Delishar Archives • Mushroompride

Mushroom Meatball Noodle Soup + Mayer Airfryer Giveaway! – Delishar

There is something comforting about soup, and more so when there’s noodles swimming inside the glorious broth. Not other is it easy to make, it’s easy to consume as well. I always think that slurping down the last drop of soup in the bowl is always a fun way to end a meal. Probably I get to put my face so close to the bowl, it’s literally in it. There isn’t much opportunities that calls for that.

The husband who is NOT at all a mushroom fan took every last bite from the bowl. Maybe he was just being nice. LOL. The little girls asked if it’s mushrooms in their bowl when they took a peek in it. I did inform them that we are going to try something new that night. And they loudly exclaimed,”I don’t like mushrooms, this doesn’t taste good.”, without even trying. However, they quickly changed their minds. Slurping down their noodle and broth, and asking for more. The littlest one even resorted to stealing meatballs out of her elder sister’s bowl!

So anyway… The original recipe calls for the meatballs to be shallow fried in a wok. I decided to bake them instead to reduce the amount of oil needed. If you can’t bake it because you do not have an oven, you can air-fry them. If you do not have an air-fryer, here is your chance to win one. I’m giving away a Mayer MMAF8 Air Fryer! It also comes with a baking tray for you to bake my absolutely delicious Best Moist Double Chocolate Muffins or any of my other bakes for your dessert!

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Mushroom Meatball Process

Mushroom Meatball Noodle Soup

Sharon of Delishar

3 servings of rice vermicelli
5 dried shiitake mushrooms
300 g minced beef
2-3 cloves garlic minced
1 tbsp grated ginger
1 stalk spring onion chopped
1 egg white
1 tbsp corn flour
1 tsp sesame oil
1 tbsp soy sauce
Ground white pepper to taste
2 tsp Shaoxing wine
4 cups beef stock
Soy sauce to taste
1 tsp sugar
100 g Enoki mushrooms trimmed
2 cups sliced Chinese napa cabbage
Some oil to grease
Coriander to garnish
Chilli powder optional

Soak dried mushrooms in 1 cup of boiling water for 30 minutes.
Squeeze dry, remove stem, and slice into large slices.
Reserve soaking liquid.
Preheat oven to 200C
Soak rice vermicelli in boiling water until softened.
Drain and set aside.
In a food processor, add beef, garlic, ginger, spring onion, 1 tbsp soy, white pepper, shaoxing wine, sesame oil, egg, and corn flour.
Pulse until combined.
Lightly grease baking tray with oil.
Shape meatballs into about 1 inch size, and place on baking tray.
Lightly spray cooking oil over meatball and bake for 15 minutes.
Meanwhile, bring beef broth, reserved mushroom liquid, shiitake mushroom, sugar, and soy to a boil.
When meatball is ready, add it into the broth.
Reduce heat to a simmer, cover, and allow to cook for 15-20 minutes.
Add enoki mushrooms and cabbage.
Allow to cook for 3 minutes.
Serve over softened rice vermicelli.
Garnish with coriander and chilli powder.

Adapted from Best of Wok Cooking

mushroom meatball soup

To take part in the giveaway, simply complete the rafflecopter below.

a Rafflecopter giveaway

This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org 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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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

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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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Braised Short Ribs – Delishar

A couple of friends came over for a casual dinner last week, which gave me the perfect ~~excuse~~ reason to braise some short ribs. The idea came from an awesome restaurant, that the husband brought me to for our 5th year anniversary. That dinning experience was hands down my best. Every single course was amazing, although I have to admit that I’m not a big fan of the dessert round. Much too sweet for my liking. But every dish was made with such finesse. Their beef short ribs got me wanting more short ribs.

So when I invited my friends to have dinner at our place, I took that opportunity to braise some. Although the result wasn’t not the same as the one I ate at moto. But I was pleased with what came out of my Le Creuset French Oven. I love that I can move the dutch oven direct from stove top to oven. The oven did most of my cooking, while I got busy with the appetizer and dessert.

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The meat was fall off the bone tender. In fact, it was tough for me to serve with the bone in, because it slips off once I try to lift the meat up. When I lifted the lid, the aroma sent me into a happy foodie trance. Then I got a little worried about the discolouration of the pot again. However, once the warm water touches the side of my pot, my worries were immediately washed away. Spanking clean again! <3 That why Le Creuset has a reputation of products that are made to last!

Everyone at the dinner table enjoyed dinner that night, and I especially enjoyed the company. I served the short ribs on Garlic Mashed Potatoes and sautéed baby carrots, radish, and asparagus. Will I make this again? Definitely! Well, the husband wants me to, so I can’t say no to that!

