Get up and go…FAR EAST

East Asian food is not only ‘on trend’ at the moment but it is absolutely DELICIOUS!We were getting a little bored of the bog standard cereal, toast and porridge so we began looking into alternative breakfast options with an East Asian twist.


For a sweet treat in the morning we love this Chinese sticky rice with fresh mango, all you need is:
300g Glutinous (sushi) Rice
250ml Coconut Milk
3 tbsp Sugar
3 tbsp Coconut Cream
…and some ripe mangoes of course

Soak the sticky rice in cold water for at least 3 hours, Drain and rinse thoroughly, Line a steamer with muslin and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway.
Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved (Do not boil) and set aside to cool
Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
Put a mound of rice on a dish and top with the mango mango, pour the coconut cream over and add any garnish of your choice.


We know everyone loves pancakes so how about these Japanese Okonomiyaki style pancakes

2 large eggs
177ml buttermilk
50g sugar
1/2 tsp vanilla
1/4 tsp salt
188g flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp vegetable oil

In a blender, add eggs, buttermilk, sugar, vanilla, and salt and blend on the lowest speed for just a few seconds until combined.
Add flour, baking powder, and baking soda. Continue blending for 15 to 20 seconds or until the batter is completely combined.
Heat a sauté pan over medium-low heat and using a pastry brush, brush the inside of a ring mold with oil. Add remaining oil to the pan and place the ring mold in the center of the pan.
Let heat up for a few minutes and then pour the pancake batter into the mold until it is half full. Be careful to not add too much because the batter will expand and spill over the side.
Cook the pancake for four minutes or until bubbles start to form on the top of the pancake.
Use a spatula to carefully flip the pancake and mold over and continue cooking for an additional three minutes, or until the bottom of the pancake is golden brown and the inside is no longer runny.
Serve stacked with butter and syrup, bacon and maple syrup or blueberries and honey..the pancake possibilities are endless!


Need a bit of substance to bring you round this morning? Congee is the perfect warm and hearty start to a dull winter morning and so easy to make!

185 grams long-grain rice (white or brown)
2L water
6 chicken thighs (bone-in)
1 piece ginger (peeled and sliced into large pieces)
Salt (to taste)
Garnish of your choice

Rinse and drain the rice. Pour the rice into a heavy stock pot and add in the water, ginger and chicken thighs.
Bring the pot to a boil then immediately turn down the heat.
Allow the pot to simmer, covered, for 1-1½ hours, or until the rice has absorbed most of the liquid and has started breaking apart (this will take longer for brown rice)
Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
Add the shredded chicken back into the congee and mix well.
Add salt, if desired.
Serve and garnish as you wish…soy sauce, spring onions, tea stained egg etc.

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