Wake up to a flavorful and filling start to your day with these 18 delicious Asian breakfast recipes! From sweet treats like Pandan Coconut Waffles to savory staples like Kimchi Fried Rice with Egg, there’s something for everyone in this diverse collection. Whether you’re in the mood for something light and refreshing or hearty and satisfying, we’ve got you covered.
Start your morning off right with a taste of Southeast Asia – try the Vietnamese Banh Mi Omelette, filled with crispy bacon and fresh herbs, or the Malaysian Roti Canai with Curry Dip, a flaky flatbread served with a side of spicy goodness. Or maybe you’re more in the mood for something classic and comforting? Look no further than the Japanese Tamagoyaki (Rolled Omelette), a simple yet satisfying breakfast staple.
Pandan Coconut Waffles
Inspired by Southeast Asian flavors, these Pandan Coconut Waffles are a unique and delicious breakfast treat. With the aroma of pandan and the richness of coconut, every bite is a sensory delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 tablespoons pandan extract
– 1 cup granulated sugar
– 2 large eggs
– 1 cup milk
– 1/4 cup melted coconut oil
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat the waffle iron according to manufacturer’s instructions.
2. In a bowl, whisk together flour, pandan extract, sugar, and baking powder.
3. In another bowl, whisk together eggs, milk, and melted coconut oil.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Cook waffles in batches for 3-5 minutes or until golden brown.
6. Serve warm with your favorite toppings, such as whipped cream, fresh fruit, or chopped nuts.
Cooking Time: Approximately 15-20 minutes
Kimchi Fried Rice with Egg
This recipe combines the bold flavors of kimchi with the comfort of fried rice and the richness of a runny egg. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 egg
– Salt and pepper to taste
– Optional: green onions, toasted sesame seeds, or grated ginger for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Push the mixture to one side of the pan; add the kimchi and stir-fry for 1-2 minutes, breaking up any clumps with a spatula.
4. Crack in the egg and scramble it into the kimchi mixture, breaking it up with the spatula as it cooks.
5. Add the cooked rice to the pan, stirring constantly to combine with the kimchi and egg mixture.
6. Cook for 2-3 minutes, until the rice is heated through and starting to brown.
7. Taste and adjust seasoning as needed.
Cooking Time: 10-12 minutes
Vietnamese Banh Mi Omelette
Experience the flavors of Vietnam with this delicious Banh Mi omelette, filled with crispy bacon, fresh herbs, and spicy chili sauce. This twist on a classic omelette is perfect for breakfast or brunch.
Ingredients:
– 2 eggs
– 4 slices of crispy bacon
– 1 tablespoon of fish sauce (optional)
– 1 tablespoon of chopped cilantro
– 1 tablespoon of chopped mint
– 1/4 teaspoon of chili flakes
– Salt and pepper to taste
– 1 baguette, toasted
– Chili sauce for serving
Instructions:
1. Crack the eggs into a bowl and whisk until combined.
2. Heat a non-stick pan over medium heat. Add the bacon and cook until crispy.
3. Pour in the egg mixture and cook until the edges start to set.
4. Sprinkle the fish sauce, cilantro, mint, and chili flakes on one half of the omelette.
5. Fold the other half over the filling.
6. Cook for an additional 30 seconds to 1 minute, then slide onto a toasted baguette.
7. Serve with chili sauce and enjoy!
Cooking Time: 8-10 minutes
Thai Sticky Rice with Mango
A classic Southeast Asian dessert, this recipe combines the creamy sweetness of sticky rice with the juiciness of ripe mango. Perfect for a quick dessert or snack.
Ingredients:
– 1 cup uncooked glutinous rice (also known as sweet rice)
– 2 cups water
– 1/4 teaspoon salt
– 1 ripe mango, sliced into bite-sized pieces
– 2 tablespoons granulated sugar
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions using a 1:2 ratio of rice to water. Add salt and stir well.
3. Once cooked, fluff the rice with a fork and set aside.
4. In a separate pan, heat the sugar over medium heat until dissolved.
5. Add the mango slices to the pan and cook for about 2 minutes on each side, or until caramelized.
6. To assemble, place a scoop of sticky rice on a plate, top with a few pieces of caramelized mango, and serve.
Cooking Time: Approximately 1 hour (including soaking time)
Japanese Tamagoyaki (Rolled Omelette)
Tamagoyaki is a classic Japanese breakfast dish made with rolled omelette filled with sweet and savory fillings. This simple recipe yields a delicious and satisfying breakfast or snack.
