Kamis, 02 Maret 2017

Sarapan Apa Kamu Pagi Ini?



Hmm... bangun pagi siap - siap untuk sekolah jangan lupa sarapan dulu ya, supaya kamu kuat dan siap untuk menghadapi pelajaran dan kegiatan di sekolah. 

 Sarapan itu penting sekali loh, nah sarapan apa kamu pagi ini? 
Biasanya anak - anak Indonesia sarapannya sangat bervariasai, mulai dari roti,kue - kue, susu, nasi kuning, nasi goreng, bubur ayam bahkan ada yang makan soto hehehe . . .

 Nah, bagaimana dengan menu sarapan teman - teman kita di negara lain? Mengutip dari artikel di New Yor Times online yuk kita intip apa saja sih menu sarapan teman - teman di luar sana?
<p>If Koki and his older brother had a choice, they would prefer an American-style breakfast. Occasionally, their mother, Fumi, lets them eat cold cereal and doughnuts, but she wants her children to grow up knowing what it means to eat Japanese. Here, Koki eats green peppers stir-fried with tiny dried fish, soy sauce and sesame seeds; raw egg mixed with soy sauce and poured over hot rice; <em>kinpira</em>, a dish of lotus and burdock roots and carrots sautéed with sesame-seed oil, soy sauce and a sweet rice wine called <em>mirin</em>; miso soup; grapes; sliced Asian pear; and milk.</p>
Koki Hayashi, 4 tahun, Tokyo
Menu sarapannya adalah telur setengah matang dicampur dengan kecap dan dituang diatas nasi, oseng oseng cabe hijau dicampur ikan teri, miso soup, salad dari potongan wortel dan akar burdock, buah - buahan serta susu. 

