Stuffed Braised Cabbage and Olive Rice

If you have unconsumed cooked rice and chicken wings, or excess carrots at home, use this recipe to turn them into a tasty stuffed braised cabbage dish!

This recipe is developed by Muhamad Haiziq and Ng Shi Long, Western Culinary Arts students from ITE College West. This recipe was the Winner of our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 3

Preparation and Cooking Time: 2 hours

Ingredients

Chicken Stuffing

• Onion (brunoise) – 50 gm
• Carrot (brunoise) – 50 gm
• Celery (brunoise) – 25 gm
• Leek (brunoise) – 25 gm
• Chicken jus – 150 ml
• Chicken stock – 150 ml
• Bacon (diced) – 40 gm
• Cooked chicken wings (shredded) – 4 nos
• Button mushroom ( small diced) – 55 gm
• Italian parsley (chopped) – 5 gm
• Olive oil – 15 ml
• Salt – 1 gm
• Black pepper – 1 gm

Cabbage Parcel

• Round cabbage – 3 nos
• Bacon Strips – 3 nos
• Chicken Stuffing

Braising

• Olive oil – 15 ml
• Butter – 50 gm
• Fresh thyme – 1 sprig
• Fresh rosemary – 1 sprig
• Bay leaf – 1 pcs
• Garlic (crushed) – 2 nos
• Carrot (trimming/Brunoise) – 60 gm
• Celery (trimming/Brunoise) – 25 gm
• Leek (trimming/brunoise) – 25 gm
• Onion (trimming/brunoise – 50 gm
• Cooked Chicken Bones (leftover) – 5 nos
• Italian parsley stems (leftover) – 2 sprigs
• Chicken stock – 200 ml
• Chicken jus – 150 ml

Olive rice

• Cooked rice – 125 gm
• Butter – 50 gm
• Onion (small diced) – 50 gm
• Golden raisin – 40 gm
• Olive (chopped) – 30 gm
• Salt – 1 gm
• Black pepper – 1 gm
• Olive oil – 5 ml

Garnish

• Turned Carrot – 6 nos
• White radish (quarter) – 6 nos
• Pearl Onion – 6 nos
• Water – 30 ml
• Butter – 20 gm
• Micro-cress (optional) – 9 nos
• Salt – 1 gm
• Black pepper – 1 gm

Method

Chicken Stuffing

1. Cut mirepoix (onion, carrot, celery and leek) into brunoise then cut mushroom into small dice.
2. Shred the cooked chicken wings and cut into small dice. (Keep the bone, do not throw away.)
3. Using a pot, add in olive oil and put in the bacon. Cook until the bacon release its fat then remove to set it aside while leaving the fat in the pot.
4. Using the same pot, add in the mushroom first follow by carrot, onion, celery and leek.
5. Add in the salt and black pepper and sauté till light brown.
6. Add in the cooked chicken and continue to cook for a minute.
7. Add in the chicken stock as well as the chicken jus to give a more concentrated flavour.
8. Once done, add in the chopped parsley.
9. Let the mixture reduce until the liquid to achieve the right consistency.

Cabbage Parcel

1. Blanch the Round cabbage till soft and put into an ice bath to stop the cooking process.
2. Remove the Round cabbage from the ice bath and pat it dry.
3. Carefully trim the base of the Round cabbage until it is able to fold without breaking. (do not damage it)
4. Place the Round cabbage into a circle mould and add in the chicken stuffing until it full. Wrap it well.
5. Using a strip of bacon (fat facing downward), wrap it around the parcel. Once done, tie the cabbage parcel till it is tie and firm (using a butcher strings). Set it aside.

Olive Rice

1. Using the sauté pan, add in olive oil follow by butter.
2. When the pan is hot, add in the olive follow by onion and let it infuse in the oil. (Do not burn it)
3. After infused, add in the cooked rice, salt and black pepper. Sauté for a minute.
4. Turn off the heat, add in the golden raisin and mix it well. Serve with cabbage parcel.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Coffee Bread and Butter Pudding with Apple Orange Compote

If you have excess white bread, oranges and apples at home, use this recipe to turn them into a delicious dessert!

