Transcription
In case your Filipino mom didn't tell you, Filipino breakfast is the champion of all breakfast. Let's make it.
Start with a protein and let's cook five different kinds so you can get a little bit of everything. Longganisa and tocino by Argentina. They have other varieties, but I'm using pork. Add a little bit of water, cover and continue to cook until it's caramelized and a little bit toasted.
Marinated bangus or milkfish by Century. It already comes marinated in vinegar, spices, and lots of garlic, so all you need to do is fry it. Argentina luncheon meat, slice it thinly and pan fry it until golden brown. Can corned beef in chili garlic flavor by Argentina. This is a new item. It tastes very similar to the other popular brand of corned beef that ends with mondo. And you can get all these products to make your Filipino breakfast at any Asian supermarkets. I got mine at Island Pacific Supermarket at the frozen section and the canned food section.
And lastly, here's a life hack you didn't know you needed. Cook your garlic fried rice in the same pan where you cook the longganisa and the tocino. You see all those brown bits and oil? That's flavor.
Now we arrange our platter: garlic rice, pork tocino, pork longganisa, tomato and onion ensalada, sauteed spinach, fried luncheon meat, daing na bangus, ginisang corned beef, and our fried egg. Pour the yolk over the rice. Don't forget the spice vinegar. Mmm, my gulay. Filipino sausage is small, but it's so good. Chase it down with garlic fried rice. Grabe, [snorts] ang sarap.