Join the mailing list

Click here to read our privacy policy


Subscribe to emel's RSS Feed Subscribe to emel's RSS Feed


Bateel Skycraper


Breakfast at the World Table

Breakfast at the World Table

Issue 82 July 2011

Wake up and be inspired by the wonderful flavours of the world. Saman Khwaja brings you a selection of tasty breakfast dishes to kick-start your morning.

Malaysian Nasi Lemak



For the rice

500ml coconut milk 

500ml water 

1/4 tsp ground ginger 

Piece of fresh ginger 

Peeled and thinly sliced salt to taste 

1 whole bay leaf 

2 cups long grain rice, rinsed and drained

For the garnish

4 eggs 

1 cucumber 

Oil for frying 

150g raw peanuts 

113g packaged white anchovies, washed 

For the sauce 

2 tbsp vegetable oil 

1 medium onion, sliced 

3 cloves garlic thinly sliced 

3 shallots thinly sliced 

2 tsp chilli paste 

113g packaged white anchovies, washed

Salt to taste 

3 tbsp white sugar 

50ml tamarind juice  


  • In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover and bring to the boil. Reduce heat, and simmer for 20-30 minutes or until done. 

  • Place eggs in a saucepan, and cover with cold water. Bring water to the boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10-12 minutes.  In the meantime, slice the cucumber. Then, remove the eggs from the hot water, cool, peel and slice in half. 

  • Meanwhile, in a large skillet or wok, heat oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. 

  • Return skillet to stove. Stir in the contents of one packet of anchovies; cook briefly, turning until crisp. Remove with a slotted spoon and place on paper towels. Remove oil from heat.

  • In another skillet, heat two tablespoons of oil. Stir in the onion, garlic, and shallots; cook until fragrant, for approximately one to two minutes. Mix in the chilli paste, and cook for 10 minutes, stirring occasionally. If the chilli paste is too dry, add a small amount of water.

  • Stir in remaining anchovies and cook for five minutes. Then stir in salt, sugar, and tamarind juice; simmer until sauce is thick, for approximately five minutes. 

  • Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs. 

To read more breakfast recipes, plus behind the scenes footage and more interactive content, log on to to get your digital issue today. 

Bookmark this

Add to DIGG
Add to
Stumble this
Share on Facebook

Share this

Send to a Friend
Link to this

Printer Friendly

Print in plain text


1 Comment


11 Aug 11, 07:36

I usually never reply to posts but was going through your work and realized that you are one person who knows your subject thoroughly. Love every word of it. Please keep them coming and in future can you please write more on such subjects.

Positive Rating Negative Rating Report this!

Leave a comment


Sign in or Register to leave a comment