Category Archives: breakffast dishes

Shrimp and Egg Saute’

shrimp and egg saute…………………it is on of our common dish especially when we are lazy to cook. or everything is frozen in the fridge. There is hundred ways to cook and enjoy egg recipe. It is a best side dish to come with your breakfast, might be a sausage or burger patties, or even just a simple toast that will serve as your omelette and even fried fish as we Filipinos love to eat fried dish on breakfast accompanied by a fried rice…………………….Did you know that eggs are rich sources of protein that 2 pcs of eggs to be taken in the morning will be enough to supply all the protein you need for the whole day? and also, it is also very cheap.


  • 1 tbsp olive oil
  • 3 pcs eggs
  • 1 large onions sliced
  • 1 chopped onion leeks
  • salt and pepper to taste
  • 2 pcs tomatoes quartered
* prawns are optional as this is the best egg side dish for breakfast
  • In a pan, heat oil and saute onions and tomatoes, seasoned with salt and pepper and add in leeks. crash eggs and stir until lightly cooked. do not over cook egg
  • Serve hot on the side of any fried dishes.

Daing na Bangus (milk fish)

Daing na bangus or Daingsilog ………… I think if I am not mistaken, this daingsilog will complete my post for the “silog” family. For those who doesn’t know yet, “SILOG” means SI – fried rice and LOG- egg. For recap let us all see the members:

  • TAPSILOG – Beef fried rice and egg
  • LONGSILOG – sweet pinoy style sausage, fried rice and egg
  • CHICKSILOG – chicken fried rice and egg
  • SPAMSILOG – Spam, fried rice and egg
  • TUYOSILOG – dried fish, fried rice and egg
  • TOCILOG – cured pork fried rice and egg

If I missed some, please let me know. I think there are more variations now than before or since I was in the Philippines. The only thing I don’t like with this fish is it has plenty of “tinik” (fish bones) but the best thing about it is you can by boneless nowadays. …………………………Did you know that in-order to prepare a good daing na bangus, you need to have a good cane vinegar. This cane vinegar  is a mild vinegar often used in Filipino cooking and on many islands where sugar cane is grown and harvested. It’s been compared torice vinegar  in its mildness, though there are certainly different grades squeezed from sugar cane. It’s not exactly sweet and instead has a mildly sharp taste that is useful for picking ingredients or making sauces………

Ingredients: for whole milk fish

  • 1/4 cup cane vinegar
  • 1/2 tsp ground pepper
  • 4 cloves crushed garlic
  • 1 whole milk fish cut into serving size
  • 1 tbsp white sugar
  • 1 tsp salt
  • oil for frying


  • In a wide container with cover, combine all ingredients except milk fish. mix well then rub fish evenly. marinate for 12 hours or longer.
  • In a pan, heat little oil and fry some milk fish
  • Best serve with fried rice and fresh egg, cook your way
  • Enjoy!


Lomi Soup (noodle soup)

lomi soup…….It’s a noodle soup made with chicken and pork meats. Lomi is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. Back home, you can find this dish in every small canteens usually served in breakfast or am snack. I remember everytime we go for a jogging or walking exercise to Quezon City Circle, There is a small caferia that offer this lomi soup. After burning lot of fats and calories, we always eat this full of carbohydrate meal as it is composed of noodles. (so whats the point of exercise). …………………..Did you know that eggs are used to make the sauce thick in this recipe. Eggs are number one source of protein and might be the cheapest source as well. Nutritionist says that 2 eggs a day is enough to fill all the proteins the body need during a day…….

Ingredients: (serves 4-6 persons)

  • 2 tbsp oil
  • 3 cloves minced garlic
  • 1 medium minced onions
  • 500 gms chicken (cut in small serving size)
  • 100 gms chicken liver
  • 300 gms pancit lomi
  • 2 pcs eggs
  • 1 tsp of salt / pepper
  • 1 litre water or chicken broth
  • 1/2 cup onion leeks
  • 1 stalk celery diced
  • 1 tbsp fish sauce


  • In a large sauce pan, heat oil and saute garlic and onions, add chicken and liver and season with salt and pepper and simmer for about 5 minutes.
  • add the rest of the vegetables and lomi, cook for another 5 minutes
  • add chicken broth and adjust your taste by adding fish sauce
  • Turn off heat and break in 2 pcs eggs and stir.
  • serve hot!!