<p>Whenever Nathanaël stays at his father’s house, his weekday breakfast is the same. It consists of a single kiwi; tartine, an open-faced baguette with butter and blackberry jam made by his grandparents; cold cereal with milk; and freshly squeezed orange juice. (He would prefer crepes and hot chocolate, which many French children gulp down from bowls and into which they dunk their morning tartine. But Nathanaël’s father, Cédric, is health-conscious.) On weekends, Nathanaël eats croissants for breakfast and also makes his own desserts, a passion inherited from his grandfather, a <em>pâtissier</em>.</p>
Nathanaël Witschi Picard, 6 tahun, Paris
Menu sarapannya adalah buah kiwi, roti lapis mentega dan selai blackberry, sereal dingin dan susu serta jus jeruk segar. 
<p>Emily lives with her grandmother Ethel on the outskirts of Lilongwe, Malawi’s capital. Because Ethel works in another family’s home — doing cleaning, cooking and child care — her extended family of nine rises before 6 a.m. to eat breakfast together before they disperse to work and school. Here, Emily is eating cornmeal porridge called phala with soy and groundnut flour; deep-fried fritters made of cornmeal, onions, garlic and chiles, along with boiled sweet potato and pumpkin; and a dark red juice made from dried hibiscus flowers and sugar. (She is fortunate; half of the children in Malawi are chronically malnourished.) When she can, Emily likes to drink sweet black tea in the mornings, a common beverage for Malawian children.</p>
Emily Kathumba, 7 years old, Chitedze, Republik Malawi
Menu sarapannya adalah bubur jagung yang disebut phala dengan tepung kedelai, potongan buah sayuran serta daging yang dilapisi tepung jagung dan telur kemudian digoreng dan jus kental yang terbuat dari perasan bunga hisbicus
<p>Birta’s oatmeal porridge is called <em>hafragrautur</em>, a staple breakfast in Iceland. The oatmeal is cooked in water or milk and often served with brown sugar, maple syrup, butter, fruit or <em>surmjolk</em> (sour milk). Birta also takes a swig of <em>lysi</em>, or cod-liver oil. For part of the year, when the sun barely clears Iceland’s horizon, sunlight is a poor source of vitamin D — but the vitamin is plentiful in fish oils. (The word<em> lysi</em> is related to the Icelandic verb <em>lysa</em>, meaning ‘‘illuminate.’’) Birta’s mother, Svana Helgadottir, started giving her four children <em>lysi</em> when each was about 6 months, and now all of them gulp it down without complaint. Many day-care centers and preschools in Iceland dispense cod-liver oil as a regular part of the morning routine.</p>
Birta Gudrun Brynjarsdottir, 3 ½ tahun, Reykjavik, Islandia
Menu sarapannya bubur oatmeal yang dimasak dengan susu disajikan dengan gula merah, mentega  dan sirup mapel disebut hafragrautur, minumannya minyak hati ikan cod.
<p>For Viv, breakfast is a glass of milk with bread, unsalted butter and — most important — sweet sprinkles, which come in multiple flavors (chocolate, vanilla, fruit) and sizes (small, large, shavings). A government-run website promoting tourism boasts that every day the Dutch eat at least 750,000 slices of bread topped with the chocolate sprinkles called <em>hagelslag</em> (‘‘hailstorm’’), making it the country’s most popular bread topping. For a nation of nearly 17 million people, that’s close to 300 million slices a year of <em>hagelslag</em>-covered bread. In June, a successful Dutch Kickstarter campaign raised more than $11,000 to create bacon <em>hagelslag</em>. Viv is partial to the multihued sprinkles called <em>vruchtenhagel</em> (‘‘fruit hail’’), while her twin sister, Rosie, reaches for <em>chocoladevlokken</em>.</p>
Viv Bourdrez, 5 tahun, Amsterdam
Menu sarapannya segelas besar susu, roti diolesi mentega tawar dan ditaburi bermacam - macam atasan kesukaan seperti coklat, vanila atau buah - buahan.
<p>Aricia’s pink sippy cup is full of chocolate milk, but her brother Hakim’s cup contains coffee (<em>café com leite</em>). For many Brazilian parents, coffee for kids is a cultural tradition; the taste evokes their own earliest memories. Many also believe that coffee provides vitamins and antioxidants and that a small milky serving in the morning helps their children concentrate in school. Hakim ‘‘gets more agitated after he drinks it,’’ his father, Reginaldo Aguiar Gomes, admits. ‘‘I can feel his mood change.’’ But their pediatrician told them that coffee is fine in moderation. Brother and sister are eating ham and cheese as well as <em>pão com</em> <em>manteiga</em>, bread with butter.</p>
Aricia Domenica Ferreira, 4 tahun, and
Hakim Jorge Ferreira Gomes, 2 tahun, São Paulo, Brazil
Menu sarapannya adalah susu coklat dan kopi ( anak - anak di Brazil terbiasa meminum kopi), ham dan keju serta roti lapis mentega

<p>The elaborate Saturday morning spread in front of Doga includes honey and clotted cream, called <em>kaymak</em>, on toasted bread; green and black olives; fried eggs with a spicy sausage called <em>sucuk</em>; butter; hard-boiled eggs; thick grape syrup (<em>pekmez</em>) with tahini on top; an assortment of sheep-, goat- and cow-milk cheeses; quince and blackberry jams; pastries and bread; tomatoes, cucumbers, white radishes and other fresh vegetables; <em>kahvaltilik</em> <em>biber salcasi</em>, a paste made of grilled red peppers; hazelnut-flavored halvah, the dense dessert; milk and orange juice. While certainly more elaborate than weekday fare, this Gursoy family meal is in keeping with the hodgepodge that is a typical Turkish breakfast.</p>
Doga Gunce Gursoy, 8 tahun, Istanbul
Menu sarapannya adalah madu dilapisi krim yang disebut kaymak, roti bakar dan mentega, telur rebus, keju dari campuran susu sapi dan kambing, sosis pedas yang disebut sucuk, sayuran segar, selai blackberry dan jus jeruk.


sumber: https://www.nytimes.com/interactive/2014/10/08/magazine/eaters-all-over.html
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