內容
新加坡每年人均消耗16公斤魚。但是，我們實際上吃了多少呢？僅在一個本地魚場，每年就有30,000噸剩下的魚頭魚尾，因為需求量高的只有魚柳。
家庭食品生意經營者Julie和魚柳愛好者Hosanna將踏上學習旅程，了解如何烹飪魚的不同部位，包括魚頭、魚骨甚至魚鱗！從切割魚柳開始，她們練習刀法技巧，再跟專家學習如何製作魚湯、炸魚頭以及使用魚鰾和魚卵製作茶碗蒸。最後，她們將在一場終極的惜食料理大賽中一決高下！
Singaporeans consume 16kg of fish per person, every year. But just how much of the fish are we actually consuming? In one local fish farm alone, fish offcuts amount to 30,000 tonnes in a year because only fish fillets are in high demand.
Home-based food business owner Julie and fish fillet enthusiast Hosanna go on a journey to learn all there is to cooking different fish parts, including its head, bones and even scales! Beginning with fish filleting, Hosanna and Julie sharpen their knife-wielding skills before picking up skills from a guru to conjure up fish stock, fried fish heads and chawanmushi with fish maw and roe.
And finally, they pit their skills against each other with the ultimate zero-fish-waste cook-off!
網上重溫至 16/09/2025
集數
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外表欠佳的蔬果，品質是否一樣呢？
一日一蘋果，醫生遠離我，但大多數人都不會吃一顆醜的蘋果。當水果和蔬菜有瘀傷或變軟時，它們在供應鏈的加工階段就被丟棄了，根本無法抵達超市的貨架。但這是否意味著它們的營養價值或味道不如看起來完美的蔬果呢？
美食愛好者舒皓和Joe都會按外表來選擇蔬果。為了讓他們看到醜陋中的美，主持人主廚Isaac帶他們來到一輛貨車，上面裝滿被拯救回來的農產品，開到新加坡不同社區分發。他們還到實驗室測試有瑕疵的農產品是否和外表完美的農產品一樣可以安全使用和有營養。隨後，他們在一間餐廳學習如何利用這些外表不完美的農產品製作菜餚。在惜食料理大賽中，舒皓和Joe要盡量使用外表欠佳的蔬果作爲食材，他們會如何應對呢？
An apple a day keeps the doctor away, but most of us would not eat that apple if it was ugly.
When bruised or mushy, ugly fruits and vegetables are discarded at the processing stage of the supply chain before even making it to the supermarket.
But does this mean that they aren’t as nutritious or taste as good?
Foodies Shu Hao and Joe are both guilty of judging produce by their looks. To get them to see the beauty in the ugly, host Chef Isaac Henry leads them to Mobile Kaybie, a van that goes around different neighbourhoods in Singapore to distribute rescued produce for free!
The trio also heads to a laboratory to check if blemished produce are just as safe and nutritious to eat as perfect looking ones. Then, they learn how to showcase the culinary possibilities made with ugly produce at an eatery.
How will Shu Hao and Joe cope when tasked to cook with as many ugly fruits and vegetables as possible in our zero waste cook-off?23/09/2024收看 -
無可避免的食物浪費真的無法避免嗎？
在新加坡，每天有7.44億公斤的食物浪費被丟棄。其中40%被認為是無法避免的，包括骨頭、殼和皮，但這些真的無可避免嗎？有沒有辦法延長它們保質期或將它們轉化為新的食物呢？在本集中，主廚Isaac與兩位將蔬菜皮和蛋殼用於花園堆肥的惜食愛好者見面，並帶他們去經歷一次改變人生的體驗，徹底顛覆了他們對零浪費的觀念。從豆渣到醬醪；從咖啡渣到用過的茶葉，兩位參賽者將瞭解到本來是無可避免的廚餘如何可以成爲新的菜餚。這段旅程的高潮是一場惜食料理比賽，兩位參賽者的任務是創造出終極的零浪費餐。看看他們能否成功吧！
In Singapore, 744 million kg of food waste are thrown away everyday. 40% of this is considered unavoidable. They are bones, shells and peels. But are they really unavoidable? Or is there a way to extend their lifespan or transform them into new food items?
In this episode, Chef Isaac Henry meets two zero waste enthusiasts who compost their vegetable peels and eggshells for their garden. However, their notion of zero waste is flipped on its head when Isaac sends them for a life-changing experience. From okara to moromi; coffee grounds to spent tea leaves, our contestants are introduced to new upcycled dishes created from food waste that was previously unavoidable.
The journey culminates in a cook off, where they are tasked to create the ultimate zero waste meal. Will they succeed?23/09/2024收看 -
內臟真的那麼糟糕嗎？
在某些語言中，「內臟」 字面意思是「廢物」 。大家都認爲内臟膽固醇含量高、難以處理且難以下嚥，但事實是否如此呢？全球每年浪費約3,900 噸動物副產品，内臟亦佔一部分。研究顯示如果大家學會食用包括內臟在內的不同動物部位，需要飼養的動物總數將會減少。改變大家的觀念，是否就可以減少肉類浪費呢？
在本集中，我們的挑戰者Jamie和Daren將會踏上一段「從頭到尾」 的旅程，學習有關內臟的一切知識。從辨認不同的內臟部位，到清洗和處理，Jamie和Daren將親自動手，發掘內臟的營養秘密。主廚Isaac將主持這場精彩的內臟烹飪比賽，參賽者們需要展現自己的廚藝。他們能學會處理陌生的動物内臟嗎？
Offal literally means "waste" in some languages. It's got a nasty reputation for being high in cholesterol and it’s difficult to prep, and hard to swallow. But is there any truth to their notoriety?
