How Fat is Malaysian Popular Breakfast

Do you still remember how much of calories you need EVERYDAY?

http://e-malabari.net/health/calculator.htm

Let’s look at the few Malaysian food that is easily available during our breakfast time.

Bear in mind….

The sequence of the listing is based on Malaysian favourites and NOT RELATED to calorie content

No 1 Favourite on our menu – Nasi Lemak & Drinks

Wikipedia says…

“Nasi lemak is a dish that is commonly sold in Malaysia, Brunei, Singapore and Southern Thailand. In fact, it has been called the unofficial national dish of Malaysia .

All Malaysian coffee shop MUST HAVE nasi lemak.

Nasi Lemak (279 kcal) + Fried Egg (67 kcal) + Ayam Goreng (141 kcal) + 3 in 1 Coffee (65 kcal)

TOTAL = 552 kcal (30% Fat)

No 2 Favourite on our Menu – Wantan Mee & Drinks

This is my favourite mee from Batu Pahat…. Ah See Noodle House. More than 60 years serving absolutely delicious mee to my family.

From wiki…

Wonton noodle or wantan mee is a Cantonese
noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in hot soup, garnished with leafy vegetables, and wonton

Wantan Mee (268 kcal) + Soya Bean (163 kcal)

Total = 431 kcal ( 26% Fat)

No 3 Favourite on our Menu – Roti Canai with Egg & Drinks

Roti Canai (sometimes it is called roti prata) with Egg (289 kcal) + Coffee with condensed milk (113 kcal)

TOTAL = 402 kcal (34% Fat)

No 4 Favourite on our Menu – Prawn Noodle Soups (‘har mee” in Cantonese) & Drinks

Prawn Noodle Soup (368 kcal) + Barley Drinks (55 kcal)

TOTAL = 423 kcal (39% Fat)

No 5 Favourite on our Menu – Roti Bakar + Telor Separuh Masak & Drinks

This is a traditional breakfast for lot’s of Malaysian. With the recent “KOPITIAM TREND”, it had become very popular. You can see KOPITIAM is at every corner of the street.

2 piece of Roti Bakar (132 kcal) + butter (100 kcal) + kaya (52 kcal) + 2 telor separuh masak (140 kcal) + soya bean (163 kcal)

TOTAL = 587 kcal (32% Fat)

Reminder : All the above calorie are based on scientifically data collected and with the varieties of ingredient & preparation method….the calorie content varies from each food producer.