Starting your day off right has never been more delicious! In many Asian cultures, breakfast is a time to indulge in flavorful and filling dishes that set the tone for the rest of the day. From sweet treats like Thai coconut sticky rice with mango to savory staples like Japanese tamagoyaki (rolled omelette), there’s something for everyone. Whether you’re in the mood for something light and fluffy or hearty and satisfying, these 20 flavorful Asian breakfast recipes are sure to inspire a new morning routine.
From the familiar flavors of Chinese congee with century egg and pork to the bold spices of Korean kimchi fried rice, each dish is a reflection of the region’s unique culinary traditions. And who says you can’t have fun with your morning meal? Try making a Vietnamese banh mi omelette or whipping up some Filipino garlic fried rice with longganisa. The possibilities are endless!
Stay tuned for our next installment, where we’ll be diving deeper into each of these mouthwatering breakfast recipes and sharing tips and tricks for making them shine.
Japanese Tamagoyaki (Rolled Omelette)
A classic Japanese breakfast dish, Tamagoyaki is a delicate and flavorful rolled omelette filled with savory ingredients. In this recipe, we’ll show you how to make this traditional Japanese treat at home.
Ingredients:
– 2 eggs
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon mirin (sweet Japanese cooking sake)
– 1/4 cup grated daikon radish (optional)
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together eggs, soy sauce, sake, and mirin.
2. Heat a non-stick pan or a traditional Japanese tamagoyaki pan over medium heat.
3. Pour the egg mixture into the pan and let it cook for about 30 seconds.
4. Use a spatula to gently lift and fold the edges of the omelette towards the center, allowing the uncooked egg to flow to the edges.
5. Repeat step 4 until the eggs are almost set, then use the spatula to roll the omelette into a tight cylinder.
6. Cook for an additional 30 seconds to a minute, then serve warm.
Cooking Time: About 4-5 minutes
Chinese Congee with Century Egg and Pork
Chinese congee, a comforting rice porridge, is often paired with savory ingredients like century egg and pork to create a nourishing and satisfying meal. This recipe combines the velvety texture of congee with the creamy, eggy flavor of century eggs and tender pork for a delicious and hearty breakfast or brunch option.
Ingredients:
– 2 cups long-grain rice
– 4 cups water
– 1/2 cup pork belly or shoulder, sliced into thin strips
– 2 century eggs, peeled and chopped
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Cook the rice with 4 cups of water until it forms a thick porridge, about 1 hour.
3. In a separate pan, cook the pork strips over medium heat until browned, about 5 minutes.
4. Add the chopped century eggs and soy sauce to the pan; stir-fry for 2-3 minutes.
5. Combine the cooked congee with the pork and egg mixture; season with sesame oil and salt to taste.
Cooking Time: 1 hour 15 minutes
Korean Kimchi Fried Rice
This recipe combines the bold flavors of kimchi with the comfort of fried rice, making it a perfect dish for a quick weeknight meal. With just a few ingredients and simple steps, you can create this addictive and spicy Korean-inspired dish.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
– 2 green onions, thinly sliced
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the kimchi; stir-fry for 2-3 minutes, until heated through.
4. Add the cooked rice to the skillet; stir-fry for 5-7 minutes, breaking up any clumps with a spatula.
5. Add soy sauce and salt to taste; stir-fry for an additional minute.
6. Garnish with green onions; serve immediately.
Cooking Time: 15-20 minutes
Vietnamese Banh Mi Omelette
Experience the flavors of Vietnam with this delicious Banh Mi-inspired omelette, packed with savory ingredients and a hint of spice. Perfect for breakfast or brunch!
Ingredients:
– 2 eggs
– 1/4 cup chopped pickled carrots and daikon (see note)
– 1/4 cup sliced grilled pork or chicken
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
– 2 tablespoons butter or oil
Instructions:
1. In a bowl, whisk eggs with a fork. Add soy sauce, fish sauce (if using), salt, and pepper; mix well.
2. Heat 1 tablespoon of butter or oil in a non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set.
4. Add chopped pickled carrots and daikon, grilled pork or chicken, and cilantro on half of the omelette.
5. Fold the other half over the filling to create a half-moon shape.
6. Cook for an additional 1-2 minutes, until the eggs are almost set.
7. Flip and cook for another minute, until the omelette is fully cooked.
Cooking Time: 8-10 minutes
Thai Coconut Sticky Rice with Mango
Thai Coconut Sticky Rice with Mango is a classic Southeast Asian dessert that combines the creaminess of coconut milk with the sweetness of ripe mango. This simple recipe yields a flavorful and aromatic dish perfect for warm weather or as a special treat any time.
