Breakfast can be the single most crucial breakfast of the day, and we’ve got simple breakfast and brunch recipes to help you start your day off with a bang!
Explore recipes such as eggplant, Tomato Torta or the classic Champorado and amaze the family members by cooking a meal at home tomorrow!
Filipino breakfast meals that are filling and cozy! Serve it with sunny side up eggs and garlic-fried rice for delicious silog meals that will keep you going throughout the day.
1. Beef Tapa
Beef Tapa cooked in brown sugar, fish sauce fresh garlic, and brown sugar. This Kapampangan delight is simple to cook, freezer-friendly and is a fantastic all-day breakfast!
This recipe is one of my favorites methods of making beef tapa. In contrast, the alternative tapa version draws its flavor from fresh squeezed calavance juice soy sauce and minced garlic this version is spiced with garlic, and brown sugar.
Though each one uses a different set of marinades but they’re alike in the way they’re prepared and each tasty in their own way. Perfect for Tapsilog meals!
- Fish sauce is a great source of umami, salty and a savory taste
- Brown sugar is an unsweetener and assists in caramelization
- Fresh garlic is the best, however garlic powder can be used in the pinch
- Ground black pepper-adds spice
Tips for cooking
Cut the beef into slices for quicker cooking. Slice across the grain to give a soft chew. The meat is then frozen for 10-15 minutes, or till it is slightly hard enough to cut.
Don’t let the marinade sit too long, lest the flavor gets too salty.
It calls for sirloin that requires only a few minutes to cook in a pan. When using more tough cuts like the bottom round. add around one cup water. Then cook the tapa to soft before frying in oil, allowing it to cook and brown.
The best method to provide
Serve the beef tapa along with garlic-fried rice and eggs with sunny sides to make a delicious and hearty breakfast for all day. Serve with spiced vinegar for dip as well as atchara for an oozy and sweet condiment.
To extend the storage time for longer storage, move the uncooked meat into an airtight container or sealable bag, and keep it in the freezer for 3 months to satisfy your cravings in the future.
Beef Tapa cooked in brown sugar, fish sauce with fresh and fresh-cut garlic. This Kapampangan delight is simple to cook, freezer-friendly and makes an excellent all-day breakfast!
The prep time is 10 minutes
Cooking Time: 10 mins
All Time: 20 minutes
Two pounds of beef sirloin thinly cut
1/2 cup fish sauce
3/4 cup Brown Sugar
1 head of garlic chopped, peeled, and peeled
1 teaspoon black ground pepper
2 tablespoons of canola oil
A bowl is used to mix beef as well as brown sugar, fish sauce and garlic. Add pepper and. Massage the meat with the marinade.
Place the marinade within the fridge for around 2 hours or up to an overnight. Remove the beef from the marinade.
In a skillet over medium heat, cook the oil. Place the beef in a single layer, and cook, turning it once or twice, until lightly brown and cooked to perfection. Serve hot.
Calories: 338kcal, Carbohydrates: 28g, Protein: 33g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 1613mg, Potassium: 602mg, Fiber: 1g, Sugar: 27g, Vitamin C: 1mg, Calcium: 61mg, Iron: 3mg
Skinless Longganisa with a wonderful mix of savory, sweet and garlicky flavours you’ll love. Make this Filipino pork sausages with garlic-fried rice and sunny eggs to make breakfast that is delicious and hearty food!
My daughter is visiting from Northern California this weekend to visit So I thought I’d make her most loved skinless longganisa recipe and have a few bags ready to take back to home.
However, she didn’t follow after me the passion for cooking. Currently, living in a different city most of the time, she eats out or orders from restaurants. I’m sure this Filipino frozen sausages will be handy whenever she’s in the mood for simple and fast homemade dinner.
Since I was creating these in the first place, I thought I’d capture some in-process images and revise this blog post that I originally wrote in 2013. I hope that you find the tips useful.
What is Skinless Longganisa?
Skinless Longganisa is a variation of the traditional Filipino sausage, which is usually made from ground pork, garlic and other spices. Instead of stuffing it into casings for hogs the pork mix wraps itself in wax paper or plastic film in order to preserve its the shape.
Its flavor is sweet and garlicky, similar to Hamonado, however “hot” varieties are also popular with lots in ground chili pepper.
