Start your day with a fragrant Asian breakfast | Gourmand and Gourmet

Start your day with a fragrant Asian breakfast

  • Food & Booze
  • Brisbane
  • Breakfast/Brunch
  • Breakfast

It’s time to broaden your horizons…

We’re all getting a bit experimental in iso, aren’t we?

 

While we can’t hit up our favourite breaky spots across Brissie, like Kimchi Cheese Smile and Chow House, we’ve stumbled upon some flavour-packed Asian-inspired recipes that we’re absolutely obsessed with. Why not give these bad boys a try this weekend?

CHINESE CHICKEN CONGEE

The ultimate Chinese comfort food, this rice porridge is a healthy and hearty breaky. 

SERVES 6

INGREDIENTS

2 cups white rice

10 cups water

2 chicken breasts

30g ginger, finely julienned

3 spring onions, finely sliced

Sesame oil, to taste

Soy sauce, to taste

METHOD

  1. Rinse rice until water runs clear, and drain. 
  2. Add 10 cups water to a large po with rice, and set to boil. When the water comes to the boil, remove the lit and add the chicken breasts.
  3. Once the water comes back to a boil, season with salt pepper and reduce heat to a simmer for 30 minutes. Add a splash of water if the porridge is becoming to thick.
  4. Remove the chicken breasts from the pot, shred, and return to the pot. 
  5. Add ginger and approx two tsp sesame oil to the porridge.
  6. Serve, topped with spring onions and soy sauce, and more sesame oil if desired. 

View original recipe here. 


ASIAN PRAWN OMELETTE

Fresh, fragrant, and encompassing flavours from across Southeast Asia.

SERVES 4

INGREDIENTS

For the omelette – 

8 eggs

24 green king prawns, peeled and cleaned

1 red onion, finely chopped

1 large carrot, cut into julienne (matchsticks)

2 long red chillies, seeded, cut into julienne

2 spring onions, thinly sliced

1 cup loosely packed coriander leaves

3 tsp fish sauce

80ml (1/3 cup) peanut oil

80g butter

For the dressing – 

2 limes, juiced 

2 cloves garlic, crushed

1 tbsp fish sauce

1 tbsp caster sugar

1 long red chilli, seeded, finely chopped

METHOD

  1. Whisk all dressing ingredients in a small bowl.
  2. Place eggs, fish sauce, and 2 tbsp cold water in a bowl and whisk to combine.
  3. Heat 1 tbsp oil and 20g butter in a frying pan over medium-high heat. Add 6 prawns and one-quarter of the onion. Cook, tossing occasionally for 2 and a half minutes or until prawns are pink. Add one-quarter of the egg mixture, season with salt and pepper, and cook for five minutes.
  4. Transfer first prawn omelette to a plate and loosely cover with foil to keep warm. Repeat 3 more times with remaining oil, butter, prawns, onion and egg mixture.
  5. Place carrot, spring onions, chillies and coriander in a bowl with half the dressing, and toss to combine.
  6. Top each omelette with salad mixture and drizzle with remaining dressing.

View original recipe here. 

INDONESIAN FRIED RICE

A simple breakfast that the whole gang will love. Also great the morning after one too many wines, FYI.

SERVES 4

INGREDIENTS

1 and a  ½ cups jasmine rice, cooked the day before and chilled

4 eggs

4 spring onions, thinly sliced

1 cup peas

2 red chillies, thinly sliced

1 and a  ½ tbsp peanut oil

2 tbsp ABC sweet soy sauce

METHOD

  1. Heat a wok over high heat. Add 1 tbsp oil and swirl to coat. Add ¾ of the onion and stir-fry for 60 seconds. Add peas, and stir-fry for a further 2 minutes.
  2. Add the rice, stir-fry for 3 minutes, and drizzle with sweet soy sauce. Add half the chilli and season with salt and pepper, stir-frying for a further 2 minutes, before removing from heat.
  3. Heat a frying pan over medium heat, adding the remaining oil. Fry the eggs until they have crispy edges and runny yolks.
  4. Spoon rice into bowl and top with fried eggs, remaining onion and chilli.

View original recipe here. 

JAPANESE OMURICE

Practice makes perfect. You’ll see…

SERVES 1

INGREDIENTS

For the rice – 

1 cup short-grain white rice, cooked the day before and chilled

1 chicken thigh or breast, cut into bite-size pieces

2 tbsp carrot, diced

1 tbsp white onion, diced

3 tbsp of ketchup

1/2 tbsp canola oil

For the omelette – 

3 eggs

1 tbsp whole milk

1 tbsp unsalted butter

METHOD

  1. Add the oil to a small frying pan on a medium heat. Season chicken with salt and add to the pan, for 3 minutes or until it’s starting to cook through. Add the carrots and onions and cook for one more minute.
  2. Add the chilled rice and stir. Make a well in the middle, add ketchup and let cook, undisturbed for 30 seconds. Mix the reduced ketchup into the rice. Remove the pan from the heat and season with salt and pepper.
  3. Transfer the rice onto a plate, creating an ovular shape.
  4. Wipe the frying pan with a paper towel and return to a medium heat.
  5. Crack eggs into a small bowl, season with salt, add milk, and whisk together until well combined.
  6. Add butter to the pan and let it melt, ensuring it covers the pan entirely. Add the eggs and stir them in the pan to form long curds, pulling the more cooked eggs from the edges into the centre.
  7. When the eggs are about halfway cooked (about 60-90 seconds), turn off the heat and let the pan sit for about 60 seconds.
  8. This is the tricky part. Tilt the pan at a 30-degree angle away from you, and from the side closest to the handle, slowly fold up the edges of the omelete toward the centre by thirds, eventually working your way all the way to the outer edge. There are plenty of tutorials on YouTube – this is a hard art to master!
  9. Slide the folded omelette on top of the rice, and top with more ketchup!

View original recipe here. 

 

Say goodbye to those soggy corn flakes, Australia!