 | | Part of the Meals series | | Common meals | | Breakfast | | Brunch | | Lunch | | Tea | | Dinner | | Supper | | See also | | Cuisine • Kitchen
Buffet • Banquet Image File history File links Question_book-3. ...
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For the coarsely ground flour, see flour. ...
Brunch is a late morning meal between the typical time for breakfast and lunch, as a replacement for both meals, usually eaten when one rises too late to eat breakfast, or as a specially-planned meal. ...
Lunch is an abbreviation of luncheon, meaning a midday meal. ...
This article is about tea, the meal. ...
Look up Dinner in Wiktionary, the free dictionary. ...
Supper is the name for the evening meal in some dialects of English - ordinarily the last meal of the day, usually the meal that comes after dinner. ...
Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ...
A kitchen is a room used for food preparation and sometimes entertainment. ...
A Chinese buffet restaurant in the U.S. A buffet (buh-FAY or /bə.ˈfei/) is a meal-serving system where patrons serve themselves. ...
State Banquet. ...
| Breakfast is the first meal of the day, eaten in the morning. The word derives from the idea of breaking the involuntary fast of sleep.[1] Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. ...
Etymological information English: 1463, from break (v.) + fast (n.). Cf. Fr. déjeuner "to breakfast," from L. dis-jejunare "to break the fast." The verb is from 1679. The English word derives from the concept that sleep prevents eating, thus an involuntary fast occurs during sleep; this fast is broken by the first meal - called breakfast.[2] The English language is a West Germanic language that originates in England. ...
The English language is a West Germanic language that originates in England. ...
Sleeping girl Sleep is the fundamental anabolic process common to all life forms, plant and animal. ...
Eat redirects here. ...
Fasting is primarily the act of willingly abstaining from some or all food, drink, or both, for a period of time. ...
Nutrition In addition to the nutritional claims, there is concern that students who do not eat breakfast perform worse in school. Research has suggested that eating a meal before noon, consisting of standard breakfast-style foods is positively correlated with improved functioning of school-aged children.[3] Skipping breakfast is also correlated with overweight.[4] This article is about the medical term. ...
The earliest record of the belief that breakfast is "the most important meal of the day" was made in the book Die Verwandlung by Franz Kafka in 1915: "Für den Vater war das Frühstück die wichtigste Mahlzeit des Tages." - "For the father, breakfast was the most important meal of the day."[5]
There is still skepticism of this mantra however. Some people say that nutritionists are using correlation fallacy when equating breakfast with good health or good school performance. Some studies have indicated that people who go without breakfast as a diet may eat foods with higher energy concentrations (fats and sugars), which ends up being less healthy.[6] Along the same line of thinking, it has been suggested that children who do not eat breakfast may not do so because their bodies rebel against any morning activity, including breakfast and early classes. Correlation does not imply causation is a phrase used in the sciences and statistics to emphasize that correlation between two variables does not imply there is a cause-and-effect relationship between the two. ...
Another hypothesis about breakfast is that it interrupts the body's cycle between SNS activity and PSNS activity. According to this line of thought, meals are naturally taken after activity involved in either hunting, gathering, and/or preparing the food needed and deviation from this gives the bodies stresses it has not evolved to handle. The first meal of the day ends the nightly PSNS activity (which increases the burning of fat[7]) and thus ends the intense detoxification your body goes through at night.[8] The Sympathetic Nervous System (SNS) is a branch of the autonomic nervous system. ...
Autonomic nervous system innervation, showing the sympathetic and parasympathetic (craniosacral) systems, in red and blue, respectively The parasympathetic nervous system is one of three divisions of the autonomic nervous system. ...
Typical breakfasts by world regions
Africa -
- Eritrea & Ethiopia. In Eritrea & Ethiopia, the typical breakfast consists of injera (flatbread made from teff) with condiments. Stews and porridges are also eaten.
- Ghana. In Ghana, the typical breakfast across the country includes omelets, a very sweet and dense bread, and tea. Porridge is occasionally eaten at home, while many people purchase their breakfasts from street vendors.
Note: This article contains special characters. ...
This meal, consisting of injera and several kinds of wat or tsebhi (stew), is typical of Ethiopian and Eritrean cuisine. ...
Binomial name Eragrostis tef (Zucc. ...
An omelette Ham, cheese, and vegetable omelette served with fresh fruit. ...
For other uses, see Bread (disambiguation). ...
For other uses, see Tea (disambiguation). ...
Asia Image File history File links Question_book-3. ...
China, Taiwan, and Hong Kong Chinese breakfasts vary greatly between different regions. Except for Hong Kong, Western types of breakfasts or their derivatives are rarely eaten. In Northern China breakfast fare typically includes huājuǎn, mántou (steamed breads), shāobǐng (unleavened pocket-bread with sesame), bāozi (steamed buns with meat or vegetable stuffing), with Dòunǎi or dòujiāng (soy milk) or tea served in Chinese style as beverages. Mantou or man tou (Simplified Chinese: 馒头; Traditional Chinese: 饅é ; pinyin: ), sometimes known as Chinese steamed bun, is a kind of steamed buns typically served in Northern Chinese cuisine. ...
