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

a Rafflecopter giveaway



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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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Carob Beef Stew – Delishar

A couple of weeks ago, I shared with you an amazing product known as Carob. I was introduced to this delicious health food by Forever Young. Since then, it has became a staple at my home. I used the Carob syrup in place of maple syrup, honey, or a liquid sweetener in my cooking. My girls loves drowning their wholewheat waffles and pancake with it as well. I also used it as a drizzle for my avocado smoothie, which taste amazing! 


As for the Carob powder, I add it to my pancake mix, smoothies, and use it for cooking. I like the earthy taste of carob, and I’ve been using it as a substitute for cocoa powder in my baking as well. Knowing that Carob is caffeine-free, helps lower cholesterol, and the abundance of health benefits it brings to the table, makes me feel good about using it for the people I love.


I like the subtle sweetness of the Carob powder, and using it for the beef stew adds another dimension of flavour to it, and help balance out the savoriness in the dish. I can only describe this dish as, hearty, earthy, comforting, and non-pretentious. The beef stew will go great with some toasted french bread or steamed white rice. I guarantee you that it is going to warm you from the inside out. 


Carob has been used as a natural remedy for human health issues. It is known as a high protein source that contains many essential vitamins such as B, B2, A, D2, E, potassium, and magnesium. The Carob Kibbles are a great healthy alternative to snack on or to use as a garnish for added texture. Carob has anti-allergic, antiseptic, and anti-bacterial benefits. Rich in insoluble fibre, full of antioxidants and phytonutrients, and they are 100% natural with no chemicals or preservatives. This product is also gulten-free! 

Here is a quick look on the health benefits of carob as collated by Organic Facts.


The good folks at Forever Young Enterprise has kindly sponsored 2 giveaway hampers for 2 lucky winners to try their hands on making this hearty carob beef stew! Everything you need to make this recipe will be included in the hamper. Comes in so handy for some early Christmas feasting! To take part, simply complete the rafflecopter widget below. 

a Rafflecopter giveaway

This giveaway ends on Monday, Dec 12, 2016 at 11:59 p.m. Singapore time (GMT+8).  There will be 2 winners selected by random.org and will contacted by email. Each winner will receive 1 set only. 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 be directed to Forever Young Enterprise for collection/delivery; therefore, it is open to Singapore entrants only. This giveaway is sponsored by Forever Young Enterprise Pte Ltd.


Carob Beef Stew


  • 500 g beef chuck cut into 1 inch cubes
  • 140 g yellow onion diced
  • 3 cloves garlic peeled & whole
  • 2 ribs celery sliced into 1½ pieces
  • 300 g potatoes 1½ inch cubed
  • 140 g white button mushrooms quatered
  • 140 g baby carrot
  • 2 tbsp tomato paste
  • 3 tbsp roasted Carob powder
  • 2 tbsp plain flour
  • 120 ml red wine
  • 600 ml low sodium chicken stock
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp brown sugar
  • 2 dried Bay leaves
  • 2 sprigs Thyme
  • Cooking oil as needed
  • 55 g frozen peas
  • Salt and pepper to taste
  • Season beef generously with salt and black pepper.

  • Heat pot on medium high with 2-3 tbsp of oil.

  • Working in batches, sear the beef chuck on all sides.

  • Remove and set aside. Leave about 2 tbsp of oil in the pot.

  • Add in the mushrooms, celery, potatoes, and carrot.

  • Saute until mushroom is brown and soft. Remove and set aside.

  • With 1 tbsp of oil in the pot, saute onion and garlic until onion is soften.

  • Stir in flour and cook for 1 minute.

  • Then de-glaze pot with red wine.

  • Add in carob powder, Worcestershire sauce, tomato paste, bay leaves, and thyme.

  • Then allow to cook until wine reduced by half.

  • Pour in chicken stock and and sugar, then bring it up to a boil.

  • Add in beef, the stock should just cover the beef. Add more stock if needed

  • Allow to come up to a boil, cover, lower heat to a slow & low simmer, and simmer for 90 minutes. Stirring every now and then and make sure liquid has not evaporated too much.

  • Add carrot, potatoes, celery, and mushrooms into the pot. Stir to combine, cover, and allow to simmer for another 30 minutes until vegetables are tender.

  • Then remove cover and reduce gravy to desired consistency if needed.

  • Season to taste.

  • Lastly, stir in peas.

  • Remove from heat and serve immediately.

Serve it with toasted French bread or steamed white rice.

If you want the same goodness but want to make it within 40 minutes, you can now have the pre-portioned ingredients and modified recipe delivered to your home. Yes, a quick Carob beef stew! Head to Cookit SG to purchase your Cook Kits.  


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Slow Cooker Beef Stew (Whole 30, Paleo) – Delishar

Day 22! One more weekend, before the end of our Whole 30 journey! We can officially start counting down. Then I can start to plan on reintroduction. I have a feeling that it’s going to be rice for me, and sugar for the husband. Here is my week 2 meal plan. Sometimes plans got diverted due to unavailable ingredients, or change in family schedule. So it’s always good to have plan B, something that can be pulled off quite easily and quickly. 

The husband shared with me that his friends commented that he lost weight. He told me that he feels more mellow, less anxious, and less on edge after being on this program. Possibly due to the lack of sugar that sends his nervous system into overdrive. He still complain of being tired and lacks energy. My energy level, has picked up a little. I have a little more energy to work later into the night and not doze off at my computer. Still don’t feel like tiger blood in running through our system though. Where art thou tiger?!

