When I was a kid, mornings at home always started with the smell of garlic fried rice—sinangag—wafting through the air. My mom would already be in the kitchen, cooking up breakfast before I even opened my eyes. It was like her way of saying, “You’ve got a busy day ahead, so here’s something to keep you going.”
Sometimes, she’d use leftovers from dinner, and other times, there’d be my favorites—sweet and sticky tocino, garlicky longganisa, or crispy tuyo and daing (dried fish). Everything was paired with sinangag, of course, and maybe a side of juicy tomatoes or some sautéed veggies. It was a simple meal, but it always felt like the perfect start to the day.
Now that I have my own little one, I’ve been recreating those breakfasts for my family. It’s not just about the food—it’s about making mornings feel warm and familiar. Filipino breakfasts are balanced too—rice for energy, protein to keep you full, and a little something fresh on the side.
Here, I’ll share the recipes that remind me of those mornings—easy, comforting dishes that are perfect for your family, too.
ToSilog
When it comes to Filipino breakfast, tocilog has to be one of the most loved dishes, and not just by Filipinos! I often watch travel blogs or food shows, and every time they feature Filipino food, tocilog is always a favorite. It seems like no one can resist the combination of sweet tocino, garlicky sinangag (fried rice), and a fried egg. Even people who aren’t familiar with Filipino food seem to fall in love with it right away!
There’s something about the way the sweet and salty tocino crisps up that makes it so irresistible. The sinangag is the perfect companion—fluffy and savory with that delicious garlic flavor. And of course, the egg just ties it all together. It’s not only filling but also easy to love, no matter where you’re from!
Ingredients:
For Tocino
- 500g pork belly or chicken thighs
- 1/2 cup brown sugar
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For Sinangag(Fried Rice)
- 2 cups cooked rice
- 2 tablespoon garlic, minced
- 1-2 eggs (sunny side up or scrambled, your choice)
Instructions:
- Marinate the Meat: In a bowl, mix the soy sauce, brown sugar, garlic powder, vinegar, salt, and pepper. Add your pork or chicken and coat it well with the marinade. Let it sit for at least 3 hours, or even overnight if you have the time. This lets the flavors soak in and gives the tocino its signature sweetness.
- Cook the Tocino: Heat a skillet over medium heat. Fry the marinated meat, turning it occasionally, until it gets crispy on the outside and tender on the inside.
- Fry the Eggs: In another pan, cook the eggs however you like them. I personally love sunny-side-up, but scrambled works just as well.
- Make the Garlic Rice: In the same pan where you cooked the tocino (this is where the magic happens), sauté the minced garlic in a little oil until it’s golden. Add the cooked rice and stir-fry it, making sure it gets coated in the garlic and soaks up all those sweet and salty bits from the tocino. Let it fry until it’s slightly crispy. Season with salt to taste.
- Serve: Plate your crispy tocino alongside the garlic rice, and top it off with a fried egg. You can add fresh tomatoes or a splash of vinegar on the side if you like a bit of acidity to balance the flavors.
LONGSILOG
Longsilog is another breakfast classic that’s just as loved as tocilog, and it’s perfect for anyone who loves a sweet and savory breakfast. The star of this dish is longganisa, a Filipino sausage that’s sweet, garlicky, and a little bit tangy. In the Philippines, we don’t usually make longganisa from scratch because it’s so easy to buy from markets or stores. But when I moved to Australia and started craving it, I decided to try making my own—and let me tell you, it’s much easier than I thought!
The best part about homemade longganisa? It’s free from preservatives and you can adjust the sweetness and garlic flavor to your liking. Once you try making it, you’ll see just how simple and rewarding it is to have this nostalgic dish right at your table, wherever you are.
Homemade pork longganisa is a game-changer when you’re far from home and missing those familiar flavors. It’s simple, flavorful, and always hits the spot—whether it’s for breakfast or even as a quick dinner idea.