Shaobing (烧饼 shÄobÇng; lit. ...
Bao redirects here. ...
A can of Yeos soy milk, poured into a glass Greek Café Frappé prepared with soy milk, topped with additional cinnamon 1 l (2. ...
For other uses, see Tea (disambiguation). ...
In Central and Eastern China, typified by Shanghai and the neighbouring Jiangsu, Zhejiang, and Anhui provinces breakfast fares include some Northern as well as Southern dishes. Typically breakfast consists of ci fan tuan, 由豆腐粉絲 → yóudoùfu fěnsī (a soup made by fried tofu and cellophane noodles), plain rice porridge (粥 → zhōu) served with numerous side dishes such as salted duck eggs, pickled vegetables, and century eggs, or sweetened or savoury soy milk served with shāobǐng or 油條 → yóutiáo. Many pieces of Cà fà n tuán in a traditional Chinese steaming basket Cà fà n tuán (Chinese: ç³é£¯ç³° (Traditional) , ç³é¥å›¢ (Simplified)) is a kind of food in Chinese cuisine, originated in Shanghai. ...
Also known as bean thread noodles. ...
Min Chinese name Chinese: Filipino name Tagalog: lúgao Japanese name Kanji: Hiragana: Korean name Hangul: Hanja: Malay name Malay: bubur Portuguese name Portuguese: canja Thai name Thai: Vietnamese name Vietnamese: Spanish name Spanish: arroz caldo Khmer name Khmer: pbaw Indonesian name Indonesian: bubur Javanese name Javanese: bubur Burmese...
Century egg sliced open. ...
Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ...
 A typical rice porridge complete with dried minced pork; popular breakfast fare in China. In Southeastern China such as Fujian province, breakfasts consist of rice porridge served with side dishes like pickled vegetables and century eggs. Image File history File linksMetadata Download high resolution version (800x800, 147 KB) ファイルã®æ¦‚è¦ ä¸è¯ç²¥ en:Chinese Rice congee 上ã«ã®ã£ã¦ã„ã‚‹ã®ã¯ã‚¶ãƒ¼ã‚µã‚¤ã¨è‚‰æ¾ï¼ˆãƒãƒ¼ã‚½ãƒ³ã€‚豚肉ã®ãƒ‡ãƒ³ãƒ– 肉æ¾ï¼‰ Location/æ’®å½±å ´æ‰€ 神戸市ä¸å¤®åŒº 「粥粥〠Source http://opencage. ...
Image File history File linksMetadata Download high resolution version (800x800, 147 KB) ファイルã®æ¦‚è¦ ä¸è¯ç²¥ en:Chinese Rice congee 上ã«ã®ã£ã¦ã„ã‚‹ã®ã¯ã‚¶ãƒ¼ã‚µã‚¤ã¨è‚‰æ¾ï¼ˆãƒãƒ¼ã‚½ãƒ³ã€‚豚肉ã®ãƒ‡ãƒ³ãƒ– 肉æ¾ï¼‰ Location/æ’®å½±å ´æ‰€ 神戸市ä¸å¤®åŒº 「粥粥〠Source http://opencage. ...
In Southern China represented by Guangdong province breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai and side dishes are not served. Congee is served with yóutiáo if it is plain. In many cases, however, congee is prepared with meats or dried vegetables such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney and could be served with or without yóutiáo. Other breakfast fares include rice noodle rolls (cheong fun) (served with Hoi sin sauce and soy sauce, without fillings), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce), fagao (rice cakes), jiānbǐng (thin crispy omelets with fillings folded in), lúobogāo (turnip cakes) and zòngzi (another kind of rice cake). The dim sum breakfast, is a world in itself, and is often eaten as brunch at specialist restaurants. Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ...
An omelette Ham, cheese, and vegetable omelette served with fresh fruit. ...
Zong Traditional Chinese: Simplified Chinese: Zong, zongzi, or Chinese rice dumplings are a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. ...
Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term, is usually a light meal or brunch, eaten sometime...
Brunch is a late morning meal between the typical time for breakfast and lunch, as a replacement for both meals, usually eaten when one rises too late to eat breakfast, or as a specially-planned meal. ...
In Taiwan, due to the influx of mainland Chinese in the aftermath of the Republic of China's retreat to Taiwan in 1949 after the end of the Chinese Civil War, breakfasts tend to be a mix of Northern and Eastern Chinese fare in addition to the traditional South eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Chinese descent, like Taipei. For the Chinese civilization, see China. ...
