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Leftovers made right


Pasyal Team

Posted on April 12, 2020

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Wasted food? Not a fan.

A salute to our fallen soldiers—leftover food in the refrigerator that never got to see another day.

Because grocery trips nowadays feel like being outdoors during The Purge (not to mention that it’s our responsibility to stay at home if we can), we can’t afford to have any more kitchen casualties.

So before you chuck what was left of last night’s dinner, read on for ways to make new, delicious things out of common leftovers.

Days-old adobo to Adobo Flakes

Adobo version 2.0. Illustration by Visual Habit Design

Pull apart left over meat, and fry until dry and toasted. Pour adobo sauce on top of hot rice. Serve with adobo flakes and a fried egg.

Leftover pork sinigang to Sinigang Rice and fried pork
Use leftover sinigang soup to cook rice in rice cooker, instead of plain water. Add salt to pork and fry. Serve together.

Overripe banana to Banana Pancakes

Quarantine mornings made better. Illustration by Visual Habit Design.

Mash one overripe banana in a bowl. Add one egg and mix together. Heat butter in a pan in low heat. Once melted, scoop banana-egg mixture to create mini pancakes. Cook as regular pancakes.

Pieces of lemon wedges/calamansi to add zest in fried food
Squeeze a lemon wedge or calamansi half onto any fried food, and dip in regular or Japanese mayonnaise.

Leftover vegetables to Corned Beef Guisado
Cut up any leftover vegetables into bite-size pieces. Sauté onion, tomatoes and garlic in a pan. Once fragrant, add vegetables with a can of corned beef. Stir for 2 minutes.

Add 1 cup of chicken stock and pepper, allowing liquid to mildly evaporate. Add a teaspoon of patis, adding more until it suits your taste. Serve with rice.

Stale peanut butter to peanut butter noodles
Cook one pack of pancit canton as per instructions, but leave a cup of water used to boil noodles. Stir in a few drops of a neutral-tasting oil to dry peanut butter, mixing well.

Instant pancit canton, so versatile. Illustration by Visual Habit Design.

Mix 1/4 cup of peanut butter and 1/2 tablespoon of light soy sauce. Stir lightly in a pan on low heat for 30 seconds.

Add in cooked pancit canton, tossing noodles until every strand is covered with peanut mixture. If noodles are too sticky or dry, add noodle water by the teaspoon until noodles are saucy. Top with chili flakes and scallions if available.

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