I’m not going to lie, this Whole30 diet has not been a breeze. It’s quite a challenge because there’s a lot of planning involved. Compliant food isn’t readily available in Singapore. I have to travel to a few places to get my produce, and not having a car doesn’t make things easy. It also makes us a little anti-social because of the food restrictions, it makes gathering with friends and family a challenge. Fortunately for us, we have very supportive friends who understand and respects that we are on this program, and doesn’t give us a hard time or tease us about it.

It makes date nights impossible, and shortens family outings because we have to go home early for me to fix compliant dinner. Because the girls are only eating 50% of what we are eating, there are days where I’ll be making 5-6 different meals a day. In between all that, I have run kids to classes, run errands, clean the house, do the dishes, care for the dog, do meal planning, grocery shop, etc… with absolutely no help. It pushes me to the edge at times. But at the end of the day I feel pretty proud of myself that I pulled through all that and still manage to keep to the program. 

Recipes like this one is a life-saver on busy days, or days where I need to plan ahead, such as a family outing day. I can make breakfast, then prep and pack lunch to bring out with us. Dump everything into the slow cooker and let it work its magic. Add the finishing touches when we get home, while the kids and husband clean up and get ready for dinner. After a day out, it is really comforting to be able to come back to an umami loaded stew with vegetables that disintegrates in the mouth, and beef so tender that you hardly need to chew. 

The girls had theirs with bread while the husband and I had ours straight up as it is. It is so good that you’ll hardly miss the bread or rice. Here’s how I made my Whole 30 compliant Beef Stew in a slow cooker. 

Slow Cooker Beef Stew


  • 3 cups 720ml chicken stock (I used Imagine no-chicken stock)
  • 4 tbsp tomato paste
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • 1 tbsp carob powder optional
  • 700 g beef chuck cut into chunks
  • Salt and black pepper to taste
  • 2 medium carrots cut into bite-size pieces
  • 1 large yellow onion diced
  • 3 ribs celery cut into 2 inch pieces
  • 3 cloves garlic peeled
  • 2 tbsp arrowroot flour
  • 2 bay leaves
  • 4 sprigs thyme
  • 3-4 yukon gold potatoes wash and cubed
  • Add all the ingredients into slow cooker.

  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

  • In a small bowl, whisk together arrowroot flour and 2 tbsp water. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until thickened.

(Optional) For a more flavourful stew, you can saute the onion, and garlic before adding it into the crock pot. Additionally, you can brown the beef on all sides before stewing. Browning the aromatics and beef gives more depth to the dish.

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Chanko Nabe (Sumo Stew) – Delishar

It’s my favourite time of the year again! The time of delicious feasting and more importantly, the lovely company of friends and family. We gather around to share food, recipes, stories, gifts, then leave with a warm belly and full heart. This recipe is great for gatherings as it can be easily scaled up for a larger group. Plus, hotpot is always a welcomed meal for our Asian culture, especially during the cool rainy weather!

Chanko Nabe is also known as Sumo Hotpot. Yes, you guess right. It’s what the Sumo wrestlers eat to build and replenish energy. There’s really no hard and fast rule on what to put in the hotpot. It usually consists of veggies, meat, and chicken meatballs. I used Mizkan‘s ready-to-use soup base to help me prepare my Chanko Nabe. Easing me of having to prepare my own broth so I can have more time to be creative and spend time with my loved ones!

Choose from Yoso Nabe – light soup base with a combination of four stocks – bonito fish, kelp, scallop and chicken. Sesame & Soymilk – Smooth, rich and mild flavoured made with chicken and kelp soup finished with sesame and soymilk. Pork bone & soy sauce – Rich flavoured base made by adding vegetable soup and brewed soy sauce to slowly simmered pork bone and chicken soup.

You can get Mizkan’s products at any major supermarkets. Here are some other ways you can use Mizkan’s products:

Chanko Nabe (Sumo Hotpot)

Prep Time 15 minutes

Cook Time 15 minutes

  • 1 pack Mizkan’s Yose Nabe/Soymilk & Sesame/Pork Bone soup base
  • 600 g Napa cabbage slice to 2-inch pieces
  • 150 – 200 g Xiao Bai Cai separated
  • 2 stalks Leeks sliced diagonally
  • 200 g Enoki mushrooms cleaned, ends removed
  • 4-6 pcs Fresh Shiitake mushrooms cleaned, stalk removed
  • 200 g Tau kua slice into cubes
  • 300 g Shabu pork belly
  • 1 pcs Medium carrot Cut into 1/2 inch rounds


  • 300 g Minced chicken/pork
  • 1 Egg
  • 4 tbsp Spring onions to garnish chipped
  • 4 tbsp Napa cabbage finely chopped
  • 3 tbsp Cornflour Add more if mixture too wet
  • 1 tbsp Old ginger grated
  • 1/4 tsp White pepper


  • Add all the ingredients together into a large bowl and mix with hand or chopsticks. Mix the meat mixture in one direction vigorously until it is sticky.

  • Shape mixture into one-inch meatballs.

Chanko Nabe

  • Layer the bottom of the pot with the napa cabbage.

  • Then add the rest of the ingredients on top of the napa cabbage.

  • Carefully drop in the meatball.

  • Pour in Mizkan Chicken and Salt soup base and bring to boil.

  • Cover and simmer until meat cooked and vegetables tender, about 15 minutes.

  • Season with salt or soy sauce if needed (I didn’t add any)

  • Serve immediately with a bowl of rice or add noodles to the broth to cook.

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