Break that fast
Make an effort to dig into traditional
breakfasts on your trip abroad
TRANG
BREAKFAST
Legend has it that this robust breakfast was the
Chinese settlers working at the Rubber plantations preferred way to begin the
day and energy up for long hours of diligent farm work... and hearty it is.
There are many eateries all over Trang city that offer FOODIE' this! Ordering
is simple; every table has a number assigned with a mound of papers with that
number printed on the back. All you need to do is go to the unsteamed dim sum
food station and place your order. This paper is stuck to your stack of bamboo
trays when they are sited over the steam. Another station takes orders for Thai
coffee or tea. A must try is also `pa tong go', a kind of X-shaped deep fried
bread.`Moo yang', a slightly sweet, slightly crisp form of grilled pork with
the fat layers and skin is another hot favourite and of course you can order
noodles with Roast Duck and even fried rice.
WELSH
FREE-RANGE
The Welsh cook from the heart, using fresh and
simple ingredients. The significant thing with a Welsh breakfast is that all
the ingredients are Welsh. It is imperative that the bacon is dry cure organic
or else the meat leaks white residue everywhere. Organic, free-range eggs,
which have been sourced from the neighbourhood, and served lightly fried, with
sunny side up, cockles and laver bread cakes are two quintessential Welsh items
on the menu. One of the most enduring Welsh customs is the weekly bake and items
like `bara birth' aka speckled bread eaten on its own, buttered or with cheese.
Interestingly, ewes' milk (sheep's milk) is used to produce gorgeous yoghurt
and cheeses and goat's milk cheeses are also widely available.
NASI
LEMAK
The best way to commence one's day is to start
it with a plateful of `Nasi lemak', swear most Malaysians. Truly this dish is
wholesome and one can relish the full-bodied aroma of rice cooked in coconut
milk, boosted with spices such as ginger, star anise and cinnamon accompanied
with fried anchovies, poached eggs, spicy sambal curry, fresh slices of
cucumber, crunchy groundnuts and Rendang (thick meat curry). `Roti Canai' is a
native preferred served at most hotel breakfast buffets, savoured with meat,
chicken curry or dalca (vegetable curry). Also known as `the flying bread',
it's great to watch the experts' pound, stretch and toss the dough and then
cook it to perfection on a griddle.
IRISH
LOCAL PRODUCE
An Irish breakfast is not something to just grab
and gobble. The traditional Full Irish Breakfast encompasses a big plate of
fresh, local farm produce all prepared in heaps of creamy butter and aided with
a side of juice and a robust breakfast tea; with bacon, sausage, white and
black pudding, beans, eggs, mushrooms, tomatoes, potatoes, homemade Soda bread,
which is rustic and authentic, butter and jam as accompaniments. It's certainly
enough to fuel a hefty human for a long day of work. What's black and white
pudding, you may ask. It's essentially a type of sausage made with blood, meat,
fat, oatmeal and bread or potato (black version includes blood and the white
one does not).
SPANISH
FEAST
It is not easy to outline what a characteristic
Spanish breakfast is, because of numerous regions with very unlike habits. That
said, transiting by a typical Spanish cafe in the morning you will come across
people drinking their morning coffee with tostada, pan con tomate, tortilla or
bocadillo (a sandwich made lengthwise). Along with sandwiches and omelette
(this one has potatoes in it), different kind of sweet bun can accompany your
morning café, the most famous being the `Churros'.
Rupali Dean is a Delhi-based food and travel
writer
ETTR16JUL15
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