Ingredients:
- 500 g ground pork (with a bit of fat for juiciness)
- 6 cloves garlic, finely minced
- 1/4 cup brown sugar
- 1 tbsp vinegar (white or cane vinegar)
- 1 tbsp soy sauce
- 1 tsp ground pepper
- 1 tsp salt
- Optional: natural sausage casings (or leave it skinless)
For Sinangag(Fried Rice)
- 2 cups cooked rice
- 2 tablespoon garlic, minced
- 1-2 eggs (sunny side up or scrambled, your choice)
Instructions:
- Mix the ingredients: In a large bowl, combine ground pork, garlic, brown sugar, vinegar, soy sauce, ground pepper, and salt. Mix everything thoroughly until well incorporated.
- Shape the sausages: If using sausage casings, stuff the mixture into the casings and twist into 2- to 3-inch links. If leaving it skinless, shape the mixture into small logs or patties, about 2–3 inches long. Place them on a tray lined with parchment paper.
- Chill or freeze: Cover the longganisa and let it chill in the refrigerator for at least 2 hours to allow the flavors to develop. If making a large batch, you can freeze them for longer storage.
- Cook: Heat a little oil in a frying pan over medium heat. Add the longganisa and cook until browned on all sides, about 10–15 minutes. If frozen, no need to thaw—just cook over low heat first to ensure it cooks through.
- Make the Garlic Rice: In another pan, sauté the minced garlic in a bit of oil until it’s golden and fragrant. Add the cooked rice and stir-fry it, making sure the rice is evenly coated with garlic. You can even add a little bit of the leftover oil from the longganisa for extra flavor. Let the rice fry until it’s slightly crispy and season with salt to taste.
- Fry the Eggs: In a separate pan, fry the eggs however you like them. A runny, sunny-side-up egg is perfect because the yolk mixes so well with the longganisa and rice, but scrambled eggs work great too.
- Serve: Plate your longganisa with the garlic rice and top with a fried egg. You can add a side of fresh tomatoes or a small bowl of vinegar to balance out the sweetness of the sausage.
Bangsilog
I grew up in the 90s, and I don’t remember daing na bangus being easily available in the supermarket like it is today. Back then, my family and I would go to the palengke (local market) after Sunday mass to get fresh bangus. The vendors, the ates and kuyas (the fish sellers), would always ask what we were cooking the fish for, and we’d say “daing.” That’s when they’d expertly debone the fish for us, since bangus has a lot of tinik (bones), and eating it with all those bones can be tricky. After that, we’d walk around the market to buy other things we needed, and by the time we came back, the fish was ready to go.
The whole process—picking out the fish, having it deboned, then bringing it home to cook—was always part of the fun. Daing na bangus has such a distinct flavor, with the tangy marinade and the crispy edges when fried. Paired with sinangag (garlic fried rice) and a fried egg, it’s one of those breakfasts that really sticks with you.
Ingredients:
- 1-2 pieces daing na bangus (marinated milkfish)
- 2 cups cooked rice (for sinangag)
- 1 tablespoon garlic, minced (for garlic rice)
- 1-2 eggs (fried or scrambled, your choice)
- 1 tablespoon oil (for frying)
- Salt and pepper, to taste
Instructions:
- Prepare the Daing na Bangus: If you’re using pre-marinated daing na bangus, you can skip the marinating. If you’re making your own, mix vinegar, garlic, salt, pepper, and a little sugar in a bowl. Marinate the fish for at least 30 minutes to an hour. After marinating, fry the fish in a little oil over medium heat until it’s golden brown and crispy.
- Make the Garlic Rice: In a separate pan, sauté the minced garlic in a little oil until fragrant and golden. Add the cooked rice and stir-fry it, making sure it’s evenly coated in garlic. Let it fry until slightly crispy and season with salt to taste.
- Fry the Eggs: In another pan, fry your eggs however you like them. A sunny-side-up egg is perfect because the yolk adds a richness that complements the fish and rice, but scrambled eggs are also delicious.
- Serve: Plate the crispy daing na bangus with the garlic rice and top with a fried egg. You can serve it with vinegar on the side for dipping or add fresh tomatoes to balance out the flavors.
Tapsilog
We didn’t always have tapsilog growing up, maybe because beef was a little more expensive, especially the cuts of beef needed for this dish. But I do remember my first taste of it, and it was at Tapa King. They have so many variations, but my favorite was the Queen—it was sweet, salty, and spicy all at once. My husband would always get the King, the classic version with just the savory, tender beef.