 A typical Hong Kong cha chaan teng breakfast, including a cup of silk-sock milk tea. Traditional breakfasts in Hong Kong follow very closely those in Guangdong, but due to long periods of British colonial rule and the influx of substantial refugees from Jiangsu and Zhejiang provinces and Shanghai with the end of Chinese Civil War in 1949, localized interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. In a Hong Kong cha chaan teng breakfasts could consist of milk tea, coffee, or yin-yeung served with bread, ham, and fried eggs, and a bowl of macaroni soup with ham. This local interpretation of English breakfast is regarded in both mainland China and Taiwan as uniquely Hong Kong. In upper market restaurants or hotels, however, standard English and Continental breakfasts are served. Download high resolution version (1600x1200, 411 KB)Typical breakfast of Cha Chaan Teng with Hong Kong style Milk Tea File links The following pages link to this file: Chaan-teng Hong Kong-style milk tea ...
Download high resolution version (1600x1200, 411 KB)Typical breakfast of Cha Chaan Teng with Hong Kong style Milk Tea File links The following pages link to this file: Chaan-teng Hong Kong-style milk tea ...
Cha chaan teng is a type of Chinese tea restaurant commonly found in Hong Kong, known for its eclectic and affordable menus which include many dishes from Hong Kong cuisine and localised Hong Kong-style Western cuisine. ...
Hot milk tea in a cylindric cup Hong Kong-style milk tea, often known as dai-pai-dong milk tea, is a beverage originating from Hong Kong. ...
India In East India (Orissa,Bengal) the most popular breakfast are Idly, Bara, Puri, and Upama. These are served with Ghuguni (Peas curry) or potato curry and also sweets like Rasogala and chenapoda. Image File history File links Download high resolution version (980x735, 96 KB) The South Indian staple breakfast item of Idly, Sambar and Vada served on a banana leaf. ...
Image File history File links Download high resolution version (980x735, 96 KB) The South Indian staple breakfast item of Idly, Sambar and Vada served on a banana leaf. ...
Traditional plain Idlis Idli is a food native to southern India, common in the states of Tamil Nadu, Karnataka, and Kerala. ...
The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ...
Vada (or Wada or Vade) is a popular Indian snack. ...
This article or section does not cite its references or sources. ...
In South India, the most popular breakfast is an assortment with several possible main dishes, such as idlis, vadas, dosas, salty pongal, and chapatis. These are most often served with hot sambar and at least one kind of chutney are the common items in Tamilnadu. Kerala breakast includes puttu (eaten with kadala, a spicy black-gram stew and/or ripe bananas), chappati (eaten with kadala), appam and stew, and other popular breakfast items like idli and dosa. The geographical south of India includes all Indian territory below the 20th parallel. ...
The idli (IPA:), also romanized idly or iddly, is a steamed rice cake popular throughout South India. ...
For the term as used in Ayurveda, see Dosha. ...
An Indian girl baking chapatis. ...
The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf. ...
This article is about the condiment. ...
Tamil Nadu (தமிழ் நாடு, Land of the Tamils) is a state at the southern tip of India. ...
In Kerala, Puttu is a culinary cooked with steam. ...
Appam is a dish made from rice powder. ...
The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble oily milee crepes) with fresh butter, cooked spicy vegetables -- especially aloo sabzi. Puri and chholey is also a popular north-Indian breakfast, along with rajma-chawal. Popular accompaniments include sweets like jalebi, halwa, and sweetened milk. Samosas, and combination of jalebi with yogurt (dahi-jalebi) comprise stand-alone breakfast items in U.P. and its surrounding parts. In Maharashtra, Poha, Upma, or Shira (similar to Kesaribath) is frequently eaten for breakfast. Dark green region marks the approximate extent of northern India while the regions marked as light green lies within the sphere of north Indian influence. ...
For Indo-Scythian kings of Baluchistan, see Paratarajas Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ...
, Maharashtra (Marathi: महाराषà¥à¤Ÿà¥à¤° , IPA , translation: Great Nation) is Indias third largest state in area and second largest in population after Uttar Pradesh. ...
Poha is a convenience food made from rice pressed into flakes. ...
Upma (Tamil), also known as Uppindi in Telugu and Uppittu in Kannada, is a wholesome Indian dish made of Wheat Rava. ...
Gujarati breakfast items include haandvo, dhokla, sev-khamni, theplas (a form of paratha), bhaakhri and assorted hard and crispy masala puris with pickles. Tea is a staple item in breakfast. Kids are encouraged to drink milk instead of tea.
In urban areas, omelettes and simple butter sandwiches are becoming a popular breakfast food.
Japan
 A typical Japanese breakfast. A traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is nattō (a type of fermented soybeans), which is rarely eaten outside of breakfast. A typical Japanese restaurant breakfast presentation would be miso soup, rice with nori or other garnishes, nattō, grilled fish, raw egg, and a pickled vegetable. The influence of Japanese travelers has made this traditional breakfast a standard option on the menus of many upscale hotels world-wide. It is common in Japanese households to include left-over items from the last evening's dinner in the next day's breakfast. Western breakfast foods such as toast and boiled or fried eggs are also common, cereals are becoming popular. Typical breakfast beverages are green tea (traditional) and coffee (modern). Image File history File links Metadata Size of this preview: 800 × 471 pixelsFull resolution (3404 × 2004 pixels, file size: 1. ...
