BBQ Pulled Pork Sliders with KFC Copy Cat Coleslaw – Delishar

This recipe works great with chicken as well. The pulled pork only requires 3 ingredients, and you can practically make it with your eyes closed! I made the coleslaw a day ahead so the flavours had time to come together. Brought it to a pot luck pool get-together with some lovely families in our estate, and it was really well received!

The coleslaw is a winner, it does taste very similar to the KFC version. This is my go-to recipe every time I make coleslaw, this time I only made half the recipe as it was used as a slider topping instead of a side dish. I also chose to shred my cabbage and carrot instead of chop them up into smaller pieces because I prefer this texture, and I was lazy. LOL! Use a food processor to help speed things up! 🙂

BBQ Pulled Pork with KFC Coleslaw


BBQ Pulled Pork

  • 750-800 g pork shoulders / chicken breast&thighs
  • 500 ml Root Beer I used A&W
  • Bottle of your favourite BBQ sauce I used Hunt’s
  • 16 pieces of mini slider buns or 8 regular burger buns

KFC Copy Cat Coleslaw

  • 8 cups finely shredded cabbage
  • 1 med carrot shredded
  • 2 tbsp minced onion
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 buttermilk 1/4 cup milk + 1 tsp vinegar
  • 2-1/2 tbsp lemon juice
  • 1-1/2 tbsp white vinegar
  • 1/2 cup mayonaise
  • 1/2 tsp salt
  • 1/8 tsp black pepper

BBQ Pulled Pork

  • Add the meat and root beer in a slow cooker.

  • Cook on low for 6 hours or high for 2.5 hours until meat is tender.

  • Remove meat from liquid, and shred with fork.

  • Mix BBQ sauce into shredded meat.


  • Add all the ingredients into a large mixing bowl

  • Mix all the ingredients together until will combined.

  • Transfer into an air tight container, and chill for at least 4 hours.

Adapted from Top Secret Recipe


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Steamed Pork with Salted Fish (鹹魚蒸肉餅) – Delishar

 My late grandfather will be very proud of me. This is one of his favourite dish, and he makes it ever so often when he was still around. The smell of the pungent yet aromatic salted fish steaming over a seasoned pork patty evokes many fond memories of my grandfather. I make this whenever I’m feeling a little blue because it makes me feel safe, and it some how comforts me.


Watch me make this dish HERE, and share the story behind this dish that is so dear to my heart. I’m very honoured to be able to share this recipe with My Singapore Food, a project initiated by Ms Karen Nah to preserve 50 heritage recipes as part of a SG50 campaign. My Singapore Food is a very meaningful project as it not only document the 50 different recipes, but also the story behind each recipe. My experience with My Singapore Food was a really memorable one. The crew was awesome (Thank you production crew!! And of course Karen, someone fuelled by her passion for food, who works tirelessly to make this project possible), they were very professional, and they made me very comfortable during the filming. 



My auntie makes it a little differently, she likes to mince up the salted fish and mix it in together with the pork. I like to lay the whole piece of salted fish on top of the patty, so that the guest can take as much or as little as they desire. Although laid on top of the patty instead of mixing in together, the minced pork is still infused with the distinct flavours of the salted fish.


Rule of thumb is to use about 10%, the weight of your minced pork to salted fish. Example: 500g pork, use 50g salted fish. If you think the salted fish might be too salty, you can rub some sugar and on the preserved fish and steam it on it’s own for about 8 minutes prior to placing it on your pork patty and steaming again. This will help to balance out some of it’s saltiness. Serve with steamed white rice.


Don’t forget to take part in the current giveaway! Delishar is giving away a Mayer airfryer + baking tin! 

Steamed Pork with Salted Fish (鹹魚蒸肉餅)

Sharon of Delishar

  • Serves 4- 6
  • 50 g of salted fish rinsed (use the soft kind)
  • 500 g minced pork
  • 2 water chestnuts peeled & roughly minced (Green apple works too)
  • 1 inch thumb old ginger julienned
  • 1 tbsp soy sauce
  • 1 ½ tbsp shao xing wine
  • ½ tsp sugar
  • White pepper to taste
  • 2 tsp corn flour
  • 2 tsp sesame oil
  • Chopped Chinese parsley to garnish
  • Sliced red chilli to garnish optional
  • Get your steamer going on high.