Since I can’t buy it anywhere near me now, I’ve tried to recreate that perfect tapsilog at home, and let me tell you, it’s become a favorite breakfast in our household. The sweet and savory beef, paired with sinangag (garlic fried rice) and a fried egg, just never gets old. It’s one of those meals that feels like a treat, even though it’s simple.
Ingredients:
- 500g beef sirloin or tapa cuts (sliced thinly)
- 2 tablespoons soy sauce
- 2 tablespoons calamansi (or lemon) juice
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked rice (for sinangag)
- 1 tablespoon garlic, minced (for garlic rice)
- 1-2 eggs (fried or scrambled, your choice)
- 1 tablespoon oil (for frying)
Instructions:
- Marinate the Tapa: In a bowl, mix together the soy sauce, calamansi juice, brown sugar, minced garlic, salt, and pepper. Add the beef and coat it well with the marinade. Let it sit for at least 30 minutes, or preferably overnight in the fridge, so the flavors really soak in.
- Cook the Tapa: Heat a little oil in a skillet over medium heat. Add the marinated beef and cook, stirring occasionally, until it’s golden brown and cooked through. The sugar in the marinade will give it a slightly caramelized finish.
- Make the Garlic Rice: In another pan, sauté the minced garlic in oil until fragrant. Add the cooked rice and stir-fry until the rice is coated with garlic and slightly crispy. Season with salt to taste.
- Fry the Eggs: In a separate pan, fry your eggs to your liking. A sunny-side-up egg is perfect for tapsilog since the yolk adds richness that blends so well with the beef and rice, but scrambled eggs are just as good.
- Serve: Plate the crispy tapa with the garlic rice and top it off with a fried egg. You can serve it with fresh tomatoes or a little vinegar on the side to add a tangy kick.
Hotsilog
If you grew up in the Philippines, you know that hotdog is a staple. You’d have it for breakfast, lunch, dinner, snacks—basically, it’s a go-to for almost any occasion. Birthday parties, picnics, days at the beach, road trips, and even at the cinema. Hotdog was always there. Whether you were young or old, everyone had a favorite brand. Some people swore by Purefoods Tender Juicy, while others were loyal to Swift Mighty Meaty. It was one of those things that divided the crowd, but no matter what, you’d always find hotdog packed in a classmate’s baon (lunchbox).
For breakfast, we’d have hotdogs with sinangag (garlic fried rice) and a fried egg. It was simple but satisfying, and the combination of the sweet, savory hotdog with the garlicky rice and rich egg always felt like home.
Cornsilog
Cornsilog is another super easy, no-fuss Filipino breakfast that became a staple in many households. Growing up, the choice of corned beef was a bit of a debate between Purefoods and Argentina—it was one of those things that everyone had their own preference for. I always wondered why there were only a few options back then, but somehow, the limited selection didn’t make it any less satisfying. Whether it was Purefoods or Argentina, both would always be perfect paired with sinangag (garlic fried rice) and a fried egg.
If you wanted to elevate it a little bit, you could sauté the corned beef with garlic, onion, and even some potatoes to add more depth to the dish. But honestly, even without those extras, it still tastes amazing.
Ingredients:
- 1 can of Purefoods or Argentina corned beef
- 2 cups cooked rice (for sinangag)
- 1 tablespoon garlic, minced (for garlic rice)
- 1-2 eggs (fried or scrambled, your choice)
- 1 tablespoon oil (for frying)
- 1/4 onion, chopped (optional)
- 1 potato, diced (optional)
- Salt and pepper, to taste
Instructions:
- Cook the Corned Beef: If you want to add some extra flavor, heat a little oil in a pan. Sauté the garlic and onion until fragrant, then add the diced potatoes and cook until they are tender. Add the corned beef and cook until it’s heated through, stirring occasionally. Season with salt and pepper to taste.
- Make the Garlic Rice: In another pan, sauté the minced garlic in oil until golden and fragrant. Add the cooked rice and stir-fry until the rice is crispy and well-coated with garlic. Season with salt to taste.
- Fry the Eggs: In a separate pan, fry your eggs to your liking. A sunny-side-up egg works perfectly with cornsilog because the yolk adds a rich texture that complements the corned beef and rice.
