30+ Must-Try Filipino Breakfast Recipes for Every Craving

Breakfast is an important meal that sets the tone for the rest of your day, and in the Philippines, breakfast isn’t just a meal—it’s a tradition, a celebration of rich flavors and comforting dishes.

Filipino breakfasts are as diverse as the country’s culture, ranging from savory rice-based meals to sweet and light pastries.

Whether you’re looking for a hearty meal to fuel your day or something quick and delicious to enjoy with your morning coffee, Filipino breakfast recipes are sure to satisfy.

In this post, we’ve compiled over 30 of the best Filipino breakfast recipes that you can try at home.

From the iconic tapsilog and longsilog to the delightful puto and bibingka, these recipes offer a perfect blend of flavor, tradition, and simplicity.

30+ Must-Try Filipino Breakfast Recipes for Every Craving

Filipino breakfasts are as rich in variety as they are in flavor.

Whether you crave something savory, sweet, or a bit of both, these 30+ recipes offer a wonderful opportunity to experience the comforting and mouthwatering dishes of the Philippines.

Perfect for family meals, quick weekday breakfasts, or lazy weekend mornings, Filipino breakfast dishes can bring warmth and joy to your kitchen.

So, gather your ingredients, try a few of these delicious recipes, and enjoy the flavors of Filipino cuisine to start your day right!

Tocilog (Tocino, Garlic Fried Rice, and Fried Egg)

Tocilog is a classic Filipino breakfast that combines the sweetness of tocino (cured pork), the aroma of sinangag (garlic fried rice), and the satisfaction of a sunny-side-up egg. This trio is beloved for its balance of flavors and heartiness, making it a filling and flavorful way to start the day. The juicy, caramelized tocino contrasts perfectly with the savory garlic rice, creating a delightful meal in just 30 minutes.

Ingredients:

• 1/2 lb pork shoulder, sliced thinly
• 1/4 cup sugar
• 2 tbsp soy sauce
• 2 tbsp pineapple juice
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups cooked rice (for garlic fried rice)
• 4 cloves garlic, minced (for garlic fried rice)
• 2 large eggs

Instructions:

1. Prepare the Tocino
   • In a mixing bowl, combine sugar, soy sauce, pineapple juice, minced garlic, salt, and pepper. Add the pork slices and marinate for at least 20 minutes.
   • In a pan over medium heat, add the marinated pork and a little water. Simmer until the water evaporates and the pork starts to caramelize, turning occasionally to prevent burning.
2. Make the Garlic Fried Rice
   • In another pan, heat a bit of oil and sauté the minced garlic until golden brown.
   • Add the cooked rice, season with salt to taste, and toss to combine, cooking until the rice is well-coated with garlic flavor.
3. Fry the Eggs
   • In a small pan, add a bit of oil and fry the eggs sunny-side-up or to your preference.
4. Serve
   • Arrange the garlic fried rice, tocino, and fried egg on a plate.

This satisfying tocino breakfast brings together the richness of Filipino flavors in a quick and easy way. Perfectly caramelized tocino pairs beautifully with the garlicky rice and creamy yolk of the fried egg. Whether it’s a busy morning or a lazy weekend, tocilog is a meal that’ll make breakfast feel special.

Longsilog (Longganisa, Garlic Fried Rice, and Fried Egg)

Longsilog is another Filipino favorite, featuring savory and slightly sweet longganisa (Filipino sausage), garlic rice, and a fried egg. This dish is both filling and packed with flavor, often served with a side of vinegar dipping sauce. Longganisa offers a bold and robust taste, making longsilog an energizing start to the day, ready in about 30 minutes.

Ingredients:

• 4 Filipino longganisa sausages
• 3 cups cooked rice (for garlic fried rice)
• 4 cloves garlic, minced (for garlic fried rice)
• 2 large eggs
• Vinegar dipping sauce (optional)

Instructions:

1. Cook the Longganisa
   • In a pan, add the longganisa sausages with a small amount of water. Cook over medium heat until the water evaporates and the sausages start to release oil. Continue cooking until golden brown, turning occasionally.
2. Make the Garlic Fried Rice
   • In a separate pan, heat oil and add the minced garlic, sautéing until fragrant and golden.
   • Add the cooked rice and stir-fry until combined and slightly crispy. Season with a pinch of salt.
3. Fry the Eggs
   • In another pan, add a small amount of oil and cook the eggs to your desired doneness.
4. Serve
   • Arrange the garlic fried rice, longganisa, and fried egg on a plate. Serve with vinegar on the side.

