traditional ethnic breakfast
- radical Feb 21, 2005 08:41 AM
i love breakfast foods and would love to try new ones. what are some traditional breakfast foods? being japanese i know a traditional breakfast might include grilled salmon, rice, natto, tofu, miso soup, and pickles. so what do your meals consist of?
My traditional breakfast would be two fried eggs, haggis, fried tomatoes, fried bread, back bacon, black pudding and several slices of cottage loaf bread, butter and thick cut marmalade and coffee.
Last time I had that was in Scotland in 2003. I loved it but now its much simpler - a double liquid diet shake.
1. Rice porridge
2. Dim sum
3. Taiwanese style, fried yu tiao (crullers) and fresh soymilk (shao bing) to dip in.
1. nasi lemak - rice cooked in coconut milk, eaten with fried anchovies (ikan bilis) and peanuts, an omelette, slice of cucumber, sambal belacan (hot sauce made with prawn paste) and maybe otak (barbecued ground/ minced fish)
2. Roti prata/ canai - fried bread that has been twirled and tossed like a pizza to aerate and for thinness. Eaten dipped in curry sauce, or with sugar. In Singapore an egg is sometimes mixed in with the roti while it's cooking.
3. Kaya bread - toast with kaya jam, made from coconut and eggs (v healthy!!), with coffee laced with condensed milk. Served in thick cups and you pour it into the saucer to cool before drinking.
Oh man, I'm getting hungry!
Olga, I've seen kaya for sale in LA, and think in NYC it would be quite likely. Try Kam Man in Chinatown, or any of the bigger Asian marts. Sometimes it looks eggy yellow and sometimes it looks green (I think that is when it is flavored with pandan leaves, which go well with coconut). But I gotta warn you, enjoy in moderation!
If you can't find it and want to make it, here's a recipe to try - I haven't tried it, though.
A Hong Kong-style breakfast may include
Scrambled egg sandwich (using a springier, more elastic style of white bread, formed in a rectangular prism shape), maybe with corned beef or other items in the eggs.
Elbow macaroni in soup
A soupier porridge cooked in milk
congee, with dough fritter or the sweeter "ox tongue" fritter with plain or dried shrimp rice noodle roll
eggs, bacon, maybe frankfurters
noodles in soup
Coffee, HK style milk tea, or coffee/HK tea mix
It mostly depends on how much time I have.
Usual weekday breakfast: coffee with milk, oatmeal with handful of fruit; if no fruit is appealing, then a small glass of juice.
Weekends and the occasional weekday:
1. mammaliga (cornmeal cooked in a saucepan until it will lift up in a ball) with butter and cottage cheese;
2. omelettes, sometimes with the filling mixed in and sometimes with the egg rolled around it (fillings are usually leftover bits of meat, plus onions, peppers, leftover green beans or broccoli, plus cheese, tomato sauce, etc. Sometimes I put in tamari, mushrooms, a green vegetable, etc., for a change.);
3. cooked frozen dumplings with tamari, ginger, garlic and a dab of sesame oil;
4. french toast (made with whole wheat bread, eggs, milk, cinnamon, vanilla, and a dab of allspice);
5. pancakes with maple syrup, usually with bacon, ham or leftover pork loin;
7. going out to eat.
Breakfast party, anyone?
My breakfast consists of a Toaster Strudel or Pop Tart, yummy, sometimes an Eggo or homemade frozen pancakes from the weekend. I make pancakes 3 out of 4 Sundays. The other one is usually bagels or egg sandwiches from bagel place. My favorite ethnic breakfast is in Italy. When it is super hot in the summer, Granita (Slushy Italian Ice) flavor of your choice, my morning one would be coffee, and a delicious brioche, the little ones with the knob.
Gotta love it lol, nutritous breakfasts are good for some people, but definitely not for me, usually too heavy. I know, I know, yogurt or something. I dont think I ever ate breakfast at all until about 10 years ago when I started fad diet hopping and you HAD to eat it, which means I was in my late 30s. I just didnt feel like eating until after noon
Redneck (Southern US) ethnic breakfast:
-- Pork sausage (spicy sausage formed into thin patties and fried well-done, almost crisped)
-- Hominy grits (for extra authenticity, chop up your cooked sausage patties and toss into grits bowl; mix well)
-- Soft-scrambled eggs
-- Hot homemade biscuits with butter and jam/jelly/preserves.