  • In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.

  • Using a pair of chopstick, mix ingredients in one direction until well combined.

  • Mixing the meat in one direction breaks down the molecules in the protein which causes the meat to bind, produce a springy texture, and the meat will not fall apart when steamed.

  • Place meat mixture on a stainless steel plate or heat safe plate, creating a slight indentation in the middle, and place the salted fish.

  • Spread ginger on top of salted fish, and meat.

  • Steam on high for 15 minutes or until cooked.

  • This depends on the thickness of your meat. My patty was about an inch in thickness.

  • Garnish with chopped chilli, and Chinese parsley.

  • Serve immediately.


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Stewed Pork Cabbage Rice (Rice Cooker) – Delishar

 Don’t you just love one pot meals? Especially one where you don’t even have to stand around and wait for it to cook? The recipe I’m posting today is one of those meals. There is one short cut there, that is to use canned stewed pork.

This dish is inspired by the very popular stewed pork beehoon, and my mom. My mom used to make a rice cooker stewed pork belly rice that was very similar. She basically dumped in 2-3 cans of stewed pork belly and allowed the rice to cook in the gravy and fats. It was yummy, but also it can be pretty greasy due to the fats from the belly, gravy, and the final piece of butter she throws in just for that buttery aroma.

Not that this dish is all that healthy, but it sure is convenient. I added a few more items for a more balanced and fragrant outcome, and took out as much fats I could from the pork chops to make it lighter. If you do not mind the extra calories, the tbsp of butter at the end gives the dish an extra fragrant finish.

Vegetarian? Switch the stewed pork for canned mocked duck meat, and replace chicken stock with vegetable stock. It works the same. 🙂 

Stewed Pork Cabbage Rice (Rice Cooker)

Sharon of Delishar

  • 2 cups rice rinsed
  • 1/2 cabbage chopped into small pieces (about 1-1/2 cups)
  • 2 cans of stewed pork chops bones and fats removed, gravy reserved
  • 3-4 shiitake mushrooms stems removed and diced
  • 2-3 cloves garlic smashed
  • 4-5 slices of old ginger
  • 1 tbsp dark soy
  • 1 tbsp light soy or to taste
  • 1/4 tsp sugar
  • White pepper to taste
  • 1/3 cup water or low sodium chicken stock
  • 1 tbsp butter optional
  • Coriander and sliced red chilli to garnish
  • Shred pork into smaller chucks

  • Add rice to rice cooker pot then add the 2 cans of reserved gravy

  • Add 1/3 cup water/stock, sugar, 1 tbsp dark soy, light soy, and white pepper

  • Give the rice a mix

  • Add stewed pork, mushrooms, garlic, ginger, and cabbage

  • Give it a stir and cook as per normal

  • Allow rice to sit for 5 minutes when done

  • Add butter and fluff up rice while mixing in the softened garlic

  • Season with more soy if needed

  • Remove ginger slices before serving

  • Garnish with coriander and chilli slices, and serve.

Substitute stewed pork for canned mock duck meat, and chicken stock for vegetable stock for a vegetarian version.


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Pork Adobo – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

This is my first dish using Le Creuset Round French Oven and I was absolutely happy with the result! The French oven seared the meat beautifully, and the tight fitting lid sealed in all the flavours as the meat braised in the glorious marinade. The husband planted a big kiss after his meal, which as always, meant that it was a really good meal. Even the kids requested for me to make the same dish again for dinner the next day. Husbands may lie, but kids don’t. :p

I have to admit that I was initially worried about discolourations or staining the French oven due to it’s white interior. Plus searing the meat with a little sugar in the marinate means there is going to be some charring involved. That doesn’t mean it’s a bad thing, when such things happens it adds a whole new depth of flavour and goodness to the dish. But that may also mean sticking to the pan like super glue.

However, my concerns were all debunked! A little of the marinade and very little effort was used to scrape off the goodness left on the bottom of the pan after searing the meat. Washing it was a breeze, there was no discolourations, and it looks like it was spanking brand new. It looks so good, and cooks so well, I could kiss it. But the husband will be jealous. I already in love with Le Creuset’s products but cooking with their French oven made me fall in love with it all over again. 

