Malaysian-Inspired English Breakfast

Reimagine the classic English breakfast with vibrant Malaysian-inspired flavours. From fragrant spiced chicken and creamy coconut beans to crisp hash browns topped with sambal, this bold and satisfying plate brings warmth, colour and depth to your morning ritual. A distinctive twist, perfectly paired with a rich cup of English Breakfast tea.

Malaysian-Inspired English Breakfast

Malaysian breakfast with English breakfast tea pairing

Difficulty

Easy

Time to Make

1 hour

Blend

English Breakfast

FEATURED TEA

English Breakfast

To make this blend, our Tea Masters balance malty Indian Assam with brisk Ceylon and bright Kenyan teas. We use a high proportion of second flush Assam (leaves picked at the peak of their quality) to create an invigorating brew full of rich, comforting flavours. Wherever your day takes you, a cup of our English Breakfast Tea helps get you there.

Picture is of English Breakfast Tea

INGREDIENTS

Spiced Chicken

  • 2–3 chicken drumsticks
  • 1½ tsp curry powder
  • 1 garlic clove, minced
  • ½ tsp fresh ginger, minced
  • 2 tsp soy sauce
  • ½ tsp sugar
  • Pinch of salt

Coconut Curry Beans

  • 200g haricot beans
  • 60ml coconut milk
  • ½ tsp curry powder
  • ½ garlic clove, minced
  • Pinch of sugar
  • Pinch of salt

Sambal Hash Browns

  • 1 large potato, grated
  • 1 onion or shallot, finely sliced
  • Pinch of salt
  • Sambal (to serve)

To Serve

  • 2 boiled eggs
  • Bread, for toasting
  • Butter
  • Kaya (coconut jam)

Method

1. Prepare the spiced chicken

In a bowl, combine the chicken drumsticks with curry powder, garlic, ginger, soy sauce, sugar and a pinch of salt. Mix well and allow to marinate briefly to develop flavour. Roast in a hot oven until golden, fragrant and cooked through, turning halfway, then keep warm.

 

2. Cook the coconut curry beans

Add the haricot beans to a saucepan with coconut milk, curry powder, garlic and a pinch of sugar and salt. Allow to simmer gently until warmed through and lightly thickened, creating a rich, creamy sauce. Adjust seasoning to taste.

 

3. Make the sambal hash browns

Squeeze excess moisture from the grated potato, then mix with finely sliced onion and a pinch of salt. Fry in hot oil, shaping into small rounds and pressing gently. Cook until crisp and golden on both sides. Finish with a spoonful of sambal over each for a bold, warming kick.

 

4. Prepare the eggs

Boil the eggs until just set, then peel and halve.

 

5. Toast the bread

Lightly toast the bread and spread generously with butter and kaya for a sweet, coconut-rich contrast.

 

6. Serve and enjoy

Arrange the spiced chicken, coconut beans, sambal hash browns and eggs on a warm plate. Serve with kaya toast on the side and enjoy alongside a freshly brewed cup of English Breakfast tea for a balanced and satisfying start to the day.

jasmine green tea