Since I started living on my own, I realized that I have a knack of creating something out of leftover food.
For instance, if I have leftover soup, I would mix it with flour and fry it - hence it becomes cekodok. I have done this trick with so many leftover liquid-based meal, kuah laksa, curry, masak lemak, you name it.
It all stems from the intention of not wanting to throw food away. The reason I don't really like baking is because it's hard to really wipe clean the residue of the mixture. If I cook lauk, it's easy to just mix the container with water and put the remnants into the pot and it will be cooked. But when it comes to baking, exact measurement is vital, I can't just simply mix the residue with water. But recently I have found a way to solve this problem. I will wipe the residue with bread and toast it. So it becomes sweet toasted bread.
Recently, being at home all the time, I tend to cook more and try to use whatever ingredients that I bought. I'm a big fan of hummus since I first tasted it when I was in Australia, so last year I bought tahini to make my own hummus. It takes a long time to finish using the tahini as I don't eat hummus everyday. I have tried putting tahini in any dish that I could, I put it in smoothie, I put it into cream pasta, and both turned out good. Tahini is actually sesame paste, so its taste is not that far off from unsweetened peanut butter. There were about 1/2 cup left, the first thought was to make cookies with the remaining tahini but I changed my mind.
I put it in my healthy version masak lemak (no coconut milk) instead just like in the picture. This masak lemak is really a leftover-based dish. Instead of preparing the onion + chilli + tumeric paste from scratch, I used the remaining healthy version (no stir fry, just cooked on stove) sambal I made a week ago.
