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Asian Breakfast Recipes

If you’re looking for an Asian-inspired breakfast recipe, look no further. These delicious dishes are full of unique flavors and nutrient-rich ingredients to give you a boost of energy for the day ahead!

These meals are also low in kilojoules, which makes them a great choice for those who’re on a diet. These recipes are easy to make, and they’re guaranteed to get your day off to a healthy start!

Korean Kimchi Eggs with Sweet Potato

If you’re looking for a wholesome and filling breakfast, try this sweet potato kimchi omelette. This recipe is super easy to make and the perfect way to start your day!

Korean kimchi is a salty and tangy mix of fermented vegetables like cabbage and radish. It’s packed with healthy probiotics and a great source of fiber. It’s also incredibly versatile — it’s a popular ingredient in Korean sauces, dips, stews, meats and rice dishes.

You can find this classic condiment in Asian grocery stores or online. You can also make your own kimchi at home if you prefer a more homemade flavor.

To start, saute the kale and roasted sweet potatoes with some kimchi until they are tender and smoky. Spread the vegetable-kimchi mixture onto the bottom of a skillet and pour the scrambled eggs over the top. Cook on medium-high heat for about a minute or until the eggs are set and the kimchi is slightly browned.

Once the omelette is finished cooking, add some cilantro and avocado on top for extra texture and flavor! You can even serve this dish as a main course with a side of brown rice.

This kimchi egg recipe is perfect for a quick brunch or a light and satisfying meal on a busy weekday morning. It’s super easy to prepare, and it makes a beautiful dish to share with friends and family.

The combination of smoky kimchi and a spicy and sweet omelette is delicious on its own, but it’s really the gochujang that makes this recipe shine. This Korean chili paste is an addictive addition to marinades, dips, soups, stews and meats — and it’s a fantastic topping for this delicious Korean breakfast recipe!

Korean Breakfast Bowl with Avocado

If you love the savory flavors of bibimbap but don’t want to prepare it for breakfast, this Korean rice bowl is perfect. It features fried eggs, kimchi, and avocado – all of which are delicious and healthy!

The dish is easy to make and has a great flavor. The tangy and spicy kimchi adds a kick to the egg mixture while the creamy avocado gives it a rich, smooth texture.

Traditionally, bibimbap is served as a meal during lunch but this version can also be eaten for breakfast or brunch. It includes a base of brown rice and is topped with bacon, kimchi and fried eggs.

You can even mix it up by adding halved cherry tomatoes or sauteed spinach to your bowl! If you’re feeling more adventurous, try substituting spicy gochujang sauce for sriracha hot sauce.

This dish is easy to make and perfect for a quick breakfast. It’s also gluten-free and low in calories.

In a large skillet, heat the oil over medium-high heat. Crack the eggs in and cook them until they are done to your liking (scrambled, hard-boiled, poached or fried).

If you’re looking for a lighter, healthier meal option, you can try this street toast. It consists of a hearty filling between two pieces of butter-toasted bread.

Another delicious fusion breakfast recipe is this pumpkin porridge. It’s a creamy and delicious meal that will help chase away your winter blues.

This recipe is a delicious way to use leftover vegetables. It also features a unique, homemade kimchi sauce that will bring the flavors together. It’s easy to make and will satisfy any appetite.

Filipino Tamales

In the Philippines, tamales are a popular snack and meal. They can be filled with a variety of ingredients and are often served with a sweet or savory sauce.

Tamales are typically made with corn dough (masa), which is wrapped around a filling of choice and then steamed or boiled. They can be filled with chicken or pork, cheeses, vegetables, or fruits.

They’re typically topped with peanut butter and can be a tasty breakfast or dessert. They can be made with rice flour and coconut milk, making them a quick and easy option for busy cooks.

The origin of tamales is unclear, but some believe they originated in Mexico. Others suggest that the dish was brought to the Philippines by Spanish colonists and adapted to suit local tastes and ingredients.

There are several different kinds of tamales, including red, cambray, and sweet tamales. Some of them are stuffed with recado rojo or raisins, while others contain chili peppers and other fillings.

These tamales can be filled with a variety of different meats and vegetables, and are a great alternative to Mexican tortillas. They can be boiled or steamed for about 30 minutes, or until they’re cooked through.

Kapampangan tamales, like this recipe from Chef Romy Dorotan of Ka Bella in Lipa, Batangas, are large and can make for a hearty breakfast. They are also known as bobotu and are made with giniling a abias (rice flour), gata (coconut milk), sabo na ning atsuete (annato powder), simulmul ning ligang manuc (shredded chicken), penguiling ham, and ligang ebun (boiled egg).

If you’re looking for a delicious breakfast option that doesn’t take too much time to prepare, then this Filipino tamale recipe is for you. You can prepare it in less than an hour, and the results will be worth the effort.

Sri Lankan Kiribath Milk Rice

A breakfast dish that symbolizes prosperity and new beginnings, Sri Lankan Kiribath is served as a ritual on birthdays, weddings, and on the day of New Year. It is cooked with long grain rice, coconut milk, and bruised green cardamom pods.

The rice is seasoned with sea salt and simmered in the coconut milk for 12 minutes. It is then shaped across a tray and cut into diamonds before serving. Peter recommends pairing the Kiri Bath with Lunu Miris (recipe in book) and a fish or chicken curry gravy. He also suggests a sweet filling made of jaggery, a fragrant brown palm sugar, for contrast.

Choosing the right variety of rice is vital to the success of the dish. He recommends using a variety of heirloom Ceylon red rice produced by rural communities in Sri Lanka through sustainable farming.

Rinse the rice until it runs clear. Transfer it to a large pot and add enough water to cover the rice. Bring to a boil over high heat, reduce the heat to low and cook until most of the water is absorbed.

After the milk rice has soaked up all the water, remove it from the heat. Stir in the rest of the salt and the coconut milk. Let it sit for a few minutes to absorb the flavor and then cook it on medium/low heat until it is fully absorbed into the rice.

Serve it hot or cold. It is traditionally served with lunu miris, a fiery salsa of dried red chillies, onions, and salt, but it is also popular with a sweet filling called imbul kiribath. This is the most popular milk rice dish in Sri Lanka, and it’s an essential part of any celebration.

Indian Roti Canai

A Malaysian classic, roti canai, pronounced tSanai, is a flatbread of Indian origin that’s popular in several countries in Southeast Asia. It’s usually eaten with dal or curries and is often served sweet with condensed milk, bananas or chocolate cream.

The dough is made with a combination of flour, water, salt and oil. Some recipes also add an egg and a bit of sugar. It is kneaded and rested before it is rolled into balls. It is then fried in ghee or clarified butter, which makes it incredibly crispy and flaky.

It is best eaten fresh and hot. You can store it in the freezer if you like to have it on hand.

This dish is an adaptation of the Indian paratha, which is rolled and folded to create multiple layers. It can be eaten as is, or it can be stuffed with a variety of ingredients.

As the name suggests, it is a popular breakfast food. It can be paired with curry of your choice or a dipping sauce, such as coconut curry.

The recipe is easy to make and requires just a few ingredients. It is best made on a tawa, a cast iron flat or concave griddle. You can also use a non-stick pan.

To make the dough, combine the flour, sugar, salt and a little ghee or vegetable oil in a bowl. Mix together with a dough hook and knead until the dough is smooth, between 5 and 7 minutes.

After the dough is formed, cover it with a towel and let it rest for 30 seconds. Repeat this step for a few times until the dough becomes paper-thin and translucent. Flip the dough a few times until it is crisp and golden.

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