5 days ago
Leftovers? How Asia turns scraps into culinary gold
2. In Indonesia, nasi goreng perfects the spice of efficiency
Above Photo: R Eris / Unsplash
Indonesia's national dish, nasi goreng, began as a way to deal with excess rice. The magic lies in the sweet soy sauce, known as kecap manis, chilli, garlic and the possible inclusion of whatever's on hand. Think shredded chicken, tempeh, sambal or even fried shallots. Served with a fried egg, it's now a street-food icon, but its soul is still very much rooted in the everyday ritual of not letting anything go to waste.
See more: Fried rice recipes from around Asia 3. In Vietnam, rice and broth are resurrected
Above Photo: RDNE Stock project / Pexels
In Vietnam, leftover or broken rice, also known as com tam, was once a poor man's staple—fragments of rice grains collected after milling. But it's now beloved in kitchens, topped with grilled pork, egg meatloaf and pickled veggies. The Vietnamese also believe in never wasting broth. Leftover pho stock gets re-boiled and served with thin rice noodles or vegetables. Some families even freeze it, knowing it only gets richer and better with time. 4. In the Philippines, locals master next-day feasting
Like many other Asian countries, the Filipino breakfast table owes much to yesterday's rice. Sinangag, or garlic fried rice, is the heart of the silog meals (think tapsilog, longsilog, bangsilog), where last night's starch gets crisped in oil and served alongside cured meats or fried fish. However, this country can do more with leftovers. Leftover roasted pig or lechon from fiestas becomes paksiw na lechon—stewed in vinegar, liver sauce and bay leaves until it's somehow better than the original. The country's cooking is built on abundance and after-parties. 5. In Japan, rice is revived
When a Japanese hot pot meal (like nabe) winds down, there's a beautiful moment: the broth, now thick with the essence of meat, vegetables and soy, is repurposed. In goes leftover rice and egg to create ojiya, a silky porridge that feels like a warm bath for the stomach. It's the culinary version of tucking yourself in. There's also chazuke, day-old rice revived with green tea or dashi, often garnished with pickled plum or nori—elegance, in its most frugal form. 6. In China, there is joy in repurposing
Above Photo: Jay Abrantes / Pexels
If there were a hall of fame for leftovers, Yangzhou chao fan, or Yangzhou fried rice, would be on the cover. The wok is a transformative force, and day-old rice—dried out just enough—is its ideal subject. Add diced char siu, egg, scallions, shrimp or even yesterday's dumpling fillings, and you've got lunch. Twice-cooked pork, or hui guo rou, from Sichuan, as its name implies, is about embracing second rounds: pork belly is simmered, then sliced and stir-fried again with leeks and bean paste. Delicious—even more than what they were originally.