Ingredients:
– 2 eggs
– 1/4 cup dashi broth or water
– 1 tablespoon soy sauce
– 1 teaspoon sake (optional)
– Salt to taste
– Fillings of your choice (e.g., pickled plum, green onions, and shiso leaves)
Instructions:
1. Crack the eggs into a bowl and whisk together with a fork.
2. Add dashi broth or water, soy sauce, and sake (if using). Whisk until smooth.
3. Heat a small non-stick pan over medium heat. Pour in the egg mixture.
4. Once the edges start to set, lift the edge of the omelette with a spatula and tilt the pan so the uncooked egg flows to the top.
5. Repeat step 4 until the omelette is almost cooked through.
6. Place your chosen fillings along one edge of the omelette.
7. Roll the omelette using the spatula, applying gentle pressure.
8. Serve and enjoy!
Cooking Time: 10-12 minutes
Chinese Scallion Pancakes
Flaky, savory pancakes filled with fragrant scallions – a classic Chinese street food that’s easy to make at home. This recipe yields a batch of crispy, golden-brown pancakes perfect for snacking or serving as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1/4 cup finely chopped scallions (green onions)
– 2 tablespoons vegetable oil
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, salt, and sugar.
2. Gradually add in the warm water and mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and pliable.
4. Divide the dough into small balls (about 1 tablespoon each).
5. Roll out each ball into a thin circle (about 3-4 inches in diameter).
6. Brush the edges with vegetable oil, then sprinkle with chopped scallions.
7. Fold the pancake in half to form a triangle or rectangle shape.
8. Cook pancakes in a non-stick pan over medium-high heat for 2-3 minutes on each side, until golden brown.
Cooking Time: 10-12 minutes
Filipino Tapsilog (Beef Tapa with Garlic Rice and Egg)
A hearty breakfast staple, Tapsilog (Beef Tapa with Garlic Rice and Egg) is a flavorful combination of marinated beef tapa, savory garlic rice, and a perfectly cooked egg. This recipe serves 1-2 people.
Ingredients:
– 100g beef tapa (dried and cured beef), sliced into thin strips
– 1 cup uncooked white rice
– 2 cups water
– 3 cloves garlic, minced
– 1 egg
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Cook the rice according to package instructions using 2 cups of water. Add 1 clove of minced garlic during the last minute of cooking.
2. Heat a non-stick pan with 1 tablespoon of vegetable oil over medium heat. Add the beef tapa and cook until browned, about 3-4 minutes per side.
3. Push the cooked beef to one side of the pan. Crack in the egg and scramble it until cooked through.
4. Serve the beef tapa on top of the garlic rice, with the scrambled egg on the side.
Cooking Time: 20-25 minutes
Korean Gyeran Bbang (Egg Bread)
Gyeran Bbang, a popular Korean street food, is a sweet and savory egg bread that’s easy to make and perfect for breakfast or as a snack. This recipe yields a soft, fluffy, and flavorful egg bread with a crispy crust.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons vegetable oil
– 1/4 teaspoon active dry yeast
Instructions:
1. In a mixing bowl, combine flour, salt, and sugar.
2. Gradually add in the warm milk, whisking until smooth.
3. Beat in the egg and mix well.
4. Add the vegetable oil and yeast; mix until combined.
5. Knead the dough for 10 minutes until it becomes elastic and shiny.
6. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
7. Preheat oven to 375°F (190°C).
8. Punch down the dough, shape into a round loaf, and bake for 35-40 minutes or until golden brown.
Cooking Time: 40 minutes
Malaysian Roti Canai with Curry Dip
Experience the rich flavors of Malaysia with this classic roti canai recipe paired with a creamy curry dip. This traditional flatbread is perfect for dipping in your favorite curries or chutneys.
Ingredients:
For the Roti Canai:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
For the Curry Dip:
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add ghee or oil and lukewarm water to form a smooth dough.
