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Filipino egg recipes

85 Filipino egg recipes, each written for this site and each saying what its method turns on.

• Apas, sourced from the Philippines. Rolled thin enough to see light through, and sugared before it goes in, not after. Egg, vegetarian.
• Arroz a la Cubana, sourced from the Philippines. Four things cooked separately and plated together, never mixed in the pan. Beef, Egg.
• Arroz ala Valenciana, sourced from the Philippines. A paella-shaped dish built on glutinous rice and coconut milk rather than stock. Chicken, Egg.
• Asado roll, sourced from the Philippines. A soft baked roll round a soy-braised pork filling reduced until it is almost dry. Pork, Egg.
• Barquillos, sourced from the Philippines. Paper-thin wafers rolled round a dowel in the seconds before they set. Egg, vegetarian.
• Barquiron, sourced from the Philippines. A wafer roll packed with polvoron crumb, which has to go in while the roll is still warm. Egg, vegetarian.
• Bibingka, sourced from the Philippines. A rice cake baked in a banana leaf with heat above and below. Duck, Egg.
• Binagol, sourced from the Philippines. Grated taro cooked to a stiff paste and baked back inside half a coconut shell. Egg, vegetarian.
• Binangkal, sourced from the Philippines. Dense flour balls coated in sesame and fried low and slow so the middle cooks through. Egg, vegetarian.
• Brazo de Mercedes, sourced from the Philippines. A meringue sheet rolled around a yolk custard, using both halves of the same eggs. Egg, vegetarian.
• Bringhe, sourced from the Philippines. Glutinous rice cooked in coconut milk and turmeric in a leaf-lined pan, with chicken on top. Chicken, Egg.
• Broas, sourced from the Philippines. Dry sponge fingers baked twice, so they snap instead of bending. Egg, vegetarian.
• Buko pandan cake, sourced from the Philippines. A green pandan sponge rolled warm in a cloth round coconut cream, so it never cracks. Egg, vegetarian.
• Camachile cookie, sourced from the Philippines. A firm biscuit rolled and curled into a ridged crescent, cut from a rope rather than stamped. Egg, vegetarian.
• Camaron rebosado, sourced from the Philippines. Butterflied prawns in a pale puffed batter, straightened so they fry flat. Shellfish, Egg.
• Cassava cake, sourced from the Philippines. Grated raw cassava baked with coconut milk under a custard topping grilled at the end. Egg.
• Chicken galantina, sourced from the Philippines. A whole chicken boned out through the back, stuffed, tied and roasted so it carves in rounds. Chicken, Pork, Egg.
• Chori burger, sourced from the Philippines. A longganisa patty flattened in the pan, in a soft roll with the dressing under the meat. Egg.
• Crema de fruta, sourced from the Philippines. Four layers built in a dish and set with a clear gelatine top poured cool, never warm. Egg.
• Daral, sourced from the Philippines. Thin green rice-flour crepes rolled round a sweet coconut filling cooked dry first. Egg, vegetarian.
• Dinakdakan, sourced from the Philippines. Grilled pork face and ears sliced and dressed cold, served at room temperature rather than hot. Pork, Egg.
• Egg pie, sourced from the Philippines. A deep custard tart with a browned top, baked hot then cool so it sets without splitting. Egg, vegetarian.
• Embutido, sourced from the Philippines. A pork meatloaf rolled in foil and steamed, with the egg running down the middle of every slice. Pork, Egg.
• Empanada, sourced from the Philippines. An orange rice-flour crust, deep-fried, with an egg cracked in at the moment of folding. Egg.
• Ensaymada, sourced from the Philippines. A rich yolk dough rolled with butter and coiled, then buttered and cheesed hot. Egg.
• Flan cake, sourced from the Philippines. Sponge batter poured onto raw custard and baked in one tin, which separates as it cooks. Egg, vegetarian.
• Food for the gods, sourced from the Philippines. A dense date and walnut bar underbaked on purpose, so it stays chewy rather than cakey. Egg, vegetarian.
• Halo-halo, sourced from the Philippines. Layers built in a specific order under shaved ice, to be mixed by whoever eats it. Egg, vegetarian.