Organ meats constitute part of the 39 million tonnes of animal by-products that are wasted globally every year. Studies have revealed that fewer animals would need to be reared overall if people learned to consume different animal parts including offal. Is a change of mindset all that we need to reduce meat wastage?
In this episode, our challengers Jamie and Daren, go on a nose-to-tail journey where they will learn anything and everything there is to know about offal. From learning how to identify the different offal parts, to cleaning and handling, Jamie and Daren will get their hands bloody while uncovering their nutritional secrets.
Hosted by Chef Isaac Henry, our contestants will need to prove themselves in an exhilarating offal cook-off. Can they overcome their unfamiliarity with organ meats?16/09/2024收看 -
你浪費了一半的魚嗎？
新加坡每年人均消耗16公斤魚。但是，我們實際上吃了多少呢？僅在一個本地魚場，每年就有30,000噸剩下的魚頭魚尾，因為需求量高的只有魚柳。
家庭食品生意經營者Julie和魚柳愛好者Hosanna將踏上學習旅程，了解如何烹飪魚的不同部位，包括魚頭、魚骨甚至魚鱗！從切割魚柳開始，她們練習刀法技巧，再跟專家學習如何製作魚湯、炸魚頭以及使用魚鰾和魚卵製作茶碗蒸。最後，她們將在一場終極的惜食料理大賽中一決高下！
Singaporeans consume 16kg of fish per person, every year. But just how much of the fish are we actually consuming? In one local fish farm alone, fish offcuts amount to 30,000 tonnes in a year because only fish fillets are in high demand.
Home-based food business owner Julie and fish fillet enthusiast Hosanna go on a journey to learn all there is to cooking different fish parts, including its head, bones and even scales! Beginning with fish filleting, Hosanna and Julie sharpen their knife-wielding skills before picking up skills from a guru to conjure up fish stock, fried fish heads and chawanmushi with fish maw and roe.
And finally, they pit their skills against each other with the ultimate zero-fish-waste cook-off!16/09/2024收看 -
食物何時才真正過期？
從「使用期限」到「最佳食用期」，80%的新加坡人對食品標籤上的用詞都感到困惑。這些標籤代表什麼？如果產品過了保質期會怎麼樣？新加坡的一個普通家庭每年平均丟棄19.6公斤的過期食物。但是，這些食物真的非丟棄不可嗎？加入我們的兩位廚房新手，Kelvin和Ridhwan，他們將踏上惜食之旅，瞭解過期食物什麼時候才應該真正被丟棄。在主廚Isaac的指導下，我們的兩位新手將學習必備的食物儲藏技巧、解讀食品標籤的方法，以及在日常烹飪中使用過期食物的竅門！幾乎沒有任何烹飪經驗的Kelvin和Ridhwan，在使用過期食品作爲食材的惜食料理大賽中表現會如何呢？
From use-by to best before, 80% of Singaporeans are confused by the terms printed on their food labels. What do these labels mean? And what happens if the product is past its expiry date? A typical household in Singapore throws away an average of 19.6kg of expired food every year. But does all of it have to be thrown away?
Join our two kitchen amateurs, Kelvin and Ridhwan, as they go on a zero-waste journey to uncover when expired foods should actually be discarded.
With the guidance of Chef Isaac Henry, our boys will learn essential pantry management, how to decode printed labels, and even hacks on how to use expired foods in everyday cooking!
With hardly any cooking experience, how will Kelvin and Ridhwan fare in a zero waste cook-off against each other, using only expired goods?09/09/2024收看 -
為何碳水化合物總是被丟棄？
研究顯示，米飯、麵包和麵食等碳水化合物是新加坡最常被丟棄的食物類別。無論是在家中用餐還是在外就餐，碳水化合物長期以來都被視為便宜的飽肚物。我們的兩位惜食新手，Melissa和Benji，也抱著這種不在意態度，所以主持人Isaac決定讓他們體驗在新加坡的一個迷你稻田裡工作！認識到種植一粒米所需的資源和努力後，Melissa和Benji走進廚房，學習如何改造吃不完的碳水化合物。他們的學習之旅以一場獨特的烹飪比賽作結——他們要利用盡量利用隔夜的碳水化合物來製作不同的菜色。看看他們如何能讓這些曾經被忽視的主食創造新生命吧！
Studies have shown that carbohydrates like rice, bread and noodles are the most widely discarded food group in Singapore. Whether we eat at home or dine out, carbs have long been taken for granted as ‘cheap fillers’.
Our two zero waste newbies, Melissa and Benji, also have this careless attitude, so host Isaac decides to get them toiling at a mini rice field – right here in Singapore!
With a newfound respect for the resources and effort it takes to grow a single grain of rice, Melissa and Benji head to the kitchen to learn ways to transform leftover carbs.
They cap off their learning journey with a unique cook-off – utilising as many types of stale carbohydrates as they can! What kind of new life can they breathe into these previously unloved staples?09/09/2024收看
