The Top 50 Breakfasts Around The World -Tiger Mike

01. English Breakfast

Breakfast as the main meal of the day. Different countries eat different breakfast dishes. Let’s take a look.. Top 50 best breakfasts of the world...

02. Breakfast in Iran

03. Cuban Breakfast

  04. Polish Breakfast

05. Quick Spanish Breakfast 

06. Delicious Moroccan Breakfast

  07. Excellent Hawaiian Breakfast

08. Swedish Breakfast

 

09. Icelandic Breakfast

 

10. Breakfast in Portuguese

 11. Breakfast in Australia

12. Brazilian Breakfast

13. Italian Breakfast

14. Welsh Breakfast

15. Breakfast in Denmark

 

16. Filipino Breakfast

 

17. Breakfast in Alaska

 

18. The traditional German Breakfast

19. The famous American Breakfast

20. French Breakfast

 

21. Breakfast in India

  22. Scottish Breakfast

 

23. Breakfast in Thailand

 

24. Argentinian Breakfast

 

25. Irish Breakfast

 

26. Canadian Breakfast

 

27. Breakfast in Mexico

 

28. Russian Breakfast

 

29. Breakfast in Vietnam

 

30. Breakfast in Peru

 

31. Breakfast in Bolivia

  32. Egyptian Breakfast

 

33. Breakfast in Japan

 

34. Breakfast in China

 

35. Malaysian Breakfast

 

36. Breakfast in Mongolia

 

37. Breakfast in Belize

 

38. Hungarian Breakfast

 

39. Korean Breakfast

  40. Breakfast in Pakistan

 

41. Estonian Breakfast

 

42. Breakfast in Jordan

  43. Breakfast in Venezuela

 

44. Breakfast in Colombia

 

45. Breakfast in Ghana

  46. Breakfast in Uganda

  47. Bahamian Breakfast

  48. Breakfast in Costa Rica

  49. Breakfast in the Dominican Republic

  50. Turkish Breakfast

Tiger Mike On Eggs

Malaysia's top nutritionist on eggs... 
  

Very Important, EGG is good for cancer too. Dr JB Lim is the current TOP Nutritionist in Malaysia 

1.       Eggs are among the best foods for the body especially to a growing child.

2.        Eggs do not cause an elevation of blood cholesterol

3.        Eggs do not clog up the coronary vessels as once thought. In fact the opposite is now true

4.        Eggs are low in energy value, and is a factor to consider in the formulation of a caloric-restriction diet

5.        Eggs protein quality is extremely high, and has a very high nitrogen-retention value. Hence it is extremely useful in post-surgical care, trauma, and in post-management of hypovolemic shock against negative nitrogen balance

6.        Eggs contain vitamin D in its natural form. The benefits of vitamin D require several chapters on human nutrition in medicine to discuss. And I refuse to repeat

7.        Eggs are cancer-protective, especially for breast cancer

8.        Eggs are very rich in sulfur-containing amino acids methionine which is a very crucial amino-acid in blocking damaging free radicals. These are directly linked to the pathogenesis of heart disease, cancers, DNA damage, all degenerative disorders, and accelerated aging.

9.        Eggs protect against fatty liver, slow growth, macular degeneration (degeneration of the macula area of the retina in the eyes. This is responsible for central vision for reading, face recognition and detailed vision), edema (water retention), and various skin lesions

10.        Eggs  promote healthy growth of nails, hair and skin

11.        Eggs are rich in tryphophan, selenium, iodine, and riboflavin (vitamin B2)

12.        Eggs selenium content is cardio-protective against Keshan disease, cardiomyopathies (diseases involving the heart muscles, cardiomegaly (enlarged heart), myocardial dysfunction (poor heart function) and death from heart failure.

13.        Eggs are protective against Kashin-Beck disease (osteoarthropathy), myxedematous endemic cretinism (mental retardation) 


10 Health Benefits of Eggs 

1. Eggs are great for the eyes. According to one study, an egg a day may prevent mascular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.

2. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.

3. One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

4. According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attacks.

5. They are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

6. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

7. New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

8. Eggs are one of the only foods that contain naturally occurring vitamin D.

9. Eggs may prevent breast cancer. In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

10. Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.

Who said eggs are bad for you??!!!

Okinawa Fresh Sashimi - Tiger Mike

You like..??

Subject:  Okinawa Fresh Sashimi

Note: To preserve the freshness, the chef does not wash his hands in preparing the sashimi or does he wash the cut-pieces before serving.

