A Hearty Pinoy Provincial Breakfast

54 Responses

1. The breakfast is a feast! I, too, love breakfast and can eat breakfast food all day. Nothing like leisurely one with family. Kakainggit. I just had a bowl of oatmeal, haay.

2. nagutom ako ulit a.Ü

3. sarap! reminds me I haven’t eaten breakfast yet..

4. I think only Pinoys eat this much. And everyhting looks so good. Breakfast is my favorite meal too!

5. Ang sarap naman!!!!=)

   Provincial breakfast is almost always oily that’s why it hits right in the spot!=) perfect with the coffee you had in La corona earlier or a hot cup of chocolate.

   In Batangas my relatives pour their coffee and hot choco in dayold rice then eat it with dried fish. Never got accustomed with it but they say your not a Batangueño/Batangueña if you haven’t tried it yet.=P

6. Small dilis with sliced tomatoes. I’m so jealous….will be dreaming of this all day long.

7. Like everything on that spread the other thing that I ask for is tsokolateng batirol that goes well with the dried fish and garlic rice. Dried fish is a very good source of calcium which is known to ward off osteoporosis.

8. I hope you got to try some Manoloto chorizo! It is one of my absolute favorite Bacolod breakfast food along with some crispy fried sapsap!

9. Aaawwww yeeeeaaaaaahh! That’s what I’m talking about! No sissy breakfasts of just coffee and a croissant. Gimme the fried rice and egg, the corned beef, and the fried dried fish … with some vinegar please. Add some good ole grainy hot chocolate and maybe some puto and pandesal. Most important meal of the day baby!

10. the most important meal of the day – breakfast. filipinos got this right: protein with rice. no 1 pc of toast with jam or croisant or tiny bit of scrambled egg or a sausage. we got to start the day right before we say “gotta go”. tapsilog is it!

11. OMG! I.want.this.NOW!
    My kano co-workers wonder at this older pinoy co-worker of ours…kasi every morning, never fails, he’ll go to the kitchen and microwave kanin and ulam for breakfast. They’re wondering how he can eat all that “this early” daw. And I say, “Easy! Wish I was having his breafast.” They just don’t know what they’re missing! Kasi tama na sa kanila yung sissy breakfast, like Anbu said above. Me, I can eat ___silog anytime, 24/7, except I have to watch my cholesterol. :(

12. now that’s a heavenly breakfast. eat like a king for breakfast, eat like a queen for lunch and eat like a pauper for dinner. we still cook dangit from cebu in the barbecue outside. My wife does not want me to cook them in the kitchen or she will have light up scented candles the whole week and the whole house starts smelling like victoria’s secret. the most common breakfast similar to a pinoy one is eggs, fried rice and vienna sausage (or spam). If you go to denny’s, IHOP in here Americans still eat the heaviest meal of the day during breakfast.

13. Sarap!!!

14. We Filipinos know how to Break (the) Fast!!!!

15. my fave kind of breakfast..makes me want to go home to pinas asap..:) one of the reasons why breakfast is the most important meal of the day, so as not to miss these kind of foods..

16. If it isn’t sinangag with whatever fried stuff is available (eggs, longganisa, tocino, tinapang tilapia(!) etc.), then I’ll go with suman. Never fails, and there’s really no substituting any foreign breakfast for it.

17. Wow… that’s the real breakfast of the champions!
    I love sinamak vinegar!

18. so a breakfast person like you, mm!
    loved that spread!

19. Really this is something I miss a lot. Having a breakfast that looks like a lunch buffet hehehehe….

20. long ago, when most filipinos were tillers of the land, they should have a heavy breakfast to prepare them for the laborious work ahead and which would sustain them for the next meal. and the same logic follows for the modern times, heavy breakfast, medium lunch, light dinner. my favorite, but not having it often, breakfast is pan-roasted dried dulong with kamatis-sibuyas-itlog maalat-pipino salad, at sawsawan na sukang tuba with garlic, pepper, chili, and onion. o kaya, medyo luxurious, tinapang tiyan ng bangus and the works! yum!

21. THAT’S breakfast?!

    Wow.

22. I am munching a cup full of raisins right now… making my appetite live again… and those food, hmmmm… made me eat more….

23. Marketman,

    Now instead of the chili con carne that I just cooked for dinner, I am planning to cook danggit, scrambled eggs and fried rice for my dinner tonight. My son and husband can have the chili con carne. :)

24. here is a sinamak recipe for your sawsawan:
    10 oz palm vinegar (apple cider ginamit ko ksi wala dito)
    1 1/2 – 2 inches galangal/lengkuas/thai ginger, sliced into sticks
    6 pcs chili padi/labuyo, whole, stems removed
    3-4 garlic, sliced to sticks
    1/4 tsp salt
    1 tsp whole black peppercorns
    mix all. age a couple of days before using.

25. Hi Mimi there are times I can get heinz sugar cane vinegar at NTUC or cold storage. Also pinakurat are now available but cost double when you buy in Philippines. I actually bought about 5 bottles of different native palm vinegar from philippines including lola conching from my recent trip to Manila. That will last me at least for a few months. I don’t like using datu puti as it is not an authentic palm vinegar I believe they already mixed it with artificial vinegar.

26. I mean at lucky plaza they are selling pinakurat at $4.50 while it only cost $2(P60) in manila.

27. Puts my egg bagel with cream cheese to shame…..I want that pinoy breakfast of champions!!!!

28. calo calo, fried egg, pinakas!! and any leftovers from the noonday lunch – breakfast of champions guid!