Longsilog is a delightful balance of flavors with the savory, slightly sweet longganisa, the aromatic garlic rice, and a creamy fried egg. This Filipino breakfast classic is comforting and satisfying, providing a flavor-packed way to start your day. It’s a simple yet impressive meal that brings a taste of the Philippines to your table in just half an hour.

Tapsilog (Beef Tapa, Garlic Fried Rice, and Fried Egg)

Tapsilog, another classic Filipino breakfast, combines tapa (marinated beef), garlic fried rice, and a fried egg. Beef tapa is typically marinated in a blend of soy sauce, calamansi, and spices, giving it a savory, tangy flavor that pairs well with garlicky rice and a runny egg. The result is a hearty meal that’s both delicious and quick to prepare, ready in 30 minutes.

Ingredients:

• 1/2 lb beef sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp calamansi or lemon juice
• 1 tbsp sugar
• 1/4 tsp pepper
• 3 cups cooked rice (for garlic fried rice)
• 4 cloves garlic, minced (for garlic fried rice)
• 2 large eggs

Instructions:

1. Prepare the Beef Tapa
   • In a mixing bowl, combine soy sauce, calamansi juice, sugar, and pepper. Marinate the beef for about 15-20 minutes.
   • Heat a pan over medium heat and add the beef. Cook until the beef is browned and tender, flipping occasionally.
2. Make the Garlic Fried Rice
   • In another pan, heat oil and sauté the minced garlic until golden brown and fragrant.
   • Add the cooked rice and stir-fry until well combined, adding salt to taste.
3. Fry the Eggs
   • In a small pan, add a little oil and cook the eggs to your liking.
4. Serve
   • Serve the garlic fried rice, beef tapa, and fried egg together on a plate.

Tapsilog is a delicious, hearty breakfast that showcases Filipino flavors with its tangy and savory beef tapa paired with garlic rice and a fried egg. Each bite brings a satisfying combination of flavors and textures that’s both comforting and invigorating, making it the perfect breakfast choice for a fulfilling start to the day.

Bangsilog (Fried Bangus, Garlic Fried Rice, and Fried Egg)

Bangsilog combines crispy fried bangus (milkfish), garlic fried rice, and a fried egg into a hearty and flavorful breakfast. The unique tangy marinade of the milkfish gives it a savory yet slightly sour flavor, creating a delightful contrast with the fragrant garlic rice and the creamy yolk of a fried egg. This is a popular breakfast choice in the Philippines, loved for its rich flavors and quick preparation time.

Ingredients:

• 1 medium-sized bangus (milkfish), cleaned and deboned
• 1/4 cup vinegar
• 3 cloves garlic, minced
• Salt and pepper to taste
• 3 cups cooked rice (for garlic fried rice)
• 4 cloves garlic, minced (for garlic fried rice)
• 2 large eggs

Instructions:

1. Marinate the Bangus
   • In a shallow dish, combine vinegar, minced garlic, salt, and pepper. Marinate the bangus for at least 10 minutes.
2. Fry the Bangus
   • In a frying pan over medium heat, add oil and fry the marinated bangus until crispy and golden brown on both sides.
3. Make the Garlic Fried Rice
   • In a separate pan, sauté the minced garlic until golden brown.
   • Add the cooked rice, stirring well to combine, and season with salt to taste.
4. Fry the Eggs
   • In another pan, add a bit of oil and cook the eggs to your desired doneness.
5. Serve
   • Arrange the fried bangus, garlic fried rice, and fried egg on a plate.

Bangsilog is a delicious way to enjoy traditional Filipino flavors. The tangy fried bangus adds a distinctive twist, while the garlicky rice and creamy egg complete this satisfying breakfast. This dish is a comforting, homestyle meal that captures the essence of Filipino cuisine in just 30 minutes.

