This pan-Asian restaurant emphasizes the cuisine of the Philippines, and indeed, elsewhere tocino is sometimes called Filipino bacon. Purple Yam's rendition ($11.50) is prepared from strips of pork cured with sugar and achuete, more often spelled achiote, the source of the colorant annatto; it has a reddish tinge, and it's sweet. Above, it's served with fried rice, or sinangag, and egg, or itlog, in a combo — TOcino, SInangag, itLOG — that's commonly rendered as tosilog.
On breakfast menus at other Filipino restaurants, you're likely also to see tapsilog, with thin-sliced beef, and longsilog, with sausage. Purple Yam typically deploys garlic fried rice for this dish; on request, they subbed in bagoong (buh-Gong) fried rice, flavored with fermented shrimp. You'll notice it, but if you've had belancan, you won't be bowled over.
For dessert, pandan leche flan ($6), accompanied by strips of macapuno, was very firm and full-bodied, but its delicate herbal notes were buried under the caramelization. That can happen with pandan, even in the innocuous company of coconut milk and palm sugar.
1314 Cortelyou Rd. (Argyle-Rugby Rds.), Ditmas Park, Brooklyn