-- Strong black coffee.
Even if everyone in your family now works at desk jobs, it is necessary to prepare all of this in quantities fit to feed hungry field hands.
Mmm. Them's good eatin'.
While Im more likely to have the traditional American breakfast of leftover pizza (or leftover anything), on special occasions Ill go back to my Polish roots and have scrambled eggs with fried kielbasa, potato pancakes coffee and a piece of babka. Also nice are polish donuts and coffee.
I like different ethnic breaksfasts. A local Peruvian restaurant is serving a breakfast that I plan to try which is a sandwich with pork, fried sweet potatoes and onions. You can have this with coffe or Chicha morada, a deep purple drink made by boiling purple corn with the outside of a pineapple, cinnamon and cloves. I've tried the drink and it is good even though I'm not fond of cloves.
While looking for the official name of this dish on the web (Pan Con Chicharron?), I found this outstanding breakfast recipe site. In addition to lots of great breakfast ideas, they had all sorts of ethnic breakfast dishes. I didnt go through ALL 44 pages of recipes, but heres what I gleaned from a quick look
Buttries or Aberdeen Rolls from Northeast of Scotland
Dunelm (Scottish hash made of chicken or veal, mushrooms and cream)
Ulster Irish Fadge (Potato Cakes)
Irish Boiled Eggs & Dippies
English pancakes called "jolly boys
Gypsy Toast from the Isle of Jersey
Bacon Froise (English dish from the 15th century, is a batter-like mixture cooked in the hot fat that dripped from a spit-roasted joint)
Selsig Morgannwg (Glamorgan Sausages - Welsh)
MIDDLE EATERN BREAKFASTS
Fooll Mudammes (Fava Bean Egyptian Breakfast)
Pongyolas Alma ( Israeli Apples in Pajamas)
Creton ("pork pate" ispread on toast or crackers, along with hot mustard)
Norwegian Thin Egg Pancakes
Sandanavian Hash (Biksemad)
Dutch Buttermilk Soup (karnemelksche Pap
EASTERN EUROPEAN BREAKFASTS
German apple pancake
Ukrainian Potato Pancakes
CENTRAL / SOUTH AMERICAN BREAKFASTS
El Gallo Pinto (from Costa Rica- Beans and Rice
Peruvian Haché Chupe (cream of potatoes with chiles?). Found this elsewere
Orcadian potato and turnip dish from the Orkney Islands (where IS this?
I saw a couple of recipes that I thought were great ideas based on ethnic foods like Kielbasa hash and a horchata smoothie. Lots of Amish dishes in the link.
Given that I was looking for the name of a Peruvian breakfast dish, the title of this link seems somewhat ironic.
Went to the Orkneys a year ago to look at where my ancestors lived when they shipped out from Norway hundreds (1500) years ago. Marvellous fish to eat here and if you can get beyond the overwhelming servings of "Chaps" (chips) plus mashed potatoes at every meal - the food was delicious including lots of greens, turnips and the ubiquitous haggis and black pudding served for breakfast. Yum. Orkneys are an hour boat ride from the NW coast of Scotland (Wick) - take your chances - its a mill pond one day and Force 17 the next. Best trip nearby was the Castle of Mey, the Queen Mother's summer home - her baby blue raincoat and hat were on a hook in the doorway ready for her to take a walk.
Thank you so much for sharing the information about the Orkney Islands. It sounds wonderful and your description was so well written.
It always amazes me on Chowhound that no matter how obscure you think a subject is, someone has some information about it ... and good information.
Then again I probably live too sheltered a life. I had never heard of the Orkney Islands. I haven't made it as far as Scotland yet in my travels. Only England.
- Fresh fruit salad
- Selection of deli sliced hams, cheeses, and salamis
- Soft boiled eggs
- Freshly brewed tea
- Toast with butter and jam
One of the most unusual breakfasts I ever had was in Ghana.
It is called Red Red and consists of ripe plantains, red beans, and sweet red palm oil.
I cannot really do it justice in terms of describing it, but it is the breakfast of schoolboys in Ghana and quite delicious.
The beans and plantains swimming in the palm oil is just hearty rich comfort food.
Dude, I grew up in North Carolina, and even I draw the line at brains-and-eggs. It's kind of a generational thing, I think; my grandparents ate it quite happily, enthusiastically, even.
