Face it, cooking for 2 persons is not as easy as you think. I used to think that cooking at home is easy and saves money. But it isn’t! I would end up with heaps of leftovers which I have no idea what to do with them. Do you know that we have collectively contributed to more than 1.3 billion tonnes of food waste every year?
Hence, I was very excited when I know that I will be attending a food demo held by Sarah Benjamin, popular host on the Asian Food Channel together with Mission Foods to showcase 3 recipes featuring three common leftovers in Singapore to cut down on my food wastage!
With ease, Sarah used three common leftovers and paired them with Mission Foods Supersoft wraps (in various flavours) and turn the leftovers into delicious wraps. I was super impressed by how easy this could be. Yes, stay with me, I will share the 3 recipes.
If you used to hate wraps, you should try the new Supersoft range from the Mission Foods! Launched earlier this year, the texture of the Supersoft wraps are better than before! Softer and with a more buttery mouthfeel!
Recipe 1: Assam Pedas Fish Wrap
Serves 2
Leftover used: Steamed/Grilled Fish
Recipe Rationale:
Cooked fish is often one of the hardest to reheat, as it get tough and overcooked easily. Hence, by combining the leftover fish with the flavours of a Peranakan classic, Assam Pedas, we can create a light, refreshing wrap that is both satisfying and nutritious. This recipe is versatile and instead of using fish, you can also use up other leftover seafood, such as prawns or crabs.
On ingredients:
If you are not a fan of sambal belachan, you can replace it with chilli sauce, or leave it out altogether for a less spicy flavour.
Ingredients:
2 Mission Foods Supersoft Original wraps
200g Fish meat (can be leftover steamed or grilled fish), deboned and flaked
1 cup Lettuce, finely shredded
1⁄3 cup Pineapple, finely diced
1 Shallot, peeled and thinly sliced
6 Cherry tomatoes, quartered
1 Japanese cucumber, deseeded and cut into small cubes
1 tsp Fish sauce
1⁄2 Lime, juiced
1⁄2 tsp Caster sugar
3 tbsp Mayonnaise
2 tbsp Tamarind pulp
1 tbsp Warm water
2 tsp Sambal belachan
1 5-cm piece of Ginger, peeled
1 clove Garlic, peeled and grated
Fried shallots and fresh coriander, to garnish
1. First, make the assam pedas mayonnaise. Dissolve the tamarind pulp in the warm water, stirring to loosen all the fibres and seeds. Strain the mixture to get a thick, smooth tamarind paste.
2. Place the tamarind paste, mayonnaise and sambal belachan into a bowl. Stir the grated ginger and garlic directly into the bowl until everything is combined. Set aside.
3. Next, make the pineapple salsa. Stir the fish sauce, lime juice and sugar together until the sugar is dissolved. Mix the pineapple, shallot, cherry tomatoes and cucumber together in a bowl, and toss with the dressing.
4. Heat wrap on a dry pan for 30 seconds on each side.
5. To assemble the wrap, lay one Mission Foods Supersoft Original wrap on a plate. Spread half the mayonnaise onto the bottom, and top with shredded lettuce.
6. Flake the leftover fish over the lettuce, and spoon the pineapple salsa over.
7. Garnish generously with fried shallots and fresh coriander leaves, then fold two opposite edges over the filling, and roll tightly in the other direction to form a wrap.
Recipe 2: Curry Chicken Foldover with Herbed Summer Veggies
Serves 2
Leftover used: Chicken Curry
Recipe Rationale:
Chicken Curry is a dish that magically gets better after being left overnight, as the flavours meld together with time. By reinventing leftover chicken curry into a cheesy foldover, we can make the leftovers go further, while adding nutrition through a medley of summer vegetables. Oh yes, this recipe is also my fav one. Be sure to use Mission Foods Supersoft 6 Grains wraps to ensure you get a dose of whole grains in the yummiest way possible.
Ingredients:
2 Mission Foods Supersoft 6 Grains wraps
2 cups Chicken curry, with chicken meat shredded
1 tbsp Curry Powder
1⁄2 cup Corn kernels, drained
1⁄2 Zucchini, diced
2 cloves Garlic, finely chopped
2 tbsp Cooking oil
1⁄2 cup Coriander leaves, roughly chopped
1⁄2 cup Flat-leaves parsley, roughly chopped
1 cup Shredded cheese, such as mozzarella
Salt, to season
1. When you are ready to make the wrap, shred the leftover chicken from the cold curry. Cut the potatoes into cubes, and set aside some of the gravy.