How Do You Make Skinless Longganisa
Skinless longganisas are so simple to prepare, you’ll have an entire batch in no time. It’s as simple as mixing the minced pork, ground pork, garlic, brown sugar vinegar, soy sauce, salt as well as pepper, in a bowl till thoroughly in the mix.
A good sausage requires fat and lean meat to enhance the flavor and juicy. It is possible to add 1 pounds of pork fat in the ground up to 1/2 pound of ground pork that is lean or if you’re unable to locate pork fat, you can use the equivalent of 2 pounds ground pork, with excellent fat marbling.
I’m not usually using extenders or binding agents like breadcrumbs or flour, however, I have recently discovered that there is a “magic” ingredient that keeps the longanisa soft and moist. It can be found in corn starch! Dissolve 2 tablespoons of corn starch in 3-4 tablespoons of water. Add it to the pork. The meat mixture is chilled for 30 minutes prior to making and wrapping. Slurry of corn starch can serve as a tenderizer similar to velveting and keeps the sausages juicy and soft.
Are you looking for a variety? Try substituting ground chicken or beef for pork!
The longest-running portion of the cooking process I believe the most time-consuming part of the preparation is cutting the sausage into small logs and wrapping them in wax paper. Cut the paper into equal lengths and use it as guideline while forming the longganisa in order to achieve uniform sizes.
If you’d like to skip the lengthy individual wrapping process you can spread the longanisa mix in a half-inch thickness on a piece of wax paper. Cut into different sizes using the help of a knife or pizza cutter, then put another sheet of wax paper on top to completely cover.
Place the sausages wrapped in bags that seal and can be kept at room temperature for between 2 and three days, or frozen for one to two months. I would suggest that you label the container or bag with the date of the packing so that you can know when they’ll be ready for.
How to Cook Longganisa
The pork can be thawed in the longganisa for a couple of hours before cooking it or freeze it.
Peel the wrapper off and, in an oven-proof pan, lay the sausage in one layer. Incorporate approximately half a cup of water, enough to fill them up halfway.
In a medium-high heat, bring to a simmer and then cover. Cook until the liquid has evaporated and the pork is tender.
Incorporate one to two tablespoons oil and simmer, covered and stirring frequently until lightly browned and caramelized.
Serve these delicious sausages with garlic-fried rice and sunny side up eggs to make an authentic Filipino breakfast known as the Longsilog.
It’s a great hearty dish along with some chopped tomatoes to add a splash of flavor. A the spiced vinegar dip is an old-fashioned accompanying dish. Pickled atchara is going to be perfect here!
Skinless Longganisa that is a tasty mixture of savory, sweet, and garlicky flavours you’ll love. Serving this Filipino pork sausages with garlic-fried rice and egg-filled side eggs for an energizing and delicious breakfast!
The prep time is 20 Mins
Cooking Time: 10 minutes
The total time is 30 minutes
2 pounds of ground pork
1 cup brown sugar 1 cup brown
1 head of garlic chopped, peeled, and peeled
2 tablespoons soy sauce
1 tablespoon vinegar 1 tablespoon
1 tablespoon salt
2 tablespoons of ground black pepper
1 tablespoon cornstarch
1 tablespoon oil from canola
A bowl is used to mix ground pork fat, ground pork garlic, sugar soy sauce, vinegar salt and pepper.
Add cornstarch. Mix until evenly distributed.
On a sheet of wax or plastic paper, pour approximately a heaping teaspoon of pork mix and roll it into the shape of a log. Then wrap it in a tight.
Repeat until the entire mixture is wrapped and shaped. Put the them in a ziplock bag , or an airtight container. Freeze.
To cook, take off the wax paper. In a large skillet at medium-low heat, lay skinless sausages in a single layer. Add adequate water enough to fill the the sausages half way.
Bring to a boil Cover, then cook until all the water is gone and the sausages are cooked to perfection.
Add the oil to the pan and cook, turning it as necessary until the longganisas are slightly caramelized and lightly brown.
Remove the pan from the oven to serve warm.
Nutritional information calculated at 3 longganisas per portion.
Calories: 371kcal, Carbohydrates: 10g, Protein: 10g, Fat: 32g, Saturated Fat: 11g, Cholesterol: 58mg, Sodium: 783mg, Potassium: 195mg, Sugar: 8g, Vitamin C: 1.2mg, Calcium: 21mg, Iron: 0.7mg
Chicken Tocino is marinated in pineapple juice, ketchup and spices to create flavor that is sweet and garlicky. enjoy! This Filipino cooked meat is simple to prepare and tastes delicious as a breakfast option for the entire day.