Image File history File links Metadata Size of this preview: 800 × 471 pixelsFull resolution (3404 × 2004 pixels, file size: 1. ...
One course of a Kaiseki meal, showing careful arrangement of the food Kaiseki (æ‡çŸ³) was a light meal served at a Japanese tea ceremony but is now also used for a style of light meal, a tasting menu, served in a Japanese restaurant. ...
For other uses, see Kyoto (disambiguation). ...
This article is about the Zen monk. ...
Image File history File linksMetadata Download high resolution version (2592x1944, 2048 KB) Copyright © 2005 David Monniaux File links The following pages link to this file: Breakfast Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ...
Image File history File linksMetadata Download high resolution version (2592x1944, 2048 KB) Copyright © 2005 David Monniaux File links The following pages link to this file: Breakfast Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. ...
For other uses, see Rice (disambiguation). ...
Spaghetti with seafood (Spaghetti allo scoglio). ...
For other uses, see Fermentation. ...
There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ...
Natto eaten on top of rice is commonly stirred before consumption NattÅ ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ...
Soy redirects here. ...
Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ...
For other uses, see Nori (disambiguation). ...
Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ...
Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...
Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ...
Korea In Korea, breakfast contains rice, soup, several kinds of Namul or seasoned vegetables, Kimchi (fermented, pickled vegetables), and grilled meat or fish. Traditionally, food eaten in the morning does not differ substantially from the other meals of the day (see Korean cuisine) though the number of dishes is fewer. Today, however, people are more likely to eat Western-style breakfasts similar to those in the United States. This article is about the Korean civilization. ...
For other uses, see Rice (disambiguation). ...
Namul is a general term for a wide variety of Korean seasoned vegetables. ...
Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. ...
Hanjeongsik Korean cuisine is based on the traditional foods and preparation techniques of Korea. ...
Malaysia and Singapore In Malaysia and Singapore, breakfast sometimes consists of a popular Malay food called nasi lemak. Other food such as roti canai (known as roti prata in Singapore), kaya toast, half boiled eggs and wonton noodles are also among the favorites. In the East Coast, glutinous rice is eaten as breakfast. Malaysian Chinese from the town of Klang, which is famous for its Bak Kut Teh, frequently eat it for breakfast. In other parts of Malaysia and Singapore however, it is more commonly eaten at other meals. This article does not cite any references or sources. ...
Nasi Lemak, here served with fish cake, ikan bilis, egg, and buah keluak chicken. ...
Roti Canai served on banana leaf Roti canai is a type of flatbread found in Malaysia. ...
Roti prata (or Roti canai in Malaysia), in its traditional and simpliest form, is predominantly served with curry in Singapore, with sugar less commonly served, and condensed milk are relative rarity. ...
Kaya can be: In history and geography: Kaya, Burkina Faso, a town in West Africa Kaya, Sudan, the town in southern Sudan Gaya confederacy of ancient Korea In popular culture: Kaya (album), by Bob Marley and the Wailers Kaya (musician), a popular singer in Mauritius Kaya (One Piece), a fictional...
A Cantonese style shrimp wonton Wontons (Traditional Chinese: ; Simplified Chinese: details), also written as wantan, wanton, wuntun, are a type of dumpling common in Chinese cuisine. ...
Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ...
Motto: Perpaduan Sendi Kekuatan Country Malaysia State Selangor Establishment 1643 Granted Municipal Status 1977, January 1st Government - Administered by Majlis Perbandaran Klang (Klang Municipal Council) - Yang diPertua (Councillor) Y. Bhg. ...
Bak Kut Teh is typically served in a steaming clay pot Another picture of Bak Kut Teh Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore and also states of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. ...
Myanmar In Myanmar (formerly Burma), the traditional breakfast in town and country alike is htamin gyaw, fried rice with boiled peas (pè byouk), and yei nway gyan ( green tea) especially among the poor. Anthem Kaba Ma Kyei Capital Naypyidaw Largest city Yangon Official languages Burmese Demonym Burmese Government Military junta - Chairman of the State Peace and Development Council Than Shwe - Prime Minister Soe Win - Acting Prime Minister Thein Sein Establishment - Bagan 849–1287 - Taungoo Dynasty 1486–1752 - Konbaung Dynasty 1752–1885 - Colonial rule...
Glutinous rice or kao hnyin is a popular alternative, steamed wrapped in banana leaf often with peas as kao hnyin baung served with a sprinkle of crushed and salted toasted sesame. Equally popular is the purple variety known as nga cheik cooked the same way and called nga cheik paung. Si damin is sticky rice cooked with turmeric and onions in peanut oil and served with crushed and salted toasted sesame and crispfried onions. Assorted fritters such as baya gyaw (urad dal) go with all of them. Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ...
Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ...
Binomial name Vigna mungo (L.) Hepper White lentils Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. ...
