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Breakfast and Brunch in Malaysia - an overview
 A popular Malay breakfast food called nasi lemak is commonly found. This is
simply rice cooked in coconut milk (knotted pandanus leaves and even ginger or a stalk of lemon grass may be tossed into the pot to add fragrance), imparting a creamy texture to the grains. Nasi lemak is available on almost every street corner and in almost every local-themed restaurant, served with everything from chicken to beef to cuttlefish.
Other food such as roti canai (a flat skillet cooked bread), kaya toast ( which is with a sort of jam made from eggs, sugar and coconut milk) and wonton noodles are also among the favourites as is glutinous rice.
Laksa is a popular breakfast, made with varrious ingredients depending on the region, consisting for example of curried noodles, tofu beans and chicken. Others include soup noodles with sardines, pineapple, onions, chilli and mint or chilli flavoured vermicelli with coconut milk, shrimp paste and shredded chicken. |
Breakfast Recipes from Malaysia
Laska
Laska Paste
Makes: 320g (1 ˝) cups
Prep: 10mins (+20mins standing time)
6-8 long dried red chillies
8 purple shallots, coarsely chopped
5 candlenuts (brazils or macadamias will do)
3cm-piece fresh galangal, peeled coarsely chopped
2 stems lemon grass, pale selection only, coarsely chopped
2 tablespoons peanut oil
1 ˝ tsp finely grated fresh turmeric
Or ˝ tsp ground turmeric
1 tsp shrimp paste
1 garlic clove, coarsely chopped
Laska
Serves: 4
Prep: 20mins
Cooking: 5mins
2 x chicken breasts fillets
1 tablespoon peanut oil
125g (1/2 cup) homemade laksa paste (see above)
2 x 280ml cans coconut milk
750ml (3 cups) chicken stock
400g medium green king prawns, peeled
Pinch of salt
500g noodles
100g bean sprouts
few fresh mint leaves
2 tablespoons fried shallots (garnish)
To make the paste, place the dried chillies in an ovenproof dish, cover with boiling water and set aside for 20mins to soften,
Drain and chop them coarsely. Place chilli, candlenuts, galangal, lemon grass, oil, turmeric, shrimp paste and garlic into a food processor and process until finely chopped. Put half a cup of it to one side and the rest into an airtight container (no preservatives) and put in freezer or fridge depending on when you are going to use it again…
To cook the Laska
You can fry or poach the chicken, but once it is done place it to one side.
Heat some oil in a wok over a medium-high heat. Add the laksa paste and cook, stirring occasionally for about 2 minutes or until you can really start to smell that real laksa fragrance, stir in the coconut milk and stock and bring to boil. Reduce heat to medium-low and simmer, uncovered for 5-10 minutes.
Add the prawns and cook, stirring occasionally, for 2 minutes or until prawns start changing colour. Add chicken and cook, stirring for 2 minutes or until hot.
As this is happening using the same heatproof bowl as before (providing its big enough) place your noodles and cover with boiling water, put aside for 2-5 minutes to soften. Drain and serve out to bowls, throw in a few bean sprouts (and tofu if you choose) and then start serving out the laksa.
Add some mint leaves, dried and fresh shallots and maybe a bit of chilli according to your taste.
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Have you had breakfast here? - then tell us about it..
In Kuala Lumpur breakfast was chicken curry, anchovy curry, beef curry, Indian flatbreads, grilled mackerel, steamed rice and miso soup, rice congee with century egg, fermented tofu and pickled vegetables.
In Kota Kinabalu it was boiled pig skin on fried noodles and in Tawau it was mixed pork and fish ball noodle soup. Then in Sempoma we had mixed seafood and noodle soup, roti filled with banana and roti with curry sauce. Terry. 10/08/06 |
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