This recipe is developed by Freda Ferina and Alvin Ng, Pastry and Baking students from ITE College West. This recipe won the 2nd Place at our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Coffee bread and butter pudding

• Milk – 375 ml
• Sugar – 60 g
• Eggs – 3 nos.
• Raisin – 20 g
• Excess White Bread – 8 slice
• Coffee powder – 10g+/-

Apple Compote

• Excess Apple – 1 no.
• Sugar – 30 g
• Pectin – 1 g
• Cinnamon Powder – 0.1 g

Chocolate Sauce

• Cream – 36 ml
• Water – 36 ml
• Sugar – 7.5 g
• Glucose – 12.5 g
• Dark Chocolate – 90 g

Butterscotch Sauce

• Sugar – 70 g
• Glucose – 70 g
• Cream – 160 ml
• Butter – 40 g
• Salt – 1 g

Vanilla Ice-cream

• Milk – 175 ml
• Cream – 175 ml
• Vanilla – 2 g
• Sugar (1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar (2) – 10 g

Orange Pistachio Crumble

• Ground Almond – 25 g
• Flour – 50 g
• Sugar – 50 g
• Butter – 50 g
• Salt – 1 g
• Orange Zest – 1/2 no.
• Pistachio (Finely Chopped) – 30 g

** Orange Segment and Raisin

Method

Coffee bread and butter pudding

1. Spread butter on the toast bread, sprinkle sugar and bring to toast.
2. Whisk milk, sugar, eggs, coffee powder together and sift the mixture.
3. Assemble the bread, raisin and the liquid mixture in ramekins. Poach bake at 180 degree Celsius for 25-30 minutes.

Apple Compote

1. Peel the apple and cut to cubes.
2. Sauté with the sugar, pectin and cinnamon powder.

Chocolate Sauce

1. Bring all the ingredients to boil except dark chocolate.
2. Pour over to the dark chocolate and mix well.

Butterscotch Sauce

1. Bring the sugar and glucose to caramelize stage.
2. Add in the warm cream, stir well and continue to cook to desired consistency.
3. Cool down, add in butter and salt.

Vanilla Ice-cream

1. Bring all the ingredients to boil except yolk and sugar (2).
2. Temper the yolk and sugar (2) with the boiling mixture.
3. Bring back to heat and cook till desired thickness.
4. Chill and bring to churn in the ice cream machine.

Orange Pistachio Crumble

1. Rub in all the ingredients to pea size and bring to chiller for 15 minutes.
2. Bring to bake at 180 degree Celsius for 10 minutes or golden brown.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Kueh Dadar with Coconut Filling, Orange Custard Sauce, Apple Confit and Toasted Bread Ice-cream

If you have excess white bread, oranges and apples at home, use this recipe to turn them into a delicious dessert!

This recipe is developed by Sherry Foo and Zulfaqar Hadi, Pastry and Baking students from ITE College West. This recipe won the 3rd Place at our Save Food Cut Waste Recipes Competition 2016.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Pandan Coconut Microwave Sponge

• Coconut Cream – 92 ml
• Yolk – 96 g
• Egg White – 144 g
• Flour – 48 g
• Icing Sugar – 42 g
• Melted Butter – 24 g
• Pandan Essence – 3 g

Gula Melaka Marshmallow

• Egg White – 50 g
• Sugar – 100 g
• Water – 25 ml
• Glucose – 40 g
• Invert Sugar – 35 g
• Gelatine Powder – 14.5 g
• Water – 32.5 ml
• Gula Melaka (Melted) – 40 g
• Dessicated Coconut – 40 g

Orange Custard Sauce

• Sugar (1) – 18 g
• Cream – 200 ml
• Vanilla Bean – 5 g
• Yolk – 70 g
• Sugar (2) – 18 g
• Orange Juice – 50 ml
• Orange Zest – 1/2 no.