2. In a frying pan, heat up 2 tablespoons of cooking oil on a high heat. Add the chopped garlic and curry powder, and sauté until fragrant. Add the diced zucchini, and fry for 5–6 minutes, until almost cooked through.
3. Add the corn kernels to the pan, along with the salt, and fry for another 1–2 minutes. Toss the leftover chicken curry into the pan, and stir together until warmed through.
4. Season with salt, and take off the heat. Stir in the chopped herbs.
5. Rinse out the frying pan and wipe clean. Place it back on a medium heat. Lay one Mission Foods Supersoft 6 Grains wrap in the pan, and scatter half the cheese all over the wrap.
6. Scoop half the cooked filling onto half of the wrap, and leave to cook until all the cheese has melted. Fold the half without filling over the other half of the wrap, and press down to seal.
7. Remove the foldover to a chopping board, then cut into three pieces. Repeat the process with the other wrap.
Recipe 3: Roast Duck with Honey-Soy Sauce
Serves 2
Leftover used: Roast Duck
Recipe Rationale:
By preparing your own sauce and pickled green chillies, a simple batch of leftover roast meat can be turned into something special that is really easy to prepare. Adding cooked vegetables make this wrap a well-balanced meal.
On ingredients:
If you are serving this to kids or adults who cannot eat chilli, you can leave the chilli powder out of the honey-soy sauce. Instead of pickling chilli, you can pickle some daikon radish or sliced carrot for that acidic hit. You can also use any other type of roast meat here instead of roast duck, so feel free to experiment with different leftovers.
Ingredients:
2 Mission Foods Supersoft Onion & Chives wraps
250–300g leftover Roast duck, shredded or chopped
1 bunch Shimeji mushrooms, separated
6–8 bunches leftover blanched Chye Sim, roughly chopped
2 cloves Garlic, finely chopped
1 tbsp Cooking oil
Salt and white pepper, to season
Spicy Honey-Soy Sauce
2 tbsp Honey
2 tbsp Soy sauce
1⁄4 tsp Chilli powder
1⁄2 tsp Chinese five spice powder
1 tsp Ginger, finely grated
1⁄2 tsp Sesame oil
1⁄2 tsp Rice vinegar
Dash of ground white pepper
Quick-pickled Green Chillies
4 large Green chillies, thinly sliced
120ml Rice vinegar
120ml Water
1 tbsp Sugar
1 clove Garlic, thinly sliced
1 tsp Salt
1. First, make the quick-pickled green chillies. In a small saucepan, bring the water and vinegar up to a simmer. Take it off the heat, then stir in the sugar and salt. Pour the solution over the sliced chillies and garlic. Set aside for 10 minutes before using. They can be kept in the fridge for up to a month.
2. Prepare the honey-soy sauce by stirring all the ingredients together until combined. Set aside.
3. In a large frying pan, heat the cooking oil in a medium-high heat. Add the chopped garlic, then the mushrooms. Sauté until the mushrooms are cooked through and the liquid has evaporated, then toss in the chopped chye sim. Season with a pinch of salt and take off the heat.
4. Heat wrap on a dry pan for 30 seconds on each side.
5. Assemble the wraps by laying the Mission Foods Supersoft Onion & Chives wrap on a plate. Put half of the cooked mushrooms and chye sim on each wrap, and top with shredded roast duck. Drizzle with the spicy honey-soy sauce, then top with a few slices of pickled chilli.
6. Fold over two opposite edges of the wrap, then roll into a tight wrap. Serve alongside the remaining spicy honey-soy sauce for dipping.
To be honest, I didn’t know that creating a delicious bite using leftovers together with Mission Foods Supersoft wraps can be so easy. I tried it myself the other day. After heating the wrap on a dry pan, I put in some shredded mozzarella cheese together with my leftovers (truffle egg omelette and pork chop), I got myself a very delicious supper. Instead of throwing my leftovers, I can now put them into better use. Are you inspired to tackle your food waste too?
