Fischeon Rolls with Nuoc Cham – Delishar

What is Fischeon you ask? It’s fish meat loaf. Yup, you heard me right! Fish meat loaf, just like luncheon meat, only made from tuna & sardine instead of pork! I have to admit that my first response was also, “what?!” as well. When the representative educated me about what Fischeon was about, my response was, “Does it contain Sodium Nitrate? (yes, that cancer causing pink salt that is used for curing meat and gives hot-dogs, ham, and luncheon meat it’s pink tinge) If it contains sodium nitrate, then I apologise that I will not be able to collaborate.

However, I was told that Fischeon was not only sodium nitrate free, and has no added preservatives. It is also high in omega 3 & protein. Additionally, they offer a healthier choice option with low-sodium. I didn’t mind trying it out. Just in case you are wondering, Fischeon is also Halal-certified. Fischeon is also a sister brand of the locally loved DoDo brand under the umbrella of food producer and distributor Thong Siek Food Industry. 


These are the 3 different flavours that Fischeon offers; Black Pepper, Original, and Light. For this recipe, I chose to go with light because it is slightly healthy with 25% lower sodium content. The can was designed with the consumer in mind, as you can easily open it with the ring tab without having to use a can opener.

I had a little difficulty trying to get the product out from the can, probably due to the lack of grease. Not complaining though, I remember having to open a can of luncheon meat when I was much younger. When I flip it over and give it a little shake, it falls right out due to the amount of grease in and around the luncheon meat. It wasn’t a pleasant experience. 

I was amazed by how non-greasy the fish meat loaf was! It smells like what I expected, tuna and sardine, more tuna than sardine in my opinion. The consistency was similar to luncheon meat, and even the texture after it’s baked. I thought it would taste more like fish-cake, but it didn’t.


I did a blind test on the husband. He DOES NOT eat fishball, fish paste, or any of that sort except for fish in fillet form or a whole fish that he can see.  He said he doesn’t like the texture and how unusually fishy fish products tasted. So I did not mention to him about what was wrapped in the rice paper rolls. After he was done with his 3rd or 4th rolls, I finally asked if he knew was was in there. His response was, “What? Lunch meat?”. Win for Fischeon. I told him what it was, and he said that he wouldn’t have known the difference, and liked it that it wasn’t greasy unlike regular spam. 

Then it was the girls. So they were given the same rice paper rolls with Fischeon in it. They took a dubious bite into it, then proceed to skilfully use they teeth to fish out the piece of Fischeon in the middle. Well, I guess that’s another win! I made about 10 rice paper rolls and nothing was left. I just served the rest of the pieces as Fischeon ‘fries’. My verdict? It’s definitely not luncheon meat, so don’t expect that. But it sure is a darn good alternative! Especially if you are addicted to luncheon fries but do not want the extra calories!


Fischeon Rice Paper Rolls with Nuoc Cham


  • 1 can Fischeon sliced into 1/2 inch batonnet/fingers
  • 1 carrot shredded
  • 1 cup rice vermicelli
  • 10 pieces of rice paper
  • 10 cucumber batonnet/sticks
  • 10 romaine lettuce cleaned & rinsed

Nuoc Cham (Dipping Sauce)

  • 1 tbso lime
  • 1 tbsp white sugar
  • 1/4 cup warm water
  • 1-1/2 tbsp fish sauce
  • 1 clove garlic minced/pressed
  • 1 thai chilli seeded & minced (to taste)
  • 1 coriander root minced
  • Preheat oven to 200C.

  • Lay Fischeon fingers on lightly greased or non-stick baking tray.

  • Spray on some oil on the Fischeon fingers.

  • Bake for 15-20 minutes or until crispy on the outside.

  • Dip rice paper in warm water to soften.

  • Just dip and rotate to dampen the whole rice paper, don’t worry if it doesn’t soften immediately.

  • It will soften once you are ready to roll.

  • Layer romaine, carrot, cucumber, rice vermicelli, and baked Fischeon.

  • Start rolling from the bottom, then bring in the sides and finish rolling upwards.

  • Serve immediately with Nuoc Cham.

Nuoc Cham (Dipping Sauce)

  • Mix warm water and sugar together until dissolved.

  • Add all the other ingredients, and adjust to taste.

  • Add more sugar if you want it sweeter, more lime if you want it more sour, and more fish sauce if you prefer it saltier.

Fischeon Rice Wrap insta


Disclaimer: Although this post was made possible by Fischeon; all the above mentioned opinions are of my own.

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Steamed Cabbage Rolls – Delishar

When I first started my cooking blog, I shared a very similar recipe. The difference is in the sauce, and the filling. This one uses fish paste and has a lighter, more kid-friendly sauce. The former uses minced fresh prawns and minced pork, served with a sweet and spicy sauce. 

