by brown sugar, caramel sauce, latik, or a side of juicy mangoes. It’s a satisfying snack or dessert that goes well with hot chocolate, coffee, or tea.
28. Buko Salad
Buko Salad, also known as sweet young coconut salad, is a dessert made using shredded young coconut as the main component.
This delectable dessert dish is a staple at every special event in the Philippines; it is frequently served as dessert at town fiestas and birthday celebrations, but it may also be eaten for breakfast.
Some people may identify this dessert dish with fruit salad. Both recipes use a variety of fruits and follow a nearly identical technique. The fundamental distinction of Buko Salad is most likely the usage of coconut.
Frequently Asked Questions
Is Filipino Food Healthy?
Filipino cuisine such as stews and soups can be nutritious on their own, but they take on new meaning when served with generous amounts of white rice.
Sugar is unavoidable; after all, it’s found in everything from fruit to bread. However, too much of it can lead to health issues such as obesity, diabetes, and heart disease.
Is Filipino Food Spicy?
Although many Filipinos enjoy spicy cuisine, their native recipes are not as fiery as those of their Asian counterparts. Each province in the Philippines has its own distinct flavor, depending on the location.
Only certain locations enjoy spicier foods, while others crave that tangy flavor.
These meals are not only nutritious and high in energy, but they are also a terrific opportunity to change up your morning routine and try something new.