The breakfast project brunch – Lei’s spring soup

Lei had brought a special Chinese soup, aiming at re-balancing our body during this period of transition between winter and spring.

When the seasons change, one is at risk of feeling ill or tired (that could explained my cold of this week!).

The soup is made of “yin” ingredients. In Asian cuisine, which is totally assimilated as a medecine, the notion of balance differs from Western knowledge.

All the ingredients and dishes can be classified in yin (also “cold”, “female”) and yang (also “hot”, “male”).

According to you health conditions (healthy, pregnant -but still healthy!-, ill…) you would adapt your cuisine in order to keep balanced or to rebalance your body.

This soup contains white mushrooms, gougi beans and a white chinese flower (…name unknown…).

Lei assured me that nobody could find the ingredients but in China (meaning herself brought them back from her last trip there).

If you find them, here is the recipe:

- Boil the white mushrooms in 2L of water for 2 hours

- Add somme gouqi beans and sugar at your convenience (the soup is meant to be sweet) and keep cooking

- Finally add the white flowers and serve.

Voilà!

 

The Breakfast project brunch – the ayurvedic soya soup

Marie-Anne has long experience of the ayurvedic way of life.

During her trainings, travels, everyday life and especially through the massages she gives, she applies the ayurvedic philosophy .

According to Ayurveda, the food products involved in the recipe create a balance between the various nutrients and tastes, so the body easily uses and digests the preparation.

Looking for the ingredients of this soup is, in itself, an exploration of a new world. In an Indian shop, don’t hesitate to ask for some of the unknown ingredients of the following list.

For 6 people :

- 200 g of green soya (organic), or Mung Dai

- 4 times this volume of water

- 1 tea spoon of curcuma

- 1 tea spoon of cumin (powder)

- The juice of 2 lemons

- 2 table spoons of raw sugar or molasses

Vaghar : (the mix of fat and spices which is used as a base in Indian cuisine)

- 2 tea spoons of ghee

- 1 tea spoon of cumin

- 1/4 tea spoon of asafoetida (a solid block of fenel extract)

- Some curry leaves

- 1 table spoon of fresh ginger

- 5 crished cloves of garlic.

Soak the soya in water the day before. The next day, boil (renew the water) with the curcuma, cumin and salt.

After 30 minutes, add the Vaghar, then the lemon juice and sugar.

Ready! Yummy!

Breakfast in Luang Prabang (Laos)

Following the steps of “Adrien the traveler”, we went to Luang Prabang in Laos a few weeks ago.

After a 2 days trip on the Mekong, from Chiang Khong in Thailand, we happily arrived in the charming town.

Within a few days, we had the opportunity to experience two types of breakfasts : the Laotian colonization breakfast  and the one containing more Asian habits.

This is the 2nd type we will be talking about in this article.

Let’s add a bit of context in the description. It is 8 am. Luang Prabang inhabitants are up for a while already, like every day but also especially today : it is the boat racing day.

It happens every year, said our guest house owner.

Boat teams had been training for months. They gather about 40 people in each single long boat !!!

Next to the river, there was a lot of stalls, including some making food for breakfast. We ended up in one of them to try a spicy-hot Pho (flat rice noodle soup).

That was absolutely delicious.

Does anyone know how to make it?!!!

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 on the Mekong river (Laos)

- 2nd day of the trip from Chiang Mai in Thailand to Luang Prabang, in Laos -

We got on the boat in the early morning, knowing that we were going for a 7 to 9 hours journey on the Mekong river. There, there was other boats, and in one of them, two people having breakfast :

Cruising down the Mekong is a unique moment, thanks to the landscape changing at every minute and to the rhythm of the stops  at each tiny village, to pick up some people and let others go.