Leftover...make over
- 2. Agri office raises alert vs rice wastage .... The Department of Agriculture (DA) raised the alert against rice wastage and bad eating habits saying the wasted cooked rice is enough to feed four million hungry Filipinos a year.
- 3. .... Quillope said the wasted cooked rice, which he said is three tablespoons every meal per day, could feed four million persons a year. –SunStar (March 30, 2011)
- 4. The overall food wastage is equal to 9% of total households. The lowest income class waste 8% of total food, while the middleclass wastes 11% and the highest income class 13%. There is a positive association between size of food wastage and income. The higher the income is, the higher the amount of DEC. Hence household food wastage is positively associated with total amount of DEC .-Food and Agriculture Foundation of the United Nation (February 2006)
- 5. Sa isang pag-uusap… Anak: Papa ano pong difference ng dinner at supper?
- 6. Papa: Anak, pag sa labas tayo kumain yun ang DINNER. Kung nagluto ang nanay mo at kinain natin, yun ang SUFFER!
- 7. Leftover... Make-over!
- 9. TAHONG RICE Ingredients Procedure ¼ k or 1 cup mussels (tahong) 1. Dredge mussels in 2 tsp ginger strips cornstarch, salt and pepper 1 tsp salt mixture. Stir fry mussels in 4 tbsp. margarine then set 2 tbsp cornstarch aside. Salt to taste 2. In the same skillet, add Pepper remaining margarine. Saute ¼ cup margarine garlic and add cooked rice. 1 tbsp garlic, chopped 3 cups leftover cooked rice 3. Add in mussels and season ½ tsp salt with salt and pepper. ½ tsp pepper
- 10. TINAPA RICE Ingredients Procedure ½ cup margarine 1. Melt margarine in a wok 2 tbsp tinapa, shredded and and sauté garlic and deboned shredded tinapa. 6 cups leftover cooked rice 2. Add leftover rice and 1 tsp salt season with salt. Garnish with onions and egg ¼ cup spring onions, strips. chopped 2 eggs cooked omelette style, cut into strips
- 11. Bread Leftovers
- 12. ADOBO PIZZA Ingredients ½ cup leftover pork or chicken Adobo, flaked 1 large green bell pepper, thinly sliced 1 pc bulb onion, sliced into rings 1 pouch (115g) Pizza Sauce 100 g cheddar cheese 8 pcs pandesal/loaf bread Procedure Spread pizza sauce over loaf bread. Top w/ leftover adobo, bell pepper, onion, & cheese. Bake for 5-7 minutes.
- 15. SAVORY FRENCH TOAST Procedure Ingredients 1. In a shallow bowl with a fork, combine eggs and milk. 2 eggs 2. On medium, heat frying pan on stove. 1/2 cup milk Either melt a little butter or spray pan with vegetable spray. 1/4 teaspoon cinnamon, 3. Dip bread into bowl with egg mixture. optional Make sure both sides are wet. With fork, allow bread to drip over bowl. butter or vegetable oil 4. Place slice of bread in pan. Continue 4 slices day-old bread* process with the other slices. Turn slices over when bread slightly brown. Powdered sugar and 5. Cook final side. Remove cooked slices syrup, optional to a plate and keep warm. Sprinkle with powdered sugar and serve warm with syrup.
- 17. Fruit Leftovers
- 18. MANGO & NUT BITES Ingredients Overripe mango ½ tsp. Cinnamon 3 tbsp. Brown sugar ¼ cup peanuts Wanton wrappers Procedure Combine mango, cinnamon, & sugar. Simmer over low heat until dry. Mix with nuts. Place one tablespoon of mixture in wanton wrapper. Fold into triangles and seal edges with water. Deep-fry until golden brown.
- 22. FRUIT POPSIES Ingredients Procedure 1 (300 ml) can sweetened Combine all ingredients condensed milk in a bowl. Pour into ice 2/3 cup water candy bags or ice 4 cups pureed fruit in molds. Freeze until firm. season
- 25. SQUASH PUDDING Ingredients Procedure 1- ¼ cups squash, boiled 1. Combine first two and mashed ingredients in a heavy ¾ cup condensed milk saucepan. Cook, ¼ cup raisins stirring constantly until thick. 2 tbsp butter 2. Stir in raisins, coconut, ½ tsp vanilla and butter. Cook for 5 *1 cup young coconut minutes more. Stir in slivered (optional) vanilla and transfer to a serving dish.
- 27. CRISPY KANGKONG Ingredient Procedure 2 cups kangkong leaves, 1. Coat kangkong leaves washed and pat dry with prepared batter. For batter: 2. Deep fry in hot ¼ cup cornstarch cooking oil until crisp. ¼ cup flour Drain on paper towels. ¼ cup plus 1 tbsp water Cooking oil for deep-frying
- 29. CHAYOTE ICE CREAM Ingredients Pre-preparation 1 can (big) evaporated milk 1. Chill the cream 1 can (big) condensed milk overnight . 2 pks all purpose cream 2. Wash, cut the chayote 3 cups chayote* ,young into half, remove seed then shred. ½ cup sugar, white 3. Put the chayote, sugar, ¼ cup water water in a double boiler then cook until half done (chayote mixture). Drain. Set aside.
- 30. Procedure 1. Combine milk, cream and condensed milk. 2. Blend or mix manually the ingredients w/ wooden spoon. 3. Freeze 3-4 hours. 4. Bring out the mixture then blend with the use of electric operated mixer. Blend for at least 15 minutes or until fluffy. 5. Mix chayote then freeze. Serve
- 31. PROPER STORAGE OF REFRIGERATED FOODS FOODS RECOMMENDED MAX. STORAGE REMARKS TEMPERATURES PERIODS (°C) MEATS Variety Meats 0-2.2 1-2 days Wrap loosely Ham Slices 0-2.2 3-5 days May wrap tightly Leftover cooked 0-2.2 1-2 days Wrap or cover meats tightly Gravy, broth 0-2.2 1 day Highly perishable Eggs, leftover 4.4-7.2 2 days Cover yolks with water Cooked Dishes: 0-2.2 Serve day prepared Highly perishable eggs, meat, milk, fish, poultry, cream- filled pastries
- 32. Foods Recommended Maximum Storage Remarks temperatures (°C) Periods DAIRY PRODUCTS Butter 3.3-4.4 2 weeks Waxed cartons, once opened wrap in tight container Fluid Milk 3.3-3.0 5-7 days after date Keep covered and on carton in original container Hard Cheese 3.3-4.4 6 months Cover tightly to (Cheddar, preserve moisture parmesan, romano) Evaporated milk, 10-21.1 1 year unopened Refrigerate after canned, dry milk opening
- 33. Foods Recommended Storage Time Remarks Temperatures Fruits Apples 4.4-7.2 2 weeks Room temperature until ripe Avocados, bananas 4.4-7.2 3-5 days Room temperature until ripe Berries, grapes, 4.4-7.2 3-5 days Do not was before cherries refrigerating Citrus juice 4.4-7.2 1 month Original container Pears, pineapples, 4.4-7.2 3-5 days Room temp. until citrus fruits ripe then refrigerate
- 34. FOODS TEMPERATURE (°C) MAX. STORAGE REMARKS PERIOD Sweet Potatoes, 15.6 1-2 weeks at room Ventilated mature Onions, temperature containers hard rind squashes Potatoes 7.2-10 30 days Ventilated containers All other vegetables 4.4-7.2 5 Days max. for Unwashed for most; 2 weeks for storage cabbage, root vegetables
- 35. It is more blessed to give than to receive.- Acts 20:35b
- 36. Thank you amigos and amigas!