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Mar 24, 2009 12:56 PM

Filipino breakfast recipes needed.

No matter how hard I try, I can't recreate my mom's perfect breakfast I grew up with - garlic fried rice, fried egg, bistek or tapas (I'm not really sure which is which!) and longaniza. Do you like your longaniza hot or sweet? Do you slice it open and grill till crispy or cook like a hotdog? Any help would be much appreciated. Whenever I had sleepovers as a kid, my white friends would beg for Filipino breakfasts because they could have waffles or cold cereal any old time. Even funnier, my mom had this idea that all Americans needed bread with their meals so she always served them with mounds of whatever bread we had around at the kitchen - my friends always reached for her garlic fried rice instead.

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  1. Is it just the longaniza you're interested in? If so, there's a really good thread on this:

    1. We simmer the longanisa in a deep pot (covered) so that it doesn't splatter everywhere, and then when the water is gone, we remove them and clean out the oil so that they fry in just the oil they still have in them (which is plenty!) You leave them whole while they fry to get browned on the outside. It still makes a mess, but not quite as bad as if you just leave all the oil from the simmering... For longsilog, make fried eggs and a simple sinangag to go with it: quickly fry a generous amount of chopped garlic in vegetable oil, then add leftover rice and mix to combine. We usually add patis for salt. And if you have access to danggit, my favorite breakfast is to fry some up for dangsilog with fried eggs (soft yolks, overeasy).

      For a nice accompaniment, you can chop up some green mango and tomatoes, maybe some white onion, and mix in spicy bagoong for a tasty salad.

      2 Replies
      1. re: another_adam

        A less messy way to cook longaniza is to boil in water for about 10 mins and then bake in a toaster or standard oven at 300 degrees, turning them every 5 mins until done. I no longer spent the afternoon trying to dislodge that amazingly stubborn crust we use to have on the "Special" pan every Pinoy family has to cook Longaniza.

        1. re: currymouth

          Wow, that's a great idea! Sort of like the "bacon in the oven" hint that was much discussed around here a while back. I'm picturing a bake sheet safely covered in tin foil, and a care-free cleanup--we'll definitely try this next time :)

      2. Indigo...I am SO intrigued about this dish...does it really only have 3 ingredients, garlic, cold leftover rice and olive oil? That's what I'm seeing when I google it, in most cases. Did your mom's look like this:
        Would love to try it but how do you make it? Not that I don't care about the longaniza (I kind of do) but am more interested in the fried rice itself. Thank you!

        1 Reply
        1. re: Val

          I remember my mom cooking garlic fried rice with lefover rice, vegetable oil, garlic and soy sauce - however, for some reason when all the kids left home, my dad insisted she switch to using patis instead of soy sauce. My mom's rice did NOT look like that one. Now that you've prompted my memory, she might have even just smashed a whole garlic clove and flavored the oil that way, removed the garlic and fried the rice. She added the soy sauce or patis last.

          I was also interested in tapa recipes - I think it was very similiar to bistek. Can't seem to get the right ratio of ingredients which I seem to recall having lemon juice (I even remember lemon seeds floating around sometimes) oil and soy sauce. My mom swore it was healthier than cooking my father bacon every morning.