Arroz Caldo (Filipino Rice Porridge)

Arroz Caldo is a warm, comforting Filipino rice porridge seasoned with ginger, garlic, and fish sauce, typically topped with fried garlic, green onions, and a boiled egg. Originally influenced by Chinese cuisine, arroz caldo has become a Filipino breakfast staple, often enjoyed during cold or rainy mornings. This dish is incredibly easy to make, offering a soothing and hearty meal that’s ready in about 30 minutes.

Ingredients:

• 1 cup glutinous rice or regular rice
• 1/2 lb chicken thighs or drumettes
• 1 thumb-sized piece of ginger, sliced
• 4 cloves garlic, minced (for garnish)
• 4 cups chicken broth
• 1 tbsp fish sauce
• Salt and pepper to taste
• 2 boiled eggs, halved
• Chopped green onions (for garnish)
• Fried garlic (for garnish)
• Calamansi or lemon wedges (optional)

Instructions:

1. Cook the Chicken and Rice
   • In a pot over medium heat, sauté ginger and garlic until fragrant.
   • Add the chicken pieces and cook until lightly browned, then add the rice and stir.
2. Simmer the Arroz Caldo
   • Pour in the chicken broth and bring it to a boil, then reduce heat and simmer, stirring occasionally, until the rice is soft and the mixture thickens.
   • Season with fish sauce, salt, and pepper.
3. Serve
   • Ladle the arroz caldo into bowls and top each with green onions, fried garlic, and a halved boiled egg. Serve with calamansi on the side if desired.

Arroz Caldo is a comforting Filipino breakfast that’s both filling and nutritious. The rich chicken flavor and the subtle warmth of ginger make it a perfect meal to start the day or to enjoy during cool weather. This dish provides a delicious, homestyle experience that’s as satisfying as it is easy to prepare.

Pandesal and Tapa Breakfast Sandwich

This Filipino twist on a breakfast sandwich combines pandesal, a popular Filipino bread roll, with savory beef tapa. This recipe provides a quick yet delicious option for mornings, as it brings the classic flavors of tapsilog into a portable sandwich format. The tender beef tapa, combined with garlic fried rice and a fried egg, offers a filling and flavorful way to start your day.

Ingredients:

• 4 pandesal rolls
• 1/2 lb beef sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp calamansi or lemon juice
• 1 tbsp sugar
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup cooked rice
• 2 large eggs
• Optional: sliced tomatoes and lettuce

Instructions:

1. Prepare the Beef Tapa
   • In a bowl, mix soy sauce, calamansi juice, sugar, salt, and pepper. Add the beef slices and marinate for about 10-15 minutes.
   • In a hot pan, cook the marinated beef until it’s browned and tender.
2. Make the Garlic Rice
   • In another pan, sauté the minced garlic until golden brown.
   • Add the rice, stir-frying until well combined, and season with salt.
3. Cook the Eggs
   • In a separate pan, fry the eggs sunny-side-up or to your preferred doneness.
4. Assemble the Sandwich
   • Slice each pandesal roll in half and layer it with garlic rice, beef tapa, a fried egg, and optional tomato slices and lettuce. Place the top half of the roll over the fillings.

This Pandesal and Tapa Breakfast Sandwich brings a Filipino breakfast favorite into a convenient handheld form. It’s a delicious and satisfying way to enjoy classic tapsilog flavors on the go. With its juicy beef tapa, garlicky rice, and soft pandesal, this breakfast sandwich is perfect for busy mornings when you crave a flavorful and hearty meal.

Champorado (Filipino Chocolate Rice Porridge)

Champorado is a classic Filipino breakfast rice porridge made with sticky rice and cocoa, delivering a comforting, chocolatey treat to start the day. Traditionally enjoyed on rainy mornings, champorado’s rich chocolate flavor is balanced by the sweetness of condensed milk or sugar and is often served with salted fish on the side for a savory twist. This creamy and warming dish is quick to prepare and incredibly satisfying.

