Sunday brunch at home with BB — Freezepak chicken nuggets anchoring the plate today. Lockdown turned the supermarket frozen aisle into our pantry, and Freezepak’s local-made nuggets quickly became one of the staples in our freezer.

Today’s plate:

Freezepak chicken nuggets (air-fried)
Hot rice or noodles
Fried egg
Stir-fried vegetable side
A small dollop of chilli sauce

Freezepak is the Singapore frozen-food brand that’s been quietly making the convenient-cooking inventory for households since the 90s. Their chicken nuggets are the kind that go from freezer to plate in 15 minutes via the air fryer, and they come out genuinely crispy without needing a deep-fry. The lockdown turned them into a meal-rescuer.

The air fryer is the lockdown MVP appliance. Nuggets from the freezer go in at 180°C for about 10-12 minutes, no oil added, and come out with a proper golden-brown crust and juicy chicken inside. Same result as deep frying without the oil disposal headache or the kitchen smell.

Eggs were the M-style sunny-side. Rice base was hot jasmine. Stir-fried vegetable was today’s pull from the fridge (cabbage shreds with garlic).

Chilli sauce on the side because you eat nuggets with chilli sauce in Singapore. The Lingham’s bottle is the household-standard issue.

The combination of a small-batch local frozen brand for the protein, plus the rest of the plate cooked from scratch, became a sustainable lockdown weekend formula. Frozen aisle for convenience, fresh cooking for everything else.

Lockdown taught us how to stock a freezer.

Overall: 4.3 / 5. 😋👍🏼 Solid Sunday brunch with Freezepak — keeping in rotation.

Original IG post