Everyone in Malaysia know what is famous for our daily breakfast menu....nasi lemak,roti chanai (prata),tosei,bread toast with half boil egg and of cause dim sum.You name it this is what everybody had in my country Malaysia.So lets talked about other country or other part of the world.When I was in China I had to settle with chicken porridge and in India there are variety of tosei and iddly.Let look at some of the country and lets peek what they have commonly for their break fast.
Morocco
Breakfast typically includes Moroccan bread, local pastries, baguettes, and croissants with olive oil or argan oil, smen (or ghee), honey, jam and amlou (a dip made from toasted almonds, argan oil and honey). Also common are cheese, yogurt, harira, and bissara (a Moroccan fava bean puree). Common beverages include green tea with mint, coffee (including café au lait), warm milk, and fruit juice.
Senegal
Breakfast typically includes coffee, with dried milk and abundant sugar, accompanied by baguette with various spreads: Chocoleca, a Nutella equivalent made from peanuts; butter; or processed mild cheese. Fresh fruit, including mangoes and bananas, is often also part of a simple breakfast.
Uganda
Breakfasts vary by region. People often have a cup of tea with a variety of either warm or cold foods. In central Uganda, tea is prepared with milk and ginger, and it is served with a warm meal known locally as katogo. This is a combination of green cooking bananas (matooke) mixed either in a stew from beef or in sauce from vegetables such as beans. In some parts of northern Uganda, breakfast would consist of tea and boiled cassava.
Northern African coriender bread is a important breakfast item among Northern Africans.
Afghanistan
A typical breakfast would be omelette or boiled eggs, cake or biscuits, buttered toast, rice with koft'a (meat) or sabzi (vegetable). Drinks include black tea, or qaimaaq chai (green tea with milk and rose essence or cardamom seeds).
Burma
A traditional Burmese breakfast in town and country alike is htamin jaw, fried rice with boiled peas (pè byouk), and yei nway jan (green tea) especially among the poor. Glutinous rice or kao hnyin is a popular alternative, steamed wrapped in banana leaf often with peas as kao hnyin baung served with a sprinkle of crushed and salted toasted sesame.
Nepal
Tea and milk are part of the daily breakfast routine, along with satu (powder of corn) or chiura (beaten rice) or some local cookies. The pattern of breakfast is different but bread, soup, vegetables, and chappati called puri tarkari are greatly included nowadays in most places. Dal, bhat and tarkari are the famous staple foods of Nepal.
Indonesia
A popular Indonesian breakfast is lontong sayur, a dish made of compressed rice with a spicy curry sauce and cooked vegetables, typically jackfruit, as well as mie (noodles), deep fried redskin peanuts, and kerupuk (prawn crackers). Optional accompaniments include boiled egg (sometimes in a spicy sambal) and perkedel (deep fried potato cakes). A quantity of the dish will be prepared prior to sale at a food cart or warung, and will be served at room temperature and not reheated during sale.
Philippines
Breakfast is known in the Philippines as agahan or almusal. Philippine breakfasts vary from moderate to very heavy, depending on tradition. In some areas, even leftover lechón (roast suckling pig) is eaten with fried rice.
Vietnam
There are multiple breakfast menu options across Vietnam, and usually the urban household will buy this from vendors rather than make it (rural families usually have rice and leftovers warmed up for breakfast). Breakfast can be quite hearty, depending on whether one chooses to top their meal with a meat roll or pastries.
BelgiumThere are multiple breakfast menu options across Vietnam, and usually the urban household will buy this from vendors rather than make it (rural families usually have rice and leftovers warmed up for breakfast). Breakfast can be quite hearty, depending on whether one chooses to top their meal with a meat roll or pastries.
A typical Belgian breakfast is like that of its northern neighbor, the Netherlands. Most Belgians do not eat their most famous food for breakfast, Belgian waffles, which are traditionally sold in tourist areas of large cities, and are eaten as a snack. The breakfast in Belgium consists of breads, toasted or untoasted, with several marmalades, jams, and nut spreads, such as Nutella or just with a bar of chocolate. Other common toppings include sliced meats and cheeses. Pastries and croissants may be served on Sundays, but are mostly not eaten on weekdays. Belgians often enjoy coffee, tea, hot chocolate, milk, water, or fresh juice with breakfast.
Norway
Breakfasts in other parts of Norway can be quite ample. Fish, cheese, eggs, bacon, hot and cold cereals, breads, potatoes, and fruits are all eaten in various combinations, along with juices, coffee, and tea. or kulturmelk (Norway), a cultured milk similar to buttermilk or yogurt is often eaten with cereals. Whole-grain porridges with regular milk or butter are popular. Interestingly enough, the word for breakfast in the Swedish language/Norwegian language ("frukost" = early meal) means "lunch" in Danish. The Danish language word for breakfast is "morgenmad" (morning meal).
Russia
Given Russia's generally cold climate, breakfasts tend to be substantial. Breakfast, or zavtrak as it is called in Russia, may consist of hot oatmeal or kasha, eggs, cheese, cured meats or sausage, rye breads with butter (butterbrods), and coffee or tea.
Bulgaria, Bosnia, Montenegro, Macedonia
Breakfast usually consists of various kinds of savory or sweet pastry, with cheese, meat or jam filling. The most typical breakfast consists of two slices of burek and a glass of ayran. Breakfast also often consists of open sandwiches. The sandwich is buttered (with margarine), with toppings such as prosciutto and yellow cheese.
Breakfast in urban areas traditionally consisted of café con leche that was sweetened and included a pinch of salt. Toasted buttered Cuban bread, cut into lengths, was dunked in the coffee. In rural Cuba, farmers ate roasted pork, beans and white rice, café con leche and cuajada sweetened with carame
Egypt
In Egypt the traditional breakfast is ful medames: slow cooked fava beans (sometimes with lentils) dressed in olive oil, lemon juice and garlic, gebna kareesh (cottage cheese with tomatoes, dill or parsley, hot green pepper and olive oil), feta, edam, Parmesan cheeses, ta'ameya(falafel), sausage or pastirma with fried eggs, feteer, kahk and bosomaat (Egyptian pastries), eshta belasal (cream with honey), asal eswed we tehena (molasses with tahini), meraba belkeshta (jam with cream),mfta^a, shai belabn (tea with milk ).
Lebanon
In Lebanon, there are several types of breakfast, including include labneh, mankoucheh, cheeses, fresh cut herbs & vegetables, black olives, coffee, teas, pickles, fool, honey, butter, boiled or fried, boiled potatoes, pastries, eggs, hummus, martadella cold cut meats, local saussages, jams & marmalades, toast breads, kichek, and knefeh.
Now we really know what others people in different country had for their morning breakfast and I feel a bit temptated with foods such as this.So I had to sign off for now to get some bites.
2 comments:
ha ha good i think Malaysia still have a lot of virety.
You are right.We can get it almost everything here.
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