As usual, the husband’s face lit up when he saw cabbage rolls served during dinner. I mentioned that the husband does not eat/like fish paste. But that night, he probably finished a whole plate on his own, without knowing that the filling contains fish paste of course. Fish paste gives the filling a lighter texture, not as dense as the one using prawns. And the kids get to enjoy this lovely dish, as I made a non-spicy light sauce to go together with the dish. It was great with steamed rice!

New Cabbage Rolls insta 1

Usually, I wrap my cabbage rolls from the leave part, but this time round I started rolling it from the base of the leaf. Both ways works well as you can see. This means it gives you the flexibility to start rolling from the top or base of the leaf, depending on the ‘condition’ of the leaf. If that make any sense. For example you don’t have to discard the leaf if there are some small tears, or blemishes on the base. Just start rolling with the ‘most damaged’ part, whether it is the top or base of the leaf. That way, we reduce wastage. 

Remember to tune in to 《弹 指 间 的 料 理》,  channel 8 at 8pm, 6th April 2016 (Wed) and watch me make this dish along side Dennis Chew as he tries to recreate this recipe. The show is hosted by hilarious Ben Yeo & Vivian Lai, so don’t miss it!


Steamed Cabbage Rolls


Makes about 12 rolls

Cabbage Rolls

  • 200 g fish paste
  • 250 g minced pork or chicken
  • 2 tbsp chopped coriander leaves
  • 2 tbsp spring onions
  • 1 tbsp grated ginger
  • 2 cloves garlic minced
  • 1 lemongrass ends and inner part minced
  • 1 1/2 tbsp fish sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • White pepper to taste
  • 12-14 leaves of napa cabbage
  • 12-14 chives to tie optional


  • 1 to 1 1/2 cup chicken stock
  • 1 tbsp wolf berries
  • 1 lemongrass bruised
  • 3 slices galangal/ blue ginger or old ginger
  • 1 shallot
  • 1-2 coriander root
  • 2-3 lime leaves
  • 2 cloves garlic
  • 1/2 tsp sugar
  • fish sauce to taste
  • corn starch slurry
  • In a large mixing bowl, add all ingredients for cabbage rolls except cabbage and chives.

  • Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.

  • Allow to marinate in the chiller while you prepare the rest of the ingredients.

  • Bring a pan of water to boil, then add 2 leaves of napa cabbage.

  • Blanch for 30-45 seconds or until soften and pliable.

  • Continue blanching until all napa cabbage leaves are done.

  • Then do the same for the chives.

  • To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.

  • Roll upwards, then tuck in the sides as you continue to roll.

  • Tie a butterfly knot around the cabbage roll with the blanched chives.

  • Place cabbage roll on heat proof plate, seam side down.

  • Continue until all the fillings are used.

  • Get a steamer going over high heat.

  • Steam for 10 minutes or until done.

  • Drain away excess liquid collected in the plate, or add that to the chicken broth.


  • In a sauce pan, bring the chicken broth to a boil then add lemongrass, ginger, shallot, garlic, and wolf berries.

  • Lower heat to medium and allow to infuse for 3-5 minutes.

  • Season with sugar and fish sauce.

  • While stirring, drizzling in corn starch slurry to thicken sauce.

  • Remove from heat, discard lime leaves, ginger, shallot, and garlic.

You can substitute fish paste for mashed tofu for an even healthier alternative!

New Cabbage Rolls

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Pandesal (Filipino Bread Rolls) – Delishar

I came across this bread from my helper. She came home from her day off one day holding a brown paper bag, and happily told me that she bought freshly baked Filipino bread. The next day, my youngest daughter saw her enjoying her Pandesal and requested for one to try. From then on, she has been asking my helper to go out with her friends (translation: take the day off), so that she can go to the bakery to buy more of this bread home. 

My helper shared about how my little one has been bugging her to buy her more of this bread. She told me that the bakery sells it at $3.60 for 4 or 6 tiny rolls. Pretty pricey if you ask me. That got me curious about the recipe. So after a little search online, I decided to make it myself. 

pandesal 1

You see, this is a pretty big step for me. After about 400 recipes on my blog and counting, this is my first bread recipe. Why? Simply because I do not like kneading and working with dough. It’s the texture of dough, and the mess when rolling out, kneading, or shaping dough that I do not fancy to be any part of it. Thanks to my mixer, I didn’t have to knead the dough. However, I still have to roll it out on my counter top and shape it. All for the love of my little one. I have to say the recipe wasn’t difficult at all, for me it was handling the dough that still kind of puts me off. 


When Peighton got back from school that day, I told her I have a little surprise for her. And the look on her face when she opened up the container and saw her beloved bread rolls just melted my heart. I’ll knead, shape, and even sleep on the dough for that little girl! My helper said it tasted like the ones she got from the bakery, and the husband commented that it was really good and I should make it again. I gave some to my neighbour and she too commented that it was delicious. So I guess, this will not be the last time I’ll be making bread. Or should I say, this might be the start of my bread making days! 

