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5 Asian Brunch Recipes for Mother’s Day

While going out for Mother’s Day is always a nice treat, there’s nothing quite as special as preparing a delicious mother’s day brunch to enjoy from the comfort of home. Whether you’re thinking of breakfast in bed or a family get-together, make your mother feel extra special by whipping together some surprising treats with our 5 Asian Brunch Recipes for Mother’s Day.

 

Chinese Egg Dumplings

chinese egg dumplings recipe

We know egg dumplings are typically eaten during Chinese New Year but we say they’re fit for all kinds of celebrations. Treat your mum to special dumplings as a sign of wishing her prosperity and good fortune! 

Chinese egg dumplings are known to be a little tricky to make so be patient with yourself when preparing these. Each dumpling will require time and attention but it’s definitely worth the effort and of course impressing your mother. You can also get creative with the filling, swap the pork out for chicken and add any other flavours/seasonings that are to your taste.

One thing to note is that our recipe prepares these dumplings in an unconventional way, in that we cook the filling before preparing the dumplings. This just ensures that everything is thoroughly cooked before consumption. If you would prefer to do things the traditional way, you will need to further steam cook the dumplings after frying.

INGREDIENTS:

INSTRUCTIONS:

  • Prepare the filling by adding the pork, seasoning, soy sauce and pepper into a frying pan with a little sesame oil. Gently fry the pork until cooked through then follow by adding the diced spring onions and cook these for another 30 seconds. Put the filling into a separate bowl and set aside.
  • Next, crack the eggs into a bowl and add ½ tsp of salt. Which for a few minutes until well blended. For ease while cooking, pour the mixture into a measure jug or simply set aside in the bowl with a ¼ cup measuring spoon to hand.
  • In a non-stick frying pan, heat up a little cooking oil and pour some egg mixture to make a small circle shape. Follow by adding 2 tsps of the minced pork filling to the centre.
  • Now while some of the egg is still soft and liquidy, carefully lift and cover one half of the egg onto the other side to create a dumpling shape. Fry on each side until the egg is a light golden colour and cooked through.
  • Repeat this process until the filling or egg is finished, serve and enjoy!

 

Coconut Ube Congee (Chinese and Filipino) 

Coconut Ube Congee

A recipe that comes in many variations across Asia, rice porridge is the ultimate go-to comforting breakfast meal! Originating in China, rice porridge which goes by the name congee is typically a savoury dish with fillings and toppings of meat, spring onions, mushrooms and more. Meanwhile in the Philippines, rice porridge is all about sweetness and goes by the name ‘champorado’. 

Our recipe combines the magic of both worlds by taking hints from the Chinese method of preparing congee and mixing it with the flavours used to cook Filipino champorado to prepare something we’re calling Ube (Purple Yam) Coconut Congee. The great thing about congee is that it’s naturally easy to prepare, so if you want an easy-going Mother’s Day breakfast this is the perfect fool-proof recipe.

INGREDIENTS:

INSTRUCTIONS:

  • In a bowl, whisk together the ube jam, sweetened condensed coconut milk and regular coconut milk into a smooth liquid. Then set aside. 
  • Next, wash the long grain rice then add to a large pot along with the water. On a stove,  bring this to the boil then simmer the rice on a low heat for roughly 30  (until the rice is tender and porridge-like).
  • Add the coconut-ube mixture to the rice and mix together. Simmer for another 5 to 10 minutes.
  • Finally serve in a bowl and enjoy!

 

Malaysian Sambal Telur (Egg Sauce)

sambal telur recipe

How do you like your eggs in the morning? If you like them boiled AND fried, you’re in for a treat when it comes to Malaysian Sambal Eggs. Most people know sambal as a blend of many ingredients such as chillies, shrimp paste, shallots, palm sugar and more to create a delicious sauce used to cook seafood and typically served with rice. However, sambal is also used in Malaysian cuisine to prepare an egg dish called Sambal Telur which literally translates to ‘egg sauce’. 