• Hardinera, sourced from the Philippines. A meatloaf steamed upside down in a tin, so the decoration ends up on top. Pork, Egg.
• Inipit, sourced from the Philippines. Two thin sponge sheets pressed onto a thick custard and cut into bars. Egg, vegetarian.
• Kababayan, sourced from the Philippines. Small dense muffins with a sunken ring round the dome, baked in a hot oven that drops. Egg, vegetarian.
• Kinalas, sourced from the Philippines. A thin beef broth with a separate thick brown sauce spooned over, which is the dish. Beef, Egg.
• Kwek Kwek, sourced from the Philippines. Boiled quail eggs in an orange batter that has to be thick enough to cling. Egg, vegetarian.
• Lengua de gato, sourced from the Philippines. A piped batter so loose it spreads itself thin, which is why they are never rolled. Egg, vegetarian.
• Lengua pastel, sourced from the Philippines. Ox tongue in a white cream sauce under a pastry lid baked separately and laid on at the end. Beef, Egg.
• Linga (cookie), sourced from the Philippines. Thin sesame biscuits with the seeds toasted before they go in, not after. Egg, vegetarian.
• Lomi, sourced from the Philippines. The noodles thicken their own broth, and an egg is drizzled through at the end. Pork, Egg.
• Lumpia, sourced from the Philippines. Thin rolls kept thin, sealed with flour paste and fried twice. Pork, Egg.
• Lumpiang keso, sourced from the Philippines. Cheese and a wrapper, frozen first, and the shortest fry of any lumpia. Egg.
• Lumpiang Sariwa, sourced from the Philippines. A fresh unfried roll in a soft crepe, under a thick garlic peanut sauce. Pork, Shellfish, Egg.
• Lumpiang ubod, sourced from the Philippines. The one that is never fried: a soft crepe, with garlic-peanut sauce poured over. Pork, Shellfish, Egg.
• Mami, sourced from the Philippines. Wheat egg noodles in a broth kept clear by cooking them somewhere else. Chicken, Egg.
• Mamón, sourced from the Philippines. A tall soft chiffon sponge baked in paper cups and brushed with butter while hot. Egg, vegetarian.
• Mamon tostado, sourced from the Philippines. A sponge made, sliced thin and dried hard in a low oven until it snaps. Egg, vegetarian.
• Mango cake, sourced from the Philippines. A whole-egg genoise layered with fresh mango and a cream stabilised against the fruit's juice. Egg.
• Maruya, sourced from the Philippines. Saba sliced and fanned out, dipped in batter and fried flat, then sugared. Egg, vegetarian.
• Masa podrida, sourced from the Philippines. A very short crumbly cookie made with yolks only and no liquid at all. Egg, vegetarian.
• Misua, sourced from the Philippines. Salted thread-thin wheat noodles that need one minute and no extra salt. Pork, Egg.
• Morcón, sourced from the Philippines. A beef sheet rolled raw round egg and sausage and braised, with the braising liquid as sauce. Pork, Beef, Egg.
• Ngo hiang, sourced from the Philippines. Wrapped in bean curd sheet and steamed before frying, which is why it slices cleanly. Pork, Shellfish, Egg, Tofu.
• Okoy, sourced from the Philippines. A lacy deep-fried fritter of whole small shrimp and shredded sweet potato. Shellfish, Egg.
• Paciencia, sourced from the Philippines. Tiny dropped cookies baked dry in a cool oven until they lift off the paper on their own. Egg, vegetarian.
• Pan de coco, sourced from the Philippines. Filled before the second prove, so the coconut sets inside the crumb rather than on it. Egg, vegetarian.
• Pan de monggo, sourced from the Philippines. Soft rolls filled with a sweet mung bean paste cooked down until it leaves the pan. Egg, vegetarian.
• Pan de regla, sourced from the Philippines. A soft roll split and filled with a thick red bread-and-milk paste, cooked until it holds. Egg, vegetarian.
• Pancit Molo, sourced from the Philippines. A dumpling soup with no noodles in it, despite the name. Chicken, Pork, Shellfish, Egg.
• Pancit Palabok, sourced from the Philippines. A thick orange shrimp sauce poured over rice noodles, never tossed with them. Pork, Fish, Shellfish, Egg.