- Serve: Plate the sautéed corned beef with garlic rice and top with a fried egg.
Sinangag with Tuyo
Sinangag with Tuyo is one of those Filipino breakfasts that’s not for everyone. I’ll be honest, I don’t even have the courage to cook it here in Australia because of the smell! It’s a super cheap, no-frills dish, but it’s packed with flavor. Tuyo is dried fish, and for many, it’s the kind of food that’s tied to childhood memories—especially the smell of it sizzling in the pan as the day starts.
Growing up, sinangag (garlic fried rice) with tuyo was a regular on our breakfast table. What I loved most was that my mom would cook the garlic rice in the same pan she cooked the tuyo in. The little bits of crispy, salty fish left behind in the pan would flavor the rice, giving it an extra layer of richness and depth. I’ll be honest though, I wasn’t the biggest fan of the tuyo itself, but I always loved the garlic rice that came with it. It’s one of those dishes you either love or can’t handle, but for those who appreciate it, sinangag with tuyo has a flavor that’s hard to beat.
SINANGAG WITH DAING
Living in the Philippines, surrounded by water, means that fish is an essential part of our diet. To avoid spoilage, we’ve perfected the art of drying fish under the sun, and daing (dried fish) is a common sight at local markets, especially in places like the Visayas and Mindanao. Growing up, my aunties and uncles would always bring back dried fish whenever they visited Manila. They’d carry all sorts of dried fish—danggit (dried rabbitfish), dilis (dried anchovies), espada (dried swordfish), and even pusit (dried squid).
The thing about daing is that it’s so simple but so full of flavor. When paired with sinangag (garlic fried rice) and a fried egg, it’s the perfect breakfast. The crispy, salty fish paired with the garlicky rice and rich egg creates a meal that is both comforting and satisfying. It’s a breakfast that connects you to the sea and to the memories of home, no matter where you are.
spamsilog or masilog
Growing up, Spamsilog and Masilog were two breakfast classics that we often had, depending on your preference or your budget. Spamsilog is the well-loved combination of Spam, sinangag (garlic fried rice), and itlog (fried egg), while Masilog uses Maling (canned meat) in place of Spam. Both dishes are incredibly easy to make and full of flavor, and we’d switch between them based on what we had available at home.
I remember there even being an online competition where people would see how many pieces they could slice from a can of Spam or Maling! It’s always fun to see how creative people get with these two simple canned meats. Whether you dip the slices in egg before frying them or just pan-fry them straight from the can, Spamsilog and Masilog are a true Filipino comfort food. Paired with sinangag and a fried egg, they make the perfect breakfast to kick off the day. Simple, hearty, and satisfying, it’s the kind of meal that brings everyone together, no matter the budget.
Filipino rice porridge
Lugaw translates to “Filipino Rice Porridge” in English. It’s a simple yet comforting dish made with rice simmered to creamy perfection in a flavorful broth. Often enjoyed as breakfast or when feeling under the weather, this dish is hearty, warm, and oh-so-soothing.
Ingredients:
- 1 cup uncooked glutinous rice or regular rice
- 6 cups chicken broth or water
- 1/2 kg chicken thighs or drumsticks
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, julienned
- 2 tbsp fish sauce (patis), or to taste
- Salt and pepper, to taste
- Optional toppings: boiled egg, fried garlic, chopped scallions, calamansi, or lemon
Instructions:
- Sauté the aromatics: In a large pot, heat oil over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Cook the chicken: Add the chicken pieces and cook until lightly browned on all sides. Stir in fish sauce for added flavor.
- Simmer the rice: Add the rice and stir to coat in the aromatics. Pour in the chicken broth or water, bring to a boil, and then reduce to a simmer. Cover and cook for 30–40 minutes, stirring occasionally to prevent sticking. Add more water if needed for a thinner consistency.
- Season the porridge: Once the rice has broken down and the porridge is creamy, season with salt and pepper to taste. Remove the chicken, shred it, and return it to the pot.
- Serve and garnish: Ladle the lugaw into bowls and top with your favorite garnishes like fried garlic, chopped scallions, or a boiled egg. Squeeze calamansi or lemon over it for a fresh, tangy finish.
