Sichuan Style Braised Pork with Radish & Carrot – Delishar

 Spices, spices, spices! Something in life that I can never go without! Lately I’ve been having quite a craving for Sichuan food, that spicy numbing feeling when I bite into their peppercorn… Mmmm just thinking of it, is making my mouth water! Since I have half a carrot, and half a radish laying in my fridge, left over from my Radish Carrot Soup. I thought why not experiment it with Sichuan spices?

The inspiration came from the Dry Fried Mala Pot that is kind  of a new food craze here in Singapore. Basically, you pick whatever ingredients you want, and the cook will pan fry it in Sichuan spices. Very yummy, but I’m sure it is loaded with MSG which makes it really addictive. I parboiled my pork cubes to remove scums and extra fats.

In a small bowl, mix all the soy sauce, wine, white pepper, and 5 spice powder together.

Bring a pot of water to boil, and parboil pork for 2 mins.
Par-boiling helps remove extra fats.
If using fillet/tenderloin, you can skip this step.
Drain.

Heat pan on med high, add oil.
When oil is hot, add in pork.

Brown pork a little and set aside.
Leaving the oil in the pan.

Add the garlic, ginger, dried chili, and peppercorn in the pan.
Then add spicy bean paste.
Stir fry till fragrant but not burned!

Now add in your pork, and add in soy sauce mixture.
Toss to coat.

Add enough water to cover 3/4 of pork.
Bring to boil and let it simmer for 8-10 mins.

Add carrot and radish.

Toss everything together.
Bring to boil, lower heat, cover and let it simmer for 15-20 mins.
Remove over, let sauce reduce to almost nothing.
The radish and carrot should absorb all the goodness.
Remove from heat and stir in spring onion.

 

Sichuan Style Braised Radish Carrot Pork

Delishar

  • 300 g pork shoulder/tenderloin cubed about 1/2 inch
  • 1/2 carrot cubed to same size as pork
  • 1/2 radish cubed to same size as pork
  • 1/2 tbsp Sichuan peppercorn
  • 3-4 dried chili pepper
  • 2 cloves garlic thinly sliced
  • 5 slices old ginger
  • 1 heaping tsp spicy bean paste
  • 1/4 tsp 5 spice powder
  • 1/2 tsp salt or to taste
  • 1 tsp shao xing wine
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp sweet soy sauce or kicap manis
  • 1/4 tsp white pepper
  • 1/4 cup water
  • 1.5 tbsp sesame oil
  • 2 tbsp spring onion
  • In a small bowl, mix all the soy sauce, wine, white pepper, and 5 spice powder together.

  • Bring a pot of water to boil, and parboil pork for 2 mins.

  • Par-boiling helps remove extra fats.

  • If using fillet/tenderloin, you can skip this step.

  • Drain.

  • Heat pan on med high, add oil.

  • When oil is hot, add in pork.

  • Brown pork a little and set aside.

  • Leaving the oil in the pan.

  • Add the garlic, ginger, dried chili, and peppercorn in the pan.

  • Then add spicy bean paste.

  • Stir fry till fragrant but not burned!

  • Now add in your pork, and add in soy sauce mixture.

  • Toss to coat.

  • Add enough water to cover 3/4 of pork.

  • Bring to boil and let it simmer for 8-10 mins.

  • Add carrot and radish.

  • Toss everything together.

  • Bring to boil, lower heat, cover and let it simmer for 15-20 mins.

  • Remove over, let sauce reduce to almost nothing.

  • The radish and carrot should absorb all the goodness.

  • Remove from heat and stir in spring onion.

  • Serve over white rice.

Sichuan braised radish and pork 1

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Radish, Carrot, and Corn Soup – Delishar

I’m not a big fan of corn but I threw a couple in as I knew the hub likes corn. I’m so glad I did that, because the soup turned out so yummy! The sweetness from the carrot and corn balanced out the saltiness and made it so addictive! The corn also adds an additional layer of texture to the dish as the radish and carrot basically melts in the mouth because they have became so soft. The kids loved it too, kept asking for more ‘pop-corn’. LOL! This is a slow cooker friendly dish too… and great for hot summer days!

Ingredients (Serves 3-4)

  • 1/2 a radish, cut into 1 inch thickness
  • 1 carrot, cut into 1 inch thickness
  • 1 sweet corn, cut into 1.5 inch thickness
  • 300g pork spare ribs
  • 1 chicken bullion cube, MSG-free

Prep your veg.
Add chicken bullion cube.

Place spare ribs on top of veg.
Add enough water to cover everything.

Bring water to boil.
Lower heat to simmer for 45 mins to 1 hour.

Serve with chopped parsley.

Bon appetit!!

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Sakura Rice Paper Rolls with Carrot Miso Ginger Sauce – Delishar

A dear friend of mine just returned from her trip to Japan and got be this awesome pickled Sakura flowers. Most people use them to produce baked goods. I’ve yet to come across any other recipe except Sakura rice that used Sakura flowers, especially in a savoury dish. When I received the jar of pickled Sakura flowers, I started cracking my brain on what I can do with it, something savoury, something different. And my thoughts drifted to the Vietnamese Summer Rolls that I made a week ago… (I sometimes think I have attention deficits) So that gave me the idea of making Japanese inspired rice paper rolls. The ingredients used as the filling are adapted from the popular Kani Avocado Salad. I actually bought fish roe but forgotten to include it when making the rolls. Nonetheless, the husband really loved it, and so did I! The Sakura provided a very subtle flavour, and I can taste the plum vinegar! I did use the water that I was soaking the flowers in. Poured it into the larger container to dip the rice paper sheets. The Sakura flowers sure did give the aesthetic department of the dish a little boost. 🙂

The flowers after I pat dry them. Aren’t they pretty?!
Here’s the recipe for the sauce and summer rolls.