You can still buy Armour-canned pork brains at most grocery stores in the South, however.
It ain't just Italians. Brains and eggs was one of the last things I ever saw my great-grandfather (of Polish-Ashkenazi-Jewish-Schenectady heritage) eat, in about 1970 at the Famous Restaurant in Miami Beach. He was about 86 years old, only had another year or so to live, and it was for dinner but it looked like breakfast to me (I was about 10, I actually did try a bite after overcoming my initial startlement when he ordered this, and I remember liking it). Real "brain food," eh?
When I was in law school in the 70's, we used to go for breakfast to a cafe at 39th and Western run by two retired Probation Officers. They had a breakfast menu and a half and everything was prepared from scratch - loved the brains and eggs also the hand formed peppered hamburger with a fried egg on top. Yum. I think it got trashed in the riots.
Our current and usual breakfast now consists of cappuccino made on my month-old Elektra Semi-Automatica with Vivace Vita blend. Tastes as good as those we had in Italy last October. Along with that we have jelly doughnuts or Japanese-style "English" bread from Mitsuwa, toasted with butter and homemade Blenheim Apricot Vanilla Jam.
It's basically white bread, but a superior version. Contains milk or cream, ?egg, and a bit of sugar. The Japanese bakery I get it from calls it Shoku-pan, and there is also Heavy cream shoku-pan (even richer). Wonderful on its own, with kaya (a Singaporean/Malaysian coconut-egg jam), or toasted. Also makes great French toast (I prefer using this to challah, which is too egg-y on top of the egg used to coat it).
I second the vote for these breads. They are really better than American white bread. The Taiwanese bakeries make a similar version also. Look for a Japanese or Taiwanese bakery or supermarket with bakery near you. If it looks like loaves of plain old white bread,buy it. Love the coconut too. Oh, yeah, Koreans have a similar version.
i enjoy a good english breakfast, eggs, beans, broiled tomatoes, and some bacon. that and some earl grey (though some would argue that's a good afternoon tea).
i also enjoy my mom's franco-vietnamese breakfast - two fried eggs, a baguette and a vietnamese coffee.
When I was very young, (up to age 4), my Austro-Hungarian grandfather lived with us outside Detroit. He was a professional waiter/food person in Europe/Vienna, and had an elegant restaurant in NJ (NY) that tanked during the Depression. We had A-H breakfasts that were"glamorous" that he made, and then continued by my dad. As a kid I loved scrambled eggs and calves brains (they're both basically the same flavor/texure) and eggs with fried kidneys. Also loved fried chicken livers, still do. Don't know if it's formally "traditional" but was certainly our Austrian foodway special breakfasts--made me and my twin sister feel very grown-up and sophisticated to eat with my dad this special food, and it was was delish!
A light breasfast: thick hot chocolate and/or coffee and enseimada, a very rich brioche-like bread that comes topped with lots of butter, grated aged edam cheese, and sugar. Guaranteed to put you in a good mood.
A heavier breakfast: Sinangag,i.e., garlic fried rice (saute finely minced garlic until golden, add leftover rice, salt, and heat through) served with fried or scrambled eggs, and any one of the following: longganisa (garlicky or sweet pork sausage), tapa (thinly sliced beef salted and pan-fried), fried milkfish marinated in vinegar, salt, and garlic, or pork tocino (slices of sweetened cured fatty pork.)
An improbable but really delicious traditional combination: champorado (a sweet chocolate rice porridge probably of Mexican derivation) with fried tuyo (salted dried fish.) Yes, eaten together!
I grew up eating these as lunch and dinner dishes, my mother tells me in Burma these are actually breakfast foods:
1)steamed sprouted chickpeas, thinly sliced onions, oil and salt, served with a flatbread, similar to naan,usually available at Indian grocery stores, but a good quality pocketless pita works
2)ohno kaw swe (chicken coconut noodle soup)
Then: Fresh fried chicken, or pork steaks, or thick sliced fried ham
Pancakes or waffles or fried cornmeal mush, with butter and brown sugar
Oatmeal or mush
Once in a while, pan-fried salmon steaks
Tons of toast
Milk, juice, and coffee for the grownups
An apple or pear to eat on the way to school
Now: Blueberry bagel with cream cheese
Poppyseed bagel with cream cheese, lox, onions, and capers
Among other things, Swedes often have a hard cheese with jam on bread.
