As Malaysia Day nears, we have to start the special day the right way and one of those things is the food we’re having on the 16th! Most of us aren’t able to leave the house yet due to being still partially vaccinated (cries) and some restaurants probably aren’t ready to open fully and let people dine in yet so here are some of the classic breakfasts you can make at home with your family!
Half-boiled eggs with Toast
Image credit: malaysianchinesekitchen
- 3 cups Water
- 2 large
Eggs Soy Sauce Ground Pepper
- Bring the water to boil in a pot. Once it’s boiling, turn off the stove and remove the pot from the stove.
- Add the eggs into the hot water and cover the pot with a lid, letting them cook for about 7 minutes.
- Once it’s done, crack the eggs into a plate or a bowl before adding some soy sauce and ground pepper on top. Best served with toast!
Image credit: Endeus.Tv
- Kaya spread
- Toast some bread slices and place them on a platter.
- Spread some butter onto the toast and kaya on top before sandwiching them together.
- Now, you have your own classic Roti Kahwin and serve.
Image credit: Khazanah Resepi
- 3 cups Rice
- 3 cups
- ¼ tsp Ground ginger
- 2 cups Water
- 1 ¼ cup Water ginger (peeled and sliced)
- 2 knotted Pandan leaves
- As usual, wash the rice first as to how you would cook your rice. Add in the water and coconut milk as well as the ginger. Add in the pandan leaves along with salt as well. Cook in the rice cooker like normal.
- For sambal: Heat up oil in a pan before frying the onion until the smell arises. Add in the blended ingredients and mix until combined. Lower the heat and continue to mix until it’s truly cooked (if it starts to bubble up then it shows that it's cooked).
- Once it’s cooked, add in a little bit of sugar and mix.
- Pour in water to your liking, along with the Asam Jawa, salt and anchovies.
- Mix well until everything is cooked.
Image credit: aziekitchen
- 1 pack Yellow noodles
- 4 cloves Garlic (mashed)
- 1 tbsp Blended chili
- 3 tbsp
- 3 tbsp
- 1 tbsp
Oyster sauce Salt Soy sauce
- Vegetables, choice of seafood (shrimp, squid)
- Lime (Optional)
- Heat up oil in a pan and saute the garlic until golden. Then, add the blended chili and cook.
- Once the chili seems to be cooked, add in the sauces with some water. Cook until it boils. Water can be added little by little in order to make sure the noodles aren’t too soft.
- Add in your choice of seafood such as shrimp and squid along with the veggies (mainly, mustard is used). Mix well before adding some salt and continue to cook until it’s done perfectly to your liking and shut the stove off.
- Before serving, sprinkle some red chili slices and scallions. According to your desire, you can squeeze out some lime into your fried noodles.
Image credit: Azie Kitchen
- 250 g
- 50 ml
- ¼ tbsp
- 100 ml Water
- Add all of the ingredients into a container. Add in the water little by little and knead with your hands until it’s soft and doesn’t stick to the container. (Be careful when adding the water, if it’s too much it becomes too soft. You can fix it by adding flour)
- Let it sit for an hour in an airtight container. Once it turns elastic-like, shape into a ball.
- Grease the container with margarine. Divide the dough into 70g each and shape it into a ball before coating margarine on each of them so it doesn’t become sticky.
- Grease your hands with some oil to ease the next part. Flatten one and stretch until it’s thin. Then, shape it into a square or circle before flattening it again to cook like usual on a pan.
- Once it’s cooked, make sure you have the dipping sauce ready and serve!
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- Tea powder
Condensed milk, Evaporated milk A pinch of salt
- In a pot, pour in water along with the tea powder.
- Cook on the stove until it produces an intense tea colour and you can smell the tea wafting in the air.
- Pour in the condensed milk and evaporated milk for a better taste and flavour. Let it boil.
- Taste and make sure it is to your liking.
- Once you see the tea colour looks how it’s supposed to or in other words intense, add in a pinch of salt.
- Turn off the stove and pour into your drinking cup before serving! (Don’t forget to do that ‘classic’ tarik at home, who knows perhaps you have a skill for that!)
If you’re interested in other drinks than teh tarik or wants to make a Teh Tarik flavoured cake, definitely check out this: