BREAKFAST

BREAKFAST

 ( SCRAMBLED EGGS,

NASI LEMAK WITH SAMBAL TUMIS IKAN BILIS AND ROTI CANAI )

Hello Everyone ! How are you today? Today we will present you how to make breakfast. What is breakfast? Breakfast cookery is an important area that is too often overlooked. Knowledge of breakfast cookery involves a varied background in many phases of cookery including meat, fish, potatoes, various batters, eggs, bakery, cereal, fruit, juices and many others.

Types of Breakfast

1. Continental Breakfast - This breakfast is often a modified American breakfast and it is usually consists of juices or fruits, coffee, tea, toast,  or light pastry and involves no heavy cooking.
2. American Breakfast - A variety of hot and cold courses is offered. It usually consists of fruits, juices, porridge, cereals, fish, egg dishes with bacon, sausage, variety of bread, toast and hot beverages.
3. Malaysian Breakfast - Combination of light or simple and heavy breakfast. Example of Malaysian breakfast are nasi lemak, lontong, boodles soup sometimes pastry or bread and many others.

Components of Beakfast

1. Juices - fresh , canned and frozen
2. Fruits - All year round , seasonal , compotes
3. Coffee - Regular coffee , descaffeinated cofee
4. Tea 
5. Chocolate 
6. Milk 
7. Cereal
8. Pastries
9. Batter product - Pancake , waffles , french toast

~SCRAMBLED EGG~

Serve : 1 Person

Preaparation time : 15 Minutes

Ingredient :

2 no of eggs

15gm of clariffied butter

50ml of fresh milk

seasoning as needed

Method :

1. Break the eggs in a bowl. Add in milk ans seasoning. Mix them throughly.
2. Heat the clarified butter in a pan.
3. Add the mixture. Stir them with a wooden spoon until they are soft and creamy.
4. Serve the scrambled egg on toast with appropriate accompaniment and garnishes.

Equipment :

Frying pan, Wooden spoon, Bowl, Wire whisk / fork, Plate

Tips : You can serve the scrambled egg with sausage .

~ NASI LEMAK WITH SAMBAL TUMIS IKAN BILIS~

Serves : 20 pax

Preparation times : 40 Minutes

Ingredient :

RICE:

2 kg of rice

500 ml of milk

2 - 3 pieces of daun pandan

1 inch of ginger ( pound )

i numbers of onion (slices)

3 numbers of garlic ( slices)

Salt as needed

1 pieces of cinnamon stick

3 pieces of cloves 2 number of lemon grass

CONDIMENT :

Sambal tumis ikan bilis

Groundnut

Cucumber

Hard boiled egg

Fried anchovies

Method :

1. Put in all the ingredients in a pot and cook the rice as usual with correct amount of coconut milk and water.
2. When the rice cooked, using  a fork to stir rice. Then put in a suitable plate and serve with the condiment.

Equipment :

French knife, chopping board , Pot , Stainless steel bowl, Colander , Wooden spoon, Fork and Plate 

~SAMBAL TUMIS IKAN BILIS~

Serves : 20 pax
Preparation time : 45 Minutes

Ingredient :

1 kg of dried anchovy
20 numbers of shallots 9blend)
300 gm of dried chillies ( finely blend)
Tamarind juices, Salt and Sugar ( as needed)
3 numbers of bombay onion (slices)

Method :

1. Pan frying the anchovies and set aside.
2. Saute shallots and chili paste until fragrant.
3. Put in tamarind juice.
4. Season with salt and sugar.
5. Put the fried anchovies and stir.
6. Lastly, put in onion slice let it for a while then dish is ready to serve.

Eguipment :

French knife , Chopping board , Sauce pan , Kwali , Stainless steel , Bowl , Colander and Wooden spoon

ROTI CANAI

INGREDIENT All purpose flour            500gm Sugar                        25gm Salt                         3gm Water                        275gm Sweetened condensed milk     50gm Egg                          1numbers Butter                       15gm

METHOD    1. First, combine all dry items in one bowl.    2. Mix it for a minute.    3. Then, add the rest all in one method.    4. Beat until dough around 12 – 15 minutes until become double in size. The dough must be soft and elastic.    5. Rest the dough for 10 minutes and then cut into portion of small ball for 90g each.    6. Spread the dough on the working table, glazed with oil to prevent from sticky.    7. Pan fry using hotplate until cook.

EQUIPMENT/UTENSILS Stainless steel bowl Digital weighing scale Hot plate

DALCA SAYUR

INGREDIENT ½ kg Beef 250 gm Kacang dhal (soak) 200 gm Long bean 2 numbers Carrot 2 numbers Long brinjal 8 tbsp Curry powder 500 ml Coconut milk 4 numbers Onion 5 numbers Garlic       FINELY BLEND ½ inch Ginger 1 stick Cinnamon stick 4 numbers Clove 2 numbers Star anise 4 numbers Capers As needed Oil

METHOD     1. In a pot, sauté the blend mixture until fragrant. Then put in the curry powder, stir well.     2. Put in coconut milk and beef, if the coconut milk too thick dilute with water. Let it simmer, and then put in carrot, long bean and brinjal.     3. Cook until the vegetable soft then put in the dhal.     4. Put in tamarind juice and season with salt. Ready to serve.

EQUIPMENT/UTENSILS Chopping board French knife Wooden spoon Stainless steel Bowl Pot