If you’re wondering what all of this has to do with boiled and fried eggs, it’s all in the method of cooking this tasty recipe. Sambal Telur combines boiled eggs (which are further fried) with a flavourful sambal sauce to make a delicious light meal. Sambal Telur can actually be served with rice, however, as a brunch option, this works a treat to eat with a good few slices of toast!

INGREDIENTS:

INSTRUCTIONS:

  • Add the vegetable oil to a pan and fry the eggs for roughly 2 minutes until they are lightly crispy on the outside. Then remove the eggs from the pan and set aside.
  • Next, add onions to the same pan, season lightly with salt and pepper and sauté until they are soft and translucent. 
  • Now stir in the sambal paste and fry for 2 minutes before adding the chopped tomatoes. Continue frying for another 5 minutes into all the ingredients are well combined.
  • Finally, add the eggs back into the pan and mix with the sambal sauce mixture. Remove from the heat and serve with toast (we recommend sourdough bread).

 

Korean Hotteok Pancakes

hotteok pancakes recipe

This wouldn’t be a complete list of brunch recipe recommendations if it didn’t include some form of pancakes and our pancakes of choice are classic Korean Hotteok. These pancakes, of course, are not quite exactly like the pancakes most people are familiar with in the west. Instead, they have a little twist which is a creamy sweet crushed nut filling in the centre. 

Hotteok is one of the most popular street foods in Korea, so we’re sure these pancakes will go down a treat for a Mother’s Day brunch. You can eat them alone as they are or you can serve them with other classic pancake toppings such as whipped cream, syrup, ice cream, icing sugar and fruits!

INGREDIENTS:

INSTRUCTIONS:

  • In a bowl, mix together the flour, sugar, yeast and milk into a dough. Cover the dough and leave to rest at room temperature until it doubles in size. 
  • While waiting for the dough to rise, prepare the filling by mixing the brown sugar, cinnamon and crushed nuts together in a bowl. 
  • Once risen, knead the dough lightly to remove any air pockets and leave to rest for another 20 minutes. 
  • Next, oil your hands with 1 tbsp of vegetable oil and separate the dough into 6 equal portions and flatten each  portion into a circular shape. Add 1 Tbsp of filling to the centre of each dough and seal by turning the dough in on itself from the edge. Be sure no filling is exposed. 
  • Now add 1 Tbsp of vegetable oil to a pan and heat on medium. Follow by adding 1 pancake dough and fry for 20 seconds until lightly brown, then press the dough down to create a flattened pancake shape. Continue frying for another 10-15 seconds before flipping onto the other side to fry until lightly brown agan. Ensure you fry for enough time to cook the dough through and allow the filling to melt.
  • Repeat this process with the remaining dough balls until complete. These are best enjoyed while hot but they can easily be reheated in the microwave too!

 

Kimchi Avocado Toast

kimchi avocado toast recipe

Step aside eggs and avocado on toast and hello kimchi avocado on toast! Yes, another Korean inspired brunch option! However, you’ll be pleased to know this is a lot easier to prepare than the Hotteok Pancakes. Add a little spice and kick to a standard breakfast by simply swapping out eggs for kimchi when making avocado toast. What’s great about this recipe is that it also offers a vegan-friendly option. 

For those of you who aren’t familiar, kimchi is a staple dish in Korean which simply comprises fermented vegetables (typically cabbage and Asian radishes). Good quality home-made kimchi can be time-consuming to prepare. Thankfully, pre-made kimchi is a great time-saving option.

INGREDIENTS:

INSTRUCTIONS:

  • Spread butter onto each side of the sourdough bread slices and gently toast in a pan on a medium-low heat. Remove and set aside.
  • Prepare the avocado by either butting into slices ready to go on top of the bread. Alternatively you can mash up the avocado and spread this on the oast instead.
  • Next, place roughly 2 large forks full of kimchi onto each slice of toast and spread evenly. 
  • Finally garnish with sesame seeds, serve and enjoy!

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