3. Knead for 5 minutes until elastic.
4. Rest for 30 minutes.
5. Divide into 6-8 portions.
6. Roll out each portion into a thin circle.
7. Cook in a non-stick pan over medium heat for 1 minute on each side, until golden brown.
Curry Dip:
1. Heat oil in a pan over medium heat.
2. Add onion, garlic, and ginger; sauté until softened.
3. Add curry powder and cook for 1 minute.
4. Stir in coconut milk and season with salt and pepper.
5. Simmer for 10 minutes or until thickened.
Cooking Time: 30 minutes (including dough resting time)
Enjoy your delicious Malaysian Roti Canai with Curry Dip!
Japanese Okonomiyaki (Savory Pancake)
Okonomiyaki, a popular Japanese street food, is a savory pancake filled with a variety of ingredients. This recipe brings together the flavors of the sea and land in a delicious and easy-to-make dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup grated yamaimo (Japanese mountain yam) or nagaimo (Chinese mountain yam)
– 1/4 cup diced green onion
– 1/4 cup sliced pork belly (optional)
– 1/4 cup bean sprouts
– 2 tablespoons soy sauce
– 2 tablespoons Worcestershire sauce
– 1 tablespoon okonomiyaki sauce (available at Asian grocery stores)
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine flour and water to form a batter.
2. Add grated yamaimo, green onion, pork belly (if using), bean sprouts, soy sauce, Worcestershire sauce, and okonomiyaki sauce. Mix well.
3. Pour the batter into a hot frying pan with some oil.
4. Cook for 4-5 minutes or until the bottom is crispy.
5. Flip and cook for another 4-5 minutes or until the other side is also crispy.
6. Serve with additional okonomiyaki sauce, bonito flakes, and pickled ginger (optional).
Cooking Time: 10-12 minutes
Chinese Congee with Century Egg and Pork
This traditional Chinese congee recipe combines the creamy porridge with the savory flavors of pork and century egg, making it a satisfying breakfast or brunch option.
Ingredients:
– 2 cups of rice
– 4 cups of water
– 1/2 cup of pork bone broth (or chicken stock)
– 1/4 cup of diced pork (such as belly or shoulder)
– 1/2 century egg, thinly sliced
– 1 tablespoon of vegetable oil
– Salt to taste
– Scallions for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with 4 cups of water, pork bone broth, and diced pork in a large pot.
3. Bring to a boil, then reduce heat and simmer for 1.5 hours or until the congee is creamy.
4. Heat the vegetable oil in a pan and sauté the sliced century egg until slightly caramelized.
5. Add the cooked century egg to the congee and season with salt to taste.
6. Serve hot, garnished with scallions if desired.
Cooking Time: 2 hours
Thai Khanom Krok (Coconut Rice Pancakes)
These sweet and crispy Thai treats are perfect for a snack or dessert. Fluffy coconut-infused rice is shaped into patties, deep-fried to perfection, and drizzled with a sweet palm sugar syrup.
Ingredients:
– 2 cups cooked Thai jasmine rice
– 1/4 cup grated coconut
– 1/4 cup water
– Vegetable oil for frying
– Palm sugar syrup (store-bought or homemade)
– Fresh mango slices or chopped peanuts for garnish (optional)
Instructions:
1. In a large bowl, combine cooked rice and grated coconut. Mix well to combine.
2. Add the water and mix until the mixture forms a sticky dough.
3. Divide the dough into 4-6 portions, depending on desired pancake size.
4. Shape each portion into a patty.
5. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
6. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from oil and place on paper towels to drain excess oil.
8. Drizzle with palm sugar syrup and garnish with mango slices or chopped peanuts if desired.
Cooking Time: About 15-20 minutes
Indonesian Nasi Uduk (Coconut Rice with Side Dishes)
Nasi Uduk is a classic Indonesian dish that combines fluffy coconut rice with savory side dishes. This recipe serves 4-6 people and can be easily customized to suit your taste preferences.
Ingredients:
– 2 cups uncooked white rice
– 1 cup water
– 1/4 cup shredded coconut
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 teaspoon grated ginger
– Salt to taste
– Optional side dishes: fried chicken, boiled egg, and mixed vegetables
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger; sauté until fragrant.