Lumpiang Sariwa(fresh vegetable crepe)

lumpia………….Yes, we have our own version of crepe even though it is highly influenced by chinese cuisine. There are many versions of lumpia. It can be lumpiang toge (beansprout), lumpiang shanghai, lumpiang hubad and many more. But to all the “lumpia” I have mentioned, this is one of my favourite!………………Did you know that lumpiang sariwa is composed of lots of vegetables? one of these are lettuce leaves. This lettuce leaves is loaded with vitamin C and beta-carotene. This nutrients helps in preventing the oxidation of cholesterol, which can reduce risk of stroke and heart attack. The folic acid found in this lettuce helps keep blood vessels healthy and clear, which also reduces the risk of heart attacks and stroke……….

Ingredients: serves 6-8 persons

  • 2 tbsp oil
  • 4 cloves garlic
  • 1 medium onions chopped
  • 100 grams thinly sliced pork
  • 1 tbsp fish sauce
  • salt and pepper
  • 2 cups bean sprout
  • 1 small carrots julienne
  • 100 grams green beans
  • 1 small sweet potato (kamote) strips
  • 1 cup cabbage jullienne
  • 1 bunch of lettuce leaves


  • In a teflon pan, heat oil and saute garlic and onion then add in pork. saute until brown the seasoned with salt and pepper. add in the rest of the vegetables except the lettuce leaves. then adjust taste by adding fish sauce.
  • Set aside.


  • 2 eggs
  • 1 cup flour
  • pinch of salt
  • 1/2 cup cold water
  • 1/4 cup oil
  • In a mixing bowl, combine all ingredients together and mix until smooth. adjust consistency by adding water little by little.
  • In a small teflon pan, cook wrapper similar to pancake (just make it thin) use low heat setting. set aside


  • 2 cups water
  • 2 tbsp white sugar
  • 2 tbsp corn starch dissolve in 1/2 cup water.
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • salt and pepper to taste


  • In a small sauce pan, boil water and add in soy sauce, sugar, vinegar then seasoned with salt and pepper. once boiling add in corn starch and remove from heat. (to have a shining effect-do not boil the mixture once you add corn flour) Set aside.


  • 4 cloves garlic minced
  • chopped peanuts


  • Using your creative imagination. Transfer a wrapper in plate, add in lettuce and  place the vegetable mix. wrap as shown in the picture above and pour in sauce and garnish with chopped peanuts and fresh garlic.
  • Yummmmm!!!!

Longsilog / skinless longganisa (garlic cured pork sausage)

Another member of the “silog family. It’s a LONGSILOG – for those who does not know yet, it means LONG -as longganisa(garlic cured sausage), SI – sinangag(fried rice) and LOG – for itlog(egg). Yes, we have our own homemade sausages. It is a combination of salt and sweet sausages as this recipe is mainly compose of garlic, sugar and seasoning spices. Sausage is usually made with a “casing” or its outer cover to wrap around the meat, but this one is skinless sausages.  I thought I already posted every member of the dish. For recap, here they are for your references:

  • TAPSILOG – Cured beef, fried rice and egg (tapa, sinangag at itlog)
  • CHICKSILOG – fried chicken, fried rice and egg (chicken, sinangag at itlog)
  • TUYOSILOG – dried fish, fried rice and egg (tuyo, sinangag at itlog)
  • TOCILOG – cured pork, fried rice and egg (tocino, sinangag at itlog)
  • SPAMSILOG – spam meat loaf with egg and fried rice (spam, sinangag at itlog)
  • LONGSILOG – cured pork sausages, fried rice and egg (longganisa, sinangag at itlog)

I think there will be many more to come as long as it is served with SILOG (fried rice and egg). Most of the item I mentioned above is the Philippines line-up for breakfast dishes……………..Did you know that this skinless longganisa is mainly made with lots of garlic. Garlic can improve a person’s immune system. It has anti-cancer components that can prevent colon cancer and stomach cancer. People with more garlic in their food intake or diet have less riskof colorectal cancer or pancreatic cancer. Garlic supplementation can also reduce the development of cancer cells among people with family history of breast, prostate and throat cancers. Also, it is found that aged garlic lowers heart and intestinal damage common to chemotherapy patients….

Ingredients: makes 20-25 pcs of skinless sausages depending on your desired size.

  • 1 kilogram pork minced
  • 2 cups white sugar
  • 1/2 up minced garlic
  • 1 tbsp achuete powder
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • 2 tbsp seasoning soy sauce
  • 1 cup bread crumbs


  • In a large mixing bowl, combine all ingredients together. mix well using your hands.
  • Depending on your desired size, use a cling wrap as your “casing” or wrap, roll pork mixture individually sausage style. place in freezer. may last 1 month or longer.
  • If you want to fry – just unwrap longganisa(sausage) and fry in little oil with low heat settings.
  • Fry like a normal sausage. when sugar is caramelized in the pork sausages, it means it is nearly cooked.
  • Enjoy!


