My favorite Singapore breakfast: onion rava dosa, from Komala Vilas across the
street from K K wet market; a cripsy semolina pancake stuffed with purple onion,
green chiles and cumin, comes with sambar and coconut and onion chutneys.
Khao Soi—rice noodle soup with spicy pork paste and pea tendrils—from Laos. Chilaquiles—fried corn tortillas scrambled with chorizo, white cheese and smoky chipotle chiles—from Mexico. Shozuke—pickled cabbage, radishes and cucumbers—from Japan.
Lots of dishes worth getting out of bed for can be found in The Breakfast Issue of Saveur (October 2008). Reading Jeffrey Alford’s bleary-eyed meditation on pre-dawn chai in India took me right back to my own jet lagged forays on the subcontinent. “Walking the streets in the dark, I’m never far from a stall selling tea, or chai, as it is known in that country….Hot, sugary sweet, and mixed with milk, and sometimes, spices such as cardamom and cinnamon…it’s shot of pure rejuvenation. I always clasp a cup of the tea…and hold it close to my mouth, letting the steam roll up across my face.” And I was enticed by the recipe for Sayur Lodeh, a curry often served for breakfast in Singapore, though it’s clear I’d have to get up at 5 AM to make it.
Spicy soups are a breakfast favorite, especially in Asia and Latin America. The issue includes recipes for Caldo de Gallina, a Peruvian chicken soup with vegetables, noodles, cilantro, lime and red chile, and Congee, a soupy rice porridge served all over Asia. (For more flavor, simmer the rice with a piece of chicken and slices of fresh ginger; top with slivered scallions and chilli oil.) No mention of the ultimate breakfast soup, Vietnamese pho—beef noodle soup with green chiles, mint and basil-- but you can find a delicious recipe right here on SpiceLines.