• Pastel, sourced from the Philippines. The savoury one: a creamy chicken pie under a pastry lid, and not the sweet Camiguin bun. Chicken, Egg.
• Pastel de Camiguin, sourced from the Philippines. The sweet one: a soft bun filled with yema custard, and not the chicken pie. Egg, vegetarian.
• Pinagong, sourced from the Philippines. A dense domed roll scored into plates across the top, baked hard and rolled in breadcrumbs. Egg, vegetarian.
• Pionono, sourced from the Philippines. A thin sponge rolled while warm and cut across, so every slice is a spiral. Egg, vegetarian.
• Poqui poqui, sourced from the Philippines. Charred aubergine broken up and scrambled through egg, soft rather than set. Egg, vegetarian.
• Puto mamon, sourced from the Philippines. Steamed like a puto but built like a sponge: whisked whites, no rice flour at all. Egg, vegetarian.
• Puto seco, sourced from the Philippines. Not steamed and not a cake: a dry cornflour biscuit that collapses on the tongue. Egg, vegetarian.
• Rosquillo, sourced from the Philippines. A hard sweet ring with a scalloped edge, baked dry enough to keep for weeks. Egg, vegetarian.
• Sans rival, sourced from the Philippines. Four full-size cashew meringue layers under buttercream, trimmed square and chilled not frozen. Egg, vegetarian.
• Sarsiado, sourced from the Philippines. Fried fish under a tomato sauce thickened with egg poured in off the heat. Fish, Egg.
• Shakoy, sourced from the Philippines. A twisted yeasted dough fried slowly and rolled in sugar, chewy rather than crisp. Egg, vegetarian.
• Silvana, sourced from the Philippines. Two cashew meringue discs round buttercream, rolled in crumbs and eaten frozen. Egg, vegetarian.
• Siomai, sourced from the Philippines. Open-topped pork and prawn dumplings, steamed, with calamansi and chilli oil on the side. Pork, Shellfish, Egg.
• Sisig, sourced from the Philippines. Pork boiled, then grilled, then chopped and served on a plate hot enough to sizzle. Chicken, Pork, Egg.
• Spanish bread, sourced from the Philippines. A soft roll wound from a triangle round a butter and breadcrumb filling that must not be overfilled. Egg, vegetarian.
• Taisan, sourced from the Philippines. A chiffon loaf brushed with butter and crusted with sugar and cheese the moment it leaves the tin. Egg.
• Tapsilog, sourced from the Philippines. Three things on one plate, and the name is their three first syllables. Beef, Egg.
• Tokneneng, sourced from the Philippines. Whole boiled chicken eggs in orange batter, with the boiling and the frying set by the larger egg. Egg, vegetarian.
• Tortang carne norte, sourced from the Philippines. Tinned corned beef fried dry first so the omelette is not greasy. Beef, Egg.
• Tortang kalabasa, sourced from the Philippines. Grated squash salted and squeezed dry before it meets the egg, so the fritter sets crisp. Egg, vegetarian.
• Tortang sardinas, sourced from the Philippines. Tinned sardines drained hard and broken coarse, set in egg with tomato and onion. Fish, Egg.
• Tortang talong, sourced from the Philippines. Whole aubergines charred black, peeled, flattened and set in egg. Egg.
• Ube cake, sourced from the Philippines. A sponge carrying a heavy yam purée, which changes the fold, the oven and the test for done. Egg, vegetarian.
• Ube cheesecake, sourced from the Philippines. A baked cheesecake carrying ube halaya, with the sugar cut back because the halaya brings its own. Egg.
• Uraro, sourced from the Philippines. Arrowroot cookies that collapse to powder in the mouth, baked pale and stamped with a mould. Egg, vegetarian.
• Waffle dog, sourced from the Philippines. A thick batter cooked around a skewered sausage in a mould, not dipped and deep-fried. Egg.
• Yema, sourced from the Philippines. A firm egg-yolk and milk candy cooked to the point where it holds a shape, wrapped in paper. Egg, vegetarian.
• Yema cake, sourced from the Philippines. Chiffon sponge under a thick yema frosting, with grated cheese over the top. Egg.

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