Spam meat loaf….This canned goods probably one of our favourite back home in the Philippines. I am not really convinced if I will be posting this recipe because I just fried this with a scrambled egg. Maybe the reason why I posted this is I want to show you how we cook this meat loaf in our country. I remember we only have the chance to taste this canned goods whenever we had a visitor or relatives that arrived overseas. As because Spam Meat loaf is one of the most expensive canned goods in the Philippines.  I remember when I was new here in NZ, when my wife took me to my first grocery shopping in a supermarket. I bought a lot of this canned item as this is really my favourite of them all. For those who does not know the meaning of “spamsilog”, the word “silog” means SI – for sinangag(fried rice) and LOG – for itlog(egg)……………Did you know that this meatloaf is a combination of beef and pork meat and it is very loaded with protein and carbohydrates.  Proteins are indispensable for growth and maintenance of every kind of cell in our body. Body development, replenishment of lost blood, healing of wounds and scars, replacement of dead cells, and hair and nail growth need proteins. Proteins in the form of enzymes, hormones and antibodies promote healthy metabolic and physiological processes, and boost our nervous and immunity systems. In situations when fat and carbohydrate food sources are not providing adequate calories, proteins are degraded to generate the calories our body needs.

Ingredients: serves 2-3 persons

  • 1 can spam meat loaf sliced into 9-10 pcs
  • 2 scrambled egg
  • 3 tbsp oil


  • In a mixing bowl, scramble the egg and dip spam slices.
  • In a frying pan, heat oil and fry spam dipped in egg.
  • Enjoy!!!

Chicken Sopas (chicken macaroni soup)

Sopas………..Back home when I was I student in High School, I consider this dish as one of my routine breakfast. My mom always cook this as it is part of her weekly menus. My mom trained us to eat a heavy breakfast as we don’t have enough money to buy a good lunch to our school. We are not as rich as other student who have a loaded lunch box and still have money to buy food. We don’t have much, but its enough for us! Back to the sopas, it is a Philippines version of Italian Chowder, as ingredients are quite similar just in the absence of the macaroni noodles. Most of Philippines dish is loaded with carbohydrates as we always eat rice and noodles are great substitute of rice………………………Did you know that to make a good and tasty sopas, you need to use a fresh chicken preferably the rib parts. and did you know that chicken is a good source of vitamin B especially the “riboflavin”. A deficiency in this vitamin results in soreness around the lips, mouth and tongue, cracking of the skin at both corners of the mouth and peeling of the skin, particularly around the nose. Chicken also contains zinc. A lack of this mineral in the body may manifest through loss of appetite and weight.

Ingredients: Serves 6-8 persons

  • 4 cloves garlic minced
  • 2 tbsp oil
  • 1 large white onions chopped
  • 500 gms chicken (preferably rib part) cut in serving size
  • 100 gms chicken liver
  • 1 cup milk
  • 1 litre water
  • 1 cup dice carrots
  • 200 gms elbow macaroni
  • 1/2 cup dice celery
  • 3 pcs chicken hotdogs or sausage sliced
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tbsp fish sauce
  • 1/2 tsp of marjoram and thyme herbs


  • In a large sauce pan, boil one liter of water and chicken for 15 minutes. set aside. remove chicken and save chicken stock.
  • In a non-stick pan, heat oil and saute garlic and onion, add in chicken meat and seasoned with salt and pepper and herbs. add in carrots and celery ans saute well until light brown.
  • add in chicken liver and hotdogs and simmer for another 5 minutes.
  • transfer into a sauce pan of chicken stocks, let it boil and add in elbow macaroni.  when macaroni is cooked add in milk and adjust taste by adding fish sauce.
  • Serve hot

Bistek Tagalog (beef with onions and soy sauce)

Bistek Tagalog………..If the Americans love their fillet mignon with gravy, tenderloin steak with mushroom sauce, We filipinos have love our own steak.  Yes, Bistek is a steak – the Philippines way. It’s a tasty and simple recipe to cook your beef. It is a dish made with common ingredients such as soy sauce, calamansi and onions which is always present inside our cup board. As I always mention to my blog – good food doesn’t have to be complicated. For your reference, I already posted the pork version of this recipe – Pork Steak Tagalag…………..Did you know that onions is the richest dietary source of quercitin, a potent antioxidant which is specifically linked to inhibiting human stomach cancer. Onions also have historically been used to treat asthma, too. Its action in asthma is due to its ability to inhibit the production of compounds that cause the bronchial muscle to spasm and to relax bronchial muscle.