Enz F of PinoyKusinero kindly shared with me his recipe of Adobo Kangkong, which essentially is kangkong in the same adobo marinade. So being the lazy efficient me, I made a meal complete with vegetables (kangkong) in one pot. So this is essentially a one pot meal, if you do not consider the rice cooked effortlessly in the rice cooker. If you prefer using chicken, here my recipe for Adobo Chicken. 🙂

Have you taken part in the current Mayer Airfryer GIVEAWAY? Details below.

pork Adobo 4

Do like Le Creuset’s Facebook page to keep yourself updated on all their current promotions.

Pork Adobo Process

Adobo Pork

Sharon of Delishar

  • 1 rack of baby back ribs about 1.2kg, cut half length wise and cut into individual rib
  • 1/2 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 tbsp whole black peppercorn
  • 2 tsp brown sugar
  • 1 medium onion sliced into wedges
  • 6-8 cloves garlic lightly smashed
  • 3 bay leaves
  • 1/4 cup water
  • Salt to taste
  • Cooking oil for searing
  • Bunch of kangkong cut into 2 inch pieces
  • Marinate pork ribs in all the above ingredients except kangkong, 1/4 cup water, salt and cooking oil.

  • Allow to marinate for 4-25 hours.

  • When ready, remove meat from marinade and blot dry.

  • Reserve the marinade for braising!

  • Heat oil in dutch oven until oil is shimmering but not smoking.

  • With high heat, sear both sides of the ribs.

  • Do it in batches so as to not over crowd.

  • Remove ribs when done and set aside.

  • Turn off heat, and use kitchen towel to remove all the oil in the pan.

  • Turn on heat to medium, and add in about 1/4 cup of water of marinade.

  • Use a spatula to scrape the charred bits on the bottom of the pot.

  • Add all of the marinade and add the ribs and jus back into the dutch oven.

  • Bring to a boil, and reduce heat to low.

  • Cover and allow to simmer for 45 minutes.

  • Remove cover, add kangkong stir a little.

  • Cover and allow to cook until vegetable is wilted. (about 3 minutes)

  • Fish out all the kangkong, and set aside.

  • Turn the heat up to high and allow the sauce to reduce until desired consistency.

  • Season with salt if needed.

  • Serve over steamed white rice.

pork adobo 1

To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

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This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.

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Black Vinegar Pork Trotters (猪脚醋) – Delishar

The first time I tasted this dish was during one of my auntie’s confinement month. I have to admit that it didn’t really appeal to me as a kid. I did not dislike it though, just pretty indifferent. I couldn’t quite make out what the flavours were about, sweet, sour, and gingery. But one thing I realised, the more I have it, the more I loved it! It grew on me really quickly, tender pieces of pork melting in my mouth, and very soon I was slurping down the gingery vinegar broth like I was drinking soup. After every bowl, it makes me feel warm from the inside out.

Black vinegar pork trotters is a classic heritage dish made by Cantonese families during confinement month following the birth of a baby. It is believed that this post-natal therapeutic food helps boost post natal immunity to expedite healing, keeps the body of the mother warm (a huge no-no to lose heat during confinement month!), and helps to expel wind/gas built up in the tummy during childbirth. This belief has been passed down from multiple generations, legend has it that it dates back to the Mind Dynasty.

“Calcium in the bones of the pork knuckles will be dissolved by the vinegar during the cooking process, a major nutritional value of the dish is to replenish the lost of calcium in pregnancy. Moreover, not only is ginger rich in Vitamin C, which helps to strengthen the mother’s immune system, it also has the function of removing the “wind”, which is known as “fong” in Cantonese, that is generated during childbirth and when the body is at its weakest; ginger also helps lactation. Eggs provide the new mother with large amount of protein which is especially good for repairing muscles.” – Wiki

In my opinion, my mum makes the best black vinegar pork trotters I’ve ever tasted. Friends of mine who have tasted my mum’s recipe has given raving reviews. And when I announced of another pregnancy in the family, those friends will be ordering their share of vinegar trotters months before. It used to be that I have to wait for someone to have a baby in the family before I get to eat my mum’s vinegar trotters. But not any more! She has very kindly came over to help me out with this recipe, and today I’ll share her recipe with you. 

