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.

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

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.

SUNNY SIDE UP EGG

Ingredients 1 servingEgg 1 nosClarified 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.

OVER EASY EGG

Ingredients 1 servingEgg 1 nosClarified 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.

SCRAMBLED EGG

Ingredients 1 servingEgg 2 nosButter clarified 15 gmFresh milk 50 mlSeasoning 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.

OMELETS

Ingredients 1 servingEgg 2 nosMushroom As neededChilli As neededTomato ½ of itOnion ½ of itSalt As neededPepper As neededButter 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.

FRENCH TOAST

Ingredients 5 servingEgg 4 nosFresh milk (optional) 150 mlSeasoning To tasteOil 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.

BASIC PANCAKE

Ingredients 5 servingMultipurpose flour 340 gmSalt 7 gmSugar 80 gmBaking soda 5 gmBaking powder 12 gmMilk 750 gmEgg, lightly beaten 3 gmButter, melted 35 gm

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.

SYRUP WITH GRASS JELLY

Ingredients 1 servingWater 500 mlSyrup 2 table spoonGrass jelly (cincau) As neededSugar 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.

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.

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.

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.

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.