There’s a nice bit of writing in the Washington Post accompanying a recipe for pandesal, the classic bread roll of the Philippines:
“To eat like a Filipino means eating multiple times a day, not just three square meals. Many will have a pandesal in the morning and then a sizable breakfast, called almusal, later with eggs, meats and, of course, rice. It’s not a meal without rice.”
This is what I grew up with. This is also why going low-carb in January was as seismic a shift as I imagined it would be.