29. go pinoy breakfast! the best way to start the day =)

30. Everyone’s right: a Continental breakfast sounds so sissy & the bacon-eggs-oj combi doesn’t thrill me at all. Here in still cold NJ in early March, I must content myself w heated up rice & tuyo in a jar (why can’t they just fry the tuyo & add fresh oil to it? – why add laurel & carrots, etc.?) Sometimes, I make sinangag w lots of garlic & scallions & I use bacon drippings to fry it up.

    Question? Why do they call it chorizong hubad & not langonisang hubad? There’s a big difference between langonisa & chorizo whether Spanish or Portuguese. The latter two are denser & usually much drier than langonisa. Ivan posted different varieties of langonisa on his blog
    https://www.ivanhenares.com/2009/03/longganisa-vigan-hamonadobaguio-market.html

31. Mimi: Maraming Salamat for posting your Sinamak proportions….can’t wait for this week-end…barbecued tocino, GOURMET DILIS!!! and sinangag…and that scrambled eggs with sauteed onion and tomatoes…..haven’t had this breakfast of champions for AGES!!!!!!

32. sarappppppppp!

33. Pinoy breakfast nothing can beat it. Almost had an “O” just by reading your blog. Thanks Marketman.

34. This sounds more like Brunch than Breakfast. C’mon, after such a heavy meal, no one would think of eating Lunch, right? Well, NOT exactly.

    When we used to go on vacation and visit my Lola in PI this was a typical breakfast fare. The funny thing is that prior to this calorific spread, the “oldies” already had morning coffee with fried bananas and hot pandesal. And yet, an hour later, the “real” breakfast appears! It sure beats Cheerios.

35. Now that’s my kind of breakfast!!

36. You are an early riser MM! wow 5am and you regularly walk, now that’s discipline!

37. I only get to rise that early when I’m playing golf!

38. MM, kakainis ka ! all these food, I can still see in my dreams … alang biro ! that tomato salad made me really drool this morning when i woke-up LOL no matter how i wish i could cook pinoy breakfast this weekend, i cant … still have to go through this sickness for yet another month or 2 :'( … i promise i’ll cook & chow one to sawa once my baby finally realizes he/she wants to try something different other than crackers ! :'( luv this page ! sige, kahet sa panaginip na lang ako mag foodtrip ok na ren :)

39. MM – Ilonggo food is to die for!

    Can you please re-post how to make burong manga?

    Thanks.

40. thanks for the tip, jun. do not really like going to lp, nakakadala paninda minsan kahit di pa expiry date, funny tasting or makunat, etc. saka grabe prices! i am waiting for my nanay to visit in a few weeks, may dala siyang “supplies” like real patis, atbp.

    kim, i sympathize. cannot eat anything other than healthy stuff myself, restricted diet until baby is delivered. i just pretend the breakfast multi-grain and yoghurt are daing and sinangag, kaso lalung depressing…hay! nakakagutom.

    to everyone who has not been deprived of enjoyable pinoy breakfasts, please take your time and savour every morsel and bite. you never really know how much you miss everyday fare until it is not available anymore.

41. whoa! you made my day mm. i would love to taste those fine dilis again. hu hu hu thanks mm.

42. Mimi, thank you for the sinamak formula. I have not heard of sinamak before. Is the pinakurat suka the same as sinamak? Pardon the lameness of the question…

    I am so hungry now because of this spread. Talagang we Pinoys know how to live and eat!!!! Yum! Yum!

43. Hi Betty Q, Don’t cut the tomotoes using knife use instead your hand to smothered them. Drizzle with virgin olive oil, Good quality sea salt and a bit of palm or balsamic vinegar and tops with spring onion. You’ll see the difference hehehe and oh sit under a tree and eat your tocilog with your bare hand. Then tell me the feeling :)

44. Hi Mimi, Take a long morning walk during your last month. That’s what my wife did on my 2 kids and the last one she almost deliver on the way to hospital hehehehe….

45. groan its almost 4am in athens am so hungry had no dinner because of some dental works
    and now this spread?

    I do this breakfast when in London with my sister…

46. my kind of breakfast! Cereal just doesn’t cut it for me…

47. my best ever breakfast, in fact, best ever meal was provided by fisherfolk in ilocos. Live swahe, rinsed in clean sea water, spiked with kalamansi juice and homemade patis; rice fried using pork lard and lots of native bawang, tomatoes picked when fully ripe, and barako coffee.

48. hi quillene, suka pinakurat is a famous brand of vinegar from Iligan city. From its label it’s made from fermented coco nectar (suka tuba), salt, spices, chillies, sweet peppers. It has also different variants (hot, hot/sweetened, asim lang). It’s my new addiction! It’s almost always in our breakfast table, along with sinamak for variation. I buy it from Puregold. :)

49. Thanks nancy! Have a puregold branch near the house. will buy pinakurat suka for silog breakfast this weekend! :)

50. Hi, MM!! Breakfast sure is my favorite meal of the day. This one though reminds me of my dear departed Lola Miyang who used to prepare just this kind of breakfast when we visited her in Tarlac. Even at 90 years old, she’d still cook for us. Hay, how I miss my Lola..

51. MM, I showed this post to my husband (who was born and raised in Bacolod) and he was mooning over the daing na dilis.

    For the chorizo, he always raves about the one from Tiya Pining. I’m not sure if that’s commercial brand or just a popular home based business…

52. Most of the chorizos in Iloilo and Bacolod are bought from homes that specializes on them. But the balingon made my mouth water. hehehe

    Our cook make sinamak by aging vinegar with ginger, chili, and garlic.

53. OMG my mouth watering, best breakfast ever.
    Just inquiring, is there any cheese cupcakes recipe you can share
    Thanks

54. Wanting to know the Tiya Pining Chorizo recipe from Bacolod City Negros Occ.

    I must say a much better choice than Chorizos made in Bilbao. ?