The National Breakfast Week (PESAN) is held annually on 14-20 February. The campaign was initiated by the Indonesian government to educate citizens on the importance of having breakfast.

Having breakfast could not only enhance metabolism but also burn calories throughout the day. Board Member of FoodCycle Indonesia, Andy Gunardi, affirms that breakfast is the most essential eating time.

Therefore, it is recommended that everyone should grab breakfast before leaving off for other activities. In this case, The S Media has a list of Indonesia's five most popular breakfast menus that you can try.

Bubur Ayam
Chicken congee or known as bubur ayam, is a Chinese Indonesian chicken congee. Served with shredded meat and other condiments such as scallions, shallots, Chinese crullers (cakwe), the congee is normally not spicy. However, nowadays, the spiciness of the dish depends on the eater's preferences. 

The dish originated from Chinese chicken congee, so Indonesia's chicken congee is influenced by the use of various toppings like tongcay, a preserved salty vegetable, and Chinese crullers. It might also come with the addition of boiled chicken egg, chicken liver, gizzard, or even intestine. Throughout Indonesia, there are several congee specialties according to designated cities. For example, congee from Bandung and Sukabumi will differ in its topping and soup. 

This dish could be found easily anywhere around Indonesia, Bandung is no exception. Check out our recommendation on best chicken congee in Bandung here.

Lontong Sayur
One of Indonesia's common breakfast main courses is the Indonesian vegetable curry and rice cake or known as Lontong Sayur. Lontong Sayur is Indonesia's traditional rice dish made of pieces of lontong (rice cakes) served in coconut milk soup with shredded chayote, hard-boiled egg, tempeh, tofu, chili, and Indonesian-style crackers.

The dish originated from Betawi and Minangkabau cuisine, so based on its maker, it can be mildly spicy or savory-sweet.

Fried rice
Fried rice or nasi goreng is a dish of stir-fried rice in a wok or frying pan. Usually mixed with eggs, selection of protein such as chicken, beef, seafood, or even pork, fried rice is famous worldwide. However, in Indonesia, fried rice is a staple national dish. 

Its history actually dates back to the Sui Dynasty in China where it was first developed. In Asia, fried rice is common street food. It could be found in many small and big restaurants and street vendors. In Indonesia, it is common to find traveling hawkers selling the dish on the street with their food cart and stationing in busy areas. In different countries, fried rice is served with its own specialty toppings and adapted to the country's taste. 

Nasi Kuning
Yellow rice is a traditional yellow-colored rice dish made using white rice that was made yellow using turmeric. Yellow rice is known all over the world, but its main ingredients differ in every country.

Some are served with raisin, cinnamon, and sugar while Indonesian yellow rice or Nasi Kuning is cooked in coconut milk and turmeric. Yellow rice is made by putting the washed white rice in the rice cooker. Then, all spices go together during the cooking process. The spices include coconut milk, salt, sugar, turmeric, and knotted pandan leaf for fragrance. In Indonesia, yellow rice is often used as a means of celebration or served in a gathering. 

It is commonly topped with thin-cut string eggs, beef or chicken, Indonesian chili or sambal, crispy tempeh, and some other vegetable of choice. 

Nasi Uduk
Indonesian fragrant coconut rice or Nasi Uduk is Indonesian-style steamed rice cooked in coconut milk dish which originated from Java. It was first developed by Sultan Agung of Mataram who was the Javanese ruler. He was inspired by his experience eating Kebuli rice, Indonesian Arab-inspired pilaf which consists of rice cooked in goat meat broth, goat milk, and clarified butter. 

Nasi uduk is made by cooking rice soaked in coconut milk instead of water, along with clove, cinnamon, bay leaf, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. Bawang goreng (fried shallots) is sprinkled on top of the rice before serving. Other toppings include beef or chicken as well as friend vermicelli. 

In Indonesia's modern age, nasi uduk is often used as tumpeng, just like Indonesian yellow rice. Like bubur ayam, the Indonesian fragrant rice also has different variety of toppings in different cities.