~ This post was previously written for Foodpanda Curators Network, edited by Foodpanda Editor. Some content here have been replaced by me with * ~
Read here for my previous post on Cooking Hacks.
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Early this year, there was news about food wastage in Singapore that states in 2014, 790,000 tons of food waste generated in Singapore and less than 15 per cent being recycled. And this amount will set to increase when the country continues to prosper and grow in population each year. Through changes in old way of life only will it saves our only land fill in Singapore from running out of space. But there are lot more need to be done.
For example like myself. Ever since having my own kitchen, I look forward to supermarket trips because if I see interesting cooking or baking ingredients, I will not hesitate to buy even not knowing what to do with it. Same goes to my husband. Gradually, it became a frequent activity every week and soon my pantry is starting to fill up with lots of stuff as days goes by. Some expired without any use and others are used occasionally because of my weekend cooking. Being a miser, I feel the pinch even if it was bought at discounts and throwing away makes me feel even worse.
After some time, I reflected on this issue and determined to do something about it. So I started with cutting down on supermarket trips and then a series of things necessary to cut down on such wastage.
And with the existing pantry supply and some fresh produces from traditional market, I present you my 7 simple and common recipes:
- Breakfast - Porridge
- Lunch - Claypot Rice
- Brunch - Mini Waffles Popcorn Chicken*
- Herbal Tea Time – Chrysanthemum Tea*
- Tea Time - Salad Bun
- Dinner - Fried Chicken Rice Feast
- Dessert - Red Green Bean Soup*
It is a known fact that Breakfast is the important meal of the day as it gives us the energy to start in proper. Whether is a light or heavy breakfast, so long as we eat right. So this is our favourite weekend breakfast, a bowl of porridge along with a plate of fried vermicelli or noodles. It was inspired by Hong Kong drama and no doubt keeps you feeling full even till tea time in the afternoon. Actually whenever we go for this option is because I’m too lazy to buy breakfast from outside though convenience and also in an effort to clear the food items in my kitchen pantry instead of idling in the cabinet till expiry. And this time, I decided to up the game by making some pork meat balls instead of the usual way of cooking with a can of braised peanuts or pickled lettuce.
Meat Balls Instruction: Season the fresh minced pork with salt, pepper and sesame oil. Mix well with chopped spring onions. Shape them round and place in a plate. Cover with cling wrap and put in fridge overnight before use.
Porridge Instruction: Grind half a cup of rice grain and boil with 500ml of water and 170g of 1 can of braised peanuts. Stir as and when to prevent sticking on the pot. When almost done, start adding half a chicken stock cube and mix till it melts. Lastly the pork meat balls and off the heat when it is cooked. Top the bowl of porridge of spring onions, pepper and sesame oil. Crack an egg into it and mix well with the porridge while it is still hot. Serve.
Tips: You can buy pre-made pack of dough fritters to air-fry at 180° for 8-10 minutes or those ready-to-eat at hawker centres. Or get those IKEA Meatballs. Alternatively, eat like the Koreans with seaweed. Totally make use of what you have at home to go with your porridge.
Of course this is cooked using rice cooker which is a healthier, convenience and appetizing even without the slightly charred rice to add a little crispy bite. The most important factor to a fragrance Claypot Rice will be the dark soya sauce used and the frying of dry shrimps. So if you lack of any one ingredients, it doesn’t matter. And add a vegetable dish to balance up your meal. Perfect for two persons to enjoy!
Instruction: Marinate the chicken strips with dark soya sauce and put overnight in the fridge. Cut Chinese sausage with membrane removed. Soak dry shrimps in water. Slice Chinese mushrooms. Get ready a cup of basmati rice to 1.5 cup of water in the rice cooker. Start by frying Chinese sausage without oil and set aside. Using the oil from sausage, fry the dry shrimps till fragrance and set aside. Stir fry the chicken till almost cooked and put into the rice cooker together with the rest of the ingredients mentioned. Let it cook according to the rice cooker instruction. When it is done, check on the colour. If it is not dark enough, add according to your preference. Mix well and serve.
Tips: If chicken is not available, choose alternatives like lean pork slices which I have tried before. Remember to marinate.
Because this is a breakfast and lunch in one, I will prefer something that is delectable to start the day. Since I just gotten my waffle maker, gonna make something like some brunch places have (eg. Fried Chicken Waffles maybe) at home. By the way, the Waffles I'm going to make is Keto style.
Waffles Instruction: (1) Combine 1/2 cup Almond Flour, 1.5 tbsp Sugar, 1/2 tsp Baking Powder, 1/4 tsp Salt and set aside. (2) Melt 4 tbsp of Butter in microwave for 30 secs and mix with dry flour bowl. (3) Beat 1 egg white till stiff peaks. (4) Combine 1 egg yolk, 1/4 cup Unsweetened Almond Milk, 1/2 tsp Vanilla Extract and stir till smooth. (5) Add into no. (2) and mix well. (6) Lastly, add egg white into (5) and fold it gently till smooth. Heat up waffle maker and pour in one scoop. Cook for 5 minutes and serve.
Sides Instruction: The rest of the food like popcorn chicken, hashbrown and sausages will be airfried instead of oil frying. Healthier, right? Frozen strawberries, just thaw and put on the side of the plate. Complement your brunch with a cup of hot chocolate if you have. If not, a cup of milo, coffee or even tea.
Tips: Do the batter in advance and store in the chiller compartment of the fridge. Before you make the waffles, bring out in room temperature. Mix well before pouring into the waffle maker.
Herbal Tea – Chrysanthemum Tea*
The weather is driving everyone mad and rather than having a nice brew of black or green tea for your afternoon, a better choice will be a cup of nice herbal tea to cool us down. A pack of Chrysanthemum Tea is easily available at Chinese medicinal halls or supermarkets and is cheap than buying those pre-packed bottles plus not environmentally friendly. One pack can boil many times depending on how much you use each time. Worth it. And with some Goji berries, good for your eyes too.