Chocolate Orange Soil

• Sugar – 50 g
• Gr. Almond – 50 g
• Flour – 30 g
• Cocoa Powder – 20 g
• Salt – 1 g
• Butter – 25 g
• Orange Zest – 0.5 no

Candied Orange

• Sugar – 125 g
• Water – 250 ml
• Orange – 1 no.

Apple Confit

• Vanilla Bean – 1 no.
• Sugar – 47 g
• Apple (Cubes) – 161 g
• Corn flour – 2 g
• Water – 10 ml
• Lemon Juice – 1 g

Toasted Bread Ice-cream

• Milk – 175 g
• Cream – 175 g
• Vanilla – 2 g
• Sugar(1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar(2) – 10 g

**Toasted bread with butter and sugar (200 g), soak in 1100 ml of milk overnight and strain.

Method

Pandan Coconut Microwave Sponge

1. Mix all the ingredients, sift and put to espuma.
2. Pump in 3 gas cartridge and put to chiller.
3. Press to paper cup and microwave for 30 sec when used.

Gula Melaka Marshmallow

1. Boil the sugar, water, glucose and invert sugar to 116 degree Celsius.
2. Add in the bloomed gelatine. (Mix the gelatine powder and water well beforehand)
3. Pour the hot mixture over to the egg white and sugar which had slightly whisked up. Whisk at the highest speed while you are pouring.
4. Whisk the mixture till slightly cool and add in the gula melaka and dessicated coconut.
5. Pipe to the desired shape using nozzle.

Chocolate Orange Soil

1. Rub in all the ingredients to peas size and bring to chiller for 15 minutes.
2. Bring to bake at 180 degree Celsius for 10 minutes or golden brown.

Orange Custard sauce

1. Boil the orange juice with sugar (1), orange zest and vanilla bean.
2. Add in the cream and bring to a boil again.
3. Mix the yolk and sugar(2).
4. Pour the hot mixture over to the yolk mixture and bring back to heat till desired consistency.

Candied Orange

1. Blanch the orange slices 3 times with boiling water.
2. Boil the sugar and water and cook the orange slice for 15 minutes or turn transparent.

Apple Confit

1. Caramelise the sugar slightly and add in the apple and cook.
2. Mix well the corn flour, water and lemon juice. Add in to the apple mixture and cook till desired consistency.

Toasted Bread Ice-cream

1. Toast the bread with butter and sugar till golden brown.
2. Let it soak with milk overnight. Strain.
3. Bring all the ingredients to boil except yolk and sugar (2).
4. Temper the yolk and sugar (2) with the boiling mixture.
5. Bring back to heat and cook till desired thickness.
6. Chill and bring to churn in the ice cream machine.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Crepes with Fresh Orange and Apple Segment and Croutons

If you have excess white bread, oranges and apples at home, use this recipe to turn them into a delicious crepe dish!

This recipe is developed by Pamela Low and Marcus Tan, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Crepes

• Eggs – 2 nos.
• Cake Flour – 50 g
• Sugar – 20 g
• Salt – 1 g
• Lemon Zest – 1 no.
• Orange Zest – 1 no.
• Milk – 200 ml
• Butter (Melted) – 20 g

Orange Butter Sauce

• Excess Orange – 2 nos.
• Lemon – 1 no.
• Sugar – 170 g
• Butter – 170 g
• Grand Marnier – 120 g

Vanilla Sponge

• Vanilla Spongemix – 80 g
• Eggs – 100 g
• Water – 19 ml
• Corn Oil – 22 ml
• Orange Zest – 1/2 no.
• Orange Compound – 5 g

Caramel

• Sugar – 100 g
• Water – 30 ml

Pastry Cream

• Milk – 100 ml
• Sugar – 30 g
• Yolk – 30 g
• Corn flour – 5 g
• Custard Powder – 3 g
• Van Essence – 2 g
• Butter – 5 g
• Cream (Whipped) – 88 ml

Crotons

• Excess White Bread – 2 nos.
• Butter (Melted) – 20 g
• Sugar – 10 g

Vanilla Ice-cream

• Milk – 175 ml
• Cream – 175 ml
• Vanilla – 2 g
• Sugar (1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar (2) – 10 g

*Orange segments and apples

Method

Crepes

1. Melt the butter.
2. Whisk all the ingredients together except the lemon and orange zest.
3. Sift the mixture and add in the orange and lemon zest.
4. Cook under non-stick pan.