3. Add the coconut milk and bring to a simmer. Stir in the soaked rice and salt to taste.
4. Cook for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
5. Serve with your choice of side dishes.
Cooking Time: 20 minutes
Vietnamese Pho Bo (Beef Noodle Soup)
Pho Bo, or Beef Noodle Soup, is a popular Vietnamese dish that warms the heart and soul. This comforting soup is made with rich beef broth, tender beef slices, and fresh herbs.
Ingredients:
– 1 pound beef bones (preferably oxtail or beef neck)
– 2 pounds beef brisket or chuck, sliced into thin strips
– 4 cups beef broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 inch ginger, peeled and sliced
– 8 ounces rice noodles
– Fresh herbs (basil, mint, cilantro)
– Lime wedges
Instructions:
1. In a large pot, combine beef bones, beef slices, beef broth, fish sauce, soy sauce, sugar, onion, garlic, and ginger.
2. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Cook rice noodles according to package instructions.
4. Assemble the soup by placing cooked noodles into bowls, followed by sliced beef and hot broth.
5. Garnish with fresh herbs and serve with lime wedges.
Cooking Time: 2 hours (including prep time)
Korean Kimchi and Tofu Stew
This hearty stew combines the spicy kick of kimchi with the creamy texture of tofu, making it a perfect comfort food for any occasion. In this recipe, we’ll guide you through a simple process to create a flavorful and nutritious meal.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 cups of kimchi, chopped
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 2 tablespoons of sesame oil
– 4 cups of vegetable broth
– 1 onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the kimchi, Gochujang, soy sauce, and vegetable broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
6. Add the tofu cubes and cook until heated through.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Japanese Miso Soup with Rice
This classic Japanese comfort food is a staple in many households. Warm and comforting, this recipe combines the rich flavor of miso soup with the simplicity of steamed rice.
Ingredients:
– 2 cups dashi broth (or chicken/vegetable broth)
– 1 tablespoon white miso paste
– 1 teaspoon grated ginger
– 1/4 cup sliced green onions
– 1/2 cup cubed tofu
– Salt and pepper to taste
– Cooked Japanese rice for serving
Instructions:
1. Bring dashi broth to a simmer in a medium saucepan.
2. Add miso paste and whisk until dissolved.
3. Add grated ginger, sliced green onions, and cubed tofu. Simmer for 5 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot over cooked Japanese rice.
Cooking Time: 15-20 minutes
Indian Poha (Flattened Rice with Vegetables)
Poha, also known as flattened rice, is a popular breakfast or snack option in Indian cuisine. This simple recipe adds flavor and nutrition with the addition of sautéed vegetables.
Ingredients:
– 1 cup poha (flattened rice)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon cumin seeds
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Rinse the poha in cold water and soak it for 5 minutes. Drain and set aside.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, and diced tomato. Cook until the vegetables are soft and lightly browned (about 5-6 minutes).
4. Add the soaked poha to the pan and stir well to combine with the vegetable mixture.
5. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Singaporean Kaya Toast with Soft-Boiled Eggs
This iconic Singaporean breakfast consists of toasted bread spread with kaya, a sweet coconut egg jam, paired with soft-boiled eggs. Enjoy the delightful combination of textures and flavors in this simple yet satisfying recipe.
Ingredients:
– 2 slices of white bread (preferably a crusty variety)
– 1/4 cup kaya (coconut egg jam)
– 2 large eggs
– Salt, to taste
– Butter or margarine, for serving (optional)
Instructions:
1. Toast the bread until lightly browned.
2. Spread each slice with 1-2 tablespoons of kaya.
3. Soft-boil the eggs by placing them in a saucepan filled with simmering water. Cook for 6 minutes and 30 seconds, then remove from heat.
4. Drain the eggs and run under cold water to stop cooking. Peel and serve with toasted bread and kaya.
Cooking Time: Approximately 15 minutes (toasting time not included)
Summary
Start your day off right with these 18 flavorful Asian breakfast recipes! From sweet treats like Pandan Coconut Waffles to savory dishes like Kimchi Fried Rice with Egg, there’s something for everyone. Try a Vietnamese Banh Mi Omelette or Japanese Tamagoyaki (Rolled Omelette) for a protein-packed morning meal. Or, indulge in a Thai Sticky Rice with Mango or Malaysian Roti Canai with Curry Dip for a sweet and satisfying start to the day. Whether you’re in the mood for something spicy or comforting, these Asian breakfast recipes have got you covered.
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