Nan bya or naan (Indian-style flatbreads) again with pè byouk or simply buttered is served with Indian tea or coffee. It also goes very well with hseiksoup (mutton soup). A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu/Persian: نان, IPA [nÉ‘n]) is a round flatbread made of white flour. ...
Fried chapati, blistered like nan bya but crispy, with pè byouk and crispy fried onions is a popular alternative. An Indian girl baking chapatis. ...
Htat ta ya, lit. "a hundred layers", is flaky multilayered fried paratha served with either pè byouk or a sprinkle of sugar. For Indo-Scythian kings of Baluchistan, see Paratarajas Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ...
E kya kway (Chinese-style fried breadsticks or youtiao) with Indian tea or coffee is another favourite. Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ...
Mohinga, perhaps the most popular of all, now available as an "all-day breakfast" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour and/or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander, fish sauce and lime. Add fritters such as split chickpea (pè gyan gyaw), urad dal (baya gyaw) or gourd (bu gyaw), boiled egg and fried fish cake (nga hpè gyaw). Mohinga (Burmese: ) is considered by many to be the national dish of Myanmar, formerly Burma. ...
Vermicelli (Italian: ver-mih-CHEL-lee, lit. ...
Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ...
Species Over 50: see text Lemon Grass Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai, Khmer and Vietnamese) and Caribbean cooking. ...
Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ...
For other uses, see Coriander (disambiguation). ...
Fish sauce is a condiment derived from fish that have been allowed to ferment. ...
This article refers to the dried fruit shell. ...
Another dish, growing in popularity because of its healthier composite and economic friendliness, is the Rakhine Mont-de, a variant of Mohinga, but lighter. It consists of thin rice noodles eaten with clear soup, made from boiled Ngapi and lemon grass. Toasted fish flakes, from snakefish and green and red chili paste are also added, with seasoning. Rakhine Mont-de is also called ar-pu-shar-pu (lit. hot throat, hot tongue) because of its heavy usage of spicy ingredients. A salad version also exists. It is now sold in many cities and towns across Myanmar. Belachan in a market of Malaysia Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. ...
Kao hnyin baung with fried fish on a banana leaf Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 662 KB, MIME type: image/jpeg) Kao hnyin baung - cooked glutinous rice with fried fish on a banana leaf. ...
| Kao hnyin baung with baya gyaw | Ngacheik paung with pèbyouk (boiled peas) and toasted sesame Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 658 KB, MIME type: image/jpeg) Ngacheik paung - the purple variety of glutinous rice with pè byouk (boiled peas} and lightly salted toasted sesame I, the creator of this...
| Nan bya with hseik-tha supyouk (mutton soup) Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 883 KB, MIME type: image/jpeg) Nan bya (naan bread) with mutton soup - one of many breakfast options in Myanmar I, the creator of this work, hereby grant the...
| Fried chapati with mushy peas (pèbyouk) Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 508 KB, MIME type: image/jpeg) Fried chapati with pèbyouk (mushy boiled peas), a popular Mandalay breakfast. ...
An Indian girl baking chapatis. ...
| Htat ta ya or flaky multilayered fried paratha Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 473 KB, MIME type: image/jpeg) Htat ta ya or fried paratha I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the...
For Indo-Scythian kings of Baluchistan, see Paratarajas Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ...
| Mini e kya kway (youtiao) Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 910 KB, MIME type: image/jpeg) Mini e kya kway (youtiao) from Myenigon, Yangon I, the creator of this work, hereby grant the permission to copy, distribute and/or...
Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ...
| Mohinga with fritters Image File history File linksMetadata Size of this preview: 800 × 600 pixel Image in higher resolution (1600 × 1200 pixel, file size: 495 KB, MIME type: image/jpeg) Mohinga with fritters, baya gyaw (urad dal) - top of picture, and pè gyan gyaw (split chickpea) - left and bottom of picture, both cut...
Mohinga (Burmese: ) is considered by many to be the national dish of Myanmar, formerly Burma. ...
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Pakistan The traditional breakfast in Pakistan is usually a heavy meal. There are several dishes -
- Halva Puri Cholay or Halva Puri for short which consists of two separate dishes, Halva, a sweet made from semolina , and Aloo Cholay, a spicy chick-pea and potato curry eaten with Puri, a small circular deep-fried flat bread.
- Siri paya eaten with Naan Bread (siri paya is a stew made of cow, goat or lamb's skull and feet. Siri means the head of the animal and paya means the feet of the animal. It is considered a delicacy.)
- Nihari.Nihari is a stew made from beef or lamb and curry. Nihari is also eaten with Naan bread.
Otherwise parathas are widely eaten for breakfast; they may be stuffed with vegetables or unstuffed eaten alongside fried eggs or some other dish. Chai is served with breakfast. The word halva (alternatively halwa, halvah, halava, helva, halawa etc. ...
Puri A puri or poori is a South Asian unleavened bread primarily found in Northern India made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable...
This article or section does not adequately cite its references or sources. ...
Nihari is a stew made from beef or lamb and curry. ...
For other uses, see Chai (disambiguation). ...
