Breakfast in Madurai (India)

INDE Madurai breakfast

© Marie-Anne Steinmetz

This colourful breakfast is made of onion sambar sauce (orange) typically made for idlis, idli (steamed rice cake), ven pongal (left of sambar), coconut chutney and rice noodles. There are other compounents but I can’t name them.

Have you got an idea?

Ce petit-déjeuner coloré comprend de la sauce sambar aux oignons (sauce orange), qui accompagne souvent les idlis, ces sortes de pains de riz cuits à la vapeur, l’idli, du ven pongal (à gauche de la sauce sambar), du chutney de noix de coco et des nouilles de riz.

Il y a d’autres aliments mais je ne sais pas les nommer. Et vous ?

Breakfast in Philippines

Le petit déj philippin testé ce jour (en apparence pas si original que ça, mais le goût de la saucisse est particulier et typique, un peu comme les saucisses chinoises que je connais) :

Garlic fried rice, fried eggs – sunny side up, longganisa (philippine sausage, with a sweet flavour) and fresh mango.

(not mentionning the universal instant coffee powder and coffee mate)

It can also come with other favorite Filipino breakfast staples: tocino or sweetened pork strips; tapa, a kind of beef jerky or tuyo, dried salted fish.

philipines filipino breakfast

©Sovanna Lieb

The science of porridge

Porridge, gruau, bouillie, oatmeal… Nothing else than a mix of a cooked cereal (oats, barley, rice, corn…) with a liquid element (water, milk). With such common ingredients, no wonder why this breakfast is found in about every country and culture.

It is also a very old breakfast, because the ingredients are simple, affordable and because it makes a very filling option for starting a manual-working day.

This old fashion breakfast is nowadays fashionable, for at least two reasons: it is considered to be very healthy and it is considered to be natural. Healthy because rich in fibres and vegetal proteins, and poor in fat. Natural because not very processed, it looks like the cereal in the field and because it refers to an ancient food habit.

Porridge, gruau, bouillie, oatmeal… Ce n’est autre qu’un mélange d’une céréale (avoine, orge, riz, maïs…) avec un liquide (eau, lait).

Une définition si vaste qu’il n’est pas étonnant de retrouver ce petit-déjeuner dans tous (ou presque tous ?) les pays et cultures du monde.

Il s’agit aussi d’un petit-déjeuner ancien, car les ingrédients qui le composent sont simples, disponibles à moindre coût et parce qu’il s’agit d’un petit déjeuner rassasiant, utile pour qui part pour une journée de labeur très physique.

Ce petit-déjeuner “old fashion” est de nos jours tout à fait à la mode, pour au moins deux raisons : il est considéré comme étant très bon pour la santé et comme étant naturel. Bon pour la santé car riche en fibres et en protéines végétales et pauvre en matières grasses. Naturel car il reste peu transformé, il ressemble à la céréale que l’on retrouve dans le champ et car il renvoie à une alimentation ancienne.

Let’s have a closer look at the oats porridge (or oatmeal) as we find it in Great Britain.

There, eggs and sausages (the “English breakfast”) are less of an everyday breakfast and more a week-end treat. Porridge is considered to be a very healthy everyday breakfast, like muesli for example.

There are many types of porridges, and there are at least two types of oats porridges.

The oats can be rolled (left bowl) or steel-cut (right bowl):

Voyons d’un peu plus près en quoi consiste le porridge (ou oatmeal) tel qu’on le trouve en Grande-Bretagne.

Là-bas, les œufs et les saucisses (“English breakfast”) sont moins un petit-déjeuner quotidien qu’un petit-déjeuner-plaisir pour le week-end. Le porridge y est considéré comme un petit-déjeuner du quotidien bon pour la santé, tout comme le muesli par exemple.

Il existe plusieurs formes de porridges dans le monde mais rien qu’en Grande-Bretagne, deux formes de porridges d’avoine cohabitent.

En fait, les graines d’avoine peuvent être soit écrasées (bol de gauche), soit coupées en morceaux (bol de droite).

porridge_ROLLED_STEEL_CUT

© Julie Mayer

If it is rolled, the oats are steamed, rolled or crushed under heavy rollers in order to flatten them. They are then re-steamed and roasted before packaging.

If it is steel-cut, it is made from the whole grain groats, cut in to two or three pieces using steel discs.

Steel-cut porridge takes longer to prepare once at home. You need to soak it in water (1 portion of steel-cut oats in 3 portions of water) for a few hours (overnight is good), then you cook it and add some salt near the end of the cooking.

the last step is to customize your porridge according to your taste.

Here is a honey-almond-curcuma version:

S’il est roulé, l’avoine est ensuite cuit à la vapeur et écrasé par de lourdes roues. Puis il est de nouveau cuit à la vapeur et grillé avant d’être empaqueté.

S’il est coupé, il est composé de la graine dans son ensemble, coupée en 2 ou 3 morceaux par des disques en acier.

Le porridge coupé met plus de temps à être préparé au moment du petit-déjeuner que le porridge écrasé. Il faut d’abord le faire tremper pendant plusieurs heures, ou bien le faire cuire pendant 30 minutes – 1 volume d’avoine pour 3 volumes d’eau. Ensuite on le cuit et on ajoute le sel en fin de cuisson.
 La dernière étape : customiser son porridge, avec ses goûts favoris.

Voici une version que j’aime bien, au miel-amandes-curcuma :

porridge_at_home

© Julie Mayer

Other possible ingredients: milk, cream, sugar, raisins, banana, apple…

Autres ingrédients possibles : lait, crème, surce, raisins secs, banane, pomme…

Now, a travel to Malaysia.