Ingredients:

• 1 cup glutinous rice
• 4 cups water
• 1/2 cup cocoa powder or 1/2 cup chopped dark chocolate
• 1/4 cup sugar (adjust to taste)
• 1/4 cup condensed milk (for drizzling)
• Optional: tuyo or danggit (dried salted fish)

Instructions:

1. Cook the Rice
   • In a pot over medium heat, bring water to a boil. Add the glutinous rice and reduce heat to simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15-20 minutes.
2. Add Chocolate
   • Once the rice is cooked, add cocoa powder (or chocolate) and sugar. Stir well until the chocolate is fully dissolved and the mixture becomes rich and creamy.
3. Serve
   • Ladle the champorado into bowls and drizzle with condensed milk on top. Serve with tuyo or danggit on the side if you prefer a savory-sweet pairing.

Champorado is a comforting Filipino chocolate rice porridge that brings a touch of nostalgia to breakfast. With its creamy texture and rich chocolate flavor, it’s the perfect breakfast to enjoy on a cold morning. Whether paired with dried fish or enjoyed on its own, champorado offers a uniquely Filipino experience that warms both body and soul.

Pandesal with Kesong Puti (Filipino Bread Rolls with White Cheese)

A simple yet popular Filipino breakfast, Pandesal with Kesong Puti combines soft, freshly baked pandesal rolls with kesong puti, a creamy Filipino white cheese made from carabao’s milk. This delightful pairing is perfect for mornings when you want a light, flavorful breakfast that can be prepared quickly. A bit of butter or a drizzle of honey can add extra richness to this classic Filipino breakfast sandwich.

Ingredients:

• 6 pieces pandesal
• 100 grams kesong puti (Filipino white cheese), sliced
• Optional: butter or honey for drizzling

Instructions:

1. Prepare the Pandesal and Kesong Puti
   • Slice each pandesal in half and place a piece of kesong puti inside. Add a pat of butter or a drizzle of honey if desired for extra flavor.
2. Toast the Sandwiches (Optional)
   • For a warm sandwich, toast the pandesal with kesong puti in a toaster or oven until the cheese slightly melts, giving a creamy texture.
3. Serve
   • Serve the pandesal with kesong puti warm. It pairs wonderfully with a hot cup of coffee or tsokolate (Filipino hot chocolate).

Pandesal with Kesong Puti offers a comforting and light breakfast that highlights Filipino ingredients. The mild flavor of kesong puti complements the slightly sweet, pillowy pandesal, creating a delightful balance of flavors. Whether you’re on the go or enjoying a relaxing morning, this breakfast sandwich provides a simple, authentic Filipino breakfast experience.

Filipino Tortang Talong (Eggplant Omelette)

Tortang Talong, or Filipino eggplant omelette, is a beloved breakfast that uses whole roasted eggplant, which is flattened and coated in a beaten egg mixture before frying. This savory, smoky, and satisfying dish is often enjoyed with rice and sometimes a dash of ketchup or soy sauce. With its unique preparation and delightful flavor, tortang talong brings a healthy yet flavorful twist to a traditional Filipino breakfast.

Ingredients:

• 2 medium-sized eggplants
• 2 large eggs, beaten
• Salt and pepper to taste
• Cooking oil
• Optional: rice and ketchup or soy sauce for serving

Instructions:

1. Prepare the Eggplants
   • Grill or roast the eggplants over an open flame or in the oven until the skin is charred and the eggplants are soft, about 8-10 minutes. Let them cool slightly, then peel off the skin.
2. Flatten the Eggplants
   • Gently flatten the peeled eggplants with a fork until they’re slightly spread out and can hold the egg mixture.
3. Dip in Egg Mixture
   • Season the beaten eggs with salt and pepper. Dip each flattened eggplant into the beaten egg, ensuring it’s fully coated.
4. Cook the Omelette
   • Heat oil in a pan over medium heat. Fry the eggplant on each side until golden brown, about 3-4 minutes per side.
5. Serve
   • Serve tortang talong with rice and a side of ketchup or soy sauce for dipping, if desired.

Tortang Talong is a unique and flavorful Filipino breakfast that’s nutritious and easy to prepare. The charred eggplant gives a smoky, deep flavor that pairs perfectly with the fluffy egg coating. Whether enjoyed alone or with rice, tortang talong is a comforting dish that adds variety and depth to your morning meal.