vinegar trotters

This is such a great time to share with you this heritage recipe, which is in line with Le Creuset‘s 90th anniversary! Did you know that vinegar trotters are traditionally cooked in tall earthenware pot due to the acidic vinegar and cooking method leaches metals from metal pots. I didn’t have to buy another earthenware to make this or worry about the vinegar leaching iron from my French oven. All thanks to the advanced interior enamel that coats the Le Creuset French Oven. The coating protects the cast iron pots from rust, saves us the trouble of seasoning the pot after every use, resists chipping, and ensures easy cleaning.

(Giveaway completed)

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post. This giveaway is made possible by the good people at Le Creuset. 


Here is a picture of the vinegar I used. My mom specifically said, have to use this bull dog/Chan Kong Thye Black Rice Vinegar, and it has to be the “Shuang1 Liao4” version. She shared that you will be able to get it at sundries stores at our local wet markets.

Vinegar trotters Process

Black Vinegar Pork Trotter


  • 1.8 kg pork trotters*
  • 600 g Indonesia ginger or old ginger* peeled and sliced 1/4 inch thick
  • 10 hard boiled eggs shells removed
  • 2 tbsp sesame oil
  • 750 ml water
  • 750 ml bull dog brand “Shuang Liao” black vinegar
  • 500 g gula melaka
  • Cut trotters into 2 inch pieces.

  • Scald pork with boiling water to remove scum, then drain.

  • Heat French oven on med-high heat and add sesame oil.

  • Stir-fry ginger until fragrant.

  • Pour in vinegar and water.

  • Bring to boil and add gula melaka.

  • Cover and allow to simmer until gula melaka has dissolved (5-10 minutes)

  • Then add pork trotters, and egg, then bring to boil.

  • Reduce heat to a simmer, and allow to simmer until pork is tender.

  • About an hour.

  • Skim off fats before serving.

*Substitute some pork trotters for pork shoulders if you prefer lean meat.
*My mum advocated for Indonesia ginger, just ask the sundries store owner at the wet market. You will not be able to get Indonesia ginger at supermarkets.

vinegar trotters 1

To take part in this giveaway, simply complete the rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

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Pork and Potato Stew – Delishar

This is another recipe that is close to the heart. It reminds me of the time that I used to live with my maternal grandparents when my grandfather was still around. I still think of him every now and then, and it reminds me that I need to make time to visit my ageing grandmother. Yes, I’ve got to be better at prioritising!

 You see, my grandmother or Popo as I called her, is 86 now. She is still healthy and active, but her memory is failing her. She can’t create new or short term memories any more. I love that woman right down to each and every single winkle on her. Mind you, my popo isn’t someone you want to mess with, she can be difficult, very difficult. But I love her anyway, even her mean streaks, and I would never want anything about her to change. 🙂

This dish is something that my popo or gong gong (grandfather) would make for dinner. Something that I really look forward to after a long day at school. Pork pieces stewed until tender with melt in the mouth root vegetables. I particularly enjoyed ladling the thick gravy over steaming white jasmine rice, and enjoying it pipping hot! Just writing this is making my tummy growl! I will be making this again real soon, and bringing it to my Popo so we can both enjoy it. 🙂

This will be a good dish to bring to a reunion pot luck. It’s a dish that is perfect for both adults and children. I can’t wait to be spending time with my family over reunion dinner this Chinese New Year. And speaking about it, have you participated in the CNY 2016 S$500 Giveaway yet? If not, go to the end of this post and complete the giveaway widget! Remember the more options you complete, the more entries you will get! Good luck! 


Pork and Potato Stew


Serves 2-4 as a multi dish meal

Prep Time 10 minutes

Cook Time 35 minutes

  • 400 g pork shoulders cubed
  • 2 potatoes peeled and cubed
  • 1 large carrot cut into 1 inch rounds
  • 3 cloves garlic smashed
  • 4 slices old ginger
  • 1 tbsp cooking oil
  • 1 tbsp sesame oil


  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp corn flour
  • White pepper to taste

Stewing sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 small piece of rock sugar or 1-2 tsp brown sugar
  • 1 cup water
  • Corn starch slurry
  • Heat your pan on medium high heat, add oils.

