Home cooking brought to you by
Home cooking brought to you by
- M​ilk Rice and Eggs Sunnyside up - with a "rice puller"

The curfew cuisine diaries from Sri Lanka: Breakfast of champions

B​reakfast, the most important meal of the day (for us), took on a new meaning during lockdown

1y ago

B​eing a creature of habit, my breakfast "menu" hadn't changed, well, forever. There was a decade or so of flirtation with cereals, but things swung back to the usual. Stringhoppers and half boiled eggs. The lockdown changed that.

Stringhoppers became scarce.

T​he curfew diary began after a week of Stringhoppers and half boiled eggs: I had to be sure lockdown was actually gone. During the lockdown though, interesting options popped up and the most interesting one which warranted repeated use was this.

E​gg still made a major contribution for breakfast with what could be seen as an unusual pairing

E​gg still made a major contribution for breakfast with what could be seen as an unusual pairing

I​n Sri Lanka, as in a few other south east Asian and Asian countries, we have access to a product commonly known as Two-Minute-Noodles. There are many variations of the theme, worldwide, such as Cup-O'-Noodles and so on.

The products come with their own flavour sachets, to add zing to what would otherwise be a very bland cuisine. These flavour sachets cater to the local palette and so locally, we have extra spicy flavour options. Now I'm not a fan of food that's too spicy, but when it comes to Two-Minute-Noodles, I'm all for it. Especially if it's covered with scrambled egg. The result was good enough to challenge, briefly, my Stringhoppers and Egg breakfast routine.

T​hinking about it, most people have a standard breakfast. All of us have options too. For example, the milk-rice featured above is a breakfast we have on the first of every month. Milk-rice goes with everything. Sausage and eggs? White curry and something fried? Spicy mango salad and chicken? Everything goes with milk-rice. Add a 'rice-puller' like a katta sambol, which is basically: maldifish, chilies, onions and lots of lime, all ground up to make a paste that seriously makes you want to eat more, and you're looking at a breakfast to make a champion of anyone.

T​he thing about having a breakfast of champions is that no matter how you look at it, it takes time. Fortunately during lockdown, time was the one resource we had plenty of.

Join In

Comments (0)