Sinigang na Baboy (Pork in Sour Soup)

Sinigang na Baboy is a savory and sour Filipino pork soup, traditionally made with pork ribs or belly and a variety of vegetables like kangkong (water spinach), labanos (radish), and eggplant. The soup’s signature sourness comes from tamarind, which gives it a refreshing yet comforting flavor. While sinigang is often enjoyed for lunch or dinner, its warm, tangy broth makes it a delightful breakfast dish, especially when paired with hot steamed rice.

Ingredients:

• 1 lb pork belly or pork ribs
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 packet sinigang mix (or fresh tamarind for a more authentic taste)
• 5 cups water
• 1 bunch kangkong (water spinach), chopped
• 1 medium eggplant, sliced
• 1-2 long green chilies (optional)
• 1-2 radishes (labanos), sliced
• 2 tablespoons fish sauce (patis)
• Salt and pepper to taste
• Steamed rice for serving

Instructions:

1. Prepare the Broth
   • In a large pot, combine the pork belly or ribs, onion, and tomatoes. Add water and bring to a boil, skimming off any scum that rises to the surface.
2. Season and Simmer
   • Once the broth is clear, add the sinigang mix (or fresh tamarind), fish sauce, radishes, and eggplant. Let it simmer for about 20-25 minutes, or until the pork becomes tender.
3. Add Vegetables
   • Add the kangkong and green chilies, then continue cooking for another 3-5 minutes, allowing the vegetables to soften.
4. Serve
   • Taste and adjust seasoning with salt, pepper, or more fish sauce as needed. Serve hot with steamed rice.

Sinigang na Baboy is a flavorful, tangy soup that’s perfect for breakfast, offering a hearty start to the day. The pork becomes tender and absorbs the sour broth, while the vegetables add freshness and texture. Paired with a bowl of hot rice, it’s a comforting and satisfying meal that’s full of Filipino flavor.

Tocilog (Sweet Pork, Garlic Rice, and Fried Egg)

Tocilog is a popular Filipino breakfast dish that combines tocino, a sweet and savory marinated pork, with garlic fried rice and a fried egg. This dish is beloved for its balance of flavors: the salty-sweet pork, the aromatic garlic rice, and the creamy fried egg. This recipe can be prepared in just 30 minutes, making it a quick yet indulgent breakfast.

Ingredients:

• 1 lb pork shoulder or pork belly, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp vinegar
• 2 cloves garlic, minced
• 2 tbsp cooking oil
• 3 cups cooked rice (for garlic fried rice)
• 4 cloves garlic, minced (for garlic fried rice)
• 2 large eggs

Instructions:

1. Marinate the Pork
   • In a bowl, combine the soy sauce, brown sugar, vinegar, garlic, and a pinch of salt. Add the pork slices and marinate for 15-20 minutes.
2. Cook the Pork
   • Heat oil in a frying pan over medium heat. Cook the marinated pork for about 8-10 minutes, or until it’s caramelized and tender.
3. Prepare Garlic Rice
   • In another pan, sauté minced garlic until golden brown. Add the cooked rice and stir-fry until well combined. Season with salt to taste.
4. Fry the Eggs
   • In a separate pan, fry the eggs to your preferred doneness (sunny side up or over-easy).
5. Assemble and Serve
   • Serve the tocino, garlic rice, and fried egg on a plate, and enjoy!

Tocilog is a flavorful and satisfying Filipino breakfast, offering the perfect combination of savory, sweet, and umami flavors. The caramelized pork complements the garlicky rice, while the fried egg adds richness and creaminess to the dish. This meal is a true Filipino favorite, easy to make, and perfect for starting your day with a delicious burst of flavor.

Puto (Steamed Rice Cake)

Puto is a soft, fluffy Filipino steamed rice cake that is often enjoyed as a snack or breakfast. Made with rice flour, coconut milk, and sugar, it’s slightly sweet and tender, making it a perfect companion for morning coffee or hot chocolate. This dish is quick and simple to prepare, with no need for an oven—just a steamer to create the perfectly airy and moist cake.