Pho's a breakfast food, iirc.
Once in a while, I start the day with a sfogliatelle and espresso.
I always visualized Italians drinking coffee with a fresh cornetto on a street corner, but now I know: if they have breakfast at home, the coffee's still there, but they have prepackaged biscuits or pastries, not fresh, along side.
The supermarkets here have several aisles of just boxes of these pastries, in plain, lemon, chocolate, with jam fillings, with chocolate, etc. And they last for several weeks in the cupboard. A strange sight, considering how fresh the Italians like their meat, fruit and veg. The milk always goes off faster than I can drink it, too.
At home in South Africa, we'd sometimes have mielie pap in winter, which is basically polenta or cornmeal porridge, with milk, butter and sugar.
In Mexico... Breakfast foods fall under two categories... Formal and Hang-over Cure... LOL!!
I love formal Mexican breakfasts. Often Business meetings are done over breakfasts at a brunch style buffet or restaurant over several courses. Fresh Fruit and Fruit Juices, Eggs done in several ways with several sauces, Chilaquilles, Sweet Breads, Cafe de Hoja... Recently we had one of these formal breakfasts for work at La Huasteca here in L.A. We started with the Cafe de Hoja and sweet breads, Then Fruit Cocktail, then a choice of Machaca or pouched egg in a pureed salsa. Best breakfast I've had outside of Mexico City...
And since Mexicans like to party (Present company included...) those 'hangover' cure breakfasts have served me well... I'm not a big fan of Menudo... but I LOVE Pozole... Also, nothing cures a sour stomach for me like Chorizo... At my old job, our office was right across the street from our plant. Since we had lots of Mexican plant workers, their cafeteria made Chorizo and eggs everyday... And every morning right after a night of celebration of 'making the quarter' or whatever... Me and my other fellow celebrating execs in our suits would be standing side by side with the factory workers for that Chorizo, Tortillas, and Frijoles...
ACK!! I gotta stop posting so fast... I totally spelled Olla wrong... :P
Cafe de Olla is made with SUPER strong coffee that is 'brewed' in a pot (Olla) with brown sugar, cinnamon and other spices (Clove, Anis, whatever you like)... the one at la Huasteca (Which you have to ask for special) is AMAZING... Most of us Mexicans at the table TOTALLY whined about the lack of good places in LA to get this type of coffee... infact, mostly because I'm not a big coffee drinker, I can't think of anyone that does make it 'regularly'...
Man oh man, do I love those formal type Mexican breakfast buffets. The Nikko in Mexico City does a great one, especially on Sunday when Mexican families stop by after Mass. I'm not fond of the slimy version of chicharron. I was never that hung over. One of the buffet items I avoided.
They also have a restaurant in the hotel that has Japanese breakfasts.
What we have instead of the "slimy" (LOL) chicharron for breakfast is the freshly fried chicharron. I buy the pork fat, cut it up in about 1 1/2 inch squares and boil it in its own fat util golden and crispy. Drain them and then put them in a handmade corn tortilla with some fresh salsa. This is one of the most treasured memories of mom's Sunday a.m. breakfast. They usually accompany meundo or pozole and frijoles. My family now looks forward to my version of grandma's dishes. P.S. "slimy" is good but I guess maybe an acquired taste.
Yes, it is. I worked a year in Mexico City and I could never aquire a taste for the 'wet' version of chicharron. I had my coworkers own versions ... versions cooked with love by their grandmothers, etc.
When I started reading Chowhound that was the first time I realized there was the crunchy version of chicharron which I am quite fond of.
Breakfast at your house sounds wonderful.
I'm a big fan of savory breakfast.
northern chinese breakfast:
you tiao = dough that's been leavened and then deep fried, with shao bin (a type of sesame coated pita that you eat with you tiao or thinly sliced meat and cilantro). a bowl of sweet soy milk or hot savory soy milk which is soymilk with scallions, some dried pork powder, dried shrimp, vinegar, soy sauce and some sesame oil. can also get daikon cakes that are pan-fried. lots of other options.
curry chicken with a baguette to dip in the sauce
kaya on bread (looks like challah), kueh
pan-fried noodles with sprouts and some meat, add hot sauce.
congee with various accompaniments like chopped scallions, pickled radish, dried pork, salted dace, preserved salted duck egg.