Spiritual Advice From Tiger Mike

Tiger Mike To Tiger Ah Kooi; Parkia Speciosa - Petai

Dear Tiger Ah Kooi Singhe,

Re: our cakap-cakap a.m today.

Gracias for sending mucho-mucho petai for the second time. I showed you how I pickled 500gm of petai, and may I give you the recipe that I used:

Pickling Solution.

2 cups (16fl oz/500 ml) vinegar

2 cups (16fl oz/500 ml) water

1/4 cup (2 oz/60 g) salt

500 g sugar

500 g petai

1/2 tsp baking soda/bicarbonate of soda

* Combine the ingredients for the pickling solution in an enamel or stainless steel pan, heat to boiling then allow to cool.

* Peel the petai. Rub the petai with the baking soda and allow to sit for 5 minutes.

* Place the petai in a jar and pour the pickling solution over the petai to cover. Keep for two weeks in the refrigerator and then it is ready to use.

Tiger Mike's Kerang & Daun Limau Perut Rendang

Blend the following:

30g garlic

50g shallots

20g fresh ginger

10g galangal (Lengkuas)

50g Cilli padi

Mise En Place the following:

200g fresh cockles or kerang (si hum)

100g coconut milk

10g  Daun pegaga (Indian Pennywort leaves)

3 stalks lemon grass

2 daun limau perut (Kaffir lime leaves), slice

1 daub kunyit or turmeric leaf, slice

Salt & sugar to taste

Preparation:

* Heat good veg oil in wok and fry all the blended items until fragrant.

* Pour the coconut milk and stir slowly.

* Add in the lemon grass, daun linau perut, daun kunyit, daun pegaga and cockles.

* Season with salt and sugar. Stir continuously.

* Simmer until gravy is dry.
* Serve

Optionally, you can add half tsp pounded Szechuan roasted pepper for the kick. Carrefour Hypermarket sells the best and cleanest cockles of all sizes. You need the medium ones.

Tiger Mike's Tripe With Pineapple

OP Sham,

In the past when we had tripe and rebung ( chuk sun) for Sunday lunch, it did not seem to fly coz of the pungent smell of the rebung. I have tried with pineapple and it worked.
The tripe must be bought from Lucky Frozen in Pudu. You have to buy Aust/NZ "Raw Tripe Scalded" at RM 10.80 per kg. Its okay if you buy in excess, freeze them for another day.

Ingredients:

1/2 kg tripe - cut into 1.5 inch squares.
1 small pineapple - cut into 1 inch cubes
3 cm fresh turmeric (wong keong), chopped
25 cili padi
1 lemon grass - soften with pestle.
1 plastic bag of santan from one coconut.
3-4 shallots, chopped
3 cloves garlic, chopped
2 asam keping (tamarind pieces)

Method:

Cut the tripe and boil until soft but springy. Cut the pineapple into 1 inch cubes, and soak in boiling water for 10 seconds. Remove aside. Pound or blender fresh turmeric, cili padi, shallots, garlic and salt until fine. Fold in the tripe in a pot and the ingredients that have been blended or pounded. Cook for a while until dry, then pour in the santan, and lemon grass. Let it simmer, fold in the pineapple, and wait until you see a thin film of oil. Check for salt and remove from fire.

Tiger Mike On Sambal Petai

Tiger Ah Swee,

Tiger Ah Kooi, the Teipin Hai San gangster, does not know how to cook sambal petai !! I told him I could do it in one shake. Buy Brahim's sambal tumis sauce in the retort pouch. Soak the pouch in boiling water for for 3 mins. Pour in a skillet and put the peeled petai in and stir until slightly cooked. Bobs your uncle!!

Tiger Mike's Acar Bendi

Frens,
This simple acar is a hot favourite when we go camping.

Bahan-Bahan:

10 biji bendi

2 sudu makan udang kering
3 biji cili merah beasr

2 biji bawang besar

Cara:

1. Celur bendi separuh masak. Potong menyerung kecil-kecil.
2. Tumbuk cili merah (buang bijinya) dan udang kering separuh lumat.
3. Bawang besar dipotong dua dan dimayamg memanjang.
4. Masukkan bendi, bawang besar, bahan tumbuk, garam, gula dan cuka ke dalam mangkuk besar dan gaul rata.

Cara Hidangan:

Boleh dimakan dengan sebarang lauk lain seperti daging goreng, ikan goreng, dll.

Tambahan:

Ringkas dan berkhasiat.