Ingredients:

• 2 cups rice flour
• 1/2 cup sugar
• 1 cup coconut milk
• 1/2 cup water
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon melted butter (optional)
• Cheese slices or salted egg for topping (optional)

Instructions:

1. Mix the Ingredients
   • In a bowl, combine rice flour, sugar, baking powder, and salt. Gradually add coconut milk and water, mixing until smooth. If desired, add melted butter for extra flavor.
2. Prepare the Steamer
   • Bring water to a boil in a steamer. Lightly grease individual muffin cups or a steaming tray.
3. Steam the Puto
   • Pour the batter into the prepared cups or tray, filling them about 3/4 full. Steam over medium heat for about 15-20 minutes, or until a toothpick inserted comes out clean.
4. Optional Toppings
   • If desired, top the steamed puto with slices of cheese or salted egg during the last 5 minutes of steaming for extra flavor.
5. Serve
   • Allow the puto to cool slightly before removing from the cups. Serve as a side dish or enjoy as a sweet treat with coffee or hot chocolate.

Puto is a delightful Filipino breakfast or snack that’s both simple to make and satisfyingly delicious. Its soft, moist texture pairs wonderfully with coffee or tea, and you can easily add your personal touch with toppings like cheese or salted egg. Whether as part of a traditional breakfast spread or as a stand-alone snack, puto brings a taste of Filipino sweetness to your morning.

Pancit Malabon (Malabon Noodles)

Pancit Malabon is a rich and savory noodle dish from the coastal city of Malabon, known for its vibrant orange color and flavor-packed sauce. Made with rice noodles, shrimp, fish sauce, and annatto (achuete) oil, this dish is topped with hard-boiled eggs, chicharrón (crispy pork skin), and fresh vegetables. This delicious Filipino breakfast dish is a perfect blend of textures and flavors, offering a satisfying and hearty meal to start the day.

Ingredients:

• 1 lb rice noodles (bihon or malabon noodles)
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup fish sauce
• 2 tablespoons annatto oil (achuete oil)
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 tablespoons shrimp paste (optional)
• 1/2 cup cooked pork belly, sliced (or chicharrón)
• 2 hard-boiled eggs, sliced
• 1/2 cup cabbage, shredded
• 1/4 cup green onions, chopped
• 1/4 cup calamansi or lemon juice
• Salt and pepper to taste
• 4 cups water

Instructions:

1. Prepare the Shrimp and Noodles
   • In a pot, bring 4 cups of water to a boil. Add shrimp and cook until pink, about 2-3 minutes. Remove and set aside. In the same pot, cook the rice noodles according to package instructions, then drain and set aside.
2. Make the Sauce
   • Heat annatto oil in a large pan over medium heat. Sauté garlic and onion until softened. Add shrimp paste (if using), fish sauce, and a pinch of salt. Stir-fry for 2 minutes.
3. Combine the Ingredients
   • Add the cooked shrimp and noodles into the pan. Toss to coat the noodles in the flavorful sauce, adding calamansi juice, green onions, and shredded cabbage. Continue to stir-fry for another 3-4 minutes.
4. Serve
   • Plate the Pancit Malabon and garnish with hard-boiled egg slices and chicharrón. Serve hot.

Pancit Malabon is a savory Filipino noodle dish that is perfect for breakfast, packed with vibrant flavors and textures. The rich shrimp sauce, crunchy toppings, and tender noodles make this dish a filling and comforting meal. It’s a fantastic choice if you’re craving something hearty, flavorful, and distinctly Filipino to start your day.

Lumpiang Shanghai (Filipino Spring Rolls)

Lumpiang Shanghai is a popular Filipino appetizer or snack, but it’s often enjoyed for breakfast as well. These crispy spring rolls are filled with a savory mixture of ground pork, shrimp, vegetables, and seasonings, then fried to golden perfection. Served with a sweet and sour dipping sauce, these bite-sized treats are a delightful way to begin your day, offering a satisfying crunch and a burst of flavor in every bite.

