Category: breakfast

Tortang Tuna with Spinach – Omelet Recipe

Tortang Tuna with Spinach

Tortang Tuna with Spinach – Omelet Recipe

This is a recipe for Tortang Tuna with Spinach Om

elet

Prep Time5 mins

Cook Time10 mins
Total Time15 mins

Course: Egg

Servings: 3

Author: Vanjo Merano

Ingredients

  • 5 eggs
  • 1 5 ounce can chunk tuna in water, drained
  • 1 ½ cup fresh baby spinach
  • 1 medium yellow onion chopped
  • 5 tablespoons cooking oil
  • Salt and ground black pepper to taste

Instructions

  • Heat 3 tablespoons of cooking oil in a pan

  • Saute onion until soft
  • Add tuna. Continue to cook for 2 minutes.
  • Put the spinach into the pan. Cook for 1 minute.

  • Season with salt and ground black pepper. Remove from the pan and let it cool down.

  • Crack the eggs and place in a large mixing bowl. Beat until yellow and white parts are well blended.

  • Add the sautéed tuna and spinach to beaten eggs. Make sure that the temperature cools first. Mix well.
  • Heat remaining oil in an omelet pan or small frying pan
  • Pour the egg and tuna mixture. Gently push the cooked portion of the omelet towards the center to be able to heat the uncooked mixture. Continue to cook between low to medium heat for 2 minutes or until completely cooked. Turn over the omelet to cook the opposite side.

  • Transfer to a serving plate. Serve.

  • Share and enjoy!

Nutrition

Serving: 3g

Skinless Longganisa

Skiness Longganisa Recipe

This is a basic recipe for Filipino sweet and garlicky skinless longganisa.
Prep Time15 mins
Cook Time10 mins

Total Time25 mins

Course: Pork
Cuisine: Filipino

Servings: 26 links

Calories: 114kcal

Author: Vanjo Merano

Ingredients

  • 1 ¾ lbs. ground pork
  • 9 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 3 tablespoons vegetable oil
  • 1 ¼ tablespoons coarse salt
  • 1 teaspoon ground black pepper
  • 2 head garlic

Instructions

  • Peel the skin off the garlic cloves. Crush thoroughly using mortar and pestle. Mince the crushed garlic. Set aside.
  • In a large mixing bowl, combine ground pork along with all of the ingredients. Mix well.
  • Cover the bowl. Refrigerate for 2 hours.

  • Shape the longganisa by laying a sheet of wax paper on a flat surface. Scoop around 3 tablespoons of mixture and put over the wax paper. Fold the wax paper from top to down until the mixture covered. Hold the edge of the paper with your fingers and then slide the card towards the mixture. Push a bit more until a sausage shape is formed. Do this step until the entire mixture is consumed.

  • Refrigerate overnight.

  • Cook and serve for breakfast. Share and enjoy!

Nutrition

Calories: 114kcal | Carbohydrates: 4g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 354mg | Potassium: 107mg | Sugar: 4g | Vitamin A: 2.7% | Vitamin C: 1.1% | Calcium: 1.2% | Iron: 2.2%

Arroz Caldo Recipe0

Arroz Caldo Recipe
Chicken congee with boiled eggs. This arroz caldo recipe is a winner.

Prep Time10 mins
Cook Time45 mins

Total Time55 mins
Servings: 6

Calories: 538kcal

Author: Vanjo Merano

Ingredients

  • 1 ½ lbs chicken cut into serving pieces
  • 1 ½ cups rice uncooked
  • 34 ounces water about 1 liter
  • 2 tablespoons fish sauce
  • 1 teaspoon garlic
  • 1/2 tablespoon ground black pepper
  • 1 cup onion minced
  • 4 pieces eggs hard boiled
  • 1 cup scallions green onions, minced
  • 2 knobs ginger julienned
  • 3 tbsp safflower kasubha
  • 1 piece chicken cube bouillon
  • 1 piece lemon or 4 pieces calamansi
  • 2 tbsp cooking oil

Instructions

  • In a pot, heat the cooking oil then saute the garlic, onion, and ginger

  • Dash-in some ground black pepper

  • Add the chicken cube and cook until the cube melts
  • Put-in the chicken and cook until outer layer color turns golden brown

  • Add the fish sauce and uncooked rice then mix and cook for a few minutes

  • Pour-in the water and bring to a boil

  • Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
  • Put-in the hard boiled eggs

  • Add the safflower for additional color and aroma
  • Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

Nutrition

Serving: 6g | Calories: 538kcal | Carbohydrates: 41g | Protein: 25g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 724mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.5% | Vitamin C: 8.6% | Calcium: 5.3% | Iron: 9.9%

Chicken Sopas

Chicken Sopas garnished iwth boiled eggs, green onions, and fried shallots in soup mugs

Chicken Sopas is the ultimate comfort food! With chicken, macaroni, vegetables, hot dogs, and flavorful broth, this Filipino-style soup is creamy, delicious, and the best way to warm up on cold winter days.
Prep Time20 mins
Cook Time1 hr

Total Time1 hr 20 mins

Course: Soup
Cuisine: Filipino

Keyword: chicken sopas

Servings: 8 Servings

Calories: 487kcal

Author: Lalaine Manalo

Ingredients

  • 2 pounds bone-in chicken parts
  • 1 onion, peeled and quartered
  • 1 teaspoon peppercorns
  • 4 cloves garlic, peeled and crushed
  • 2 bay leaves
  • salt and pepper to taste
  • 10 cups water
  • 1 tablespoon canola oil
  • 4 hot dogs, sliced diagonally into 1/2-inch thick
  • 1 onion, peeled and chopped
  • 2 stalks celery, cubed
  • 2 large carrots, peeled and cubed
  • 2 cups uncooked elbow macaroni pasta
  • 1 can (12 ounces) evaporated milk
  • salt and pepper to taste
  • 1/2 small napa cabbage, chopped
  • 4 hard-boiled eggs, peeled and halved
  • green onions, chopped