Instruction: Instead of boiling over the stove, we do it the convenient way by teabags. You can get those teabags (white in colour) from Daiso (cheaper option). Put in the amount of chrysanthemum and goji berries you want in each teabag, into your cup or a jug, pour in boiling water and let it seep for at least 5-6 minutes before serving. No rock sugars needed. Have on its own for the natural taste will be the best. Drink them 2-3 rounds, probably.
Tips: Pack them individually and store them in the airtight container for easy use. Or if you have teapot that comes with a filter, you don't need teabags and just put in the chrysanthemum and goji berries in the filter to brew.
Not exactly salad but is more of crabsticks mayonaise. Instead of hotdog or luncheon meat buns, opt for a change once awhile. Made the bun dough with breadmaker for convenience. And for better texture, the dough was proofed overnight. Shaped and baked the following day. The stuffing was freshly made. It was pretty easy and a little healthy because only 1 spoonful of mayonaise is used. The end product is kind of bland for the bun but the stuffing is the saving grace, at least. A mild taste of basil and pepper with a little crunchiness from the vegetables. Eat it fresh because the stuffing will go stale fast under such weather.
Stuffing Instruction: Use 3 pieces of crabsticks, boiled and chopped to tiny bits. Cut cabbage and carrot into strips. In a bowl, place the ingredients with pepper and basil to taste. Lastly, add a spoonful of mayonaise and mix well, ensuring that the ingredients are well-blend.
Bun Instruction: In the bread-maker, put 1 egg and milk that gives a total of 180g, 30g sugar, ½ tsp salt, 260g bread flour, 1 tsp yeast and 30g unsalted butter. Follow the machine’s instruction in making bread dough. Once done, take the dough out and knead it to ensure the air bubbles diminished. Cover the dough with a clean cloth and rest for 30 minutes. Thereafter, knead it again, spray with water and let it proof overnight. The following day, cut the dough into 8 equal pieces and roll it round. Poke with fork and bake at 170° for 15-20 minutes. Cut open the bun and put in the stuffing. Serve.
An inspired meal from our local delicacy, Hainanese Chicken Rice. With simple ingredients required, it makes it easy to cook a well-balanced meal at home like the above. Move over chicken broth. No need to use that for a pot of delicious soup and fragrance chicken rice. Vegetable soup is just as good and requires lesser time. A pack of paste is all you need to get the authentic taste. Also add cucumbers slices to complete the meal. Super convenience and time saving for working adults like us.
Rice Instruction: A cup of basmati rice to 1.5 cup of water in the rice cooker. Add 80g chicken rice paste, fried onions and pandan leaves and cook.
Chicken Instruction: Marinate the mid joint chicken with abalone sauce, sesame oil, honey, minced garlic, five spices powder and corn starch. Leave it overnight in the fridge. Air fry at 180° for 8-10 minutes each side. Check every time to prevent charred because of the honey used.
Soup Instruction: Cut potato, carrot and onions into chunks. Put in yellow beans and ikan bilis in a soup pouch. With 1 litres of water in a pot, put all the ingredients and soup pouch to boil for at least 1 hour or till the ingredients soften. You may add pork ribs or cob corn (optional).
Veggie Instruction: Wash the Xiao Bai Cai clean and drain well. In the pan, heat with oil and fry chopped garlic till fragrance. Stir fry Xiao Bai Cai and abalone sauce to taste. Mix starch and water, add in if you prefer. Serve.
Did a few versions for your reference or head to my Instagram (click here) to see more of our cooking.
There is a saying that your stomach will always have room for dessert even if you can’t stuff yourself with anymore food. That is really true but I don’t know why. Probably we have already educate ourselves since long ago that a satisfying meal should end with a nice dessert. Or it is just some biological reaction in our body that makes you crave for dessert.
Cooking Instruction: Soak 1/2 cup of both beans overnight and 1/2 cup of lotus seeds for an hour including remove impurities. Using pressure cooker, pour in 1.6ml water, the beans with the soaked water and lotus seeds, cook for 20 minutes on high pressure. Then add in 1/2 cup rock sugar and cook for another 20 minutes low pressure. Serve hot.
Tips: When you can't decide which to have, cook both together. No need waste time and electricity/gas. If you have lotus seeds, put in. If you have dry Longan meat, put in too. Whatever you have at home, put them in. I also have peach gum too. I will soak them before putting in. Don't put too much, if not the soup will be a little gluey.
Your Part in Reducing Food Waste
So now you can imagine the fridge and pantry of mine are stuffed with items that are left unused or used occasionally. And that is why I have to think and make use of them to cook and bake instead of wasting. I feel guilty whenever I think about those from countries where they don’t get to eat nor drink. Let alone wasting food that is a luxury to them. Extremely sinful. Mostly importantly, a very good lesson learnt on how to manage my pantry and stimulating my creativity in cooking and baking.
So let’s now conclude this post with the things we should do based on my experiences:
1. Do a proper stock check of your pantry supply to avoid extras;
2. Draw up a menu for your meals to aid your grocery shopping;
3. Buy only the essentials;
4. Do not go for bundle deals or discounts unless frequent usage;
5. Get smaller pack/quantity/bottle when you don’t need so much or slow usage, even if it is slightly expensive.
There are options where you can give your unused food items a new life through groups like The Food Bank Singapore whom collects unwanted and unused food items donated or deposited by companies and individuals, which will be provided to people in need of food or to charities. Or you can give it to your family or friends who you think will consume it.
Let us help build a liveable and sustainable environment. Stop food wastage now!