 Sauce (makes about 1/2 cup) adapted from food.com

  • 1 med carrot, cut to 1 inch length
  • 1 inch thumb ginger
  • 1 tbsp white miso paste
  • 2 tbsp rice wine vinegar
  • 1 tsp white sugar
  • 1-1/2 tsp corn oil or canola oil
  • 1-1/2 tsp sesame oil
  • Salt and pepper to taste
  • Water to desired consistency (I added about 1/4 cup)

Add everything into a blender and blend.

Adjust consistency of sauce to your preference with more or less water.

The flowers needs a little more prep work. More like inactive time due to the soaking.
Gently wash the salt of the sakura flowers.
Soak in clean water for 2 hours and pat dry.

Sakura Summer Rolls (makes 6 rolls)

  • 6 rice paper
  • 6 prepared pickled sakura flowers
  • 6 imitation crab sticks
  • 6 slices of avocado
  • 6 leaves of butterhead lettuce
  • 12 pieces of spring onions, cut into 2 inches length
  • Japanese cucumber, cut into matchsticks
  • 1 med carrot, shredded
  • 6 tiger prawns, blanched and sliced in half 
  • Fish roe (optional)
  • Warm water to soften rice paper

Dip rice paper in warm water to soften.

Lay rice paper on work surface, I used my large cutting board.

Build your summer roll starting on the bottom of the rice paper with lettuce, carrot, crab, avocado, cucumber, spring onions.

On the top of the rice paper, place sakura flower, and sliced prawn.

Gently but firmly roll the rice paper from the bottom. 

Once you’ve made the first roll, fold in the sides and continue rolling.

Serve immediately with Carrot Miso Ginger Sauce.

Don’t forget to take part in current giveaway and win 1.5kg of Wild Salmon Mix Combo from The Alaska Guys (TAG)! And get the discount code for Wild Caught Alaskan Seafood, such as Alaskan Crab, Snow Crab, Halibut, Black Cod, and more! Link HERE.

Bon appetit!!

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Carrot Cake with Cream Cheese Frosting – Delishar

Made this 3 weeks ago to celebrate the husband’s birthday. I actually got my heart set on making him a chocolate ombre cake with salted caramel frosting. Whenever I ask the husband what his preference will be, his answer will always be, “Everything is fine :)”. So I didn’t bother asking him what he wants this birthday and decided on the chocolate salted caramel cake. I mean, who doesn’t like chocolate AND salted caramel right?!

However, just 2 days before his birthday celebration, I casually asked if he would like me to bake him a specific cake. This time round, he said yes! He wanted a carrot cake. That changed the plan altogether! And I wasn’t prepared for the change…plus I couldn’t say no. So I started working, and searching for a recipe that will yield the type cake I know he will like. 

The next day I went out to get all the ingredients, and mentally go through the whole baking and decorating process. The plan was to keep the cake simple, create swirls with my off-set spatula, then top the sides of the cake with chopped walnuts. So on the day of the celebration, I baked the cake in the morning, frosted it, and decorated it as planned. 

carrot cake 4

As I was packing the cake in the box for storage, my youngest daughter came up to me. She asked what cake did I baked for daddy. I answered that daddy wanted a carrot cake, so I baked one for him. Peighton gave me a look with a little disappointment, then said,”But mom…A carrot cake must have carrots on top…”. That face and voice melted my heart! I told her that I’ll see what I can do. Of course I’m going to put carrots on top!

As the girls took their nap, I started working on the ‘carrots’. Coloured some left over cream cheese frosting with orange gel colour, snipped off the end the piping bag, and piped the carrot. Use constant pressure, pushing the tip in then continue doing that till the length u want, lighten pressure and pull off. The pushing in is what creates the ridges.  The carrot tops are made with Wilton Tip 67, and cream cheese frosting tinted with green food gel. The smile that I got from my girl’s face when she saw the carrots on top was priceless. 

This recipe yields the perfect texture of carrot cake. Moist, not overly sweet, and beautifully spiced. The cream cheese frosting adds nice tang that complimented the spiced carrot cake perfectly. I particularly liked the crunch from the walnuts. Enough blabbers, here is the recipe. 🙂

PhotoGrid_1443342289120 PhotoGrid_1443342516149

Carrot Cake with Cream Cheese Frosting

Delishar

2 layers 6 inch cake

Carrot Cake

  • 250 g finely grated carrot
  • 1/4 cup chopped walnuts optional
  • 3/4 cup + 1 tbsp vegetable oil 195ml
  • 1/3 cup white sugar 67g
  • 1/3 cup brown sugar 74g
  • 3 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups + 2 tbsp plain flour 208g
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted
  • Toppings for side of cake: 1 to 1-1/2 cup chopped walnuts

Carrot Cake

  • Preheat oven to 350F/175C.

  • Grease and flour 2 x 6 inch baking tin.

  • Sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

  • In your mixer, beat sugars and oil together.

  • Add eggs one at a time, then vanilla, and beat until smooth.

  • Add dry ingredients into mixer bowl, and beat until just combined.

  • Fold in grated carrot and chopped walnuts. Do not over-mix!

  • Divide batter into prepared pan, and bake for 25-30 minutes or until skewer inserted comes out clean.

  • Allow to cool in pan for 5 minutes, remove from pan to cool completely on wire-rack before frosting.

  • Level off the top of the cake before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.

  • Add vanilla extract and salt.

  • Mix until combined.

  • Lower speed to low and gradually add in sifted powdered sugar.

  • Then increase speed to medium-high and beat until combined.

  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.

  • If too runny, pop it in the fridge to chill before frosting.

Use the shaved cake and left over cream cheese frosting to make cake pops!
Adapted from Gimme Some Oven

carrot cake 1

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