Ingredients:
– 1 cup sticky rice (also known as glutinous rice)
– 2 cups water
– 1/4 cup coconut milk
– 1/4 teaspoon salt
– 2 tablespoons granulated sugar
– 2 ripe mangos, sliced
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions with 2 cups of water. Add coconut milk, salt, and sugar during the last minute of cooking.
3. Once cooked, fluff the rice with a fork and let it cool slightly.
4. Serve warm sticky rice topped with sliced mango and garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes (including soaking time)
Filipino Garlic Fried Rice with Longganisa
This classic Filipino dish gets a flavorful boost from the addition of garlic and longganisa, a popular Filipino sausage. This recipe is perfect for a quick weeknight dinner or as a side dish for your favorite Filipino dishes.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1/4 cup diced longganisa
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: 1 egg, beaten
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced longganisa and cook until browned, about 2-3 minutes.
3. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
4. Add the cooked rice and stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Taste and adjust seasoning as needed.
6. If desired, push the rice mixture to one side of the pan and crack in the egg. Scramble until cooked through, then mix with the rice.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Indonesian Nasi Goreng (Fried Rice)
Nasi goreng, Indonesia’s national dish, is a flavorful and savory fried rice recipe that combines the country’s rich culinary heritage with simplicity and ease. This classic Indonesian-style fried rice is a staple in many households and is often served as a main course or as a side dish.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Add the mixed vegetables; stir-fry for 2-3 minutes.
4. Push the vegetables to one side of the pan; pour in the beaten eggs and scramble until cooked through.
5. Mix the eggs with the vegetables.
6. Add the cooked rice, soy sauce, and oyster sauce (if using); stir-fry until well combined.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
9. Serve hot.
Cooking Time: 15-20 minutes
Malaysian Roti Canai with Curry Dip
Experience the warmth of Malaysia’s street food scene with this simple and delicious roti canai recipe, served with a creamy curry dip.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Curry dip ingredients:
+ 1 tablespoon curry powder
+ 1/2 teaspoon ground cumin
+ 1/2 teaspoon coriander powder
+ 1/4 teaspoon turmeric powder
+ 1/4 teaspoon salt
+ 1/2 cup yogurt
+ 1/4 cup water
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a mixing bowl, combine flour and salt.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Knead for 5 minutes, rest for 30 minutes.
5. Divide dough into 6-8 portions.
6. Roll out each portion into thin circles (about 1/16 inch thick).
7. Heat a non-stick pan or griddle over medium heat.
8. Cook rotis for 30-45 seconds on each side, until lightly browned and puffed.
9. Mix curry dip ingredients in a bowl.
10. Serve rotis with curry dip and garnish with cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Singaporean Kaya Toast with Soft-Boiled Eggs
A classic Singaporean breakfast staple that combines the richness of kaya spread and soft-boiled eggs on toasted bread. This simple yet satisfying dish is a must-try for anyone looking to experience the flavors of Southeast Asia.
Ingredients:
– 4 slices of white bread
– 1/2 cup of kaya spread (or homemade coconut egg jam)
– 2 large eggs
– 1 tablespoon of unsalted butter, softened
– Salt and pepper, to taste
Instructions:
1. Toast the bread until lightly browned.
2. Spread a layer of kaya spread on each slice of toast.
3. Soft-boil the eggs by placing them in a pot of simmering water for 6-7 minutes. Drain and run under cold water to stop cooking.
4. Top each slice of toast with a soft-boiled egg.
5. Drizzle the top with melted butter and season with salt and pepper, if desired.
Cooking Time: 10-12 minutes
Taiwanese Scallion Pancakes
These pan-fried scallion pancakes are a popular street food in Taiwan, often served as a snack or side dish. The combination of crispy exterior and soft interior, flavored with savory scallions and soy sauce, makes them irresistible.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup scallions (green onions), thinly sliced
– 1/4 cup soy sauce
– 1/4 cup water
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine flour, cornstarch, salt, and baking powder.
2. Gradually add in scallions, soy sauce, and water. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and pliable.
4. Divide the dough into 6-8 equal pieces.
5. Roll out each piece into a thin circle (about 1/8 inch thick).
6. Heat about 1-2 inches of vegetable oil in a wok or large skillet over medium-high heat.
7. Fry the pancakes for 2-3 minutes on each side, until golden brown and crispy.
8. Drain excess oil and serve warm.
Cooking Time: About 15-20 minutes (depending on the number of pancakes)
Hong Kong Style Milk Tea and Pineapple Bun
Experience the classic combination of creamy milk tea and sweet pineapple buns from Hong Kong!
