If you were born into a Dusun family like me, you’d probably be familiar with some of these local breakfast classics.
by Tommy Duncan, Carrybeans
Which of these breakfast combos is your favourite?
Yes, boiled bananas and black coffee!
However not all types of banana can be boiled and still taste good, normally the saba banana (a species originally from the Philippines and primarily used for cooking) is best.
To make pisang rebus, wash a few bananas (find ripe ones please!), place in a small pot of water and bring to a boil. When the peel turns soft or dark brown, the bananas are ready.
Be careful when taking the bananas out from the pot as they will be piping hot. Eat it just like that, or serve with honey. Now, have a great day and go bananas!
My grandmother always considered rice a luxury because during the Japanese Occupation, nearly all produce from the land had to be given to the Japanese (also, most of her family’s farm was destroyed).
Cassava root, used to make tapioca, thus became a staple for her and those in her generation. And today, this starchy root found its way into our diet and we enjoy it! If you grow your own cassava, simply harvest and wash it thoroughly. Or just buy one. Peel and and boil until soft.
Serve hot with white sugar or honey.
A simple dish sounds plain but definitely wakes me up in the morning, because it’s tasty stuff. For the egg, omelette or sunny side up? Your choice. Serve with piping hot rice (leftovers from the night before and microwaved or heated up on the stove) and a dash of soy sauce.
This is one of the breakfast combos many of us grew up with. Bliss.
This non-fried noodle dish is simple, quick-to-make and delicious. Take a packet or one serving of noodles and boil for a few minutes until soft. Drain, then mix with soy sauce, pepper or liquid chicken stock.
For a flavour spike, drizzle chili-infused olive oil or any oil of your choice (sesame oil works well too). And voila!
Tip: For your own homemade chili-infused olive oil, simply cut chili into fine slices and let it soak in the oil for at least one day. It is best to use a glass bottle to store your oil, and leave it at room temperature.
You may think this is a lot of work, but it isn’t. Here’s the recipe:
Mix 2 cups of flour, 1 teaspoon of baking powder, 1 large egg at room temperature, 2 tablespoons of sugar (agak-agak lah) and 1/2 cup of water in a large bowl. It really depends on your personal preference for sweetness and texture, so feel free to adjust the sugar and water measurements.
Bring a pan to medium heat before drizzling some oil. If you prefer not to cook with oil, use a non-stick pan. Using a ladle, pour one scoop of the batter into the pan. When you see bubbles forming on the pancake’s surface, flip the pancake over and cook until done.
Serve while hot, with whatever you like. Some enjoy it with syrup or honey and a knob of butter. I prefer these with kuah kari.
There you have it, local breakfast combos for the win!
What do you usually have for breakfast if you only have five minutes? Let us know in the comments below!
Look 10 years younger with these easy-to-do face masks
Illustrations by: Stanley P