Lugaw is like the ultimate comfort food—a bowl of warmth that’s perfect for soothing both your body and soul. Pair it with tokwa’t baboy (tofu and pork) or eat it as is for a cozy, satisfying meal!
Champorado
Is it really that weird to eat rice with chocolate? Well, I’ve seen people online get shocked by the idea, but to me, champorado is a comforting Filipino classic. It’s basically a healthier version of Coco Pops (or chocolate rice cereal), and I absolutely love it! Growing up, we’d have champorado for breakfast or even as an afternoon snack, especially on cooler days. The warm, slightly sweet, and rich chocolate sauce mixed with soft rice is a combination that’s both satisfying and nostalgic. I’ve always found it comforting, whether it’s in the morning or as a cozy treat later in the day.
Some people may think it’s strange, but trust me, it’s a treat for the taste buds, and the rice makes it filling—perfect for the days when you need a little extra warmth and sweetness.
Ingredients:
- 1 cup glutinous rice (or any rice you have on hand)
- 3 cups water
- 2 tablespoons cocoa powder
- 3 tablespoons sugar (adjust to taste)
- 1/4 cup evaporated milk (optional, for creaminess)
- Pinch of salt
Instructions:
- Cook the Rice: In a pot, combine the glutinous rice and water. Bring it to a boil, then lower the heat and simmer until the rice is soft and has absorbed most of the water (about 15-20 minutes).
- Make the Chocolate Mixture: While the rice is cooking, mix the cocoa powder, sugar, and a pinch of salt in a separate bowl. Add a bit of water to make a smooth paste, then stir this mixture into the cooked rice.
- Simmer Together: Let the rice and chocolate simmer together for a few more minutes until it thickens to your desired consistency. Add the evaporated milk if you like it creamier.
- Serve: Spoon the champorado into bowls, and drizzle a little extra milk on top, if you prefer.
Arroz Caldo
If you’ve ever had lugaw (Filipino rice porridge), then you’re probably familiar with the comfort it brings. Arroz Caldo is like a fancier version of that—still as comforting, but with a little extra. It’s typically made with chicken and served with a hard-boiled egg, sometimes topped with fried garlic and green onions. The creamy, savory broth is rich with the flavors of ginger and a hint of fish sauce, making it a perfect dish for chilly mornings or when you’re feeling under the weather.
Growing up, arroz caldo was something my mom would cook when someone in the family wasn’t feeling well or when we just needed a comforting, filling meal. The soft rice, tender chicken, and warm broth made it an easy choice for breakfast, lunch, or even a quick dinner. Though it’s more of a special dish compared to lugaw, the two are often interchanged depending on what ingredients are on hand. But one thing is for sure—arroz caldo is a Filipino favorite that always brings warmth to the heart.
Ingredients:
- 1 cup glutinous rice (or regular rice)
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced thinly
- 1 whole chicken (cut into parts) or 2 chicken breasts (boneless)
- 6 cups chicken broth (or water)
- 1 tablespoon fish sauce (or soy sauce, for a milder flavor)
- Salt and pepper to taste
- 2 hard-boiled eggs, peeled
- Fried garlic (for garnish)
- Green onions, chopped (for garnish)
Instructions:
- Prepare the Chicken: If you’re using a whole chicken, cut it into parts. If you’re using chicken breasts, just slice them into bite-sized pieces. Set aside.
- Sauté the Aromatics: In a large pot, heat the cooking oil over medium heat. Sauté the onions, garlic, and ginger until they’re fragrant and the onions become soft (about 3-4 minutes).
- Add the Chicken: Add the chicken pieces to the pot and cook until they’re lightly browned.
- Add the Rice and Broth: Stir in the rice and cook it with the chicken for 2-3 minutes, making sure the rice is well-coated with the flavors. Pour in the chicken broth (or water) and add the fish sauce. Bring to a boil.
- Simmer: Once the broth is boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the rice is fully cooked and the soup has thickened to a porridge-like consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the arroz caldo into bowls. Top with a hard-boiled egg, fried garlic, and chopped green onions for added flavor.