Ingredients:
For Milk Tea:
– 2 cups water
– 1 cup black tea leaves (such as Ti Kuan Yin or Assam)
– 1/2 cup evaporated milk
– 1/4 cup granulated sugar
For Pineapple Bun:
– 1 package active dry yeast
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/2 cup pineapple jam
– 1 egg, beaten
– Sesame seeds for topping (optional)
Instructions:
For Milk Tea:
1. Combine water and tea leaves in a pot; bring to boil.
2. Remove from heat; let steep for 10 minutes.
3. Strain tea into a large pitcher; add milk and sugar. Stir until dissolved.
4. Chill before serving.
For Pineapple Bun:
1. Preheat oven to 375°F (190°C).
2. Combine yeast, flour, and sugar in a bowl.
3. Add melted butter, pineapple jam, and beaten egg. Mix until dough forms.
4. Knead for 5 minutes; shape into buns.
5. Place on baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 30-40 minutes (milk tea: 10 minutes, pineapple bun: 20 minutes)
Japanese Miso Soup with Rice
This comforting and nourishing soup is a staple of Japanese cuisine, perfect for a quick and easy meal or as a side dish to accompany your favorite Japanese dishes. With its rich miso flavor and soft noodles, it’s a treat that will warm your heart and belly.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 tablespoon white miso paste
– 1 teaspoon soy sauce
– 1/4 cup cubed konnyaku or tofu
– 1/4 cup sliced green onions
– 1/4 cup wakame seaweed sheets, rehydrated and cut into bite-sized pieces
– 2 cups cooked Japanese rice
Instructions:
1. Bring the dashi broth to a simmer in a medium saucepan.
2. Whisk together miso paste and soy sauce until smooth.
3. Add the miso mixture to the broth and stir until dissolved.
4. Add konnyaku or tofu, green onions, and wakame seaweed to the broth.
5. Simmer for 5 minutes or until heated through.
6. Serve over cooked Japanese rice.
Cooking Time: 15-20 minutes
Korean Gyeran Bbang (Egg Bread)
Gyeran Bbang, a popular Korean street food, is a sweet and savory egg bread that’s soft, fluffy, and utterly delicious. In this recipe, we’ll show you how to make this beloved treat at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon instant yeast
– 1/2 cup warm water
– 1 large egg
– 1 tablespoon sugar
– 2 tablespoons vegetable oil
Instructions:
1. In a large mixing bowl, whisk together flour, salt, and yeast.
2. Gradually add warm water to the dry ingredients and mix until a shaggy dough forms.
3. Beat in the egg, sugar, and vegetable oil until smooth.
4. Knead the dough for 10 minutes until it becomes elastic and shiny.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C). Punch down the dough and shape into a round or oblong loaf. Bake for 30-40 minutes, or until golden brown.
Cooking Time: 30-40 minutes
Chinese Jianbing (Savory Crepe)
Experience the authentic flavors of Northern China with this simple recipe for Jianbing, a savory crepe filled with crispy scallions and fermented bean paste.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for brushing
– Scallions, thinly sliced
– Fermented bean paste (dòuchī) for filling
Instructions:
1. In a large bowl, whisk together flour and eggs until smooth.
2. Gradually add in water and mix until a thin batter forms.
3. Heat a small non-stick pan or a traditional Jianbing griddle over medium heat.
4. Brush the pan with a small amount of vegetable oil.
5. Pour 1/4 cup of batter into the pan, tilting to evenly coat the surface.
6. Cook for 2-3 minutes, until the bottom is lightly browned.
7. Flip and cook for an additional minute.
8. Fill with scallions and fermented bean paste.
9. Serve immediately.
Cooking Time: 5-7 minutes
Vietnamese Pho Bo (Beef Noodle Soup)
Pho Bo, a popular Vietnamese noodle soup, is a flavorful and comforting meal that warms the heart and soul. This recipe brings together rich beef broth, tender beef slices, and soft rice noodles for a deliciously satisfying bowl.
Ingredients:
– 1 pound beef bones (preferably oxtail or chuck)
– 2 pounds beef brisket or chuck, sliced into thin strips
– 4 cups beef broth
– 2 cups water
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 star anise
– 1 cinnamon stick
– 1/4 cup fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 8 ounces rice noodles
– Fresh herbs (basil, mint, cilantro)
– Lime wedges
Instructions:
1. In a large stockpot, combine beef bones, onion, garlic, ginger, star anise, and cinnamon stick. Pour in broth and water. Bring to a boil, then reduce heat and simmer for 1 hour.