There, bubur lambuk is a rice porridge, with a variety of ingredients, including coconut milk, beef and herbs. It is traditionally served for free to the public during the Ramadan, after sunset, when it is time to break the fast.

À présent, un petit voyage en Malaisie.

Là-bas, le bubur lambuk est un porridge de riz, comprenant une grande variété d’ingrédients, dont du lait de coco, du bœuf et des herbes aromatiques. Ce plat est traditionnellement offert au public au cours du Ramadan, après le coucher du soleil, lorsqu’il est temps de casser le jeûne.

bubur lambuk

© Faizal Rahman – http://goseasia.about.com/od/malaysianculturepeople/tp/ramadan_food.htm

Breakfast in Kuala Lumpur, Malaysia

Nous n’avons pas encore présenté dans ce blog le célèbre Nasi Lemak, le plat le plus emblématique de Malaisie. Il se trouve que c’est un petit-déjeuner. Aujourd’hui il est également mangé comme repas, au cours de la journée.

L’aliment principal est le “nasi lemak”, c’est-à-dire le “riz gras”, il s’agit de riz cuit dans du lait de coco. Il est accompagné de poisson salé et séché, d’un œuf dur, de cacahuètes grillées et de sauce sembal (piment, tomates, échalotes). Il existe de nombreuses variations de ce plat. La photo montre un nasi lemak accompagné de poulet frit.

La photo a été prise par Mariam, qui prend comme moi beaucoup de photos de ses repas !

We have not yet presented on this blog the famous Nasi lemak, the most emblematic dish of Malaysia, which happens to a breakfast. Nowadays, it is also eaten as a meal, during the day.

The main ingredient is the “nasi lemak”, meaning “fat rice”, because the rice is cooked in coconut milk. It is accompanied by small dried salted fish, a hard boiled egg, roasted peanuts and sembal sauce (chillies, tomatoes, shallots). Many variations exist. The picture shows a nasi lemak with fried chicken.

The picture was taken by Mariam, who, like me, takes pictures of a lot of her meals!

 

© Mariam

Breakfast with the Karens (Thailand)


This breakfast almost happens in heaven.

This is the South West region of Thailand.

Thanks to “Pooh Eco Trekking” (a genuine eco trekking agency in Chiang Mai, be careful because there are many fake ones), we did a 3 days trek in and around some Karen villages of Thailand, with a genuine impression of not disturbing neither nature or culture. This, because the guides are all Karens and have a deal with the villages: a good part of the money they got was used for the community (school, hospital etc.). You are a very small group (we were 4). The family you stay in is the village is different for each group, so each family has a chance to earn some money welcoming people for a night.

This in our first night in the village, around the fireplace, set in the house we stayed that night:

We knew from the guide’s explanations that Karens would eat what was available around them. It means mainly rice, wild plants and in terms of meat: mice. This was surprising but actually quite understandable. To protect their fields, the Karens had set up very efficient traps to catch the mice that would otherwise eat their harvests.

So mice were the easiest meat to catch around there. Of course, there was other meat to eat, but less often: pork and buffalo mainly.

So for this first breakfast in the Karen village, we did not know what to expect.

It ended up being 2 breakfasts: the one for tourists like us and the one for Karens. The good thing is that we could try both.

So here is the first one : a shrimp and rice porridge, omelet and pineapple :

You can notice the Heinz sauce on the left, a sign for us not to feel totally lost in another world!

The rice porridge was deliciously aromatised with a bouillon.

Here, the brown mix is the mouse curry. It was really spicy but actually very good (for those who tried):

A trekking eater:

And another one:

After breakfast, we played with the children of the village, on the other side of the house.

The girl wearing a pink jumper on the previous picture took this reallly good shot:

Breakfast in Bangkok tallest hotel (Thailand)

Your attention please!

You are entering the tallest hotel of Bangkok.

You are facing the view of an endless city.

You also are facing a wide choice of food, because you have reached the 84th floor and its “international breakfast buffet”.

The food is prepared and served by clinically dressed hotel staff.

You are about to get Eastern breakfast closer to Western breakfast,  in your plate.

In your plate : pancake and onigri,  fried eggs and miso soup, coconut dessert and orange juice, brown bread and tofu.

-> The view from the 84th floor

-> A cook, and a wide selection of bread and viennoiseries

-> A cook disposing fruits

-> Making the Indian bread roti canai

-> Thai “coconut mini crepe” : Kanon Krok

-> Plates on display :  vegetable omelette, scrambled eggs and a fried egg

-> Japanese onigris and miso soup, with fried eggs

-> Fresh tofu with spring onions in soya sauce

-> Cereal bread with butter

-> Indian dhal, Japanese soba noodles, Chinese lotus bun, pork bun and bouchée au porc. On top : watermelon, starfruit, dragon fruit and melon

-> Buttered brown bread, pancakes, a small butter ball and a fried egg

-> Ham, small butter balls, crakers and emmental (?) cheese

Breakfast in Luang Prabang (Laos)

A Pho at Luang Prabang.

Pho is a traditional breakfast, an habit shared among a few Asian countries. Laotian and Vietnamese for example eat this dish made of Pho noodles (flat thin rice noodles), beef and herbs in a beef froth, which is cooked for hours. Chicken versions also exist. On the side, you often have a selection of herbs, seasoning (and here bean sprouts) to arrange it at your taste.

The noodles, the restaurant and the dish share the same appellation : Pho. Simply.

If you want to eat this specific one, you can go to the peninsula of Luang Prabang. At the corner of the street, 50 meters away from the Wat Xieng Thong, you may find it !

(Breakfast experience by Adrien)