Ingredients:

• 1 lb ground pork
• 1/2 lb shrimp, finely chopped
• 1 medium carrot, grated
• 1/2 cup green onions, chopped
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package spring roll wrappers (lumpia wrappers)
• Cooking oil for frying
• Sweet and sour dipping sauce (optional)

Instructions:

1. Prepare the Filling
   • In a large bowl, combine the ground pork, chopped shrimp, grated carrots, green onions, soy sauce, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.
2. Roll the Lumpia
   • Lay a lumpia wrapper flat on a clean surface, with one corner facing you. Place a spoonful of the filling along the bottom edge, then roll it up tightly, folding in the sides as you go. Seal the edges with a bit of water.
3. Fry the Lumpia
   • Heat oil in a deep frying pan over medium-high heat. Fry the lumpia in batches, turning occasionally, until they are golden brown and crispy, about 5-7 minutes per batch.
4. Serve
   • Drain the lumpia on paper towels and serve with sweet and sour dipping sauce on the side.

Lumpiang Shanghai is a delightful breakfast treat that’s crispy on the outside and flavorful on the inside. These little spring rolls are perfect for dipping and make a satisfying meal when paired with a side of rice or served on their own. Whether served at breakfast or as an appetizer, this Filipino favorite is sure to please anyone who loves crunchy, savory bites.

Tapsilog (Beef Tapa, Garlic Rice, and Fried Egg)

Tapsilog is a Filipino breakfast staple that combines three delicious elements: tapa (cured beef), garlic rice, and a fried egg. The beef is marinated in a flavorful mix of soy sauce, vinegar, and spices, then pan-fried until tender and slightly caramelized. This dish is satisfying, savory, and perfect for those who enjoy a hearty and flavorful breakfast. With garlic rice and a sunny-side-up egg to complement the beef, tapsilog is a complete and balanced meal to start the day.

Ingredients:

• 1 lb beef sirloin or tenderloin, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/2 teaspoon pepper
• 2 cups cooked rice (for garlic fried rice)
• 4 cloves garlic, minced (for garlic rice)
• 2 eggs
• Cooking oil for frying

Instructions:

1. Marinate the Beef
   • In a bowl, combine soy sauce, vinegar, minced garlic, brown sugar, and pepper. Add the beef slices and marinate for 15-20 minutes.
2. Prepare Garlic Rice
   • In a frying pan, heat some oil and sauté the minced garlic until golden brown. Add the cooked rice, breaking up any clumps. Stir-fry for a few minutes until well combined and fragrant. Season with salt to taste.
3. Cook the Beef
   • In a separate pan, heat oil over medium-high heat. Fry the marinated beef until it’s browned and slightly caramelized, about 4-5 minutes per side.
4. Fry the Eggs
   • In the same pan, fry the eggs sunny side up or to your preferred doneness.
5. Serve
   • Serve the tapa, garlic rice, and fried egg on a plate. Enjoy with a side of pickled vegetables (achara) for added flavor.

Tapsilog is a Filipino breakfast that packs a punch with its sweet and savory tapa, aromatic garlic rice, and rich fried egg. This dish is a great way to start your day with a filling and flavorful meal. The combination of tender beef, garlicky rice, and egg creates a harmonious blend of textures and flavors that will keep you energized throughout the morning.

Sinigang na Baboy (Pork Sinigang)

Sinigang na Baboy is a classic Filipino comfort dish, known for its tangy and savory flavor. The dish is made by simmering pork in a sour tamarind broth with vegetables like kangkong (water spinach), eggplant, and radish. While traditionally a lunch or dinner dish, this hearty soup can also make a wonderful, refreshing breakfast, especially on cool mornings. The balance of savory pork and the sourness of the broth is both satisfying and restorative, making it a favorite for many.

