Leftovers with a Twist

As twisted as this little critter in Langkawi.

Sweet Sour Salt, Orange’s recent addition to the new Asian culinary scene, lifts the growing food and wine town in New South Wales to new heights. That its resident chef is Lebanese holds testimony that Australia’s forte is fusion cuisine.

But what I liked about this restaurant is its decision to include offering Asian fare in a beautifully presented tasting plate. So two dainty bowls of deliciously spicy pumpkin soup sit on one side of the square plate; balanced by a plate with superbly prepared tandoori fish on the opposite end of the dish. The other two corners of the tasting plate get two halved to-die-for mother-in-law eggs and two servings of crisply roasted pork belly seated in total contrast juxtaposed in opposite positions. All these were served as an entrée, minus the steamed jasmine rice.

That I must admit is brilliant out-of-the box thinking and should be generously applied to sizable leftovers from any of last nights’ home-cooked dinners. So what’s left after stuffing the wholesomely creamy mash of tantalizingly cooked minced crab and prawn meat into savoury crepe suzettes can be reheated and now served as a light lunch on whole meal toast the next day.

Or what remains of a sumptuous beef and mushroom casserole can be reheated as a tasty gravy; now generously spooned over a lovely heap of al dente sundried tomato laced fettucini. Just garnish the chunky sauce with freshly grated parmesan cheese and a few spritely sprigs of parsley.

These transformations then add new tastes and presentations to day-old leftovers; breathing a new lease of life to the dish served the next day. It’s almost like having something refreshingly different the second time round.