Pictured: com suon tom kho tau, lap xuong, hot ga op la
This is from a popular Vietnamese restaurant in Chicago called Tank. It is their special steamed "broken rice" plate feat. a grilled marinated pork chop, a simmered marinated lobster tail, a sunny side up egg, and a Chinese sausage. It is served with a bowl of light chicken broth and nuoc cham dressing.
This is about as close as I ever get to ham steak, eggs and hashbrowns. Usually, if I am taking a meal before noon it is pho, bun cari ga, or mi bo kho.
Just returned from a jaunt to Miami, visiting Cuban fiancee's family. Breakfast variously included the following:
CAFE CUBANO/CAFE CON LECHE
TOSTADAS (lard-laden Cuban bread, slathered with butter, flattened in a hot press)
Various PASTELITOS (fried pastries---filled with guava paste, cream cheese, or both)
FRITAS CUBANAS (chorizo, lettuce, tomato between two Cuban bread-buns, flattened in a hot press)
MANUELITOS (perhaps the most interesting: a crepe rolled around a very sour, Feta-like cheese, sprinkled with powdered sugar. Super sweet, super savory. Absolutely delicious)
My travels to the Czech Republic have also heightened my appreciation for what appears to be the traditional breakfast of the region: a shot of Beckerovka washed down with about five pints of Pilsner.
4 traditional Indian AMs:
1. Shingara (Samosa) from the corner store
2. Kochuri (Spiced green pea pasties) from above
3. Hot sweet Jalebies (deep fried syrup soaked translucent fried chickpea lace)
4. Mangoes and papaya
5. Hot tea
1. Dosas (rice and lentil crepes)
2. Sambhar (spicy lentil dipping stew)
3. Coconut and chili relishes
4. Frothy Madras-style coffee
5. Freshly squeezed Palestine Lime juice
At home weekends
1. Aloo paratha (stuffed potato bread)
3. Spicy mango pickle
At home school-days
2. Orange marmalade
4. Fried egg
5. Milk tea
Can you guess which one was my least favorite. ;)
re: Miele Maiale
aw,common...I love toast and orange marmelade.....But I must admit, Indian breakfast food is among my favorite. My sister-in-law makes something she calls biscuits...but they are really hard, like little round biscotti, and dense, and full of caraway seed, and delicious dunked in chai.....A typical gujarti breakfast will be chai, some of those biscuits, maybe some ghantia (sp? this is a snack made from garbanzo bean flour....kind of like chips....), maybe some sev......
Just read through the entire list of replies and am amazed that no one had the Jewish breakfast covered. Fresh bagels, lox, cream cheese, white fish spread, sour cream coffee cake, fresh fruit. And in my granparents' honor...hot tea served in a water glass with a teaspoon of raspberry preserves.
Thank you for starting this thread. It has been great fun reading all the responses.
I'm not such a big fan of breakfast generally, depending usually on just coffee or a caffelatte. A few times a year, I'll have a big American breakfast, preferably with grits.
However, one of things I love about travelling is the opportunity to try breakfasts of other cultures. It's interesting to me that my American colleagues/travelling companions who are usually game for most any food in the evening typically stick with the American- or European-style breakfast. I guess that's because we're at our most vulnerable in the morning and want what we're most comfortable with.
Guys who run the little diner in front of where I work probably think I'm nuts when I order a mango lassi at 6AM.
Thanks for this post/thread. Don't know if any of these are traditional, but when visiting friends in Japan, I remember having the shoku-pan, thick white bread toast with butter and cucumber, ham and some slivered onion with some hard-boiled eggs.
in amsterdam, dutch breakfast was fried eggs, salami and hard rolls with butter and chocolate sprinkles and nutella. i've also been served thin dutch pancakes with fruit.
in florence, the hotel we stayed in had a choice of hot strong coffee or cappucino, a cereal bar with muesli, assorted cold cuts of meat and cheese, pastries with fruit fillings, yogurt and bread with butter.
in atlanta, georgia, i had my first southern breakfast of eggs, grits, and ham with red eye-gravy. also love the chicken fried steak with white sausage gravy and biscuits.
in guam, eggs with spicy portuguese sausage, rice and soy sauce. (served at the mcdonald's no less.)
reminds me that i love breakfast as a meal, and of the many breakfasts i have enjoyed in many different places.