MAIN INGREDIENTS
Arroz caldo is the Filipino variety of congee, a thick rice porridge that is ubiquitous in many Asian countries. It is also one of many congee varieties found in the Philippines. Distinguished by the addition of chicken, arroz caldo is usually cooked in a ginger-infused broth and served with various accompaniments and seasonings.
Although congee is originally Chinese, this particular variety is believed to have been developed and adapted to suit the tastes of the large Spanish community that was present in the country during colonial times. This comforting rice dish is usually enjoyed as a filling breakfast or a satisfying midday meal.
MOST ICONIC Arroz caldo
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In its simplest form, bibingka is a simple Filipino cake that consists of rice flour and water. It was initially prepared in clay pots that were lined with banana leaves, which would impart a distinctive, smoky flavor to the dish. Bibinka is believed to have appeared under the foreign culinary influence, and the first written reference describing a similar cake dates back to 1751.
Through history, bibinka was adapted with additional ingredients, and nowadays it is typically prepared with milk, eggs, coconut milk, sugar, and butter, while modern variations may include anything from grated cheese, salted duck eggs or grated coconut, and a variety of different sweet and savory toppings.
MAIN INGREDIENTS
One of the most common breakfast staples in the Philippines is tapsilog, a plate which consists of sliced beef jerky, known as tapa, a heap of garlic rice, and a fried egg. It is believed that the dish grew out of necessity, to cater to the needs of many workers who were in search for a quick, cheap, and nutritious breakfast.
Eventually, tapsilog was incorporated on the menus of many Filipino fast food chains and specialized tapsihan eateries. Nowadays, it appears in numerous varieties, and even though it is still a favorite Filipino breakfast it can be enjoyed at any time of day or as a satisfying late night snack.
MOST ICONIC Tapsilog
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Although the term tocino stems from Spanish, in the Philippines, the word is synonymous with sweet-cured meat, traditionally prepared with pork, and occasionally beef or chicken. Slices of meat are doused in different combination of spices and seasonings which typically include sugar, salt, rice wine vinegar, soy sauce, anise wine, and pineapple or orange juice.
Common additions to the curing mixture include saltpeter food preservative and annatto—a food dye derived from the seeds of the achiote tree that imparts color and peppery flavor. Pork tocino, also known as burong babi, is most commonly only lightly pan-fried until it caramelizes and is traditionally sided with garlic fried rice, and either sunny side up or scrambled eggs.
MOST ICONIC Tocino
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Silog refers to a group of Filipino dishes that are traditionally served for breakfast. The name is an abbreviation for sinangang at itlog, meaning fried garlic rice and eggs. The difference between each of these dishes is in the additional component that's served with the garlic rice and eggs, such as tapa (sliced meat), longganisa sausages, tocino bacon, bangus milkfish belly, chorizo, hot dogs, pork chops, Spam, fried chicken, or beefsteak, among others.
It is believed that the first type of silog was tapsilog, invented in the 1980s in Marikina City. These breakfast items are so popular that they can nowadays be found in fast food chains, hotels, and restaurants.
MOST ICONIC Silog
View moreLugaw is a Filipino rice porridge that is traditionally thought of as soft food for sick people, due to the fact that it doesn't require much chewing. Warm, filling, and mushy, the dish acts as an ideal base for any type of meat and seasonings, just like a congee.
Lugaw is usually consumed for breakfast or as a snack. Many cooks like to add chicken, lemon, and ginger in order to improve the flavors of the dish. After that, it can be flavored with typical Filipino ingredients: scallions, garlic chips, sliced hard-boiled eggs, calamansi, or fish sauce.
MOST ICONIC Lugaw
MAIN INGREDIENTS
Pandesal is a popular bread roll from the Philippines. Its name is derived from the Spanish words "pan de sal," which translates to "bread of salt." However, despite its name, pandesal is characteristically slightly sweet rather than salty. The outside is usually coated in fine breadcrumbs, which give it a unique texture.
This bread is a staple at many Filipinos' breakfast tables and is often enjoyed dipped in hot coffee or filled with various fillings like cheese, corned beef, or coconut jam. Over the years, its simple ingredients of flour, yeast, sugar, and salt have provided comfort and sustenance to generations of Filipinos.
Tosilog is a traditional dish originating from the Philippines, consisting of garlic fried rice, fried eggs, and tocino (pork that's been cured in salt, garlic, sugar, and spices). The cured pork is boiled in a bit of water, then fried in oil and arranged on a plate with garlic fried rice and sunny-side-up fried eggs.
The dish is traditionally served hot for breakfast, and it's accompanied by a spicy vinegar dip. The name of the dish contains all three components: tocino (to), sinagang fried rice (si), and itlog fried eggs (log).
Torta is a popular Filipino dish consisting of an omelet filled with ground meat and vegetables such as diced potatoes. Savory and extremely satisfying, the dish is usually served as a main course, preferably over rice. It is recommended to pair torta with condiments such as banana ketchup.
There are numerous variations on the Filipino torta, such as tortang talong (eggplant omelet) and tortang gulay (onion, bell peppers, and garlic omelet). The reason for the unusual name of this dish is a strong Spanish influence in the Philippines.
VARIATIONS OF Torta
MOST ICONIC Torta
View moreCornsilog is a traditional dish originating from the Philippines, consisting of garlic fried rice, fried eggs, and corned beef, also known as salt-cured brisket of beef. The corned beef is boiled in a bit of water, then fried in oil, often with onions and garlic, and arranged on a plate with garlic fried rice and sunny-side-up fried eggs.
The dish is traditionally served piping hot for breakfast, and it's sometimes accompanied by sliced tomatoes. The name of the dish contains all three components: corned beef (corn), sinagang fried rice (si), and itlog fried eggs (log).
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