In cities and urban areas, eggs and toast with butter and jam are also popular.
Philippines A favourite traditional breakfast in the Philippines consists of garlic fried rice, fried or scrambled eggs, and a choice of breakfast meat: beef tapa (like a fried beef jerky), pork tocino (caramelised pork), longaniza (breakfast sausage), dried, smoked fish, tinned sardines, sauteed corned beef, or crispy pork adobo, sometimes with Western-style baked beans, sliced tomatoes and a local pickle (achara) on the side. Alternatively, a cheese-topped breakfast pastry called an ensaymada (a colonial relative of the Mallorcan ensaimada) is also eaten, usually with hot chocolate, as is pan de sal (Philippine breakfast roll) filled with a buffalo milk white cheese, and local barako coffee. Western style breakfasts such as pancakes, French toast, and porridge are also eaten at home, as are cold 'corn flake-type' cereals which are popular with children. Finally, there is champorado, a local chocolate sticky rice porridge, often served with a side dish of crisp-fried sun-dried fish (danggit or tuyo) -- an unusual, though authentically Filipino combination. Tapa refers to dried or cured beef or venison (deer meat), although, other meat or fish can also be turned into tapa. ...
This article or section does not cite its references or sources. ...
Chicken Adobo. ...
Ensaïmades The Mallorcan ensaïmada is a pastry product with great tradition on the island, which has been continuously made and eaten on Mallorca for a very long time. ...
Pan de sal (literally, bread of salt) is a staple of Filipino breakfast. ...
Barako coffee is grown in the Philippines and has become a generic name for all coffee primarily from the provinces of Batangas and Cavite. ...
This article does not cite any references or sources. ...
Sri Lanka The traditional breakfast consists of "broother bread" with butter and cheese, planton banana and tea. The singlahnese version sometimes includes usually fresh(hot) bread, Rotti, Pittu (rice or Manipittu, eaten with Oxstripes), String Hoppers (with milky gravy), Hoppers, rice, appam, or Green Grams. These are usually eaten with gravy (meat or vegetable), Sambol (coconut or Seeni (an onion, fried with chili and sugar), Maldive Fish) or with Juggery and plantains. Noodles and cereals such as Cornflakes are relative newcomers.
Rice is not considered a breakfast food; is mostly eaten at lunch time. Bread and Sambol or jam is the most common breakfast food.
Cambodia, Laos, and Vietnam In Cambodia, Laos, and Vietnam it is customary to eat soup for breakfast, as well as congee. For other uses, see Soup (disambiguation). ...
Min Chinese name Chinese: Filipino name Tagalog: lúgao Japanese name Kanji: Hiragana: Korean name Hangul: Hanja: Malay name Malay: bubur Portuguese name Portuguese: canja Thai name Thai: Vietnamese name Vietnamese: Spanish name Spanish: arroz caldo Khmer name Khmer: pbaw Indonesian name Indonesian: bubur Javanese name Javanese: bubur Burmese...
Typical breakfast dishes in Vietnam are Pho, banh cuon, hu tieu, banh bao, banh mi, Bún bò Huế, Bún riêu, xôi (or glutinous rice). The title given to this article is incorrect due to technical limitations. ...
Banh bao (in Vietnamese is Bánh Bao) is a brioche ball with pork meat, onion, mushrooms and vegetable inside. ...
Bánh mì is a Vietnamese sandwich made with a French-inspired baguette, small slices of pickled carrots, daikon, onions, cilantro, and choice of barbecued pork, paté, and other meats. ...
Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ...
Thailand In the case of Thailand, a variety of different foods are served for breakfast since the country has opened to the eating cultures from many countries. Thai-Chinese people typically have congee/jook, boil-rice with fishes, pickles, dried shredded pork; dim-sum is also popular in some provinces particularly in the South of Thailand. During rush hours in big cities, particularly Bangkok, people would have fast and simple Western style breakfast, for example, bread, cornflakes, omelet, coffee and milk. Street eateries in Bangkok offer a wide range of food, such as sandwiches, grilled or fried pork with sticky rice, noodles, rice and Thai curries. Since there are so many kinds of food for breakfast, Thai people usually say that they would eat whatever they want for their breakfast. Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ...
Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ...
Australia and New Zealand In New Zealand and Australia, the typical breakfast strongly resembles breakfast in other English-speaking countries. Owing to the warm weather in some parts of Australia, breakfast is generally light. In the cold parts, however, one might find a full English breakfast. The light breakfast consists of cereals, toast, fruit, and fruit juices rather than cooked items. Australians also enjoy a heavy breakfast with fried bacon, egg, mushroom, sausage, tomatoes and toast, with tea or coffee and juice (similar to the full English breakfast). Some other typical meals include pancakes, waffles, yogurt, bagels and sometimes hash browns. Australia has a popular spread called Vegemite that is routinely spread on toast for breakfast. It is similar to a popular British spread called Marmite, but has very few followers outside of Australia and New Zealand other than expatriates. A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ...
This article does not cite any references or sources. ...
