We got to know him a bit better as part of our Dads We Love series, but now the Aussie dad and Pinoy food lover Chris Urbano of Maputing Cooking is sharing some of his favorite Pinoy breakfast recipes with us.
Here are three healthy Pinoy breakfast recipes he shared with theAsianparent, which are fresh takes on beloved Pinoy cuisine classics. Plus, another one from Panlasang Pinoy.
photo courtesy of Chris Urbano
What you will need
6 cloves of garlic, chopped
2 medium pieces of onion, chopped
4 pieces of tomato, chopped
8 eggs, beaten
2 tbsps of butter
1 tbsps of cooking oil
Salt and pepper, to taste
How to make it
- Heat a pan and melt the butter. Add cooking oil to avoid burning the butter.
- Sauté the garlic until brown. Add the onions and cook until translucent. Add tomatoes and season with salt and pepper. Smash the tomatoes and let it cook for 5 minutes.
- Season the beaten eggs with salt and pepper. Add it to the pan together with the tomato mixture. Let it stand for 30 seconds just to make the bottom set.
- Mix it around until the eggs are almost set. Be sure it is still moist in some parts.
- Serve over hot pandesal with a side of steaming kapeng barako.
Next page: Tortang Talong
photo courtesy of Chris Urbano
What you will need
- 8 pieces of eggplant
- 3 cloves of garlic, chopped
- 1 medium pieces onion, chopped
- 2 whole Smoked Bangus (Tinapang Bangus), flaked
- 1 piece of potato, diced
- 1 piece of carrot, diced
- ¼ cup green peas
- 1 piece red bell pepper, diced
- 6 pieces eggs, beaten
- ¼ cup water
- Cooking oil, as needed
- Salt and pepper, to taste
How to make it
- Roast the eggplant over coals or gas stove until the skin is charred. Let it cool and peel off the skin. Set it aside.
- In a pan, heat the oil and sauté the garlic and onion. Add the potatoes and carrots. Season with salt and pepper.
- Mix in the green peas and bell pepper until cooked.
- Fold in the flaked tinapa and set aside.
- In a bowl, beat the eggs and add water. Season with salt and pepper.
- On a plate, lay one eggplant and mash the flesh. Make sure not to remove the stem.
- Pour in ¼ cup of the beaten eggs and 2 tbsps of the tinapa mixture.
- Heat some oil in a pan and slide in the eggplant. Make sure to toast one side before flipping. Continue doing so with the remaining eggplants.
- Serve with rice.
Next page: Homemade Tocino
photo courtesy of Chris Urbano
What you will need
- 1 kilo Pork Belly or Pork Shoulder, sliced 1 cm thin
- one clove of Garlic, minced
- 1 cup of pineapple juice
- 2 tbsp Anisado wine or Chinese wine
- 2 tbsp Soy sauce
- ¼ cup brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 2-3 tbsps pepper
How to make it
- In a bowl, make the marinade and combine the garlic, pineapple juice, Anisado wine, Soy sauce, brown sugar, salt and pepper.
- Mix until the sugar and salt are dissolved.
- Add the pork slices and mix. Place in the refrigerator and cure for 2 to 3 days.
- When ready to fry, drain pork slices. Heat up the oil and fry in batches until it caramelizes.
- Serve it over rice and egg with vinegar as you dipping sauce.
Pancake is one of many easy-to-made breakfast that busy moms make for their children. Pancakes are a morning mainstay and a strong contender for everyone’s favorite component of the most significant meal of the day.
Another breakfast favorite is bacon. Anyone’s morning can be made better by these delicate pork strips.
Now, what if we combine these two breakfast favorite into one? This bacon-stuffed pancake recipe from Panlasang Pinoy will make your breakfast even more special.
What you will need
- 5 strips of young pork bacon
- 1 cup pancake mix
- 1 egg
- 3/4 water
- 1 tbsp canola oil
How to make it
- Heat around 1 tbsp of cooking oil in a pan.
- Cook the bacon until it is crispy on one side only. Do the same to the other side of the bacon after flipping it over. Afterward, chop the bacon into smaller pieces then set aside.
- In a mixing dish, combine the ingredients for the pancake batter. Using a wire whisk, thoroughly combine.
- Heat a clean non-stick pan and spread around 1 tablespoon of canolaoil.
- Around 6 tablespoons of pancake batter should be scooped and added to the pan. Add some sliced bacon on top.
- As soon as you notice bubbling on top, flip the pancake. Cook for a further 30 to 60 seconds. When the pancake slides easily when you shake the pan, you are finished. Put it in serving platter. Repeat this process up until all of the pancake batter has been used.
- Serve with extra bacon on the side.
Updates by Jobelle Macayan
READ: Dads We Love: Aussie dad Chris Urbano and his passion for Pinoy food
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