What could be a better way to break the fast than a delicious silog platter? The yolks are runny, the garlic is infused fried rice Sweet and salty preserved meats…mmm Mmmmm! The best way to begin the day, or any day.
Silog, to the uninitiated is the colloquial word that refers to a traditional Filipino breakfast that consists of rice fried (sinangag) with a sunny side-up eggs (itlog) and the meat of your choice, such as tapa beef (tapsilog) and the longganisa (longsilog) and pork tocino (tosilog) and daing to bangus (bangsilog).
C hicken tocino could be confusing to those who aren’t familiar with Filipino food culture since tocino technically refers to pork or specifically, it refers to the stomach of the pork.
The pork in my tocino dish is marinated with simple sugar and garlic powder, as well as salt pepper, salt, and the red color of food coloring. I amplified the flavor in this chicken recipe using pineapple juice to give flavor and tang, as well as the color of banana ketchup.
While you can make use of chicken breasts, I suggest the boneless leg or thigh meat because the fat in the cuts moist and juicy.
Don’t marinate for more than overnight, as the acidity of pineapple juice could alter the protein’s structure and make the meat into mush.
The best method to provide
Serve with garlic-fried rice and sunny eggs on the side for an energizing breakfast.
Sandwiches in warm bread pandesal loaves to have a satisfying lunchtime snack.
Divide into small pieces, skewer using bamboo sticks, then grill on hot coals until it is cooked and beautifully charred for a fun dinner for a party.
Mix in stir-fried noodles or rice to make a quick and easy lunch.
How do I store Chicken Tocino?
To store cooked food cookware, place it in resealable bags or airtight containers. Freeze for three months or more.
For a uniform cooking experience for even cooking, allow the chicken to thaw thoroughly prior to cooking. To cook, put the chicken marinated in a large pan and add approximately 1 cup of liquid. On medium heat, bring the chicken to the point of boiling. Reduce heat, cover and simmer until the meat is cooked through and liquid has been mostly absorption. Add around a tablespoon of oil to the pan and cook, stirring often until well browned and caramelized.
Chicken Tocino is an iconic Filipino breakfast that is usually served with rice along with eggs that are sunny side-up. It’s garlicky, sweet and certain to become an all-time favorite for the family.
Ten minutes for preparation. Mins
Cooking Time: 12 hours 20 minutes
Marinating: 8 hrs
Duration: Total time of 30 minutes
1 cup pineapple juice
1/4 cup banana ketchup
1/2 cup of sugar
1 teaspoon garlic powder
1 tablespoon salt
2 pounds of chicken thigh or leg meat, skinless, and boneless
1 cup of water
2 tablespoons of canola oil
A bowl is used to mix pineapple juice, ketchupand garlic powder, sugar and salt. Stir until the ingredients are evenly all over.
Mix chicken in and massage using curing mixture until it is uniformly colored. Transfer to a container covered with a lid or ziplock bag. Refrigerate for approximately 4 hours or up to a night time cure.
In a skillet set to medium-high heat, cook the chicken marinade as well as enough water to completely cover.
Bring to an unbeatable boil. Reduce heat, cover and cook until the meat is cooked and tender Add additional water in increments of 1/2 cup when required.
Once the chicken is cooked and the liquid has almost completely absorbed, you can add the oil. Continue cooking with a constant stirring, until chicken is cooked through and caramelized. Serve hot.
Don’t marinate for more than overnight, as the acidity of juice from the pineapple can alter the protein’s structure and make the meat into a mush.
Calories: 473kcal, Carbohydrates: 26g, Protein: 25g, Fat: 30g, Saturated Fat: 7g, Cholesterol: 148mg, Sodium: 1374mg, Potassium: 408mg, Fiber: 1g, Sugar: 23g, Vitamin A: 169IU, Vitamin C: 4mg, Calcium: 17mg, Iron: 1mg
4.Homemade Pork Tocino
Pork Tocino is the perfect Filipino breakfast that is served all day long with eggs that are sunny-side-up and garlic-fried rice. It’s sweet and spicy, guaranteed to become an all-time favorite for the family.
Different regions in the Philippines are famous for their various dishes, and we, the Kapampangans are famous for the finest bacon tocino, tapa along with langganisa.
