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Whats your favourite breakfast meal?

Khun Ying Pojaman said:
This is my favorite Taiwanese breakfast:

e590b3e4ba9ee9a6a8-e5838fe698a5e9a2a8e4bcbce89e8de58c96e4baba-3.jpg
Click to expand...



hi there


1. bro, if that delicious thing is breakfast.
2. i have no time to eat but lick it!
 
teochew porridge with steam fish in garlic. (kuning or selar)
dipping sauce : sliced chili padi, minced garlic and white vinegar.

cantonese porridge, minced pork, liver & sweet intestines, 及第粥. too bad no more 豬紅. favourite food during kid time, now even since AVA banned msia pork import, it not the same anymore as 豬紅 no longer sold and intestines difficult to buy as butchers sell them to hawkers and restaurants at a premium.
 
sleaguepunter said:
teochew porridge with steam fish in garlic. (kuning or selar)
dipping sauce : sliced chili padi, minced garlic and white vinegar.

cantonese porridge, minced pork, liver & sweet intestines, 及第粥. too bad no more 豬紅. favourite food during kid time, now even since AVA banned msia pork import, it not the same anymore as 豬紅 no longer sold and intestines difficult to buy as butchers sell them to hawkers and restaurants at a premium.
Click to expand...
Breakfast you can eat so much ahh? :eek::eek:
 
Alamaking said:
Breakfast you can eat so much ahh? :eek::eek:
Click to expand...

huh, what so much?

only two types, teochew plain porridge with steam fish or 及第粥.

the pork stuffs are the 及第粥 ingredients.

hawkers sell only minced pork porridge but real cantonese home cook porridge is 及第粥.
 
Last edited:
drifter said:
really ? tempe good for health ?
Click to expand...

It's the same what, fermented soya beans


It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as the tempeh ages.[2][3] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.
 
Last edited:
Alamaking said:
It's the same what, fermented soya beans


It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as the tempeh ages.[2][3] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.
Click to expand...

never try it before ..nice anot ? how you eat tempeh ? fried or steam ?
 
drifter said:
never try it before ..nice anot ? how you eat tempeh ? fried or steam ?
Click to expand...

If you have ever tried indonesian rojak, where peanut sauce is used. You will find tempe commonly included with kangkong, boiled potatoe, boiled egg, krupuk, etc
 
johnny333 said:
If you have ever tried indonesian rojak, where peanut sauce is used. You will find tempe commonly included with kangkong, boiled potatoe, boiled egg, krupuk, etc
Click to expand...

indian rojak and chinese rojak i eat before ...indonesian rojak ..i never try .
 
Cantonese porridge eat with raw fish....no horse run.

sleaguepunter said:
teochew porridge with steam fish in garlic. (kuning or selar)
dipping sauce : sliced chili padi, minced garlic and white vinegar.

cantonese porridge, minced pork, liver & sweet intestines, 及第粥. too bad no more 豬紅. favourite food during kid time, now even since AVA banned msia pork import, it not the same anymore as 豬紅 no longer sold and intestines difficult to buy as butchers sell them to hawkers and restaurants at a premium.
Click to expand...
 
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