Orange Butter Sauce

1. Abstract the zest from both orange and lemon.
2. Use the zest and mix with the room temperature butter. Set aside.
3. Abstract the juice from the orange and lemon.
4. Bring juices to a boil with the sugar and butter previously set aside.
5. Flambé the sauce with Grand Marnier.

Vanilla Sponge

1. Whisk all the ingredients (except corn oil, orange zest and orange compound) under medium high speed for 8 minutes.
2. Fold in the corn oil, orange zest and orange compound lightly and evenly.
3. Bring to bake at 180 degree Celsius for 30 minutes or till golden brown.

Caramel

1. Boil the sugar and water till caramel stage.
2. Chill it till the desired consistency to make spun sugar on the wooden spoon using fork.

Pastry Cream

1. Bring the milk, sugar, vanilla essence to boil.
2. Mix the yolk, corn flour, custard powder well.
3. Pour the hot liquid over to the yolk paste and temper it.
4. Bring it back to heat and cook till thicken. Allow to cool and add in butter. Chill pastry cream in chiller.
5. Fold in whipped cream into chilled pastry cream.

Crotons

1. Brush the bread with melted butter and sprinkle with sugar.
2. Bring to bake at 180 degree Celsius till golden brown.

Vanilla Ice-cream

1. Bring all the ingredients to boil except yolk and sugar (2).
2. Temper the yolk and sugar (2) with the boiling mixture.
3. Bring back to heat and cook till desired thickness.
4. Chill and bring to churn in the ice cream machine.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Butter Rice with Chicken Breast, Fish Fillet, Vegetables and Cinnamon Apple Cubes

If you have unconsumed cooked rice, vegetables and chicken meat, or excess carrots, tomatoes and apples at home, use this recipe to turn them into a delicious dish!

This recipe is developed by Wong Kah Jun and Sulastri, Pastry and Baking students from ITE College West.

Number of Servings: 1

Preparation and Cooking Time: 1-1.5 hours

Ingredients

• Excess Carrots – 20 g
• Spring Onion – 10 g
• Butter – 125 g
• Coriander Leaves – 2 g
• Unconsumed Chicken Breast Meat – 100 g
• Excess Tomato – 20 g
• Salmon – 100 g
• Soya Sauce – 15 ml
• Salt – 1 g
• Pepper – 1 g
• Unconsumed Vegetable – 20 g
• Sugar – 5 g
• Oil – 45 ml
• Chilli – 10 g
• Excess Apple – 1 no.
• Yellow Onion – 1 no.
• Cinnamon Powder – 2 g
• Unconsumed Cooked White Rice – 400 g

Method

1. Stir fry the cubed carrots and chopped onions till lightly brown and remove from pan.
2. Melt a tbsp butter in a pan, add in cooked white rice and fried till golden in colour seasoned with a little salt and pepper.
3. Add in the cooked carrots, chill, onions and spring onions into the cooked rice and fry till fragrant.
4. Peel and cube the apple.
5. In a pan melt butter and cook the apple cubes till soft before adding cinnamon sugar. Cook till sugar caramelise. Remove and let it cool.
6. Season chicken breast meat with a little salt and pepper. In a pan lightly sear the chicken, cook till golden in colour.
7. Add some oil into pan and add in the salmon, skin side down and cook till the skin is crispy.
8. Boil some water seasoned with salt and blanch the vegetables and soak it ice water to prevent further cooking.
9. Lastly plate all the ingredients.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Chicken Caps Rice

If you have unconsumed cooked rice and chicken meat, or excess tomatoes at home, use this recipe to turn them into a delicious dish!