  • Saute ginger and garlic until fragrant.

  • Add pork cubes and cook for 2 minutes.

  • Then add potatoes and carrot.

  • Saute together for a minute.

  • Add light soy sauce, dark soy sauce, rock sugar and toss to coat.

  • Pour in water and bring to boil.

  • Lower heat to low, cover, and allow to simmer for 25 minutes or until potatoes are soft and pork tender.

  • Thicken gravy with cornstarch slurry.

 Pork and potato stew insta

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*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants. 

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Dong Po Rou (Braised Pork Belly) – Delishar

I was at the wet market buying my weekly fresh produce. While I was at my butcher, I impulsively pointed at a slab of pork belly without really thinking about what I’m going to do with it. My first inclination was to make Siew Yok (Crispy Roast Pork Belly) but I just gave my oven a throughout scrubbing down just a day again, and I’m not planning to work those arm muscles the same way any time soon.

So the piece of pork belly was spared that day, but not for long! The next day, I tried my luck and invited my mum over for dinner. So happen, that social butterfly mother of mine was free for dinner! Without a thought, I knew I had to make dong po rou as I knew that my mummy will really enjoy it. I started preparing after I hung up the phone with her as the braising process is going to take hours to yield a melt in the mouth tender pork belly.

I’m so glad I made this for her that evening! If you know my mum, she is very typical Chinese, to get any kind of verbal affirmation or praise from her is almost like trying to teach pigs to fly. My husband can attest to that. So when I nervously served my dong po rou to her, she exclaimed “Wahhh!”. I silently affirmed myself, “Wah is good! Wah means good!”. Mind you, I’m confident when it comes to food and cooking, but satisfying my mummy’s tastebuds are not an easy feat.

Mummy didn’t utter a word during dinner, so after dinner I boldly asked her for her feedback. She sternly looked at me and said, “Mmm, got standard (Very good in singlish), good! But can’t cook even longer.” With my mum, there’s always room for improvement. I was beaming, super rare praises from mummy!  Woooo Hoooo! So to conclude this dish in three words, “Wah! Got standard!”  


Dong Po Rou (Braised Pork Belly)


Serves 2-3 as a main with rice

  • 600 g pork belly
  • 2 bunches of spring onions/ scallions cut into 2 inch pieces
  • 6 slices of old ginger
  • 1/4 cup shaoxing wine
  • 3-4 tbsp light soy sauce or to taste
  • 2 tbsp dark soy sauce
  • 50 g rock sugar or to taste chopped up
  • 1 cup hot water or enough to cover all sides of pork belly
  • Sliced spring onion to garnish
  • Wash and clean pork belly, then blanch in boiling hot water for 1 minute.

  • Drain and cut into 2×2 inch squares.

  • Line your clay pot / stock pot / sauce pan (use one with tall sides that’ll nicely fit your pork belly, do not use a wide or large pan.) with spring onions, then layer the ginger slices on top.

  • Place pork belly skin side down on ginger, and pour shao xing wine, light soy sauce, and dark soy sauce over.

  • Top with rock sugar, then pour water into the pot.

  • There is no need to stir.

  • Cover and bring to a boil over medium high heat.

  • Once boiling, lower heat to low, and simmer for 90 minutes.

  • After 90 minutes, carefully flip pork over and simmer for another 90 minutes, basting the skin occasionally.

  • Add some water if the liquid is evaporating too quickly.

  • Adjust seasoning to taste add more sugar or more soy sauce.

  • Sieve out grease before serving sauce over pork belly.

  • Garnish with spring onions.

Use a pot that will fit the pork snugly with a tight fitting lid on the lowest heat to avoid liquid evaporating too quickly. You can always reduce sauce after removing pork when done. The pork belly is tender and may fall apart when removing from pot. Be gentle. Or you can secure pork belly with kitchen twine to keep meat in place when braising and plating.
Adapted from The Wok of Life

Dong Po Rou 1

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Butter Pork Chops – Delishar

If you have been following my blog, you would have realised that I broke one of my cooking rules. No deep frying. I’ve adapted from many different deep fried recipes and came up with healthier alternative versions of recipes that does not require deep frying. However, I felt that there’s no alternative for this one. That’s just be trying to rationalise my action. Actual fact was that I was seriously craving true comfort food.