Ingredients: serves 3-4 persons

  • 500 gms beef sirloin- blade cut / thinly sliced
  • 1 large white onions cut in rings
  • 1/4 cup soy sauce
  • 1 tbsp baking soda (to keep the steak more tender)
  • 5 cloves minced garlic
  • 5 pcs calamansi or 1 whole lemon juice
  • 1 tbsp sugar
  • 1 tsp ground pepper
  • 1/2 cup water
  • 3 tbsp oil


  • In a container with cover, combine all ingredients together except onions and oil. marinade for a minimum of 2 hours
  • In a wide teflon pan, heat oil and caramelize onion for 5 minutes. remove and drain onions. set aside.
  • On the same pan with the same oil, seared steak on both side.  Seared on your desired doneness. Do not over cook.
  • The pour over remaining marinade mix. cook for about 2 minutes then topped with caramelized onions
  • Transfer in a serving plate. Serve hot with rice.

Tuyosilog (dried fish, egg and fried rice)

tuyo(dried fish)………….It’s a common breakfast dish for Filipinos.  It is best accompanied by a saute’d tomatoes, onions and eggs and off course the fried rice. While the dried fish is best dipped into a vinegar sauce with chillies. Believe me, after eating a lot of good food this holiday seasons, you will miss to eat this simple kind of meal. This is the last member of the “SILOG” family. to have a recap, I already posted chiksilog (chicken), Tocilog (pork) and more. I just bought the fish that I used here, because the last time I am trying to make a dried fish, the birds ate it all. It is usually cured by putting a lot of salt and let it dry under the sun for about 2-3 days. ……………..Did you know that dried fish is a completely natural product that retains the antioxidant and omega-3 benefits of fresh fish, while constituting a healthy and widely available food for both people and dogs. Fish helps to mitigate the occurrence of heart attacks and keeps the body’s circulation functioning well. Dried fish also provides an excellent source of protein with fewer calories than other foods such as beef. Most dried fish contains little salt or cholesterol while being high in essential vitamins and minerals. It also is low in saturated fat, which is known to aggravate or cause heart and blood-pressure problems……..

Ingredients: good for sharing

  • 4 pcs of dried fish
  • oil for frying
  • 2 pcs eggs
  • 1 whole tomatoes quartered
  • 1 small onions sliced
  • salt & pepper to taste
  • 2 cups of fried rice


  • In a pan, fry the fish in a little amount of oil. fry on your desired doneness.
  • In another small pan, heat a littles oi land saute onions and tomatoes then seasoned with salt and pepper/ Stir in eggs and cook for a minute.
  • Enjoy!!!!!!! 

Fried Rice with Chicken Schnitzel

fried rice………..There are hundred ways to enjoy your fried rice. You can cook it with bacon, shrimp or sometimes you can cook it with your left over meals. This one, I cook it with our leftover omelette. I will tell you the little story, I have a Chef trainee. The order from the docket is an omellette with salmon and brie cheese. But he made a bacon and vegetable one. It was truly out of no where order. So instead of wasting the food, I decided to mix it with my rice and grab some chicken schnitzel. And It serves as my big big lunch for the day…How about you guys? What do you do with your leftover meals?……………..Did you know that 50 percent of fat found in bacon is monounsaturated fat? That is the good fat that can help you lower bad cholesterol. Bacon’s monounsaturated fat is “oleic acid”. The same “healthy” fat find in an olive oil.  Hard to believe it, but its true. One of the knockdown against bacon is its nitrate compounds that used to preserve the meat. However, this compound causing cancer are only found in overcooked bacon. But don’t worry, by drinking  juices with lots of vitamin C and E inhibit the conversions of nitrate in our stomachs. Can you resist a fried bacon on your breakfast?……….

Ingredients: Good for sharing

  • 2 cups rice
  • leftover omelette (made with bacon, onions and veggies)
  • 3 pcs Schnitzel (fried breaded chicken)
  • Oil for frying.


  • In a pan, heat a little oil and stir fry rice and omelette. stir well until rice and omelets are well mix. Set aside
  • Meanwhile, In a frying pan, heal oil and fry chicken schnitzel until golden brown
  • Serve hot.
  • Enjoy! 
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