This recipe is developed by Lee Zhi Wei Jolyn and Chloe Chiam Ke Xuan, Asian Culinary Arts students from ITE College West.

Number of Servings: 3

Preparation and Cooking Time: 2 hours

Ingredients

• Red capsicum – 113 gm
• Green capsicum – 113 gm
• Shallot – 14 gm
• Parsley – 5 gm
• Egg – 70 gm
• Black Pepper – 12 gm
• White pepper – 8 gm
• Spring Onion – 15 gm
• Light soya sauce – 40 gm
• Dark Soya Sauce – 20 gm
• Oyster Sauce – 20 gm
• Salt – 12 gm
• Unconsumed Chicken Breast – 172 gm
• Excess Tomatoes – 70 gm
• Garlic – 6 gm
• Unconsumed White Rice – 500 gm
• Oil – 20 gm

Method

1. Take out the unconsumed rice.
2. Cut the cooked chicken into small pieces and season with salt and black pepper, if necessary and set it aside.
3. Chop and cut the red, green capsicum, onions, tomatoes, garlic and shallots into cubes size, then set it aside.
4. Slice the parsley and spring onion into small pieces and soak it in ice water.
5. Heat up the wok with some oil.
6. Stir fry the chicken and set it aside.
7. Stir fry the garlic, red and green capsicums, onions and shallots.
8. Add in the chicken and cooked rice.
9. Add the light soya sauce, oyster sauce, white pepper, salt for flavour, dark soya sauce for appearance.
10. Stir fry for a while using medium heat.
11. Lastly, garnish it with sliced spring onion and parsley.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Chocolate Carrot and Apple Brownie with Orange Cheese Frosting

If you have excess apples, oranges and carrots at home, use this recipe to turn them into a delicious brownie dessert!

This recipe is developed by Ang Hui Ying and Iffah Liyana binte Johari, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Chocolate Carrot and Apple Brownie

• Butter (Melt) – 120 g
• Dark Chocolate (Melt) – 180 g
• Eggs – 2 nos.
• Brown Sugar – 40 g
• Vanilla Extract – 5 g
• Self-Raising Flour – 70 g
• Cinnamon Powder – 1 g
• Walnut (Toasted) – 60 g
• Excess Apple (Shredded) – 1 no.
• Excess Carrot (Shredded) – 1 no.

Orange Mascapone Cream

• Mascapone (melt) – 90 g
• Yolks – 30 g
• Sugar – 17 g
• Gelatin sheet (melt) – 1 no.
• Cream (whipped) – 90 ml
• Orange Zest – 0.5 no.

Candied Peanut

• Water – 100 ml
• Sugar – 100 g
• Skinless Peanuts – 300 g

Chocolate Orange Sauce

• Cream – 36 ml
• Orange Juice – 36 ml
• Sugar – 7.5 g
• Glucose – 12.5 g
• Dark Chocolate – 90 g
• Orange Zest – 0.5 no

Candied Carrot Cubes

• Water – 100 ml
• Sugar – 100 g
• Carrot (Cubes) – 50 g

Mixed Nuts Crumble

• Ground Almond – 25 g
• Flour – 50 g
• Sugar – 50 g
• Butter – 50 g
• Salt – 1 g
• Mixed Nuts – 30 g

Brown Butter Ice-Cream

• Milk – 175 ml
• Cream – 175 ml
• Vanilla – 2 g
• Sugar (1) – 60 g
• Glucose – 35 g
• Yolk – 73 g
• Sugar (2) – 10 g
• Butter (browned) – 30 g

Method

Chocolate Carrot and Apple Brownie

1. Toast the walnut slightly and shred the carrot and apple.
2. Melt the butter and dark chocolate.
3. Whisk in the eggs, brown sugar, vanilla extract, self-raising flour and cinnamon powder to the butter and chocolate mixture.
4. Fold in carrot, apple and walnut.
5. Bring to bake at 160 degree Celsius for 25-30 minutes. Let it cool in chiller.

