According to the United Nations Food and Agriculture Organisation, we waste around 15,000 tonnes of food daily, and 20% of this amount are untouched leftovers that are still edible. This amount is enough to feed 5.3 million people 3 decent meals a day! If you hate wasting food like me, here’s how you can turn leftovers into brand new delicious meals.
Thanks to the wonderful invitation, I recently went to the launching event of “Foldover Your Leftovers” campaign by Mission Foods Malaysia, in conjunction with the World Food Day on October 16th. Joining forces with Celebrity Chef Sarah Benjamin, this campaign revisits the old adage “Waste Not Want Not”.
Sarah, previously seen cooking up a storm on the Asian Food Channel, will shares her recipes and ideas through social media, PSAs and even a recipe booklet which will be available in stores with purchase of Mission products.
During the event, Sarah used Mission Foods’ wraps, naan and pita as the perfect canvas to create entirely different and diverse new meals from leftovers of everyday Malaysian meals. For example, she showed how a simple curry can be made into a tasty Curry Chicken Foldover with Herbed Summer Veggies.
* 2 Mission Supersoft 6-Grain Wraps
* 2 cups leftover Chicken Curry, shredded
* 1 tbsp Curry Powder
* 1/2 cup Corn Kernels, drained
* 1/2 cup Zucchini, diced
* 2 Garlic Cloves, finely chopped
* 2 tbsp Cooking Oil
* 1/2 cup Coriander Leaves, roughly chopped
* 1/2 cup flat-leaf Parsley, roughly chopped
* 1 cup Mozzarella Cheese, shredded
* Salt to taste
1. 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 tbsp cooking oil on high heat. Add the chopped garlic and curry powder, and saute until fragrant. Add the cubed 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 medium heat. Lay a Mission Supersoft 6-Grain Wrap in the pan, and scatter half the cheese across 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, and press down to seal.
7. Remove the foldover to a chopping board, then cut into 3 pieces.
If you can not finish the satay that you bought, try Sarah’s recipe Satay and Peanut Hummus Pita with Marinated Red Onion. She first created a brilliant peanut hummus by blending the peanut sauce with canned chickpeas, taking it a notch up with added flavours. The hummus was used to line the pita pocket before the satay pieces were added in and made complete with a topping of cucumber herb salad, garnished with pickled onion.
* 2 Mission Wholemeal Pita
* 6-8 sticks leftover Satay, skewers removed
* 1/3 cup leftover Peanut Satay Sauce
* 1 can Chickpeas, drained
* 1 Garlic Clove
* 3 tbsp Lime Juice
* 1/4 cup Olive Oil
* 1/4 cup fresh Coriander Leaves, roughly chopped
* 1/4 cup fresh flat-leaf Parsley Leaves, roughly chopped
* 1 small Cucumber, cut into 5cm sticks
* 1 Red Onion, peeled and finely sliced
* Salt to season
1. To marinate the red onions, combine the sliced onion, 1 tbsp lime juice and a large pinch of salt in a non-reactive bowl. Leave to marinate for at least 10 minutes.
2. In a food processor, blend the chickpeas, leftover peanut sauce, garlic, 1 tbsp lime juice, 4 tbsp olive oil and a pinch of salt together until smooth. Set aside.
3. Stir the cucumber, chopped coriander and parsley together. Dress with 1 tbsp olive oil and 1 tbsp lime juice, and toss together.
4. Warm the pita breads in a dry pan on medium-high heat for 45 seconds on each side.
5. Slice each pita in half. Fill the pocket of each pita half with some hummus, then press some pieces of leftover satay meat in. Top with the cucumber and herb salad, and a few slices of the marinated onion. Save any remaining marinated onion in the fridge for future use.
6. Repeat until all the pita halves are filled, then serve.
What can you do with the chicken rice leftovers? “Being creative and open-minded with leftover food may just lead you to make an amazing new dish, like this Szechuan Spiced Chicken Wrap with Spicy Ginger and Spring Onion Sauce,” encouraged Sarah for more people to come on board and become heroes of #ZeroWaste.
* 2 Mission Onion and Chives Supersoft Wraps
* 1 1/2 cups leftover Chicken Rice, warmed up
* 1 small Cucumber, cut into thin strips
* 1/2 cup Coriander leaves, roughly chopped
* 1 tbsp Ginger, grated
* 3 Spring Onions, trimmed and finely chopped
* 1 tbsp Sesame Oil
* 1 tsp Light Soy Sauce
* 1 Garlic Clove, finely grated
* 1 tbsp Chinese Chili Oil
* 1/2 tsp Chinese Black Vinegar
* 1/4 tsp Szechuan Pepper, ground
1. Separate the chicken from the rice. Debone the chicken if necessary, and shred into bite-sized pieces.
2. Stir the grated ginger, grated garlic, sesame oil, chopped spring onions, soy sauce, chili oil, black vinegar and Szechuan pepper together until evenly combined. Toss the chicken in to coat.
3. Warm the wraps in a dry pan on a medium-high heat for 30 seconds on each side.
4. Lay a Mission Onion and Chives Supersoft Wrap down, and scoop some of the rice into the centre.
5. Top the rice with the dressed chicken, and garnish generously with strips of cucumber and coriander. Drizzle with a little more of the Szechuan sauce.
6. Fold over 2 opposite edges of the wrap, then roll into a tight wrap. Serve!
“Ending hunger should begin with each of us. Through this campaign we wanted to show how simple it is to reuse everyday leftovers using our products. Reusing leftovers is the easiest thing to do to jump in on this cause and in the long run save each household a lot of money,” said Randall Tan, Brand Manager for Mission Foods South Asia.
Next time you have leftovers to spare, don’t throw them away. Step up to the plate, and #FoldoverYourLeftovers.
More photos at FOOD Malaysia facebook page, a Malaysian food and lifestyle blogger since 2010