See, I wasn’t feeling 100% a couple of weeks ago, and it didn’t help when the husband left me for his work trip. So the best way to comfort myself was through my belly. Writing this, I guess I could have shallow fry the pork pieces or simple sear it rather than deep frying. But what’s done cannot be undone and I definitely did not regret my decision, because it is darn freaking delicious! The dish has all the making of true comfort food. Buttery, creamy, spicy, and oh so yummy! Best of all it’s pretty easy too!


Butter Pork Chops


Pork Chops

  • 600 g pork chops pounded to tenderize
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp white pepper
  • 1/2 tsp baking soda
  • 1 tsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp shao xing wine
  • 1 egg white
  • 1 tbsp corn flour
  • Enough oil for frying

Butter Sauce

  • 2 cloves garlic minced
  • 50 g butter
  • 2 sprigs of curry leaves
  • 80 g evaporated milk
  • 2 tbsp heavy cream / thickened cream
  • 1/4 tsp chicken powder or pinch of salt
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
  • 1 tbsp cooking oil
  • 1 chili padi seeded and chopped (optional)
  • Marinate pork with salt, sugar, pepper, sesame oil, fish sauce, wine, corn flour, baking soda, and egg white for 30 minutes to an hour.

  • Heat oil and deep fry pork chops until golden brown.

  • Set aside to drain on kitchen towels.

  • Heat wok and add 1 tbsp cooking oil.

  • Stir-fry garlic until fragrant.

  • Add 50g butter to wok.

  • Add in curry leaves and stir fry until fragrant.

  • Pour in evaporated milk, cream, and bring to boil.

  • Allow sauce to thicken slightly.

  • Season with chicken powder, sugar, pepper, and chilli padi.

  • Add pork chops and toss to coat.

  • Remove from heat and serve.

You can get heavy cream / thickened cream / cooking cream from any major supermarket. It should be in the chiller near the yogurt/butter etc.
Alternatively, you can substitute heavy cream with more evaporated milk.

Adapted from The Meat Men

Butter Pork Chops 1

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Stewed Pork Beehoon – Delishar

Here’s a quick and easy one pot local favourite! Most Singaporeans are not a stranger to this dish, and will classify it as comfort food. The recipe calls for canned stew pork, and it has to be Narcissus brand, which is available at all major supermarkets by the way. Some family recipe uses the pork legs, some prefer the bone in pork chops, but I like the stewed pork slices. Which is the belly meat, with skin on and layers of fats.

However, I always discard the fatty bits and the skin, using only the lean meat. Partly because I’m trying to redeem myself by making it slightly healthier. The only exception is when I’m cooking for my mum, or for guest whom I know will enjoy the gelatinous fatty layers. My mum will give me a earful on how I’m wasting the ‘best’ part of the whole dish if I she knows I discard her favourite collagen-rich layers away! :p So let’s keep it a secret between you and I, okay?

Stew Pork Beehoon 1

I made this for my family for the first time. If I’m not wrong, I made it on a very busy Sunday. Where I’m between having to pick the kids up from Sunday class, grocery shopping, getting lunch ready for the girls, feed the girls lunch, cleaning up the house, constantly entertaining the girls, and making sure dinner is ready before the husband comes back from softball. The husband will usually be famished when he returns from his softball games. 

When the husband got home, he was ready to eat. Lucky for me, I made extra portions that day because the husband had 2 servings of this dish! My elder daughter, also the picky one of the lot, cleared her plate quickly as well and thanked me for a delicious meal. That evening, the husband give me a kiss after dinner and thanked me for a delicious meal as well. What they didn’t know was that, it was a really simple one pot meal that was done within 30 minutes! 


Oh, on the side note. Catch me on 弹指间的料理 6th April 2016, Wednesday on Channel 8 at 8pm. I will be cooking along side Touch Screen Cuisine’s hosts Ben Yeo and Vivian Lai, together with the hilarious Dennis Chew as he tries to recreate one of my recipe: Steamed Cabbage Wraps. The program will feature celebrities cooking and recreating recipes of 12 cooking bloggers. How will they fare? 12 cooking bloggers bringing you their unique style of cooking, one every week! It is going to be entertaining and you might be able to pick up a few kitchen tricks here and there too! Help spread the word!


