Sweet & Sour Lychee Meatballs – Delishar

Lychees are one of my favourite tropical fruit, but the husband isn’t a big fan of it. So I have not eaten it for years! But when I saw someone posted a picture of her Lychee sweet and sour pork, I went straight to the supermarket to buy a can of lychee. Head right back home, and whipped up this plate of delish. The husband was going at it with the meatballs and the bell peppers. Needless to say, ignoring the lychees, which I was secretly rejoicing that he did. LOL!

Sweet sour lychee meatballs.

This dish was inspired by the traditional sweet and sour pork. Whereby the pieces of pork are battered and deep fried before being tossed in the sweet and sour sauce. But because we never deep fry anything in my kitchen, I adapted to make a healthier version. Minced pork seasoned, then shaped into meatballs before pan frying in very little oil to brown all sides. 

The meatballs turned out nicely springy but still tender. Making it this why means lesser fats and calories but still as delish. No wonder it’s one dish that have won the tastebuds of many children and adults alike! My kids included too!

If you don’t take pork, substitute with minced chicken. And for whatever weird reason you don’t like Lychee, like my husband, substitute it with pineapple cubes. But that would mean that you are making sweet & sour meatballs. 🙂 

Sweet sour lychee meatballs process

Sweet & Sour Lychee Meatballs


Serves 4 as a multi-dish meal


  • 250 g minced pork or minced chicken
  • 2 cloves garlic minced
  • 1 egg yolk
  • 1 tbsp soy
  • 2 tsp flour
  • dash of white pepper
  • 1-2 tbsp oil for pan frying meatballs


  • 2 tbsp can juice
  • 2 tbsp white vinegar
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp grated ginger
  • Salt and white pepper to taste


  • 1 tbsp oil
  • 1/4 red bell pepper cut into chunks
  • 1/4 yellow bell pepper cut into chunks
  • 8 lychees from a can halved
  • 1/4 red onion cut into chunks
  • 1/2 carrot thinly sliced
  • Mix all the ingredients for meatballs except oil in a bowl.

  • Mix well until meat is sticky.

  • Shape into 1 inch balls.

  • Mix everything for the sauce in a bowl or measuring cup

  • Heat pan on medium high heat, then add oil.

  • Pan fry meatballs until brown on all sides.

  • Clean out the pan, add the 1 tbsp oil to pan-fry the vegetables.

  • Add onion and pan fry over medium high heat for 30 seconds.

  • Then add the rest of the vegetable and lychee, then pan-fry for a minute.

  • Pour in sauce mixture and meatball, then lower heat to low.

  • Allow to simmer for 4 minutes until sauce thickened and meatballs cooked through.

  • Garnish with chopped cilantro.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

Sweet sour lychee meatballs 3

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Pork Chop on Sweet Potato Kale Hash – Delishar

It’s day 4 on this Whole30 food journey. To be honest, it hasn’t been a walk in the park. I am missing my sugar and carbs a whole lot. Although we have been eating well, it felt like we did not have a full or complete meal without the rice, pasta, bread etc. Our energy level have been pretty low. On top of that, our grocery bills has gone up by 100%. This is because I need to purchase Whole30 compliant sauces, organic produce, and grass fed, free range meat. A small price to pay for a healthy body. 

I’ve also been waking up earlier in the morning to make breakfast for the husband before he leaves for work at 7am. Before we started this, he would just have eggs & toast, pancakes, french toast, a sandwich, oats, or cereal. Come to think of it now, many of those food are processed. 

Yeah, so I’m basically cooking 3 meals a day. I make lunch for myself, and I usually make a larger portion so the husband can bring it to school for lunch the next day. Cooking and developing recipes has been interesting. Challenging, but intriguing. I learn a lot more about the produce that I use, I learned to read labels, and it forces me to make my own ‘from scratch’ sauces/paste. 

It’s only been 4 days, so it’s too early to say if I’m already seeing some changes with my body. Yesterday was a hive-free day for me! See, I suffer from hives every single day, usually in the evenings. Been to the doctor but nothing conclusive. I have also been having shorter sinus duration in the morning. Usually, I’d have to use up 20 pieces of tissues and wait until about 9-ish to 10am for my sinuses to find its balance. But yesterday, only 2 tissues, and everything was good within 30 minutes. It might just be a good allergy day for me. Will continue to monitor. Meanwhile, here is the video recipe.

Through this journey, I’ve a new found love for Kale and the many lovely health benefits that come with it. It’s a great versatile vegetable that can be eaten raw or cooked. Healthyline has a great comprehensive piece of health benefits of Kale that is backed up by science if you are interested to learn more. 

Pork Chop on Sweet Potato Kale Hash


Roasted sweet potatoes

  • 2 medium sweet potatoes peeled & cubed
  • 1 tsp cumin
  • 3/4 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt and pepper to taste


  • 4 cups kale chopped into smaller pieces
  • 1/2 yellow onion sliced
  • 1/2 red pepper diced
  • 2 cloves garlic minced
  • 2 tsp olive oil
  • 1 tbsp ghee
  • Salt and pepper to taste

Pork chops

  • 4 bone in pork chops about 1/2 inch thick
  • 1/2 tsp smoked paprika
  • Garlic salt to taste
  • Black pepper to taste
  • 1 tbsp olive oil

Roasted sweet potatoes

  • Preheat oven to 190C.

  • Spread sweet potatoes on baking tray.

  • Drizzle olive oil over, and season with spices.

  • Toss to coat, and lay them out on a single layer.

  • Roast 35-40 minutes until browned and tender.

Pork chops

  • Drizzle oil over pork chops.

