Recipes

If you're not sure what to do with your unconsumed or excess food at home, try these recipes developed by culinary students for our inaugural Save Food Cut Waste Recipes Competition 2016!

Find Recipes By Category:

• Bread
• Carrots
• Chicken
• Fruits
• Rice
• Tomatoes
• Vegetables

We welcome you to contribute your leftovers recipes. Simply drop us an email with your name, recipe name, a picture of the dish, ingredients, and cooking method. Looking forward to your yummy recipes, thanks!

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.

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