Pork tocino is a kind of Filipino cured meat made from meat, chicken or pork. It’s usually consumed as a breakfast all day long meal , or as part of a combination known as tocilog. It’s a portmanteau term for it, tocino sinangag (garlic cooked rice) and itlog (sunny breakfast with eggs).
This delicacy from the region has developed to provide a delightful balance of salty and sweet however the it is still a traditional Kapampangan burong (cured) the babi (pork) as I recall is cooked at room temperature in order to create the slight sour flavor. To ensure the safety of food, I would recommend cutting this meat within the refrigeration for not more than 3 days, and then keeping it into the freezer right following.
It’s a breeze cook at home and you’ll never need to purchase it ever again! I suggest marinating it for a handful of pounds before freezing to use later.
Traditional pork tocino was made with salicylate (saltpeter) that acts in the role of a preservative for food as well as a colorant. The recipe below makes use of pantry staples and is free of preservatives.
The marinade is a basic mixture of sugar, salt garlic powder, salt, and pepper, to create the delicious and spicy flavor you’ll be able to enjoy. The red food coloring is intended for cosmetic purposes only and should be removed.
To get the perfect taste and texture, select the correct cut of meat. The tenderloin I’ve tried is found (lomo) is too thin and pork belly too fat. Tocino as well as our legendary BBQ pork is best prepared using Boston butt, or (despite its name it’s actually from the shoulder of a pig) Kasim, which is an excellent mixture of meat and fat.
For a chewy and tender bite make sure you cut the meat finely along the grain. Are you not a fan of food coloring? You can substitute 1 teaspoon of atsuete powder, or 1/4 cup of ketchup from a banana.
You can also add anise wine, pineapple juice or vinegar to soften the meat to balance sweetness by adding some tangy flavor.
StovetopYou can pan-fry directly in hot oil. However, I would suggest first cooking the tocino in water until it is fork-tender. Pour in just enough water sufficient to completely cover the tocino, then cook until the it is cooked and the liquid has been mostly absorption. Cook in the oil while stirring frequently until lightly brown and caramelized.
Grillinstead of pan-frying, it is possible to cook the meat on heated coals, or over the tabletop grill for 3 – 5 mins per side, or until it is cooked and well charcoaled.
Oven to bake, place your marinated meats in single layers on a baking sheet lined with foil. Bake covered in 350 F oven for 30-40 minutes, or until the meat is browned and a thermometer that is inserted into the middle of the meat registers 140 F. The meat should be turned every so often during cooking, then cover it by wrapping it in foil if it’s browning too much. Bake until the meat is fully cooked.
How do I store Pork Tocino?
Transfer leftovers from cooking into an airtight container with a lid. Refrigerate at least 3 days.
To store food that has not been cooked, keep it in the refrigerator for 3 to 5 days. For storage that lasts longer transfer the contents to an freezer-safe container or resealable bags and put in the freezer up to three months.
Homemade Pork Tocino
Pork Tocino is an authentic Filipino dish made with sugar and salt, pepper and garlic. It’s usually served with garlic-fried rice and eggs to make the perfect breakfast!
The prep time is 10 Mins
Cooking Time: 20 minutes
Marinating Time: 8 hrs
Duration: Total time of 30 Mins
2 pounds pork butt cut into 1/4-inch thick slices
1/4 teaspoon of pepper
2 drops of red food coloring
1 cup of water
2 tablespoons oil from canola
A bowl is used to mix pork sugar salt, garlic, pepper along with red food color. Massage the meat with the curing mixture until evenly distributed and evenly colored.
Keep in a sealed container or ziplock bag. Refrigerate for a few hours for the cure.
In a skillet set on medium-high heat, place pork and marinade, as well as enough water to be able to cover. Bring to an unbeatable boil.
For a chewy and tender taste chop the pork crosswise over the grain. Are you not a fan of food coloring? Try substituting 1 teaspoon of atsuete powder , or 1/4 cup of ketchup from a banana.
Serving: 142g, Calories: 433kcal, Carbohydrates: 25.8g, Protein: 26.6g, Fat: 24.8g, Saturated Fat: 9g, Cholesterol: 102mg, Sodium: 949mg, Potassium: 385mg, Sugar: 25.3g, Vitamin C: 0.8mg, Calcium: 30mg, Iron: 1.6mg