276 – On Leftovers Reworked: Triptych 48

I’m not just someone who only knows how to eat – I know how to cook too! However, my cooking tends to be experimental and unorthodox as I mainly taught myself how to do so. The food spots I visit play a big role in my cooking: I tend to remember how a certain dish tastes like. Once I get back to the kitchen, I do my best to recreate that same exact taste whenever I whip up something.

Simply reheating leftover food is not exactly my thing as it ends up being dull and drab most of the time. Thus, I tend to put my own twist when I reheat leftover food I find in our fridge. Today’s triptych features three leftovers I gave new life to. Fortunately, I binge-watched Asian Food Network videos – so I took inspiration from those.

Thai-Style Stir-Fried Chicken With Moringa Leaves

For the first dish, I turned what used to be leftover roast chicken into a Thai favorite – pad krapow gai or stir-fried chicken and basil. Unfortunately, I did not have holy basil which is used for this dish so I replaced it with moringa leaves. I opted for moringa as the leaves were packed with nutrition and some moringa trees grew abundantly outside our house. I flaked the chicken and stir-fried it with chopped garlic and the moringa leaves. Fish sauce and coconut sugar were added in, but the chicken was flavorful on its own.

Singapore Fried Breakfast Bee Hoon

I took pegs from Singapore hawker centres for the next dish. What was originally Filipino-style pancit bihon ended up being hawker-style fried bee hoon. My mom was initially concerned that it may have been spoiled, but fortunately it wasn’t. I then heated a pan and put the noodle dish in, adding a scrambled egg afterwards. The egg cooked for a short while and I stirred it with the noodles when it was done. The pancit bihon already had enough meat, so I just finished it off with some sesame oil.

Malaysian-Inspired Chicken Rendang

A Malaysian twist spruced up some leftovers we had. I pre-boiled leftover white corn, carrots, and sweet potatoes in water and drained them. It so happened that I had rendang tumis (rendang spice paste) and coconut cream, and some chicken. I fried the spice paste in hot oil, sautéing the chicken pieces in it afterwards. I then added some water, the vegetables, and the coconut cream and left the entire thing to simmer. A few minutes of boiling later yielded this fragrant rendang!

That wraps up this entry. How do you give your leftovers a new twist? Let’s talk about it in the comments section!

Until the next post, bon appetit and stay safe!


20 thoughts on “276 – On Leftovers Reworked: Triptych 48

  1. I’m not sure if you have a Tiktok. But that is my main source of super easy-to-follow recipes right now! You can easily swipe up to skip all those content that you don’t like but as you use it, feed recommendations get better. I’m not churning out content there but I do keep an account so I can view all those content especially the recipes! Those dishes look good btw! 🤤 Parang I can taste yung rendang sa photo!

    • Thank you! 😀 And to think na tira-tirang ingredients lang ginamit for that, inulam pa namin yun for lunch the next day!

      Sadly, I don’t have TikTok though. I’m much more active on IG. 🙂 I guess TikTok might not be my cup of tea because of my age?

    • Here we go again with this generic comment strategy. You people simply don’t learn, do you?

      If in case you missed my earlier remark, I’ll say it once again.

      Better if self-centered white stacies like you opted not to follow my blog. You’re just fishing for followers here just like any other blogger going here under the guise of being “interested in my content.” I don’t roll with one-sided interactions, most especially with the likes of you.

      Now I understand why WordPress’ spam filter flagged your initial comment – that’s the same spiel I saw on other blogs. Is this the kind of BS marketing gurus teach nowadays?

      This is the second time I’ve called you out for this despicable practice. Go assert your white superiority somewhere else.

      • True. 🙂 Will definitely try this using Chooks & let you know. We have a Malunggay Tree planted in our backyard. I am also trying to cook more so I can improve that skill. (Welcome! Thank you also for dropping by my page.) Happy cooking! 🙂

  2. Oh, my gosh… The leftovers look so delish! What you did is just like giving a second life to each of them. The leftovers were reborn. So cool that you can cook that well. People who know how to cook would appreciate every dish on their plate that they can enjoy. They won’t take it for granted. It’s funny knowing the Singaporean noodle is called Bee Hoon. In Indonesia, we call it “bihun”. I’m sure the pronunciation is just the same.

    Yes, the moringa leaves are jam-packed with nutritions, so I guess it was a nice idea to swap the holy basil with the moringa leaves though 😄. We also have moringa trees here in the yard, they grow easily if you cut the branch and put it in the ground, bury the bottom of the branch inside the soil so it can stand straight up. At home, we love making soup with sweet corn and moringa leaves 😊.

    • Thank you! 😀 I actually learned to cook from my parents, watching them in the kitchen for many years — and then eventually cooking unsupervised!

      Meanwhile, it’s spelled as “bihon” or “bijon” in the Philippines – with the first instance much more common. Still, the term pertains to a sauteed noodle dish with clear Chinese influences. 🙂 And yes, moringa is always a nutritious addition to any dish! My mom would usually add it to sauteed mung bean stew and chicken and papaya clear soup. If there’s pumpkin, she would usually blend it to a soup then add the leaves in for extra nutrients.

  3. Well done, you! I am so impressed that you upcycled so creatively!

    I would have been worried about the beehoon as well – that noodle doesn’t keep so well!
    Where do you get your moringa leaves from? I am getting a bunch this weekend from my friend’s tree … I love making omelettes with them!

    • Thank you! 🙂 Thankfully, the noodles didn’t spoil as they were just two days in the fridge! 😅

      Fortunately, there are moringa plants growing outside of our house.We usually stew the pods and leaves alongside other vegetables — definitely pairs well with fried fish.

  4. Interesting take on the leftover Pancit Bihon! I usually just put them in Lumpia wrapper and fry them. Sort of an imitation of Lumpiang Hanoi. Perhaps I’ll try that if ever I’m left with more Bihon than I could eat in one sitting. 🙂

  5. Pingback: 309 – On Recapping 2021: The Year That Was (Part 1) | The Monching's Guide

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