Sunday, July 20, 2014

Most Classic Breakfasts of the World

Westhill Consulting Travel and Tours, Singapore: Most Classic Breakfasts of the World

Rice noodles (flatter and wider than those in pad thai) comes with mouth-tingling condiments like fresh or preserved chiles in vinegar. In Bangkok, jasmine rice is boiled as khao tom or fried askhao pat, with shrimp, pork, or chicken.

Indonesia and Malaysia
The morning meal in Bali, Jakarta, and Kuala Lumpur mirrors the hegemony of rice. Variants include nasi goreng (fried rice with prawns, chicken, and egg), nasi lemak (coconut-infused rice with crisp anchovies), and bubur ayam (rice porridge with chicken, egg, and shallots). While for the sweet tooth there’s pisang goreng (banana fritters with palm sugar).

Great Britain and Ireland
The British Isles may be the ticket when you’re feeling daring and adventurous. Made of curdled and boiled pig’s blood, mixed with chunks of pork fat and stuffed into a sausage casing, the Irish black pudding will excite you. The Scots have an alike difficult tradition: haggis—sheep’s liver, heart, and lungs mixed with oatmeal and suet, then simmered in the sheep’s intestines. Tamer palates might choose the classic English breakfast, with eggs, bangers (sausages) or streaky bacon, tomatoes, and mushrooms. It’s frequently called a fry-up for good reason: almost the whole thing on the plate is fried, as well as the toast. The Brits may add baked beans or bubble and sque

Southern Europe
Apart from the indispensable caffè, an Italian breakfast spread might also contain cured meats (Parma ham; mortadella from Bologna) and cheeses (pecorino in Rome; smoked scamorza in Puglia). In Spain, potatoes, onions, and eggs are cooked in olive oil and formed into a fat, round tortilla española, from which slices are cut all day long. The somewhat more debauched Spanish breakfast is deep-fried churros dunked in bittersweet hot chocolate. One look at the contented sheep and goats grazing on any mountain tells you there will be great feta in Greece. Breakfast pies are made with phyllo dough and cheese and spinach or wild greens.

Puerto Rico’s yeasty egg bread, pan de mallorca (from the Spanish island of the same name), go with café con leche. In Jamaica, ackee with saltfish appears like scrambled eggs, however ackee is a fruit; callaloo, served on the side, is a leafy green. The dish frequently comes with bami (cassava flatbread), johnnycakes (fried dumplings), breadfruit, and Jamaica’s well-known Blue Mountain coffee.

Costa Rica and Nicaragua
Gallo pinto (painted rooster) is the national breakfast dish of these two nations, an orientation to the speckled look of the mixed beans and rice, however it is also an effort to hide the fact that it’s frugally meatless. A more luxurious version would be served with stewed meat and chorreadas, Costa Rican corn pancakes.

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