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Pinoy Power Breakfasts

Pinoy Power Breakfasts

The Pinoy Power Breakfast

They say that breakfast is the most important meal of the day, so it should be eaten with the heaviest, healthiest and of course tastiest fare. Filipinos have taken this advice seriously, whipping up simple yet delicious breakfasts to start their day.

In the urban areas, residents wake up in time for their 8am desk jobs, but those in the rural towns and provinces are already done with a number of chores at this hour.

Farmers get up before the sun peeks over the mountains, while fishermen are just about returning with their catch from the sea at around this time.

Whatever occupation he may have or wherever he may live, a Filipino always knows the value of a good, hearty breakfast. So on your next trip to the country, give the native power breakfast a try. Skip your cereal for just one morning and eat like a Pinoy.

Here are three of the most common and most scrumptious breakfasts you shouldn’t miss during your stay in the Philippines:

 

 

 

 

Filipino Breakfast Dishes

 

Pan De Sal (Also spelled Pandesal)

The French have their ubiquitous baguette, the English have their farmhouse loaf and the Dutch have their waffles. Be that as it may, Filipinos won’t let their bread go undistinguished, that’s why they invented the pandesal. There’s no special ingredient to the so-called national bread—there aren’t sweet or meat fillings or herbs or coloring.

But what makes the pandesal really special (especially when piping hot) is its delectable texture once you sink your teeth into it. The fluffy white inside tears apart easily and can be paired well with cheese, butter or any sandwich spread. But in case you want to be truly Filipino about it, just eat it plain with coffee.

 

Sinangag At Itlog (Fried Rice and Egg)

Nothing spells breakfast as well as a plate of wonderful-smelling silog combinations. Last night’s rice leftovers make a comeback to the kitchen table by way of the silog.

All you have to do is sauté the rice with garlic, salt and pepper to taste and cook your egg the way you like it. Last of all, fry your choice of protein — hotdog, tapa (beef jerky), longganisa (Filipino sausage) or just about anything else you can scrounge from the fridge. So depending on what you have on your plate, you have hotdogsilog, tapsilog or longsilog.

Some people prepare their silog with everything mixed in together like to make a rice medley, while others cook everything separately. Either way, you still get a filling rice meal like no other.

 

Champorado

Rice porridge cooked in chocolate is probably one of the best Spanish influences in the Filipino kitchen. It takes about more or less an hour to cook though, so if you wish to serve it for breakfast you’ll have to wake up earlier than usual. All you need is glutinous rice, cocoa powder or cocoa bar and sugar to make this dish. They’re all boiled together until the rice is soft enough and the just the right kind of chewy.

Some Pinoys serve champorado with dried fish, creating a salty-sweet meal that’s sure to power you through for the rest of the day. Others eat it plain, with just evaporated milk poured on top to sweeten things further.