Filipino

Breakfast

Brunch

Snack

As kids we knew this as chocolate rice, but this time literally (lol). It is a Filipino breakfast made of cocoa, sweet rice, sugar, and evaporated or condensed milk. It is sometimes paired with salted fried fish for a sweet and salty breakfast. While reading up on the origin of champorado I found two different things. The first is that Filipinos adopted champurrado, a chocolate Mexican drink introduced during the colonial period. A second explanation is that Jose Rizal, the Filipino national hero, accidentally invented it.

Mexican champurrado is a chocolate-based drink made from corn flour/maza. During the galleon trade period between Mexico and the Philippines, Mexican traders introduced it to Filipinos. The corn flour was switched out for rice and champurado was born.

The second story is as follows. Legend has it that Jose Rizal accidentally spilled a cup of hot chocolate onto his plate of rice and dried fish. When he got scolded by his siblings, he told them he meant to do that, and called it champurado. Fun fact: Legend also has it that I was named after him because we have the same birthday!

Champorado

Bagoong, a Filipino condiment I have learned to love more and more over the years, and still learning to love if I’m being honest. If you haven’t had it before, bagoong (pronounced bah-goh-ong) is a Filipino condiment made from fish or tiny shrimps that are salted/fermented for several weeks. There is an abundance of bagoong variations – with colors from light pink to dark brown and textures from firm to watery. Bagoong is used in many Filipino dishes and a staple if you cook Filipino food. My favorite variation is ginisang bagoong which is sautéed shrimp paste.

My cousin JR on my dad’s side told me this is the way they grew up eating eggs: eggs, tomatoes, onions, and bagoong alaman. I didn’t get to know my dad’s side of the family until I was a young adult, but even if I didn’t get to grow up with them, I at least feel like I’m getting to experience pieces of their childhood by cooking these dishes and variations that they grew up eating. In my cousin’s original version he uses 1 diced roma tomato, ½ medium onion, and 1 tsp bagoong alamang. Once the tomatoes start to wither, add 5 whisked eggs. No need for salt since the bagoong is salty already. My variation of this is as follows (ps. whichever one you follow, it’ll be tasty no matter what!) Thanks to my cuz for sharing these recipes with me, I’m very grateful and happy about it.

Eggs & Tomatoes with Bagoong

It’s like longsilog, but all mixed together ~ which makes for easy eating. And these days easy meals are necessary because anything I can eat with one hand while holding the baby in the other is clutch!

Longanisa Fried Rice

Tortang Talong is a classic Filipino eggplant omelet known for its simple yet delicious flavors. This beloved dish features grilled or roasted eggplants that are mashed and mixed with eggs and seasonings, then pan-fried to golden perfection. It’s a versatile and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. In my opinion it is the tastiest way to eat eggplant!

Tortang Talong

Lunch

Tortang giniling is a Filipino omelette traditionally made with ground beef, however, you can use whatever you have on hand. I’ve made it with chicken, turkey, and pork and they have all turned out delicious. Although it’s a called an omelette, it’s actually cooked more like a fritter. I like that you can make these omelettes as big or as small as you want! In this recipe I specifically use 1/4c measurements to make smaller omelettes. It’s fun to eat and you can make a whole bunch. This recipe yields approx 8 fritter omelettes?

Tortang Giniling

Almusal (Breakfast)

Peruvian

Mexican

Chinese

Thai

Israeli

Palestinian

Hainanese

Turkish

Cuban

Russian

British

Fusion

Korean

African

Jewish

Jamaican

Persian

Lebanese

Caribbean

French

Italian

Moroccan

Cantonese

Spanish

Danish

Greek

American

Brazilian

Argentine

Vietnamese

Japanese

Ethiopian

Swedish

Hawaiian

Malaysian

Mediterranean

Indian

German

Puerto Rican

Colombian

Vegan

Paleo

Keto

Dairy-Free

Vegetarian

Low Carb

Gluten-Free

Nut-Free

Seafood

Tart

Grain

Baked good

Rice

Stir fry

Soup

Salad

Pasta

Sandwich

Vegetable

Bread

Stew

Bowl

Sauce

Chicken

Wrap

Meat

Noodles

Beans

Appetizer

Dinner

Side

Drink

Dessert

Roasting

No-cook

Pickling & Preserving

Stir-fry

Blender

Sautéing

Food processor

Braising & Stewing

BBQ & Grilling

Baking

Instant Pot

Sheet pan

Air fryer

Cast-iron skillet

Microwave

Crock pot

Steaming

Frying

large handfuls

large handful

servings

serving

pieces

piece

chopstick-fuls

chopstick-ful

20-oz cans

20-oz can

cubes

cube

28-oz cans

28-oz can

pints

pint

bars

handfuls

handful

ears

tins

cobs

sheets

sheet

to taste

sprinkles

sprinkle

leaves

leaf

cups

dollops

dollop

bags

pouches

pouch

large bunches

large bunch

blocks

block

lemons

lemon

quarts

quart

packed cups

packed cup

large

whole

bulbs

bulb

medium

small

bowls

bowl

15-oz cans

15-oz can

cloves

clove

ribs

boxes

discs

disc

squeezes

squeeze

packages

package

a few

large sheets

large sheet

12-oz cans

12-oz can

knobs

knob

sprigs

sprig

pinches

pinch

1-inch pieces

1-inch piece

7-oz cans

7-oz can

dashes

dash

cans

inch pieces

inch piece

stalks

stalk

links

link

liters

liter