Tiger Mike's Kerabu Pucuk Paku

Frens,
This is a simple dish to do. Its so flexible that you can use it as an accompaniment of your BBQ. You can, if you wish, use kerang (si hum) or ikan kembung to give body to the kerabu. I am giving it to you in Bahasa. I you are illiterate in it, get your Indon maid to help. If both of you are buta huruf. too bad, please delete.

Bahan-Bahan:

5 ekor ikan kembung hitam
1 kg pucuk paku
1/2 kg towgeh halus
1 ulas bawang putih
3 ulas bawang merah kecil
1 biji kelapa parut
20 ulas cili padi
3 biji limau nipis
garam secukup rasa
3 keping asam keping

Cara:

A. Cara Penyediaan Masakan

1. Ikan kembung di rebus bersama asam keping dan sedikit garam hingga masak. Kemudian ambil isinya sehaja dan buang bahagian tulang. Tumbuk isi ikan kembung hingga hancur tanpa mengunakan air. Masukkan ke dalam satu bekas yang besar untuk persediaan digaul dengan bahan lain.
2. Rendangkan kelapa parut (goreng tanpa minyak) hingga naik bau dan tumbuk sedikit hancur, campurkan dengan isi ikan yang telah ditumbuk tadi.
3. Tumbuk halus bawang putih, bawang merah dan cili padi beserta sedikit garam dan gaulkan bersama dengan ikan dan kelapa tadi sehingga rata. Campur sedikit garam untuk rasa lebih sebati.

B. Penyediaan Sayur Kerabu

1. Pucuk paku di potong kecil dan direbus dengan air beserta sedikit garam hingga sedikit empuk dan ditapis untuk membuang air rebusannya.
2. Towgeh dicelup selama 3 minit di dalam bekas air rebusan pucuk paku dan ditapis untuk membuang air rebusannya.

C. Penyediaan Kerabu Pucuk Paku

1. Puck paku dan towgeh digaul perlahan bersama dengan bahan-bahan yang telah digaul sebati iaitu ikan kembung, kelapa, bawang merah dan putih serta cili padi. Baha-bahan ini misti digaul rata dan sebati.
2. Perahkan asam limau sambil gaulkan bahan-bahan di atas hingga rasa masam sebati dengan menu kerabu ini.
3. Simpan dalam peti sejuk untuk 1 jam sebelum di hidang (bagi memudahkan aroma rasa kerabu lebih sebati)

Cadangan Hidangan:

Kerabu ini boleh dihidangkan untuk 6 orang makan atau sebuah famili. Ia cuma perlu digaul rata sebelum dihidang dan sedap dimakan dengan apa-apa jua.

Tambahan:

Ia perlu dimakan untuk sekali hidangan sehaja kerana tidah boleh disimpan lebih dari 8 jam (mudah basi kerana adanya kelapa).

SELAMAT MAKAN

Tiger Mike's Bubur Lambuk

Yunus Ali Khan,

Bubur Lambuk is excellent energy food, and easy to make. Its convenient if you have to feed a platoon of nephews & nieces at home. Giving you two recipes - one classic and the other common Malaysian Bubur Lambuk.

First make some soup powder or spices and keep in a ceramic jar in the fridge:

Roast the following in a skillet and pound them fine:

5 buah pelaga
1/2 stick kayu manis
21/2 bunga lawang
1 tsp bunga cengkih
11/2 tsp jintan manis
1 tsp jintan putih
1 tsp biji coriander
1 tsp lada putih
1/2 tsp lada hitam

BUBUR LAMBUK AL-FURQAN (CLASSIC)

Bahan-Bahan:

1 cwn beras wangi. (better to use Japanese short grain rice, grown in USA!!)
1 labu bawang besar
sedikit rempah tumisan - kulit kayu manis, bunga lawang, buah pelaga dan cengkih.
1/2 cwn udang kering
1 cwn daging / ayam dipotong dadu
3 tbsp minyak masak
1 tbsp soup powder
1/2 cwn kacang tanah
1 cwn sayur campuran - kacang peas, jagung dan carrot.
1 tbsp serbuk lada hitam
1 tin santan kelapa
1 inci halia
2 batang serai
1 helai daun pandan
2 litre air
garam

Cara:
Masukkan minyak masak dan tumis bawang, halia dan rempah tumisan sehingga wangi. Masukkan soup powder dan daging/ayam dan masukkan 2 litre air. Masukkan beras bersama daun pandan, kacang tanah, udang kering dan serai sehingga beras kembang. Masukkan santan, lada hitam, sayur campuran dan garam secukup rasa.

