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.
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 out 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.
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.
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!