Goto
Goto is lugaw, but with a twist—it’s made with pork innards, like tuwalya (stomach) or balun-balunan (chicken gizzard). This hearty and flavorful dish has been a long-time favorite for many, often enjoyed as a comforting breakfast or as a late-night snack after a long day. The rich, savory broth is infused with ginger and garlic, giving it a deep, satisfying flavor, while the pork innards add a unique, tender texture that brings the dish to life.
In many parts of the Philippines, goto is often sold by street vendors or served in carinderias, filling the air with the smell of ginger and warm rice. It’s a dish that might take a little getting used to for those unfamiliar with pork innards, but for those who love it, it’s a delicious, nourishing meal. Whether you’re feeling under the weather or just craving something warm and flavorful, goto is sure to hit the spot.
Ingredients:
- 1 cup glutinous rice (or regular rice)
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced thinly
- 300g pork innards (tuwalya or balun-balunan), cleaned and chopped
- 6 cups pork or chicken broth (or water)
- 1 tablespoon fish sauce (or soy sauce)
- 1/4 teaspoon ground black pepper
- Salt to taste
- 2 hard-boiled eggs, peeled
- Fried garlic (for garnish)
- Chopped green onions (for garnish)
Instructions:
- Sauté the Aromatics: In a large pot, heat the cooking oil over medium heat. Sauté the onions, garlic, and ginger until softened and fragrant, about 3-4 minutes.
- Cook the Innards: Add the pork innards (tuwalya or balun-balunan) to the pot. Cook them until they’re lightly browned and firm, about 5-7 minutes.
- Add the Rice and Broth: Stir in the rice, making sure it’s coated with the flavors. Add the broth (or water) and bring to a boil.
- Simmer: Once the broth is boiling, reduce the heat to low and simmer for about 30-35 minutes, or until the rice is cooked and the soup has thickened into a porridge-like consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Season: Add fish sauce, pepper, and salt to taste. Adjust seasoning as necessary.
- Serve: Ladle the goto into bowls, and top each serving with a hard-boiled egg, fried garlic, and chopped green onions for added flavor.
TAHO
Taho is one of those Filipino snacks that will forever be tied to childhood memories. It’s a sweet, warm treat made of silken tofu, sago pearls (similar to tapioca pearls), and a deliciously sweet syrup (usually made with brown sugar and vanilla). If you’ve ever lived in the Philippines, you’ll probably remember the sound of the taho vendor’s whistle early in the morning. With a big tub of taho on their shoulder, they’d make their rounds in neighborhoods, offering this simple but satisfying snack to anyone who’s up and about.
Growing up, I loved having taho for breakfast or as an afternoon snack. It’s one of those foods that you can’t help but love—soft, smooth tofu paired with chewy pearls and sweet syrup. It’s simple, yet it always makes me feel cozy and happy. You don’t need much to make this, just a few ingredients that, when combined, create a delightful balance of flavors and textures. Whether you buy it from a street vendor or make it at home, taho is a Filipino treat that never fails to brighten your day.
Ingredients:
- 1 cup silken tofu
- 1/4 cup sago pearls (or tapioca pearls)
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
Instructions:
- Serve: Mix everything together and enjoy the sweet, comforting flavors of taho.
- Prepare the Sago Pearls: In a pot, bring water to a boil and cook the sago pearls according to the package instructions until they become translucent. Drain and set aside.
- Make the Syrup: In a separate small saucepan, combine the brown sugar, water, and vanilla extract. Heat over medium heat, stirring until the sugar dissolves and the syrup thickens slightly (about 5 minutes). Set aside to cool.
- Warm the Tofu: Gently heat the silken tofu in a pot or microwave for about 2-3 minutes until it’s warm and soft.
- Assemble the Taho: In a glass or bowl, layer the warm tofu, cooked sago pearls, and pour the syrup over it.
Final Thoughts on Filipino Breakfast Ideas
Writing about these dishes really made me crave the flavors of home. I’m excited just thinking about cooking these dishes next week! Time to plan my grocery list and bring a little bit of home into my kitchen. Until then, I’ll be daydreaming about the delicious aromas and flavors.
Bye for now, and happy cooking! I hope these recipes remind you of the comfort and love that food brings to the table.
For more Filipino dishes, you can check Filipino soup ideas.
