Southeast Asian Breakfasts

 
08-Nov-2007 by

When Ganesh asked what do Thais eat for breakfast?  I got to thinking about this not so easy to answer question.  It isn't like the US where it's cold cereal and milk, bacon and eggs, or say pancakes unless in a Bangkok Western Hotel.  Actually all over Southeast Asia breakfasts are often of a savoury or non sweet choice.

 

In Thailand it is common to grab breakfast and most meals from street cooks.  They place your food in small plastic bags, or you can sit on low small stools and eat at child-size tables nearby.

Street vendor Bangkok

Bangkok rice and tea being cooked for morning early risers.

In India it's a fairly simple short list-vada, idli and sambhar,  masala dosa, sesame accented Gujarat Handwa, 'Pohe'  in Maharashtra, curd and fruit,, Upma, Appam, even cold cornflakes in busy city homes, of course it depends greatly on the region. Even my favourite Pav Bhaji is served as a breakfast dish.

South Indian Idli and Sambhar-note fork and knife for non-Indians who use their fingers to eat these delights.   Eating these wonderful offerings really tastes better when eaten with fingers.

All over Asia breakfast consists of savouries, no pancakes  or waffles and maple syrup unless in Western Hotels.  Fish fresh steamed or smoked, partially cooked egg with "congee" is also very common for breakfast.

Japanese Breafast bowl

Sorry back to Thai Breakfasts!

In Thailand there are some dishes popular for breakfast but generally it is often the left overs from last nights dinner.  Almost always savoury dishes.  Often a soup-type bowl.

Notice the large brass wok?  These are typical for soups.

This will be the first part of the series "What do Thais Eat for Breakfast" as it is a very long list of dishes.  The first and very popular breakfast choice is a soup (tom) dish  Khao Tom.  Another traditional breakast dish in Thailand is a thick rice soup made with pork and or pork parts. It is similiar to the Chinese Congee or Jook also a rice soup.

The third one from the left is thebest brand of fish sauce/nam pla-Golden Boy.   Others contains chemicals!

The soupy rice  soup is  served with a variety of salty, pickled and stir-fried dishes; or chicken, pork, fish or shrimp can be cooked in with the soup and flavored with garlic, ginger, fried scallions and cilantro, and of course a dish of nam pla phrik (fish sauce with chiles) is offered to adjust taste. 

 Also a bowl of smoked roasted chiles is available as is MSG.

We love this dish for a late dinner/supper and especially any time someone is not feeling so good.  Then I make it with Chicken Broth-usually freshly made forbest flavour, some ginger, a little salt, and as the person feels better I proceed to add more ginger, then some white pepper. 

This is the thick porridge tyle rather than soupy with broth.


 All of these rice soups are similiar, but perhaps the favourite is Khao Tom.  Johk as above is thicker closer to say a porridge.  The rice is cooked in chicken broth, and sometimes minced pork is added.and is pressed into small "meatballs" and tossed into the simmering pot for fie minutes.


 The rice is poured into a serving bowl and the pork balls added together with some liver and kidney. If you like a raw is  egg racked into the soup which ends up being only partly cooked. Shredded ginger or pickled radish is added as garnish.

Shredded Ginger                                  Roasted dry chile flakes

Fried Shallots                                         Egg

 


Khao Tom (Thai Rice Soup) -serves 8

      12 cups  pork or chicken stock
      4 tsp grated fresh gingerroot
      4 lg shallots; minced 
      2    stalk
lemon grass
; 2" pieces 
     1 1/4 cups  Thai Hom Mali Jasmine rice
    1   lb  ground pork
     1/4 cup Nam Pla (thai fish sauce)

Garnish:


sliced shallots deep-fried
sprigs of fresh cilantro

Roasted Thai Chile flakes

Nam Pla Phrik (chiles sliced in fish sauce)

Method:
In a large stock pot combine boiling stock with ginger, shallots, lemon grass, add rice.
 

Return to a boil, lower heat and gently  simmer, stirring
occasionally, for 30 to 35 minutes, or until rice is very soft.

 Remove and discard lemon grass. Add the pork  (form in to little meatballs) and simmer 5-8 minutes more until pork is cooked. 

 Finish with fish sauce to taste.  Reminder use a good brand such as Golden Boy!

 Garnish with scallions, deep fried shallots and cilantro.

Variations:  Add an egg to each bowl, or a salted egg half.

I will continue this series with recipes of rice noodle soups, egg dishes, and such enjoyed by Thais and many in Southeast Asia for breakfast.  I'll also place the recipes in the recipe section for an easier access location.

Comments

Anonymous

ciamac says :

great blog , you should see what the japanese eat for breakfast unreal
Posted on: 8 November 2007 - 9:17pm
shantihhh profile page

shantihhh says :

I have eaten Japanese breakfasts many times, some things are pretty good, although some of the smelly makerel is a bit much in the early AM. Korean breakfasts are fabulous as I love kimchee. The Chinese breakfasts can be a bit of a challenge as intestines of various sizes, chicken feet and other tid-bits, or as my friend in Laos who is from Oz always calls them okie-bits. he early morning market in Luang Prabang has plenty of oicie-bits and small forest creatures or mystery meat-oh yum. Worst thing is to get a CUP of coffee for breakfast sans the sugar and milk and NOT in a glass in haozhou or other areas of China. Egads they must have hands of asbestos to hold those glasses full fboiling coffee. Countryside in China is "very" interesting at breakfast time. You know pork blood cubes in my congee isn't going to fly, but that is often also served in the Philippines, Isaan, and Laos, and and and and...................... I'll take the cold meats, cheese, bread and Slivovic served in the former Yugoslavia for breakfast. When you finish the meat, cheese, and bread, well you don't get any more, but they keep pouring the Slivovic. My husband, Steve says you've got to love a country that starts theday with Slivovic. BTW Monistrika is excellent a available in the US from Serbia. It takes 65 kilo of plums to distill one litre of this smooth as silk brandy. Shanti/Mary-Anne
Posted on: 8 November 2007 - 9:37pm
Ganesh Dutta profile page

Ganesh Dutta says :

great...excellent...awesome....amazing! You have done wonderful job beyond my expectation.
Posted on: 9 November 2007 - 4:31am
HotChef profile page

HotChef says :

Great blog, really hot. look fwd to next part.
Posted on: 9 November 2007 - 10:47pm
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