Instructions

  • In a large pot, combine chicken, quartered onions, peppercorns, garlic, bay leaves, 1 tablespoon of salt, and 10 cups water.
  • Over medium heat, bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 20 to 30 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.
  • Allow chicken to cool to touch, pull meat from the bones, shred and set aside.
  • Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for at least 30 minutes to 1 hour. Using a fine-mesh sieve, strain Using a fine mesh sieve, strain broth to remove sediments and reserve about 8 cups.
  • In another pot over medium heat, heat oil. Add hot dogs and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.

  • Add the chopped onions, celery, and carrots to the pan. Cook, stirring regularly, for about 3 to 5 minutes or until softened
  • Add macaroni and cook, stirring regularly, for about 1 to 2 minutes.
  • Add the reserved broth and bring to a boil.
  • Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.
  • Add evaporated milk, shredded chicken, and hot dogs. Continue to cook simmer until heated through. Season with salt and pepper to taste.
  • Add napa cabbage and cook for about 1 minute or until tender-crisp.
  • To serve, ladle soup in individual bowls and garnish with eggs and green onions, if desired. Serve hot.

Nutrition

Calories: 487kcal | Carbohydrates: 34g | Protein: 28g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 247mg | Sodium: 196mg | Potassium: 533mg | Fiber: 1g | Sugar: 7g | Vitamin A: 58.5% | Vitamin C: 3.3% | Calcium: 16.9% | Iron: 9.8%

Skinless Longganisa

skinless longganisa, fried eggs, tomatoes, and garlic fried rice

Skinless Longganisa with a delicious medley of sweet, savory, and garlicky flavors you’ll love. Serve these Filipino pork sausages with garlic fried rice and sunny side eggs for a hearty and tasty breakfast meal!
Prep Time20 mins
Cook Time10 mins

Total Time30 mins

Course: Breakfast, Main Entree
Cuisine: Filipino
Keyword: skinless longganisa

Servings: 12 Servings

Calories: 371kcal

Author: Lalaine Manalo

Ingredients

  • 1 1/2 pounds lean ground pork
  • 1/2 pound ground pork fat
  • 1/2 cup brown sugar
  • 1 head garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon canola oil

Equipment

  • wax paper, cut into 4 x 4 sheets

Instructions

  • In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt and pepper. Mix until well-distributed.

  • On an individual sheet of wax paper, spoon about 1 tablespoon of pork mixture and form into a log. Roll and wrap tightly.

  • Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or airtight container and freeze.

  • To cook, remove wax paper. In a wide pan over medium heat, arrange skinless longganisa in a single layer and add enough water to cover sausages halfway.

  • Bring to a simmer, cover, and cook until most of the water is reduced and sausages are cooked through.
  • Add the oil and cook, turning as needed, until longganisa are lightly browned and caramelized.
  • Remove from pan and serve hot.

Notes

If you can’t find pork fat, use 2 pounds ground pork with good fat marbling. Do NOT use lean as the sausages will be tough and dry.

Nutritional info calculated at 3 longganisa per serving.

Nutrition

Calories: 371kcal371kcal | Carbohydrates: 10g10g | Protein: 10g | Fat: 32g32g | Saturated Fat: 11g11g | Cholesterol: 58mg58mg | Sodium: 783mg783mg | Potassium: 195mg195mg | Sugar: 8g8g | Vitamin C: 1.4%1.4% | Calcium: 2.1% | Iron: 3.9%3.9%

Tortang Tahong

tortang tahong in a red skillet

Tortang Tahong made of mussels, tomatoes, and fluffy eggs is a simple dish that’s hearty and tasty. This seafood omelet is delicious served with steamed rice and your favorite dipping sauce.
Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Entree

Cuisine: Filipino

Keyword: seafood omelet

Servings: 4 Servings

Calories: 279kcal

Author: Lalaine Manalo

Ingredients

  • 6 eggs
  • salt and pepper to taste
  • 2 tablespoons canola oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 large Roma tomatoes, chopped
  • 1 cup mussel meat, cooked and removed from shell
  • 2 tablespoons oyster sauce
  • 1/4 cup green onions, chopped

Instructions

  • In a bowl, combine eggs and salt and pepper to taste. Beat eggs until frothy. Set aside.

  • In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.

  • Add tomatoes and continue to cook, stirring occasionally, until softened.
  • Add mussels and cook for about 1 to 2 minutes.

  • Add oyster sauce and stir to combine.
  • Add beaten eggs, swirling pan to fully disperse over mussels.

  • Sprinkle green onions on top.

  • Cook for about 2 to 3 minutes or until eggs begin to set at the edges but still wet in the middle.

  • Transfer pan to a 375 F oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.

  • Remove from heat and cut into wedges to serve.

Nutrition

Calories: 279kcal279kcal | Carbohydrates: 10g | Protein: 23g23g | Fat: 16g16g | Saturated Fat: 3g3g | Cholesterol: 278mg | Sodium: 675mg675mg | Potassium: 594mg594mg | Fiber: 1g1g | Sugar: 2g2g | Vitamin A: 17.2%17.2% | Vitamin C: 19.6%19.6% | Calcium: 8.5%8.5% | Iron: 33.6%