Orange Mascapone Cream

1. Whisk the yolk and sugar under bain- marie. (Bowl with hot water underneath)
2. Fold in the melted mascarpone cheese and gelatin sheet to the yolk mixture.
3. Chill slightly the mixture before folding in the whipped cream and orange zest.

Candied peanuts

1. Bring the water and sugar to boil.
2. Add in peanuts, continue to stir until all water evaporate and sugar crystal start to coat the peanuts.
3. Transfer the peanuts onto baking tray and bake at 180 degree Celsius utill golden brown.

Chocolate Orange Sauce

1. Boil the orange juice, sugar, orange zest and glucose.
2. Add in the cream, and allow to boil again. Pull away from heat once boil and pour it over the dark chocolate and mix into a ganache.

Candied Carrot Cubes

1. Bring the water and sugar to a boil.
2. Add in the cubes of carrots and allow to simmer for 3 mins.

Mixed Nuts Crumble

1. Rub in all the ingredients to pea size and bring to chiller for 15 minutes.
2. Transfer the chilled crumble onto baking tray and bake at180 degree Celsius for 10 minutes or golden brown.

Brown Butter Ice-Cream

1. Brown the butter.
2. Bring all the ingredients to boil except yolk and sugar (2).
3. Temper the yolk and sugar (2) with the boiling mixture.
4. Bring back to heat and cook till desired thickness.
5. Add in the brown butter.
6. Chill and bring to churn in the ice cream machine.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Golden Fried Maki with Pickled Vegetables, Carrot Puree and Wasabi Mayonnaise

If you have unconsumed rice, chicken wings and breast meat, or excess carrots, use this recipe to turn them into a tasty Golden Maki dish!

This recipe is developed by Soon Zeng Feng and Dominique Ng, Western Culinary Arts students from ITE College West.

Number of Servings: 3

Preparation and Cooking Time: 2 hours

Ingredients

Golden Maki

• Unconsumed cooked rice – 250 gm
• Unconsumed chicken wings – 25 gm
• Mushroom – 25 gm
• Excess carrot (julienne) – 10 gm
• Zucchini (julienne) – 10 gm
• Seaweed – 3 gm
• Cooking oil – 2 ltrs
• Flour – 119 gm
• Eggs – 3 no
• Cream cracker – 150 gm

Chicken Mousse

• Unconsumed chicken breast – 300 gm
• Cream – 200 ml
• Egg – 1 no
• Pistachio nuts – 20 gm

Carrot Puree

• Excess carrot – 200 gm
• Onion – 50 gm
• Milk – 500 ml

Wasabi Mayonnaise

• Japanese mayonnaise – 87 gm
• Wasabi – 8 gm

Pickled Vegetables

• Excess carrot – 30 gm
• Zucchini – 30 gm
• Rice wine vinegar – 20 ml
• Water – 160 ml
• Sugar – 5 gm

Method

Chicken mousse

1. Remove sinew, fats and skin from chicken breast.
2. Cut the chicken breast into smaller pieces
3. Add chicken breast with cream and egg, then blend it.
4. Pass the mousse through fine sieve.

Carrot Puree

1. Sweat onion for 3 minutes.
2. Add in the carrot and sweat for another 2 minutes.
3. Add in milk until it covers the carrot.
4. Cook till the carrot is soft.
5. Blend the carrot.
6. Pass through fine sieve.

Wasabi Mayonnaise

1. Put 87 grams of Japanese mayonnaise and mix with 8 grams of wasabi.

Golden Maki

1. Fold in the chicken mousse with pistachio nuts and season the mousse.
2. Roll the mousse into 4 tubes with cling wrap.
3. Poach the mousse in simmering water for 6 mins till cooked.
4. Put the nori seaweed on the bamboo mat shiny side down.
5. Add seasoned rice vinegar to keep the rice moist.
6. Place the chicken mousse, chicken meat and julienne vegetables on the rice.
7. Roll the sushi with the bamboo mat.
8. Coat the sushi roll with flour, egg wash and cream cracker.
9. Double coat the sushi with egg wash and cream cracker.
10. Pan-fry the sushi for about 1 min to give the rice a crispy texture.