Stewed Pork Beehoon


  • 200 g dried beehoon
  • 2 cans Narcissus Stewed Pork Sliced 383G/can
  • 4 shitake mushrooms sliced
  • 1 carrot cut into match sticks or shredded
  • 4 pieces of napa cabbage thinly sliced
  • 2-3 garlic cloves minced
  • 1 shallot sliced
  • 1 tbsp shaoxing wine
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 3 tbsp dark soy sauce
  • white pepper to taste
  • 3 large eggs lightly beaten
  • 1 tsp soy sauce for eggs
  • white pepper to taste for eggs
  • 1 tbsp cooking oil for eggs
  • 1 tbsp sesame oil
  • 1 tbsp cooking oil
  • Sliced red chilli to garnish
  • Chopped coriander leaves to garnish
  • Season eggs with 1 tsp light soy sauce, and white pepper to taste.

  • Heat 1 tbsp cooking oil in non-stick pan.

  • Add eggs and cook until almost set, flip and cook for another minute.

  • Remove, allow to cool, and slice into 2 inch slices.

  • Soak beehoon in warm water until soft, drain and set aside.

  • Separate stewed pork from it’s gravy.

  • Remove fatty bits (optional).

  • Strain grease and bits from gravy, and set gravy aside.

  • Heat wok with oils on medium high heat.

  • Stir-fry garlic and shallot until shallot softened.

  • Add mushrooms, carrot, and napa cabbage.

  • Then add reserved stewed pork gravy.

  • Stir-fry until vegetables are soft, then add stew pork.

  • Add beehoon, season with fish sauce, light soy sauce, pepper, and dark soy sauce.

  • Stir-fry until liquid is almost completely absorbed.

  • You can add some water if you light your beehoon more wet.

  • Serve garnish with sliced eggs, chilli, and coriander leaves.

Stew Pork Beehoon insta 1

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Braised Pineapple Pork Ribs – Delishar

As I was browsing the internet for recipes and inspiration to cook my rack of ribs, this Filipino recipe caught my eye. Perhaps it was because it is something different, unlike the usual oven roasted ribs or soup. Or maybe because it was the pineapples used in the recipe that intrigued me. Nonetheless, I knew I had to give it a go, in order to know what the recipe is like.


Knowing that the recipe calls for pineapples and pineapple juice, I know the sauce is going to reduce into a glaze like consistency. I can expect sweetness and tangy-ness from the pineapples, the acid in the juice and the time used to braise the meat ensures that the ribs are going to be fall off the bone tender and succulent. The starch in the potatoes helped to thicken the sauce a little more, and at the same time soak up all the goodness in the gravy. This dish itself is substantial enough on it’s own when served over steamed rice. 


Braised Pineapple Pork Ribs


  • 1 kg baby back ribs membrane removed and cut into individual ribs
  • 1 potato peeled and cubed
  • 1 small yellow onion cut into wedges
  • 4 cloves garlic lightly smashed
  • 1 inch thumb ginger grated
  • 1 cup pineapple juice
  • 2-3 tbsp soy sauce
  • 1 cup cubed pineapples
  • 2 cups low sodium chicken stock
  • 1/2 tsp brown sugar
  • Salt and pepper to taste
  • 2 tbsp cooking oil
  • Water as needed
  • Chopped spring onions to garnish
  • Heat pan over medium high heat and add oil.

  • Cook potatoes until golden, then remove from pan, and set aside.

  • In the same pan, saute onion and garlic until soft and fragrant.

  • Add ribs to pan and lightly brown ribs.

  • Pour in ginger, pineapple juice, soy sauce, pineapple cubes, brown sugar, and chicken stock.

  • Stir to combine, and bring to boil.

  • Lower heat to a simmer, cover and cook for 1 1/2 hours or until meat is tender, adding some water if needed.

  • In the last 15 minutes of cooking, add in cubed potatoes.

  • Season with salt and pepper to taste.

  • When done, remove from heat and garnish with chopped spring onions.

Pineapple Braised Ribs

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