Brakfast in Asia

1. INTRODUCTION
Nowadays, many of us do not have time and are too busy with their daily
activities. Fast paced life now forcing us to do everything at noce, including food. Fast
food intake and unbalance able to make the body is exposed to harmful substances.
Three fundamental in forming good eating habits is to take breakfast, lunch and
dinner on a regular basis. All persons, including children, also knows breakfast first
contributor of energy tos tart their daily activities better.
However, knowledge alone is not enough if it is not practised. It is not easy to adopt
the practice of breakfast, especially among children, especially if parents do not show
good example and often leave dishes such importance for many reasons.
When asked why children do not eat breakfast, the most commonly accepted answer
is no appetite, not enough time or your child refuses to listen to the instructions. Child
eat only non-action precisely because it is like asking a child a bath.
Breakfast cookery is an important area that is too often overlooked. Knowledge of
breakfast cookery involves a varied background in many phases of cookery including
meat, fish, potatoes, various batters, eggs, bakery, cereal, fruit, juices and many
others. Breakfast is important because it is the first food eaten for period nearly 12
hours. The body requires a balances breakfast to function efficiently particularly in
starting a new day.

2. RECIPE
NASI LEMAK WITH FRIED CHICKEN
Ingredients:
Nasi Lemak
 Rice
 3 box of coconut milk
 Pandan leaves
 Water
 Salt
 Ginger
Sambal Nasi Lemak
 Cooking oil
 Holland onion
 A blend of chilli / chilli Boh
 Salt
 Sugar
 Anchovy

3. Fried Chicken
 Chicken
 Tumeric powder
 Chicken stock powder
 Curry powder
Technique of production:
Nasi Lemak
1. Wash rice and drain. Put the rice, coconut milk, pandan leaves, ginger and salt in
saucepan.
2. Simmer until cooked.
Sambal Nasi Lemak
1. Frying the anchovy.
2. Put the anchovy on the plate after it fried.
3. Heat oil and saute holland onion unti fragrant.
4. Put the blend of chilli, sugar and salt until the sauce thickes.
5. Put the anchovy together with the sauce.
Fried Chicken
1. Chicken that has been cut in the soil with the curry powder, chicken stock powder,
tumeric powder and salt.
2. Chicken stir together with flour that has been sifted with the egg before frying.
3. Heat the oil and then put the chicken inside.
4. Cook until crisp.

4. SUNNY SIDE UP EGG
Ingredients 1 serving
Egg 1 nos
Clarified butter As needed
Technique of production
1. Break the egg into a container without damaging the yolk.
2. Heat the pan and the cooking fat on moderate heat.
3. Slide the egg into the pan.
4. Cook the egg to the appropriate doneness. Turn the egg to be done “over” with an
offset spatula or palette knife. Some chef prefer to baste the egg with hot fat to set
the top instead of turning it. Another alternative is to sprinkle a few drop of water
on the egg, cover the pan and let the water steam the egg.
5. Serve the egg with the appropriate accompaniments and garnishes.

5. OVER EASY EGG
Ingredients 1 serving
Egg 1 nos
Clarified butter As needed
Technique of production
1. Break the egg into a container without damaging the yolk.
2. Heat the pan and the cooking fat on moderate heat.
3. Slide the egg into the pan.
4. Cook the egg to the appropriate doneness. Turn the egg to be done “over” with an
offset spatula or palette knife. After that, flipped the egg to make the other side to
be cooked.
5. Serve the egg with the appropriate accompaniments and garnishes.

6. SCRAMBLED EGG
Ingredients 1 serving
Egg 2 nos
Butter clarified 15 gm
Fresh milk 50 ml
Seasoning As needed
Technique of production
1. Break the eggs into the bowl. Add in milk seasoning. Mix them thoroughly.
2. Heat the clarified butter in a pan.
3. Add the eggs mixture. Stir them with a wooden spoon until they are soft and
creamy.
4. Serve the scrambled eggs on toast with appropriate accompaniment and
garnishes.

7. OMELETS
Ingredients 1 serving
Egg 2 nos
Mushroom As needed
Chilli As needed
Tomato ½ of it
Onion ½ of it
Salt As needed
Pepper As needed
Butter clarified As needed
Technique of production
1. Beat the eggs, mushroom, chilli, tomato, onion, seasons them with salt and
pepper.
2. Heat the clarified butter in an omelets pan on high heat.
3. Pour the egg mixture into the pan and scramble with a wooden spoon.
4. Let the egg mixture finish cooking without stirring.
5. Tilt the pan and slide a wooden spoon around the lit of the pan, under the
omelets, make sure it does not stick. Slide the omelets to the omelets to the front
of the pan and use the pan and use the folk or wooden spoon to fold it inside to
the center.
6. Turn the pan upside down, rolling the omelets onto the plate. The finished
omelets should be oval shaped.