Cadangan Hidangan:
Tabur daun soup, daun bawang, cilimerah dan bawang goreng sebagai hiasan.

BUBUR LAMBUK BIASA

Bahan-Bahan:

1 cwn beras wangi
3 cwn santan
sedikit daun kesum dihiris
seddikit daun bawang dihiris
1 ekor ikan kembung dibakar (ambil isinya)
1 batang serai
sedikit minyak masak

Tubuk yg di bawah:

3 ulas bawang merah
2 ulas bawang putih
sedikit halia dan lengkuas
1 tsp jintan manis
1 tsp lada hitam

Cara Membuatnya:

Beras dicuci bersih dan dimasak hingga menjadi bubur. Panaskan sedikit minyak dan tumiskan bahan yang ditumbuk. Masukkan isi kembung dan gaulkan hingga rata. Kemudian masukkan santan, serai, dan daun kesum. Tuangkan bahan-bahan ini ke dalam bubur. Gaulkan supaya sebati. Tabur garam dan serbuk lada hitam.
Apabila menghidang, taburkan daun bawang dan bawang goreng.

Tiger Mike On Beef Steaks

Grilled Strip Steak with Compound Butter

The strip steak — sometimes called a New York strip, a Kansas City strip or a strip loin steak — is one of the most highly prized cuts of beef. Tender and flavorful, it's ideal for high-heat, dry-heat cooking methods like grilling and broiling.

This recipe for broiled or grilled strip steak topped with compound butter is one of the classic steak preparations, and one of the simplest.

Traditionally called Maître d'Hôtel butter (or simply "hotel butter"), compound butter is butter that's had some sort of flavoring ingredient added — in this case, lemon juice and fresh parsley. But see below for variations on the classic compound butter. Alternately, you can serve this steak with a classic Béarnaise sauce. Also see:

What is the Best Steak?

The first step in cooking a perfect steak is choosing the right cut of beef. You want to select a cut of meat that's tender and has plenty of marbling. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Examples:

• The strip steak (sometimes called a New York strip or Kansas City strip), which is from the short loin;
• The Porterhouse and T-Bone steaks, which are comprised of meat from both the short loin and the tenderloin;
• The ribeye steak, which is from the rib primal cut;
• Filet mignon, which is a steak from the pointy end of the tenderloin.

Tenderloin steaks can also be taken from the butt or back end of the tenderloin where a small seam of connective tissue may run through the steak, making it less desirable than the filet mignon. Chateaubriand comes from the center cut of the tenderloin.

Tiger Mike's Grilled Ikan Pari (Stingray)

Sham,

You need to know the following:

Pari pasir - banded whiptail stingray.
Ketuka - blue spotted stingray.
Yu Kemejan - white spotted shovel nose ray.

Both Pari Pasir and Yu Kemejan are excellent for grilling.

Slice the stingray into bite-sizes.
Gaul dengan serbuk kunyit dan peram 1 jam

1 sk kunyit basah
3 bawang merah
2 bawang putih
4 air limau nipis
80 gm air asam jawa pekat
10 gm belacan
80 gm cili padi

Tumbuk kasar bahan-bahan di atas.

Heat daun pisang sehingga lembut. Balut pari potong dalam daun pisang dan grill. Guna minyak zaitun sedikit.

Tiger Mike's Phat-Phet Ikan Keli a'la Thai

Sham,

Keep this recipe after studying it. Its good and easy to cook.

PHAT-PHET IKAN KELI A'LA THAI

Bahan-Bahan A

5 ulas bawang putih
2 cm halia
2 cm lengkuas
sedikit kunyhit hidup
4 batang serai dihiris halus
1/2 sudu lada hitam
cili padi - ikut suka
sedikit belacan

1/2 kg ikan keli (bunga atau hybrid)
kunyit
garam secukup rasa
gula secukup rasa
minyak
1/2 cawan air asam jawa
beberapa helai daun limau perut

Tumbuk bahan-bahan A dengan lesung sampai hancur.
potong ikan keli beberapa kerat dan kelar-kelarkan. Sapukan sedikit kunyit kemudian goreng separuh garing.
Angkat dan toskan.
Tumis bahan yg di tumbuk tadi, kacau seketika sampai naik bau dan garing sedikit.
Masukkan air asam jawa, garam, gula dan daun limau perut.
Tambah air jika ingankan banyak kuah.
letak ikan yg telah digoreng tadi kedalam pinggan hidangkan kemudian curahkan kuah keatas dan bolehlah hidang.