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MakMak

Cantonese Breakfast~~ Help!

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MakMak

I'm thinking of making an entry on my blog on this but I need some help... when you think of Cantonese style breakfast, what do you guys think? This is what I got::

- 豉油黃炒麵 | Siyao Wong Chao Mein |

- 油炸鬼 | Yaujah Gwai |

- 皮蛋瘦肉粥 | Peidan Sauyok Jok |

If you guys know how to cook it too and tell me that'd be even better :D

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kong

皮蛋瘦肉粥 that's great for breakfast,most chinese people like it.it's a kind of porridge.you should provide some 皮蛋(preserved egg) and 瘦肉(lean meat),one bowl porridge just need one 皮蛋 and 0.01(or less) kilo meat.meat should be shredded。

mix the shredded meat and rice,Cook it together,before the rice is get ready to be eat,you cut the egg into pieces,mix them into porridge,you can add a little salt if you like,enjoy it. perhaps the cook program is not so correct,but i just cook it in this way.

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MakMak
snip. No need to quote the entire post from directly above.

hmmm what about ginger and onions?

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Zomac

- 豉油h炒麵 | Siyao Wong Chao Mein | (typo: it's 豉油皇(or 王) 炒麵 Fried Noodles with King Soy Bean Sauce. It was a cheap breakfast and supper dish so the "authentic" and "original" version comes with nothing but a pinch of slash bean sprouts and spring onions, mixed with noodles dyed with soy bean sauce. Weird is that people not only eat this with chili sauce, but also a sweet paste in suspicious purple color. Now the restaurant wouldn't want to afford to sell it too cheap, so they added slices of meat, usually lean pork. (i think it's possible to buy it with HK$12?)

- 油炸鬼 | Yaujah Gwai | Is it called "double-friends bread" or "twins bread" in English? The flour dough absorbs as many oil as a donuts but it's twice the size. In tradition, you have to tear the bread and place it into a congee, but it always get my hands greased, even more annoying when you're reading a newspaper with some inks left on your fingers. A few years ago, a congee chain store Hoi-Wong in Hong Kong introduced a solution after Yau Jah Gwai was invented a few hundred years - you don't need to tear the bread with bare hands, they help to cut it with scissors. Why didn't other shops think of this before? Tradition dies hard.

- 皮蛋瘦肉粥 | Peidan Sauyok Jok | Many eat this when they're on diet because (they think) it's low in calories but rich for the taste buds. The 'mouth-feel' of legendary thousand-year eggs is a joyful moment in the morning. There is actually only two versions: one is reasonably priced with good quality, another one is cheap and poorly prepared with a minced-like sliced pork and minced thousand-year egg for cost effectiveness which is very common in the fake Cha Chan Teng.

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MakMak

Haha thanks :) That's exactly what I need! Are you cantonese too by any chance? Do you know anything else that's Cantonese Breakfast?

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Zomac

here are more commonly known as Cantonese:

Zhaliang

http://en.wikipedia.org/wiki/Zhaliang

Rice Noodle Rolls (

http://en.wikipedia.org/wiki/Rice_noodle_roll

Dim Sum:

http://en.wikipedia.org/wiki/Dim_sum

and Cha Chaan Teng:

http://en.wikipedia.org/wiki/Cha_chaan_teng

Also Congee. The Cantonese one is usually garnished with spring onions, gingers, a pinch of deep-fried peanuts, served with Yau-Jah-Gwai. Use white pepper and salt to taste.

Congee with lean pork and thousand year eggs is just one of them. Other common items:

1. congee with sliced grass carp meat. Meat is cooked in a bowl with fatally boiling porridge.

2. - with minced beef. Cook as above.

3. - with a boat. (艇仔粥). It put a misc of all including fish, pork, dehydrated squid (soaked into water before use), maybe beef.

http://zh.wikipedia.org/zh-hk/%E8%89%87%E4%BB%94%E7%B2%A5

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