This article is about the food. ...
For other uses, see Fruit (disambiguation). ...
For other uses, see Juice (disambiguation). ...
For other uses, see Bacon (disambiguation). ...
Look up egg in Wiktionary, the free dictionary. ...
For other uses, see Mushroom (disambiguation). ...
This article is about the prepared meat. ...
Binomial name Solanumlycopersicum Linnaeus ref. ...
For other uses, see Coffee (disambiguation). ...
Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ...
A French-style waffle. ...
Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ...
Picture of a Bagel The bagel is a food traditionally made of yeasted wheat dough in the form of a ring which is boiled and then baked. ...
A hash brown (frequently in the pural: hashed browns) is a food made of fried diced or shredded potatoes. ...
Vegemite on toast. ...
A jar of the British version of Marmite Marmite is a British and New Zealand savoury spread made from yeast extract, a by-product of beer brewing. ...
For the band, see Expatriate (band). ...
In summer, a New Zealand breakfast will typically consist of some variation on toast, cereal, juice and fruit. In winter many New Zealand prefer porridge or Weet-Bix with hot milk. On special occasions some New Zealanders will create a full cooked breakfast after the English tradition — generally bacon and eggs, fried tomatoes, fried mushrooms, and toast. American-type breakfasts (pancakes etc.) are becoming more common in New Zealand. These are usually purchased from a restaurant for weekend brunch. For other uses, see Summer (disambiguation). ...
For other uses, see Winter (disambiguation). ...
New Zealand is an independent sovereign state in the south-western Pacific Ocean. ...
Weet-Bix Logo Weet-Bix is the name of high-fibre breakfast cereal biscuits manufactured in Australia, New Zealand, and South Africa by Sanitarium Health Food Company. ...
Brunch is a late morning meal between the typical time for breakfast and lunch, as a replacement for both meals, usually eaten when one rises too late to eat breakfast, or as a specially-planned meal. ...
Europe As a general rule, traditional breakfasts are less substantial and less elaborate in the warmer, more southern countries bordering the Mediterranean, while breakfasts are traditionally larger, with a greater variety of dishes and greater prevalence of hot dishes in the cooler northern- and central-European countries. Image File history File links Download high resolution version (2560x1920, 689 KB) Work by Rama File links The following pages link to this file: Breakfast ...
Image File history File links Download high resolution version (2560x1920, 689 KB) Work by Rama File links The following pages link to this file: Breakfast ...
The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ...
Hotels and other types of lodging in Europe typically include breakfast in their rates, and in many cases, especially in larger hotels, it is served as a buffet. Specific items will vary from country to country, depending on local breakfast tastes and habits. In Switzerland, for example, cold cuts (luncheon meats), cheese, yoghurt, prepared fruit, butter, croissants, breads, and rolls are served. Sometimes foods belonging to the British breakfast (eggs, sausages, tomatoes (fresh, grilled or canned), bacon) could occasionally be found as part of the buffet. A Chinese buffet restaurant in the U.S. A buffet (buh-FAY or /bə.ˈfei/) is a meal-serving system where patrons serve themselves. ...
Cold Cuts was the third live album by English acoustic roots duo Show of Hands. ...
Continental breakfast Continental breakfast is an institutional meal plan based on lighter Mediterranean breakfast traditions. It is a light meal meant to satisfy one until lunch. A typical Continental breakfast consists of coffee and milk (often mixed as Cappuccino or latte) or hot chocolate with a variety of sweet cakes such as brioche and pastries such as croissant, often with a sweet jam, cream, or chocolate filling. It is often served with juice. The continental breakfast may also include sliced cold meats, such as salami or ham, and yogurt or cereal. Some countries of Europe, such as The Netherlands and those in Scandinavia, add a bit of fruit and cheese to the bread menu, occasionally even a boiled egg or a little salami. A cappuccino poured with latte art into two rosettes. ...
A latte For the type of pillar found in the Marianas Islands, see Latte stone. ...
Brioche Brioche des Rois (served around Epiphany, esp. ...
For the Japanese womens magazine, see Croissant (magazine). ...
For other uses, see Europe (disambiguation). ...
The Continental Breakfast concept is not limited to Europe, as evidenced by the numerous hotel chains that offer this service worldwide.
Britain and Ireland -
Main article: Full breakfast Traditionally, people in Britain and Ireland have enjoyed a substantial hot meal for breakfast, featuring eggs, bacon, and sausages, accompanied by toast and tea or coffee. These items are sometimes eaten separately on morning rolls. Many other items (for example kedgeree, grilled or fried tomatoes, black/white pudding, baked beans, fried sliced bread, various types of fried potatoes and mushrooms) may be included depending on taste and location. Today this dish remains popular but is not usually served at breakfast time during the week. Many people instead reserve the full cooked breakfast for weekends, or go to a cafe for it on the weekends. A full breakfast is also a meal available any time at many cafes and greasy spoons. It is also served at hotels where it can be quite substantial in size and variety. Somerset Maugham once said, "The only way to eat well in England is to have breakfast three times a day." A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ...