8. FRENCH TOAST
Ingredients 5 serving
Egg 4 nos
Fresh milk (optional) 150 ml
Seasoning To taste
Oil As needed
Technique of production
1. Break the egg in a mixing bowl, add in fresh milk and seasoning. Stir them well.
2. Heat the pan or griddle.
3. Dip the sliced bread into the batter and place it in the heated oil.
4. Cook the French toast until the bottom is brown, turn it around and repeated the
same process.
5. Serve the French toast immediately.

9. BASIC PANCAKE
Ingredients 5 serving
Multipurpose flour 340 gm
Salt 7 gm
Sugar 80 gm
Baking soda 5 gm
Baking powder 12 gm
Milk 750 gm
Egg, lightly beaten 3 gm
Butter, melted 35 gm

10. Technique of production
1. Mix together the flour, salt, sugar, baking soda and baking powder into a large
mixing bowl.
2. In a separate bowl, whisk together the milk, egg and melted butter.
3. Add the wet ingredients into the dry. Stir with a wooden spoon or whisk and stir
until smooth. Strain them if necessary.
4. Brush a griddle or skillet with the oil.
5. Drop the batter on to the griddle or skillet using an appropriate ladle (60 milliliter
ladle).
6. Cook the pancakes until the bottom side become brown.
7. Turn the pancakes and cookes and cook them until brown.
8. Serve them immediately or keep warm.

11. SYRUP WITH GRASS JELLY
Ingredients 1 serving
Water 500 ml
Syrup 2 table spoon
Grass jelly (cincau) As needed
Sugar As needed
Technique of production
1. Boiled water and cut the grass jelly into small size.
2. Mix the syrup and some sugar in the water that already boiled.
3. Put some water that are not hot.
4. Enter the grass jelly and ice cube.
5. Serve it when it was cold.

12. BREAKFAST IN ASIA
Thailand’s breakfast - It’s a minty spicy fish with a sweet & spicy pork, served with
rice. By all accounts it tastes excellent and it’s cheap at only 30 Bhat. Thai breakfast
fare isn’t all that different from what we’d eat for lunch and dinner.
China’s Breakfast – A lot like lunch and dinner in China. Expect noodles, rice, sticky
coated chicken and fried veggies.

13. India’s Breakfast – Have rosemary roasted potatoes, Indian tofu scramble, lentils,
veggie sausage and banana pepper toast. Breakfast cuisine in India varies hugely
depending on the region but if you think of your Indian breakfast somewhere along
these lines, you would be correct
Japan’s breakfast - Typical Japanese mornings start with Steamed Rice and Miso
Soup. You can add some protein and vegetable dishes to that to complete the
meal. Here we served Tamagoyaki (rolled omelette) and Hourensou No Gomaae
(Spinach Salad with Sesame Sauce). It may seem heavier than cereal and milk, but
this kind of Japanese breakfast is packed with nutrition and keeps you going until
lunch time without snacking.

14. Korean’s breakfast – Breakfast is similar to lunch and dinner in Korea. You’ll get a
small plate of kimchi, a bowl of rice and a bowl of clear vegetable soup. A good old-fashioned
slice of toast is also a popular choice, but that doesn’t make for nearly as
good a picture.
Philippine’s breakfast – it’s all about the local fruits here. Mangoes are popular fare
to keep you regular. As for keeping your energy up rice is the top choice, or the little
sausages, known as longganisa, you can see above. When fried with salt and garlic
cloves it’s known as sinangag. The sinangag is then combined with eggs, meats and
beans.

15. Vietnam’s breakfast – Usually consists of some meaty treat dropped in a
semolina/porridge mixture. What you see above is pork porridge. It features Chinese
doughnuts, beansprouts, pork intestine stuffed with peppery pork mince, sliced pork
heart, stomach slivers and blood pudding. A bit more interesting than toast and jam
anyway.
Pakistan’s breakfast - In Pakistan we’ll get Aloo Paratha for your breakfast. It’ s an
Indian unleavened flatbread made by pan frying, wholewheat dough on a tava. The
dough contains ghee and the bread is usually stuffed with vegetables. It’s best eaten
with butter, chutney or some other spicy sauce. It’s not uncommon to roll it up and dip
it in your tea.