Pandesal (Filipino Bread Rolls)


  • I package or 2 1/4 tsp active dry yeast
  • 1 1/4 cup fresh milk warmed to 38C
  • 3 cups 390g all purpose flour
  • 1 1/2 204g cups bread flour
  • 1 1/2 tsp fine sea salt
  • 3 tbsp unsalted butter melted
  • 1/3 cup 67g granulated sugar
  • 2 large eggs 60g each, lightly whisked
  • 1/4 cup panko breadcrumbs or any bread crumbs you prefer
  • Add yeast and sugar in warm milk, stir to combine.

  • Let stand for 5-10 minutes until yeast is activated and milk mixture is foamy.

  • In a large mixing bowl, whisk to combine both flour and salt.

  • Pour yeast mixture into mixer bowl, and add melted butter, and eggs.

  • Using your dough hook, mix in flour mixture in 3 parts on low speed.

  • Increase speed to medium when all the flour is added in.

  • Knead until dough comes together, pulls of the side of the bowl, and forms a smooth ball (about 8 mins on mixer, or 10 minutes by hand.).

  • Add some flour if needed.

  • Transfer dough into a lightly oiled bowl, cover with damp towel or cling wrap.

  • Allow to proof for 1 – 1 1/2 hours.

  • When proofing is done, flour or lightly grease your work station and your hands. (I used oil cause it’s easier for me, healthier to use flour)

  • Then divide dough into 24 parts.

  • Shape into balls, and dip the top of the bread dough into bread crumbs.

  • Place dough on lined baking sheet, bread crumb side up.

  • Cover dough balls with plastic wrap to prevent dough from drying out.

  • Allow bread rolls to rise for another 20 minutes.

  • Preheat oven to 180C.

  • Remove plastic wrap, and bake for 20-25 minutes or until golden brown.

I used cup measurements. Conversion was done using reference from

Adapted from The Little Epicurean

pandesal insta

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30 Minutes Miracle Rolls – Delishar

In my previous bread post, I made bread for the first time. I shared that my youngest girl fell in love with Pandesal (Filipino Bread Rolls), so I made it for her even though I really do not like handling dough. I was telling my friend the other day that it could be because bread dough reminds me of playdoh. And I’ve picked up too much playdoh after the girls that I have developed a phobia towards it. 

However, I love my family too much to deprive them of what they would enjoy. My girls and the husband are lovers of bread, and I have put off making bread long enough. I guess it’s time to pay my dues. Even so, I’m finding trying to find the most efficient/easiest way to make bread. Lol! I want to handle as little of the dough as possible, with the shortest amount of proofing time needed. So when I came across this recipe, I was over the moon!

To be honest, I probably took about 35 minutes to complete the recipe. Perhaps it’s because I was sort of taking my time to shape the bread rolls. But I can see how it can really be done in 30 minutes if you are really fast and efficient in your kitchen. The dough comes together in a minute or so in the mixer. The recipe is pretty straight-forward and requires very simple ingredients. It’s best to consume the bread the same day. Half the recipe if you are making for a family of 4, that will yield about 6 dinner rolls.


30 Minutes Rapid Rolls


  • 3 & 1/4 cup 416g + 1/4 cup (32g) bread flour or all purpose flour
  • 1 cup warm milk about 43C
  • 2 tbsp 16g instant yeast
  • 4 tbsp 56g sugar
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup 57g melted butter
  • 2 tbsp melted butter
  • In a bowl or measuring cup, add warm milk, sprinkle sugar, and yeast over warm milk. (This is to make sure that the yeast is still good)

  • Stir to combine, and allow to stand for 5 minutes.

  • Meanwhile get all the other stuff ready.

  • Preheat oven to 200C.

  • Lightly grease your baking tray.

  • In your mixer bowl with dough hook attached, add 3 1/4 cup flour, and salt.

  • On your lowest setting mix in egg and melted butter.

  • Then pour in your frothy yeast mixture.

  • Allow to mix until dough comes together, and sides of bowl is clean. Dough will be sticky.

  • Add a little more flour tablespoon at a time if needed, I used a total of 3&1/4 cup flour.

  • Tip dough out on lightly floured surface, and divide into 12 pieces with well floured hands.

  • Shape into 12 rolls.

  • Place on baking tin, covered with damp tea towel, and allow to rest for 10 minutes.

  • Bake for 8-12 minutes on center rack or until lightly golden brown.

  • Remove from oven and immediately brush with melted butter.

Remember not to use yeast that are old or close to expiration date.
If you are using rapid rise yeast, mix it with warm milk and sugar, but allow to rest until frothy (5-10 minutes)

Adapted from Kate at i heart eating

30 mins bread roll 3

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