Breaking the fast
Breakfast (literally meaning “breaking the fast” of the night) is the first meal taken after rising from a night’s sleep and the most important meal of the day. Any breakfast may be better than no breakfast, but there are so many possibilities …there is the right breakfast for everyone!
Breakfast can be different in each country but it’s always so tasty!
A Continental breakfast traditionally is bread or rolls or croissants and butter and perhaps jam, with coffee or tea or hot chocolate.
Some countries on the Continent, such as Holland and those in Scandinavia, add a bit of fruit and/or cheese to the bread menu, occasionally even a boiled egg or a little salami. In Britain, of course, breakfast can include bacon, eggs, toast, a bit of broiled tomato, etc.
In Guangdong and Hong Kong, breakfast can include dim sum, which are delicate little snacks that can be steamed, deep fried, and boiled. Due to the difficulty and skill involved in preparation, they are often only prepared at restaurants. Fried and rice-based noodles and cakes are generally more popular in this region than in other parts of China.
Due to Western influence in Hong Kong, the city also boasts a large selection of popular breakfast fusion dishes from macaroni and Chinese ham in Chinese chicken broth to Hong Kong-style French toast deep fried and slathered in generous amounts of peanut, honey, and butter. Porridge and fried bread sticks are also very popular.
Traditional Hong Kong Cantonese breakfast usually consist of congee plus soft white roll filled with a hot pan-fried pork chop (the pork chop is sometimes breaded, the bun is sometimes sweet) or chicken chop noodle.
*Congee, jook and rice porridge are basically rice cooked in a lot of water to form a thick or creamy consistency. It resembles a thick soup and ingredients like minced meat or seafood are served in the porridge, making it a one-dish meal. Other types of rice porridge include the Teochew (chiu chow) porridge, the hokkien porridge and the teochew fish porridge (in Singapore). There are also the Japanese okayu, the Korean juk, the Thai jok, and the Filipino lugao and the sweet rice pudding.
The most popular drink for Breakfast in Hong Kong is the HK milk tea, also known as “pantyhose tea” or “silk stocking tea” because it is often brewed in a large tea sock that resembles pantyhose. It has a smooth, creamy texture thanks to the evaporated milk (or, if you opt for sweetened, condensed milk, it becomes beguilingly sweet and full flavored).
This recipe is an easy variation on classic Hong Kong-style milk tea recipes.
Yield: Serves up to 6
- 1 cup water
- 2 Tbsp. black tea leaves (preferably a bold Ceylon tea)
- 1 small (14-ounce) can sweetened, condensed milk, or 14 ounces evaporated milk, plus sugar (to taste)
- Combine water and tealeaves in a small saucepan over medium heat.
- Bring to a low boil. Reduce heat and simmer for 3 minutes.
- Remove from heat. Stir in sweetened, condensed milk. Return to heat.
- Return to a boil. Simmer for 3 more minutes.
- Strain and serve hot or (optional) chill and serve over ice. Small glasses are ideal
ENJOY YOUR BREAKFAST! IT’S A LOVELY WAY TO START YOUR DAY!