"I was never a morning person. I don’t like the idea of waking up early. I prefer to enjoy the 10 plus hours of sleep that I must have in order to function on a day to day basis. But that is no reason for not enjoying the most important meal of the day. The old dictum, "Eat breakfast like a king, lunch like a prince and dinner like a pauper!" is what I live by."
Do you agree with our writer?
Open this week's Star Lifestyle, to be published on Tuesday 26 August, 2014 and read about different breakfast stories and ideas -- along with enchanting breakfast recipes by Rukhsara Osman, our very own food columnist.
We also went to Seasonal Tastes of The Westin Dhaka to find out what are up to early in the morning. From breakfast tales to yummy recipes to alluring photographs of The Westin's breakfast, we ensure we will uplift your appetite this Tuesday!
Can't wait? Here’s one of the several recipes:
Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests.
1½ pound boneless beef short ribs (cut into cubes)
5 tbsp cooking oil
1 cinnamon stick (about 2-inch long)
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 tsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tbsp kerisik (toasted coconut)
1 tbsp sugar/palm sugar or to taste
Salt to taste
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chillies (soaked in warm water and seeded)
Chop the spice paste ingredients and then blend it in a food processor until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 – 1½ hours or until the meat is really tender and the gravy has dried up. Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with steamed rice or ‘chitoi pitha’.