内容
新加坡每年人均消耗16公斤鱼。但是，我们实际上吃了多少呢？仅在一个本地鱼场，每年就有30,000吨剩下的鱼头鱼尾，因为需求量高的只有鱼柳。
家庭食品生意经营者Julie和鱼柳爱好者Hosanna将踏上学习旅程，了解如何烹饪鱼的不同部位，包括鱼头、鱼骨甚至鱼鳞！从切割鱼柳开始，她们练习刀法技巧，再跟专家学习如何制作鱼汤、炸鱼头以及使用鱼鳔和鱼卵制作茶碗蒸。最后，她们将在一场终极的惜食料理大赛中一决高下！
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!
网上重温至 16/09/2025
集数
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外表欠佳的蔬果，品质是否一样呢？
一日一苹果，医生远离我，但大多数人都不会吃一颗丑的苹果。当水果和蔬菜有瘀伤或变软时，它们在供应链的加工阶段就被丢弃了，根本无法抵达超市的货架。但这是否意味着它们的营养价值或味道不如看起来完美的蔬果呢？
美食爱好者舒皓和Joe都会按外表来选择蔬果。为了让他们看到丑陋中的美，主持人主厨Isaac带他们来到一辆货车，上面装满被拯救回来的农产品，开到新加坡不同社区分发。他们还到实验室测试有瑕疵的农产品是否和外表完美的农产品一样可以安全使用和有营养。随后，他们在一间餐厅学习如何利用这些外表不完美的农产品制作菜肴。在惜食料理大赛中，舒皓和Joe要尽量使用外表欠佳的蔬果作爲食材，他们会如何应对呢？
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 -
无可避免的食物浪费真的无法避免吗？
在新加坡，每天有7.44亿公斤的食物浪费被丢弃。其中40%被认为是无法避免的，包括骨头、壳和皮，但这些真的无可避免吗？有没有办法延长它们保质期或将它们转化为新的食物呢？在本集中，主厨Isaac与两位将蔬菜皮和蛋壳用于花园堆肥的惜食爱好者见面，并带他们去经历一次改变人生的体验，彻底颠覆了他们对零浪费的观念。从豆渣到酱醪；从咖啡渣到用过的茶叶，两位参赛者将了解到本来是无可避免的厨余如何可以成爲新的菜肴。这段旅程的高潮是一场惜食料理比赛，两位参赛者的任务是创造出终极的零浪费餐。看看他们能否成功吧！
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 -
内脏真的那么糟糕吗？
在某些语言中，「内脏」 字面意思是「废物」 。大家都认爲内脏胆固醇含量高、难以处理且难以下咽，但事实是否如此呢？全球每年浪费约3,900 吨动物副产品，内脏亦占一部分。研究显示如果大家学会食用包括内脏在内的不同动物部位，需要饲养的动物总数将会减少。改变大家的观念，是否就可以减少肉类浪费呢？
在本集中，我们的挑战者Jamie和Daren将会踏上一段「从头到尾」 的旅程，学习有关内脏的一切知识。从辨认不同的内脏部位，到清洗和处理，Jamie和Daren将亲自动手，发掘内脏的营养秘密。主厨Isaac将主持这场精彩的内脏烹饪比赛，参赛者们需要展现自己的厨艺。他们能学会处理陌生的动物内脏吗？
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 -
你浪费了一半的鱼吗？
新加坡每年人均消耗16公斤鱼。但是，我们实际上吃了多少呢？仅在一个本地鱼场，每年就有30,000吨剩下的鱼头鱼尾，因为需求量高的只有鱼柳。
家庭食品生意经营者Julie和鱼柳爱好者Hosanna将踏上学习旅程，了解如何烹饪鱼的不同部位，包括鱼头、鱼骨甚至鱼鳞！从切割鱼柳开始，她们练习刀法技巧，再跟专家学习如何制作鱼汤、炸鱼头以及使用鱼鳔和鱼卵制作茶碗蒸。最后，她们将在一场终极的惜食料理大赛中一决高下！
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 -
食物何时才真正过期？
从「使用期限」到「最佳食用期」，80%的新加坡人对食品标签上的用词都感到困惑。这些标签代表什么？如果产品过了保质期会怎么样？新加坡的一个普通家庭每年平均丢弃19.6公斤的过期食物。但是，这些食物真的非丢弃不可吗？加入我们的两位厨房新手，Kelvin和Ridhwan，他们将踏上惜食之旅，了解过期食物什么时候才应该真正被丢弃。在主厨Isaac的指导下，我们的两位新手将学习必备的食物储藏技巧、解读食品标签的方法，以及在日常烹饪中使用过期食物的窍门！几乎没有任何烹饪经验的Kelvin和Ridhwan，在使用过期食品作爲食材的惜食料理大赛中表现会如何呢？
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 -
为何碳水化合物总是被丢弃？
研究显示，米饭、面包和面食等碳水化合物是新加坡最常被丢弃的食物类别。无论是在家中用餐还是在外就餐，碳水化合物长期以来都被视为便宜的饱肚物。我们的两位惜食新手，Melissa和Benji，也抱着这种不在意态度，所以主持人Isaac决定让他们体验在新加坡的一个迷你稻田里工作！认识到种植一粒米所需的资源和努力后，Melissa和Benji走进厨房，学习如何改造吃不完的碳水化合物。他们的学习之旅以一场独特的烹饪比赛作结——他们要利用尽量利用隔夜的碳水化合物来制作不同的菜色。看看他们如何能让这些曾经被忽视的主食创造新生命吧！
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