2. Add sliced beef and fish sauce. Simmer for another 30 minutes or until beef is tender.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Assemble Pho by placing noodles in a bowl, topping with beef slices, and serving with bean sprouts, fresh herbs, and lime wedges.
Cooking Time: 2 hours
Thai Khanom Krok (Coconut Pancakes)
Experience the sweet and crispy delight of traditional Thai coconut pancakes with this easy-to-make recipe. Perfect for a weekend breakfast or as a snack, these golden brown treats are infused with the rich flavor of coconut milk.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup shredded coconut
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup coconut milk
– 1 large egg, beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cornstarch, and salt.
2. Add shredded coconut and mix until well combined.
3. Gradually add in coconut milk and beat until smooth.
4. Beat in the egg until fully incorporated.
5. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat.
6. Using a spoon, drop small portions of batter into the hot oil, making sure not to overcrowd the pan.
7. Fry for 2-3 minutes on each side, or until golden brown and crispy.
8. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Enjoy your delicious Thai Khanom Krok!
Filipino Champorado (Chocolate Rice Porridge)
Champorado is a popular Filipino breakfast dish that combines the comfort of rice porridge with the richness of chocolate. This simple and satisfying recipe is perfect for a cozy morning meal.
Ingredients:
– 2 cups cooked rice (preferably day-old rice)
– 1 cup water
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 1/2 cup milk or creamer (optional)
Instructions:
1. In a large pot, combine cooked rice and water. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 10-12 minutes or until the porridge thickens.
3. Add cocoa powder, sugar, and salt. Stir until well combined.
4. Add vegetable oil and stir until melted.
5. If desired, add milk or creamer and stir until well combined.
6. Serve warm.
Cooking Time: 15-17 minutes
Indian Masala Dosa with Coconut Chutney
Experience the authentic flavors of South India with this classic masala dosa recipe, served with a side of creamy coconut chutney. This popular street food is a staple in many Indian households and is sure to delight your taste buds.
Ingredients:
For the Masala Dosa:
– 2 cups fermented crepe batter (or homemade batter)
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– 1/2 teaspoon fennel seeds
– Salt, to taste
– Vegetable oil, for frying
For the Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Pour a ladle of batter onto the pan and spread evenly to form a circular shape.
3. Sprinkle cumin, coriander, and fennel seeds on top.
4. Cook for 2-3 minutes or until the edges start to curl.
5. Flip and cook for another minute.
6. Prepare the coconut chutney by blending all ingredients together until smooth.
Cooking Time: 15-20 minutes (includes frying time)
Nepalese Sel Roti (Rice Donut)
In Nepal, Sel Roti is a popular street food and festival treat that’s both crispy on the outside and soft on the inside. This recipe will guide you through making these delicious rice donuts at home.
Ingredients:
– 2 cups cooked white rice
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– Water, as needed
Instructions:
1. In a large mixing bowl, combine the cooked rice, flour, salt, and baking powder.
2. Gradually add water to the mixture until it forms a dough.
3. Knead the dough for about 5 minutes until smooth and pliable.
4. Divide the dough into small portions and shape each portion into a ball.
5. Press a fork gently into the center of each ball to create an indentation, then flatten slightly into donut shapes.
6. Heat oil in a deep frying pan over medium heat. Fry the Sel Roti until golden brown, about 3-4 minutes on each side.
7. Drain excess oil and serve warm.
Cooking Time: Approximately 10-12 minutes
Bangladeshi Pitha (Rice Cakes with Jaggery)
Pitha, a traditional Bangladeshi snack, is a delightful combination of rice cakes and jaggery. This simple recipe brings together the warm aroma of jaggery and the soft texture of puffed rice to create a treat that’s perfect for any time of day.
Ingredients:
– 2 cups cooked rice
– 1 cup jaggery powder (or grated jaggery)
– 1/4 teaspoon salt
– Water, as needed
– Vegetable oil or ghee for frying
Instructions:
1. Mix the cooked rice with salt and enough water to form a thick batter.
2. Heat a non-stick pan or a deep frying pan with about 1-2 inches of vegetable oil or ghee over medium heat.
3. Using a spoon, drop small amounts of the rice batter into the hot oil, shaping each pitha into a round cake.
4. Fry the pithas until they are golden brown and crispy, turning them occasionally to ensure even cooking.
5. Remove the pithas from the oil with a slotted spoon and place them on paper towels to drain excess oil.
6. While the pithas are still warm, drizzle jaggery powder over them and serve.
Cooking Time: 15-20 minutes