Image File history File links Download high resolution version (2560x1920, 2075 KB) Summary English Breakfast, RJH 2005 Licensing I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ...
Image File history File links Download high resolution version (2560x1920, 2075 KB) Summary English Breakfast, RJH 2005 Licensing I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ...
Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...
For other uses, see Bacon (disambiguation). ...
This article is about the prepared meat. ...
This article is about the food. ...
Kedgeree Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. ...
Binomial name Solanumlycopersicum Linnaeus ref. ...
Baked beans and scrambled egg on toast. ...
Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ...
The Regency Cafe in Pimlico, London, is a well-preserved 1940s greasy spoon cafe. ...
W. Somerset Maugham as photographed in 1934 by Carl Van Vechten. ...
This traditional cooked breakfast has largely been replaced by simple, light foods mainly eaten cold: fruit, yogurt, packaged cereal with cold milk, and toast with a variety of spreads such as butter, jam, marmalade, lemon curd, Marmite, or peanut butter. Porridge is a traditional breakfast in Scotland as well as the rest of Britain in the winter months. In most British hotels this breakfast is complimentary. Wikibooks Cookbook has more about this subject: Lemon curd Homemade lemon curd Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping and sandwich spread. ...
A jar of the British version of Marmite Marmite is a British and New Zealand savoury spread made from yeast extract, a by-product of beer brewing. ...
Northern Europe - Belgium. A typical Belgian breakfast is like that of its northern neighbor, the Netherlands. Belgians do not eat their most famous food, Belgian waffles, which are traditionally sold in tourist areas of large cities, and are eaten as a snack. The breakfast in Belgium consists of breads, toasted or untoasted, with several marmalades, jams, and nut spreads, such as Nutella or just with a bar of chocolate. Other common toppings include sliced meats and cheeses. Pastries and croissants may be served on Sundays, but are mostly not eaten on weekdays. Belgians often enjoy coffee, tea, hot chocolate, water, or fresh juice with breakfast.
- Netherlands. The Dutch typically eat sliced bread with three choices of toppings: dairy products (numerous variations of cheese), a variety of cured and sliced meats, or sweet or semi-sweet products such as jam, syrup (from sugar beets or fruit), honey, Bebogeen (a very sweet caramel topping made from sugar beets), Kokosbrood (a coconut product that is served thinly sliced like sliced cheese; also known as Cocosbread) or peanut butter. Another type of sweet toppings are the chocolate toppings; the Dutch have chocolate toppings in all variations: hagelslag (chocolate sprinkles), chocoladevlokken (chocolate flakes) (both typically Dutch), and chocolate spread. Tea, dripolator coffee, milk, and juice are the most popular breakfast beverages. Breakfast may also include raisin bread. Boiled eggs may be served on Sundays.
- Denmark. A typical breakfast in Denmark, similar to its southern neighbor Germany, consists of bread rolls or toast with butter and Danish skæreost (sliced cheese), a buttery creamy white cheese (often Danish havarti or Danish tilsit), fruit jam, and a lot of coffee. A bigger and fancier spread might also include cold cuts of meat (cold, thin-sliced ham, rullepølse, or salami), soft-boiled eggs, muesli and sweet rolls of all types. Special occasions are often celebrated with a shot of Gammel Dansk. Also in Denmark, pålægschokolade (put-on chocolate) which is thin slices of chocolate put on bread with butter underneath.
- Scandinavia. Breakfasts in other parts of Scandinavia besides Denmark can be quite ample. Fish, cheese, eggs, bacon, hot and cold cereals, breads, potatoes, and fruits are all eaten in various combinations, along with juices, coffee, and tea. Filmjölk (Sweden) or kulturmelk (Norway), a cultured milk similar to buttermilk or yogurt is often eaten with cereals. Whole-grain porridges are popular in Finland, also accompanied by this type of cultured milk.
- Iceland. In Iceland, pickled fish is a popular dish, particularly pickled herring. Pancakes are also eaten.
Belgian waffles are a type of waffle identified by their larger size, lighter batter and higher grid pattern which forms deep pockets. ...
Nutella is the brand name of a hazelnut-based sweet spread created by the Italian company Ferrero. ...
Dairy products are generally defined as foodstuffs produced from milk. ...
Look up Sweet in Wiktionary, the free dictionary. ...
In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ...
For other uses, see Honey (disambiguation). ...
Two sugar beets - the one on the left has been cultivated to be smoother than the traditional beet, so that it traps less soil. ...
Peanut butter in a jar. ...
Chocolate sprinkles In the Netherlands chocolate sprinkles – hagelslag – are commonly used as a sandwich topping Birthday cupcakes with colored sprinkles Sprinkles are very small pieces of confectionary used as a decoration or to add texture to desserts – typically cakes or cupcakes, cookies, doughnuts, ice cream, and some puddings. ...
Chocolate spread Chocolate spread is a chocolate-flavoured paste for spreading on bread and toast. ...</ |
