Sunday's brunch — same same but different!
Mother's Day Sunday brunch at home — variation on the weekend rice-egg-vegetable plate. Lockdown ritual with a small tweak.
Sunday brunch at home with BB — same same but different is the rotating-variation joke for our weekend home brunch. The format barely changes, the small details rotate every week, and somehow it never gets boring.
Today’s plate:
- Rice (with a small swap from white to fragrant garlic-fried)
- Fried egg
- Stir-fried vegetables
- A protein side
- Chilli sauce
The garlic-fried rice was the day’s variation. Same starch we use every weekend, just upgraded with a quick wok-toss in hot oil with smashed garlic, a touch of soy and a finishing sesame-oil drizzle. The extra five minutes of cooking turns plain rice into a fragrant base that pairs better with everything else on the plate.
Fried egg was the usual M-style sunny-side. Crispy white edges, runny yolk. Always the same execution, always perfect.
Stir-fried vegetables today were kang kong (water spinach) with belacan paste. Slight sambal-shrimp aroma, garlic, chilli flakes, light salt. The hollow stems still had crunch, the leaves wilted just enough to absorb the sauce.
Protein side was a small portion of pan-fried chicken thigh, seasoned with salt and pepper, finished with a squeeze of lemon. Crispy skin, juicy meat.
Chilli sauce on the side because rules apply.
Mother’s Day in lockdown was a quieter version than usual — no family lunches out, no restaurant queues, no rush. We sat at the kitchen table, ate slow, and talked about whatever didn’t involve the news.
Lockdown taught us to do less and care more.
Overall: 4.3 / 5. 😋👍🏼 Same brunch, slightly upgraded — would keep doing it.