Ingredients:

• 1 lb pork belly or pork ribs, cut into pieces
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 2 cups water
• 1 packet sinigang mix (or fresh tamarind)
• 1 cup radish, sliced
• 1 eggplant, sliced
• 2 cups kangkong (water spinach)
• 2-3 long green chili peppers
• Fish sauce, salt, and pepper to taste

Instructions:

1. Prepare the Broth
   • In a large pot, combine the pork, onion, and tomatoes. Add 2 cups of water and bring to a boil. Once boiling, lower the heat and let it simmer for 20-25 minutes, or until the pork becomes tender.
2. Add the Tamarind
   • Add the sinigang mix or fresh tamarind to the pot. Stir to dissolve and create the tangy base of the broth. Season with fish sauce, salt, and pepper to taste.
3. Add the Vegetables
   • Add the radish, eggplant, and chili peppers to the pot. Let it simmer for another 5 minutes until the vegetables are tender.
4. Finish the Dish
   • Add the kangkong and cook for another 2-3 minutes, just until the leaves are wilted. Taste the broth and adjust seasoning if necessary.
5. Serve
   • Serve the sinigang hot with a side of steamed rice.

Sinigang na Baboy is a quintessential Filipino dish that’s both comforting and flavorful. The combination of tender pork and the tangy broth makes it a satisfying breakfast option, perfect for those who love a bit of heat and sourness to start their day. It’s nutritious, filling, and easy to prepare, making it a great choice for busy mornings.

Adobong Manok (Chicken Adobo)

Adobong Manok is one of the most beloved Filipino dishes. The chicken is marinated and simmered in a mixture of soy sauce, vinegar, garlic, and bay leaves, creating a perfectly balanced flavor profile—salty, tangy, and a little bit savory. The dish can be served with steamed rice for a complete breakfast, offering a satisfying and hearty meal that is simple to prepare and full of flavor.

Ingredients:

• 1 lb chicken thighs, bone-in or boneless, cut into pieces
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon peppercorns
• 1 tablespoon cooking oil
• 1/2 cup water
• Salt and pepper to taste
• Steamed rice, for serving

Instructions:

1. Marinate the Chicken
   • In a bowl, combine the chicken, soy sauce, vinegar, garlic, onion, bay leaves, and peppercorns. Let it marinate for 10-15 minutes.
2. Cook the Chicken
   • In a large pan, heat the oil over medium heat. Add the marinated chicken (along with the marinade) and cook for 5-7 minutes, turning the chicken pieces until they are slightly browned.
3. Simmer
   • Add water to the pan and bring to a simmer. Lower the heat and let it cook for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has reduced.
4. Season
   • Taste the sauce and adjust seasoning with salt and pepper if needed.
5. Serve
   • Serve the chicken adobo with a side of steamed rice.

Adobong Manok is a versatile and easy-to-make Filipino breakfast dish. The marinade gives the chicken an aromatic, tangy, and savory flavor that pairs perfectly with a bowl of steaming rice. Whether enjoyed as a quick breakfast or packed as leftovers, this dish delivers comforting flavors that will make any morning special.

Puto (Filipino Steamed Rice Cake)

Puto is a classic Filipino snack or breakfast dish that is steamed to perfection. These small, fluffy rice cakes are often served with savory dishes like sinigang or enjoyed with a hot cup of coffee for breakfast. Made from a simple batter of rice flour, sugar, and coconut milk, puto is sweet, soft, and slightly sticky. It’s a delightful treat that’s easy to prepare and is always a crowd-pleaser.

Ingredients:

• 2 cups rice flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 egg
• Banana leaves or paper cupcake liners (for steaming)

Instructions:

1. Prepare the Puto Batter
   • In a mixing bowl, whisk together the rice flour, sugar, baking powder, and salt. Add the coconut milk, water, vanilla extract, and egg. Mix until smooth and well combined.
2. Prepare the Steamer
   • Line a steamer with banana leaves or paper cupcake liners. Pour the puto batter into the molds, filling each about 3/4 full.
3. Steam the Puto
   • Bring water to a boil in the steamer. Place the molds in the steamer and cover. Steam for about 10-15 minutes, or until a toothpick inserted into the center comes out clean.
4. Serve
   • Allow the puto to cool slightly before removing from the molds. Serve warm, ideally with a cup of hot coffee or tea.

Puto is a sweet, fluffy Filipino rice cake that pairs wonderfully with savory breakfast dishes or as a snack on its own. The soft texture and subtle coconut flavor make it a comforting and indulgent treat that’s perfect for starting your day or enjoying with family and friends.

Note: More recipes are coming soon!