You have just woken up and your tummy is rumbling. You’re thinking of rushing off for work to beat the jams and to clock in before the ‘Black Monday’ begins.

But wait a minute. If it’s going to be a ‘big day’ for you, then you’re going to need a big breakfast. And rightly so if you want to keep your energy levels going.

First of all, to enjoy a really great breakfast, wake up early enough to enjoy it. You don’t have to ‘rise and shine’ hours in advance. Just about 15-30 minutes will give you sufficient time to prepare a hearty meal.

For busy officegoers, you’ll never go wrong with eggs. Poached, sunny side up or in a wonderful tomato omelet combination with herbs and spices… you’ll enjoy biting into them. Complete the package with some baked beans on the side, as well as buttered toast, slightly burnt - crispy on the outside but still deliciously fragrant when the butter melts in your mouth.

If you’re into something more Oriental, consider century egg porridge with some crunchy pickled vegetables, and the must-eat - yiu tiao (deep fried dough).

It’s perfect with a steaming hot bowl of century egg porridge. Some people throw in the odd pieces of chicken to give the porridge a richer texture. The pickled vegetables are easily available in the supermarkets - and are cheap to buy.

Known as the unofficial national dish of Malaysia, nasi lemak would be the top choice. If you’re into do-it-yourself (DIY) mode, all you need is rice, coconut milk, pandan leaves, ginger, anchovies, eggs, cucumbers and sambal paste. Throw the rice into the cooking pot or the rice cooker, with the coconut milk, alongside the pandan leaves and add in a pinch of salt. Cook the rice until the texture is - fluffy!

As for the sambal - fry the anchovies and add in the the sambal belacan paste, and add sugar and salt to taste. Some like their anchovies just the way it is - minus the spicy element which can also be another alternative. As for the eggs, you could have it sunny side up, or in the traditional way - boiled hard and good. Roughage is also provided in the form of - good old cucumbers served just the way it is!

The saying goes, the world is your oyster - well, breakfast is certainly ‘your oyster’. Go experiment and try something different for your breakfast. Variety is indeed the spice of life!

For more information about Nasi Lemak: Click Here for Wikipedia.

Recipe: Click Here.

Restaurant: Click Here.

Japanese food is no longer as inaccessible and unaffordable as before - now everyone can enjoy it! I am one such person. While I proudly declare my love for these tasty, bite-sized delicacies, I am embarrassed to admit that I do not know much of what sushi really is! Here’s what I learnt:

Sushi is not, as it is generally perceived, the raw fish that we eat. Sushi is actually the vinegar-mixed rice that is used to prepare Sushi. The raw fish itself is called Sashimi. However, sushi was not historically prepared this way. In the olden days, the Japanese used to mix pickled rice and fish together. This mix would then be covered and stored for several months, before deeming it ready to eat! This type of Sushi is known as ‘Nare-Sushi’. Soon after, a different type of sushi was invented; ‘Edo-Mae Sushi’, which is basically vinegar and rice!

As evolution took its course, our modern day type sushi came about. Doing away with all the lengthy preparations, sushi was then introduced as served thin slices of raw fish with vinegar, salted rice!

Today, there are many types of Sushi. The difference from one to another is basically the ingredients used during preparation. Nigiri Sushi, is one of the simplest type of Sushi. It is just fish on top of rice, sometimes held together with dried seaweed called ‘Nori’.

Maki Sushi, another type, is a rolled type of Sushi. The rice and fish is served rolled in small cylinders or cones of seaweed. Today in most fusion Japanese restaurants, it’s not unusual to find ingredients apart from fish served with your maki!

Eating sushi may be as simple as picking it up with your chopsticks, but traditionally there is a certain etiquette that some Japanese still adhere to. If you’re at a true Japanese restaurant, you may try it!

Firstly, select the sashimi of your choice; salmon, eel or tuna are popular choices. After sitting down, you will be given a hot towel called ‘Oshibori’ to wipe your hands and face, and then offered a drink.

When your Sushi arrives, pick up your chopsticks and pick the raw fish. Dip it into the small dishes of Japanese soy sauce and wasabi and then eat. The rice, oddly enough, is never to be chopsticked, but to be eaten with hand! Then use the finger bowl that’s sent over to gently wash your fingers.

Don’t forget to smile and say ‘Domo arigato’ (thank you) on your way out after a satisfying meal of sushi!

With the proliferation of sushi bars around town, it’s easy to get caught up with the whole Japanese culinary invasion. Quick to prepare and easy to eat - that’s almost like anyone’s cardinal rule for eating. However, little do we know, there’s more to eating sushi than picking them up and stuffing them down. There’s actually a proper etiquette to eat these little yummy delights!

Do not ask for a spoon

As odd as it sounds, Japanese do not use spoons. They sip their soups out of small soup bowls, and use chopsticks to get to any solid ingredients in the soup! So if you can’t pick up a sushi using chopsticks, you really shouldn’t be eating it in the first place!

Do not put wasabi in soy sauce

Sometimes, we tend to mix everything up for a full effect. However, the proper sushi etiquette is not to mix wasabi in your soy sauce. If you do want extra wasabi, request for the chef to put an extra helping of wasabi in the sushi itself.

Do not overload on soy sauce

Never drench your sushi or sashimi (slices of raw fish) with soy sauce. This will smother your sushi with an overwhelming taste of soy sauce, which is meant to enhance flavors. Lightly dip your sushi or sashimi in your soy sauce.

Do dip the fish in soy sauce

Instead of dunking the whole sushi into your dish of soy sauce, do this instead: remove the fish from the rice ball, spread some wasabi on it if you wish, then lightly dip the fish into the soy sauce, then place it back on the rice ball. This actually makes a lot of sense, as dunking the entire rice ball into the soy sauce will cause it to fall apart, thus making quite a mess. It’s also a better way to keep the taste of the sushi rice ball.

Do flip chopsticks over

When dining with a group of people, it’s common table manners to use the serving utensils for the common dishes. If the sushi bar you are at does not provide serving utensils, do feel comfortable to flick your chopsticks over and use the blunt but clean ends to pick up some tasty sushi from a communal platter. Then set the items down on your plate and flip your chopsticks back to the original position to eat with them. Doing this is hygienic, and shows that your care for yourself and others at the table.