In case I haven’t said it 20 times already, my favourite mealtime is Sunday brunch! Nothing beats a lazy Sunday morning making good food while eating them in utter blissful peace with no place to rush to and no blaring sounds of traffic, herds of strangers or babies crying (although if I do hear this, I should probably be scared).
My current favourite is this corn pancake recipe. It’s basically a savoury, high nutrient high fibre version of the usual sugary regular pancake option. I very much prefer using fresh corn for this as it gives a burst of freshness, but canned corn would do as well. Paired with a zingy, peppery yoghurt, it’s a pretty good definition of a happy, easy brunch at home with all the good trimmings. This recipe makes 4 corn pancakes. What You Need: 1 ½ cups corn 2/3 cups flour 1 tspn. baking powder 1 large egg Dash of milk 3 tbspn. Plain yoghurt 1 tbsp. lemon juice Cracked black pepper 1 small clove garlic What You Do:
Tip: Some might even say that it’s even more enjoyable with a little Thai Chili Sauce. Sunday mornings are meant to be easy, lazy and accompanied by really good breakfast. I first tried this stuffed croissant recipe from watching a YouTube video by Gordon Ramsay, and have since improvised it a little using the things that are more accessible in my house. It’s incredibly easy and doesn’t cause a fuss in the kitchen, but hugely satisfying.
With Ramadhan approaching I’m reminded that these are the things I like to eat in the early mornings. I treat sahur like I would a huge breakfast, and unfortunately I find that eating a load of rice/pasta makes me hungrier even faster, gives me a sugar low by 2 pm and frankly, doesn’t seem to be aligned with the whole theme of the month which is to eat better and more modestly. This recipe makes 2 stuffed croissants. What You Need: 2 Croissants, preferably stale ones 2-3 quality minced sausages, cut into quarters 2 cloves garlic, sliced 1 dried chili, crumbled 1 tablespoon capers 0.5 cup chopped coriander, or as much as you like Parmesan cheese What You Do:
Sunday brunch time! I love a good hash brown, but unfortunately in KL you’ll end up eating a greasy version of it or paying too much for shredded potatoes. When in fact, it is so simple to make. Not to mention enjoying a plate of hash browns on a lazy Sunday morning is both healthy and therapeutic. Here is a recipe for easy, perfect, crispy hash browns every time. This recipe serves 2. Here’s what you need: 2 large russet potatoes (or actually, any potato is fine by me) 2 eggs Fresh grated parmesan (optional) Here’s what you do:
An alternative way to serve hash browns. Here I'm using local potatoes instead, served with avo, egg and peas.
Gotta love a spicy, savoury breakfast! Huevos Rancheros (‘ranch style eggs’) is a common Mexican breakfast, which is basically cooked spicy salsa, topped with refried canned beans and a runny egg. In other words, a pack full of vegetable goodness and good proteins to start your day! It takes about 15 minutes to make, and it is one my favourites for brunch on a holiday.
The original recipe uses jalapenos or some other rustic Mexican peppers, so here's a version that is more Malaysia-friendly. This recipe serves 2. Here’s what you need: 1 red onion 1 clove garlic 2 handful chopped tomatoes 1 handful chopped coriander (optional) 1 level teaspoon cumin ½ tablespoon chili flakes/paprika/chili powder/cayenne (or whatever spicy chili paste you can find) 2 handful canned beans (Black beans, Berlotti, or any type that will mash easily) 2 eggs Here’s what you do:
*If you don’t have any mild chili paste, what you can do is chop some red chili or green chili to substitute. I do like plain old regular scrambled eggs. But sometimes a Malay girl just needs a bit of a kick out of the usual American breakfast. I present to you a spicier, more flavourful version of Mexican Scrambled Eggs, recipe from the Nigella Express cookbook. Delicious for breakfast and ensures you get your vege hit for the day. Also great if you intend to finish some leftover tortilla wraps.
This portion serves two, and takes 5 minutes. Here’s what you need: 1 tortilla wrap 4 fresh eggs ½ a red onion, chopped 1 red chili, or 1 small green chili depending on how spicy you want it 1 ripe tomato, cut into 1 cm chunks Here’s what you do: 1. Heat 2 tbspn oil in a small pan. Roll up the tortilla wraps into a cigarette shape, and cut small pieces of it using scissors into the pan. What you’re doing is frying the small pieces to get some crunchy texture in the eggs. 2. When the tortilla bits are golden, remove from pan. 3. Add chopped onions into the pan. 4. Add the chili. 5. When the onion starts sweating, add the tomatoes. 6. Stir around until the tomatoes are soft and a bit watery. 7. Crack the eggs in a bowl, add salt. Mix. 8. Add the crunchy bits of tortilla back into the pan, then pour in the eggs. 9. After 20 second, turn the fire off. Keep stirring. I like my scrambled eggs a bit runny. 10. Serve immediately with a nice glass of juice. |
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