Today (and hopefully every Friday), I’m joining The Frugal Girl and other bloggers out there in posting my food waste photos within the past week, calling it Food Waste Friday. It is hoped that by sharing pictures of the food I have wasted, it would motivate me to reduce wastage as much as possible. I will try my very best to participate each week, and hopefully there will be weeks where I will be able to happily report that there was 0% wastage! 🙂
I missed last week’s edition of Food Waste Friday, because there was just too much going on that I’d forgotten. By the time I realized it was already Sunday.
Anyway, this week, I threw out 5 mini donuts. I bought 10 from Tesco, because my kids love them, but all of a sudden, they decided they like other stuff better. So these 5 were sacrificed. Boo. (I won’t force them to eat sweet things if they don’t want to)
On the flipside, I did make full use of the leftovers. On Tuesday night, we had some roast chicken leftovers, so I made kiam chye boey the next day, which is like a stew with salted vegetables, meat, sour plums and whatever leftovers you like to put in. The beauty about this dish is that it can keep for several days, with each day rendering a richer aroma than the day before.
On the following day, I poured in the leftover chicken soup together with the oyster mushrooms and carrots. Yummmmssss!!!!