silver chopstix

Congee with Youtiao

Posted by in Breakfast, Rice

Congee is the traditional breakfast fare in Far East Asia. In China, Hong Kong and Taiwan it is usually just made up of rice, water or broth and aromatics such as ginger and scallions. Most countries in Asia have their own version of this dish as I have explained in my previous post on Arroz Caldo. It is often prepared plain when served for breakfast. Toppings are always added depending on one’s preference. In most households and coffee shops in Asia this is usually paired with Youtiao. Youtiao is a…read more

Crispy Anchovies Over Rice (Dilis Rice)

Posted by in Breakfast, Seafood

Anchovies or Dilis in Tagalog are usually sold dried. Dried anchovies are widely used in Asia, in Japan and Korea they are used to make stock and as savory snack or appetizer. Southeast Asians on the other hand usually fry these in a little oil until golden brown and crisp. It is commonly eaten with rice but each country in the Southeast has it’s own unique way of serving it. Malaysia and Singapore has Nasi Lemak a traditional breakfast of rice, sambal, dried anchovies and boiled or fried egg. Indonesia…read more

Filipino Corned Beef Hash

Posted by in Breakfast

I have enough leftover corned beef from the sinigang I made last week to create another dish. When I make the traditional corned beef and cabbage for my family, I usually make a Filipino style corned beef hash from our leftovers. I posted a recipe for corned beef last year and this recipe is similar except for the addition of diced potatoes. I did not use all the cooked corned beef for my sinigang, from what is left I sliced the meat as thin as possible and cut it into…read more

Longganisa (Filipino Sausage)

Posted by in Breakfast

Longganisa is the local sausage of the Philippines. There are various types of longganisa available and most are regional in taste and flavor. There is the Lucban which is garlicky, the Vigan which has a sour undertone due to the addition of vinegar and Pampanga style which is sweet to name a few. Longganisa is usually a breakfast fare served with garlic rice and sunny side up egg popularly known as Longsilog (Longganisa + Sinangag + Itlog) I made this longganisa by using the recipe for the Filipino burger I…read more

Corned Beef Pandesal

Posted by in Breakfast

In the Philippines when you say corned beef it goes without saying that they meant the canned variety. The cured beef brisket that is either fresh or ready to eat slices sold in delis is not widely available when I was growing up. Canned corned beef was probably one of those staples brought by US soldiers to the country during WWII or even during the American occupation. It has become a staple in Filipino households and is usually served for breakfast and eaten with rice. There are several brands of…read more

Champorado II

Posted by in Breakfast

I made a new pot of champorado since my family thought that first one was too rich and chocolatey. They say it was like eating a bar of chocolate. I guess I am the only one who really appreciated it since I am such a chocoholic. I doubled the recipe this time and substituted Hershey’s dark chocolate powder to Hershey’s Natural unsweetened cocoa. I just added a tablespoon of the dark chocolate to make it darker in color. This makes for a decadent chocolate porridge that is not intensely sweet….read more

Dark Chocolate Champorado (Chocolate Porridge)

Posted by in Breakfast

I really don’t like eating a cold bowl of cereal in the morning during winter. I usually make myself a hot bowl of steel cut oatmeal, but these do get tiresome at times. I woke up today inspired to make champorado, a breakfast treat that I grew up with. It is rice porridge made with chocolate and sugar and served with milk. In the Philippines champorado is made with tablea, chocolate that has been ground, mixed in with sugar and formed into tablets or disks. This is also used to…read more

Taylor Ham/Pork Roll Sandwich

Posted by in Breakfast

Taylor Ham/Pork roll sandwich is the unofficial state sandwich of New Jersey. You can find this in most diners in the state served as a breakfast fare. This meat product was created by John Taylor of Trenton, NJ in 1856. They say “Taylor ham” is commonly used by residents of North Jersey and “Pork roll” by those from Central and South Jersey. There is a great debate on how to call this meat product. Our family calls it Taylor ham since our local diner and bagel place calls it by…read more

Traditional Filipino Breakfast

Posted by in Breakfast

We rarely eat rice for breakfast since moving to the Northeast. Our everyday fare would normally be toast, cereal or fruits and yogurt. I was at the Asian store earlier today and saw in the freezer section a pack of chicken “tocino” (Filipino cured meat). I thought of making “Tosilog” (Tocino + sinangag + itlog) with it, a traditional Filipino breakfast. Roughly translated this is cured chicken meat, garlic fried rice and sunny side egg over easy. “Sinangag” or garlic rice is made by browning minced garlic in 1-2 tablespoons…read more