  • Season both sides of pork chops with salt, pepper, and paprika.

  • Massage in the seasoning.

  • In a lightly greased pan over medium high heat, place pork chops to cook for 2-3 minutes each side until lightly browned.

  • Transfer to a plate and tent with tin foil for 10 minutes to let juices redistribute.


  • Heat pan over medium high heat with olive oil.

  • Saute onion for a minute until soft, then add pepper to cook for another minute.

  • Add garlic and saute for 30 seconds.

  • Add kale, and cook until starting to wilt.

  • Season with salt and pepper, and turn off heat.

  • Add in roasted sweet potatoes and toss to combine.

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Salmon on Sweet Potato & Brussel Sprouts Hash – Delishar

Day 8 of our Whole30 journey! Woohoo! One week has gone by in a flash, and we did not murder anybody! I’m really looking forward to day 12. Based on the timeline, day 10-11 is when most people give up. If you get past that, there should be a big improvement in energy.

So far, things has been pretty good. I do get a little more agitated the last few days. However, I’m not sure if it is because of my PMS or the diet. I dozed off a couple of times while doing research or replying emails. I do suffer from fatigue when I’m pms-ing, but this time felt a lot more intense.

Talking about intense, I had cramps one day. Which was quite common during the pms-ing period. However, this time round was unbearable. I couldn’t even walk straight. I was on my bed all curled up in a fetal position. Managed to crawl out for some ibuprofen to ease the pain. It felt as though I was getting one of those labour contractions! 

Alright, enough about that. This whole30 journey definitely challenges my creativity and cooking skills, and I quite enjoy it. 🙂 I’m eating things that I do not usually enjoy and I’m learning how to appreciate them. 

I’m actually not a big fan of sweet potatoes. However, this recipe changed that. It was so good when paired with brussel sprouts! The sweetness of the potatoes balances out the slight bitterness of the brussel sprouts.

Did you know that store bought peri-peri sauce is compliant?! Yup, so I bought it and mix it in my 30 seconds homemade mayo (shown in the video above) to get a spicy peri peri mayo for the wild caught salmon. The whole meal was pretty easy to put together. 

Salmon on Sweet Potato & Brussel Sprouts


Serve 3-4

Sweet Potato & Brussel Sprouts Hash

  • 1 large sweet potato diced
  • 200 g brussel sprouts shredded
  • 1 medium sized portobello mushroom diced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 3 tbsp italian parsley chopped
  • 1-2 tbsp olive oil


  • 4 salmon fillet about 150g each, wild caught from The Alaska Guys
  • Salt and black pepper to taste
  • 2-3 tbsp olive oil

To serve

  • 1 avocado sliced
  • Homemade mayo + peri peri sauce to taste

Sweet Potato & Brussel Sprouts Hash

  • Heat oil in skillet over medium high heat.

  • Add dice sweet potatoes and cook for 2-3 minutes, toss and cook for another 2-3 minutes or until slightly golden.

  • Push sweet potatoes aside and add onions, garlic, mushrooms, and red pepper.

  • Saute it together for a minute, and toss in sweet potatoes.

  • Add brussel sprouts, and saute until wilted.

  • Season with salt and black pepper.

  • Remove from heat and toss in italian parsley.


  • Season salmon with salt and black pepper.

  • Heat pan on medium-high heat with olive oil.

  • When oil is shimmering, place salmon into pan, skin side up and hold for 1 couple of seconds.

  • Reduce heat to medium, and allow to cook for 3 minutes.

  • Flip, and cook for about 3-4 minutes or until desired done-ness.

Make sure you pat dry the salmon with paper towel before seasoning.
Bring salmon to room temp before cooking.

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Sausage Sweet Potato Kale Hash – Delishar

Hash is one of my favourite breakfast meal. It’s a shame that we don’t find it often at restaurants here in sunny Singapore. However, the saving grace is that it is easy to put together and you can put whatever you like in it to make it your own nutritious and delicious creation. Here’s my take to a gluten-free, whole 30, paleo, and keto-adaptable breakfast hash.

If you are on a keto diet, skip the sweet potatoes and scramble some eggs to the mix. Zucchini sounds hella good too! Pick your choice of keto veggie to replace the sweet potatoes, and you are good to go. Although, I have to say that the star of the show here is the homemade sausage mix. I like to make a large batch and freeze it by portions to make patties, throw it in pasta sauce, or make them into meatballs.

My favourite part about making hash is that I can make it for the whole family in just one pan. Making clean up a breeze. When you do make your hash, tag me on IG @_delishar_. I’d love to see it!

Check out my other hash recipes:

Chicken Sausage Sweet Potato Kale Hash

Prep Time 10 minutes

Cook Time 15 minutes

Homemade Sausage

  • 200 g minced chicken
  • ½ tsp fennel seeds
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • 1/8 tsp white pepper
  • 1 ½ tsp Italian seasoning
  • 1/8 tsp marjoram
  • 1 tbsp olive oil

Sweet Potato Hash

  • 200 g chicken sausage mix as above
  • 240 g sweet potato diced
  • 80 g red pepper diced
  • 35 g kale chopped
  • ½ tsp onion powder
  • 1 tbsp olive oil

Sweet Potato Hash

  • Heat pan on medium-high heat with 2 tsp olive oil.

  • Add sweet potatoes and cook for 4 minutes.

  • Break the chicken sausage up into small chunks and drop into pan.

  • Then add sweet red pepper, onion powder, salt, and black pepper.

  • Cook until chicken is cooked through, about 2 minutes.

  • Add kale and cook for a minute until wilted.

  • Serve immediately.

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