Breakfast Kamayan: A Twist to Kamayan Feast

Kamayan is a communal feast with a colorful arrangement of food spread across a table over banana leaves and eaten without utensils. A Breakfast Kamayan is a variation of a kamayan feast, featuring a selection of Filipino heritage breakfast favorites.

What is a kamayan?

Kamayan is a traditional Filipino dining experience that embodies the spirit of celebration and unity. The term kamayan translates to "using hands," and as the name suggests, this feast is typically enjoyed without the use of any utensils, not even a fork. The food is beautifully spread out on banana leaves, turning the dining table into a lavish display of colors and flavors.

A quintessential kamayan is a family-style event where friends and families come together to celebrate, share, and enjoy a variety of dishes. Predominantly featuring seafood—like shrimp, crab legs, and fish—it also includes a mix of meats, vegetables, and rice, all to be savored by hand.

In the Philippines, breakfast is highly valued as the most important meal for Filipinos, providing a hearty and energizing start to the day. Given the cultural significance of sharing meals, it's no surprise that a Breakfast Kamayan has emerged. Whether savory or sweet, this breakfast feast serves as a hearty meal to fuel your day, encompassing various aspects of Philippine culture.

Do you want to know more about Kamayan Feast or Boodle Fight? Check out my post on Kamayan Feast: Bringing Family and Friends Together.

How do you set up a kamayan?

What is the proper way to eat with your hands?

Eating with hands, known as "kamayan" in Filipino culture, can be a fun and immersive experience. Here's the proper way to eat with your hands, a traditional way of eating:

• Wash Your Hands: Before eating, wash your hands thoroughly with soap and water to ensure they are clean and free from germs.
• Use Right Hand: In Filipino culture, the right hand is typically used for eating, while the left hand is considered unclean and used for personal hygiene.
• Use Thumb and Fingers: When eating with your hands, use your thumb and fingers to pick up food. Avoid using your entire palm, as it may be considered rude.
• Grab Small Portions: Pick up small portions to ensure you can eat gracefully and without making a mess. For instance, combine a bite-sized scoop of rice and ulam or main dish to go with it.
• Break and Mix: If the food is served in large pieces, such as grilled meat or fish, break them into smaller portions and mix them with rice and other dishes.
• Dip and Savor: When there are accompanying sauces or condiments, dip your food into them to boost the taste and make those flavors pop.
• No Double-Dipping: Avoid double-dipping your fingers into shared condiments. Use a separate spoon or utensil for serving sauces to maintain hygiene.

Keep in mind that the appropriate way of eating with your hands can vary across cultures. To demonstrate respect and embrace local customs, take a moment to observe and follow the traditions when dining in various settings, especially during a traditional kamayan meal.

Breakfast kamayan food ideas

The Filipino daily staple is rice, even in the mornings. It isn't just plain rice though; you can enjoy a variety of options like Sinangag (garlic fried rice) with crisp fried garlic bits, Adobo Fried Rice made with your leftover adobo, or Java Rice with its signature orange color from annatto.

Rice can also take on sweet forms. Different kinds of kakanin or rice cakes such as Ube Kalamay or Espasol are loved by many. The comforting goodness of Ginataang Mais with sweet corn kernels, Ginataang Bilo Bilo with sticky rice balls, and Arroz Caldo with chicken and ginger are delicious ways to enjoy rice.

Traditionally cured, Beef Tapa is marinated in a savory blend of soy sauce, vinegar, and garlic, then pan-fried or grilled. It's a Filipino breakfast favorite with robust flavors and a satisfying texture.

Longganisa, also known as Filipino sausages, comes in many varieties; they can be savory (de recado) or sweet (hamonado), all infused with a generous amount of garlic for a truly flavorful experience.

Fried fish is a beloved breakfast option. Daing na Bangus (fried marinated milkfish) is prepared by marinating butterflied milkfish in a blend of vinegar and garlic, then fried to a crisp.

A traditional delicacy integral to Filipino breakfast tables, daing or dried fish is meticulously prepared by heavily salting and sun-drying the fish, sometimes splitting it open to enhance the drying process. This preservation technique allows the fish to be enjoyed for an extended period.

There is a wide range of options to choose from, such as tuyo (salted dried herring) or dilis (anchovies), both delightfully crispy when fried and complemented with a spiced vinegar dipping sauce.

Sautéed canned corned beef with garlic, onions, and tomatoes is a timeless classic. Enjoy it as a filling for pandesal, or serve it alongside rice and eggs for a satisfying silog-type of meal.

Tortang Talong (eggplant omelet) is made with grilled or fire-roasted eggplant, dipped in eggs, and shallow-fried until golden brown. Explore other tortas like Tortang Sayote (chayote omelet) or Tortang Giniling (with leftover Picadillo), and fillings like sardines or dulong (silverfish).

Sides like Achara (pickled green papaya) and dipping sauces (sawsawan) like banana ketchup, lechon sauce, and sweet chili sauce are essential components to every delicious Filipino meal.

Pancit Canton and Pancit Bihon are stir-fried pancit noodles enjoyed at any time of day, adding a touch of Filipino flair to every meal.

While Inihaw na Liempo (grilled pork belly) is typically enjoyed during lunch or dinner, it also makes a delicious silog-style breakfast when paired with fried rice and eggs.

Dinuguan is a rich and savory stew with pork meat and innards simmered in a flavorful blend of pork blood, vinegar, garlic, and occasionally coconut milk. It is often enjoyed at breakfast with rice or Puto (steamed rice cakes).

Tokwa't Baboy is a favorite appetizer or pulutan, a snack served with alcoholic beverages, that pairs exceptionally well with Lugaw or Goto (rice porridge). Consider adding this pairing to your breakfast kamayan spread for a truly satisfying start to your day.

Champorado is a luscious chocolate rice porridge made with tablea (tablets of raw ground cacao beans) and glutinous rice. Often paired with tuyo (salted dried herring), it creates a perfect balance of sweet and salty flavors. Unlike Mexican champurrado, Filipinos use rice instead of masa harina to create this mouthwatering dish.

Pandesal is a morning favorite, especially when freshly warm from the bakery. Its fluffy texture and subtle sweetness make it the perfect pairing to a cup of coffee or tsokolate, a rich and thick hot chocolate drink.

Kakanin are simple, sweet rice cakes that are a staple in Filipino breakfasts, often made with glutinous rice. There's a variety to choose from, such as the soft and chewy Palitaw, the sticky Kutsinta, and the steamed Pichi-Pichi. They're a quick, traditional option for a morning meal.

For a delicious breakfast treat, try Taho with silken tofu, sago and brown sugar syrup – a beloved Filipino street food that's also available for merienda. And for those who crave variety, consider Turon with Langka or Ube Turon, Maruya, or boiled saba bananas as equally tasty breakfast alternatives.

Stay refreshed and hydrated with buko juice from young coconuts. For more refreshing drink choices, try the tangy calamansi juice, the sweet mango juice, or the local favorite samalamig—sweet beverages sold by street vendors.

The central goal of a kamayan feast is to savor good food with great company. Whether you decide to serve traditional dishes or get creative, embrace the joy and fun in the gathering, as the memories you create will be cherished for a lifetime.