Vegetables Pickles

1. Cut the vegetables into thin strips.
2. Add in 100ml of white wine vinegar, 100ml of water and 80 grams of sugar.
3. Add the vegetables and leave it overnight in the liquid.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Tomato and Chicken Quiche with Pickled Carrots

If you have unconsumed chicken meat, or excess tomatoes and carrots, use this recipe to turn them into a tasty quiche!

This recipe is developed by Siti Nuraini bte Adenan and Demi Yong Qian Qian, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Quiche Sauce

• Fresh Cream – 125 ml
• Milk – 125 ml
• Eggs – 100 g
• Salt – 3 g
• Pepper – 0.1 g
• **Seasoned unconsumed chicken and excess tomatoes

Tart Shell

• Flour – 250 g
• Butter – 125 g
• Ice Water – 45 ml
• Eggs – 20 g

Pickled Carrots

• Excess carrots (shredded) – 100 g
• Vinegar – 60 g
• Sugar – 15 g
• Water – 80 ml

Balsamic Reduction

• Balsamic Vinegar – 100 ml
• Apple Juice – 50 ml
• Sugar – 50 g

*Orange Segment, Red Radish, Cherry Tomato, Salad, Sour Cream

Method

Quiche Sauce

1. Whisk all the ingredients and sift through a strainer.

Tart Shell

1. Rub in the butter to the flour till sandy texture.
2. Add in the ice water and eggs till a dough is formed.
3. Bring to chiller to rest for 30 mins.
4. Roll it out to 3mm thickness and lay into tart shells
5. Add the filling, pour the quiche sauce to the top of tarts.
6. Bring to bake at 180 degree Celsius for 10 minutes+/- or golden brown.

Pickled Carrots

1. Stir well the vinegar, sugar and water.
2. Add in the carrots and put in chiller.

Balsamic Reduction

1. Bring the balsamic vinegar, apple juice and sugar to simmer under low heat until desired consistency.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

Fried Rice Ball with Chicken Meat and Fresh Oranges

If you have unconsumed rice and chicken meat, or excess oranges, use this recipe to turn them into a tasty fried rice ball with chicken meat, and a glass of fresh orange juice!

This recipe is developed by Song Chieng Hua and Ong Boon Wei Sean, Asian Culinary Arts students from ITE College West.

Number of Servings: 2

Preparation and Cooking Time: 1 hour

Ingredients

• Unconsumed cooked chicken meat – 80 gm
• Unconsumed cooked rice – 300 gm
• Excess oranges – 3 no
• Sugar – 50 gm
• Honey – 25 gm
• Water – 20 ml
• Seaweed – 2 sheets
• Chilli sauce – 50 gm
• Lime – 1 no
• Shredded mozzarella cheese – 30 gm
• Eggs – 2 no
• Corn flour – 30 gm

Method

1. Marinate the chicken with honey and pan fry till golden brown. Cut into small pieces.
2. Take the rice, sprinkle a little water on the top and steam for 10 min. Set aside to cool.
3. Take the cooked rice and roll into a ball shape. Put the cooked chicken and cheese inside the rice ball and roll back to shape. Dip the rice ball with egg wash and corn flour. Deep fried till it turns golden brown.
4. To make the sauce, mix chilli sauce and sugar in a pot. Squeeze in 1 lime and mix well. Pour it on to the rice ball to serve.
5. Blend the peeled oranges and add in ice and home make sugar water and pour into a glass.

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

• All cooked food should be refrigerated or frozen within 2 hours after cooking.
• Store cooked food in a clean, shallow container.
• Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
• When freezing cooked food, make sure they are wrapped tightly.
• Keep your refrigerator uncluttered so that air can circulate and cool food properly.
• Do not refreeze frozen food that have been thawed.
• As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

Disclaimer

We assume no responsibility or liability for any damages or losses you may experience as a result of following the recipes, instruction or advice on this website.

Copyright

Zero Waste SG and ITE have the rights to use the recipes and photos for our websites, publications, activities, and for other purposes.

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