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

braised short ribs process

Braised Short Ribs

Sharon of Delishar

Prep Time 15 minutes

Cook Time 2 hours 45 minutes

Total Time 3 hours

12 pieces of beef short ribs
6 pieces pancetta diced
1 medium onion diced
2 carrots diced
2 stalks celery diced
1 head garlic sliced half across
1 cup red wine
3 cups beef stock
2 sprigs of Thyme
2 sprigs of Rosemary
Salt and pepper to taste
3 tbsp olive oil
Radish sprouts to garnish

Preheat oven to 175C.
Pat dry short ribs, and season generously with salt and pepper.
In your dutch oven, pan fry pancetta over medium heat until crisp and fat rendered.
Remove pancetta pieces, add olive oil, and turn heat to high.
When oil is shimmering, add short ribs, meat side down.
Allow to sear on all sides, about 45 seconds/side.
Remove ribs and set aside.
Turn heat down to medium.
Use a paper towel to remove grease, leaving a little.
Add onion, carrots, celery, and garlic.
Cook for 2 minutes, then add wine to deglaze the pot.
Allow to cook for 2 minutes.
Add 1 tsp sea salt or more to taste, and black pepper.
Then return short ribs and it’s jus.
Pour in the beef stock. It should be enough to almost submerge the ribs.
Add Thyme and rosemary.
Bring to boil, cover, then transfer to preheated oven.
Cook for 2 hours and 15 minutes or until fork tender and falling off the bone.
Skim off fat off the top of the sauce and serve over ribs.

1 Braised Short Ribs

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Soy Sauce Chicken – Delishar

The girls walked in after running amok at the playground and asked if I’m making chicken and rice. They then announced very loudly that they are hungry and can’t wait to have dinner. The excitement and smile on their faces, told me that dinner is not going to be a broken record of me saying, “Sit down and finish your food!”. True enough, dinner was a breeze, even on the next day! I reserved the sauce to season the egg noodles, blanched some xiao bai cai, and heated some left over soy sauce chicken. Lunch was served in 5 minutes, and the girls asked for 2nd servings.

I served this soy sauce chicken with rice cooker chicken rice, omitting the chicken pieces used in that recipe of course. The husband was grinning from ear to ear when I served this up. I vividly remember him wolfing down his dinner while mumbling to himself, “So good, so good…”. Yes, this dish earn me another one of his ‘That was a great meal’ kiss. And he even ‘liked’ the soy sauce chicken picture I posted on my facebook! That’s like a double confirm yummers!

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The recipe is easy to follow, and the prep time is minimal. Clean up was a breeze too as it only requires one pot. I used my trusty 26cm Le Creuset French oven to help me cook this gorgeous bird. If there is only one piece of cookware you need to own, it will be Le Creuset French oven. It truly is a multi-purpose pot, frying, stir-frying, slow cooking, searing, braising, steaming, or baking. You name it, it does it all. The black phenolic lid knobs on the enamelled cast iron are heat-resistant up to 480°F / 250°C.

Cast iron can be used reliably on any heat source, from your stovetop to the oven or even on the grill. It retain heat so efficiently, that it allows for use of lower heat settings on your stovetop and oven cooking. Always use medium to low heat when cooking with cast iron. Use high heat only when boiling or reducing consistency of stock and sauces.

Because cast iron retains heat so well, be sure to allow hot pan to cool for a few minutes before washing. Plunging a hot pan into cold water may cause thermal shock, and may result in cracking or loss of enamel. Never use scourers or abrasive cleaners on the enamel. To remove stubborn food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing.

Soy Sauce Chicken Process

Soy Sauce Chicken

Sharon of Delishar

1.5-2 kg whole chicken cleaned
2 tsp oil
8 slices of old ginger
6 cloves garlic smashed
2 stalks scallions chop into 2 inch pieces
3 star anise
1 1/4 cup Shao Xing wine
1 1/4 cup light soy sauce
1 1/4 cup dark soy sauce
3/4 cup sugar
1 1/2 tsp salt
8 cups water

Heat oil in dutch oven.
Saute garlic, scallion, ginger, and star anise until fragrant.
Add salt, light soy, dark soy, wine, sugar, and water.
Bring to boil and simmer for 20 minutes.
Add chicken into the simmering liquid, making sure cavity is filled with cooking liquid.
Bring to boil, and lower heat to a simmer and allow to cook for 30 minutes.
Periodically baste the exposed area with cooking liquid, if the whole chicken is not submerged.
Remove from heat and allow chicken to rest in the liquid for 15 minutes before serving.
Baste the chicken occasionally with the sauce in the pot.
This will keep the skin moist as it cools.

The remaining sauce goes great over steamed rice or as a sauce base for egg noodles.
Adapted from thewoksoflife

Soy Sauce Chicken 2

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Blueberry Bundt Cake – Delishar

It’s been a while since I used my bundt pan. Therefore, I took it out to show it a little love by baking this super simple one bake. All you really need is your mixing bowl, and a measuring cup for your wet ingredients. Pour your wet ingredients into your dry, then fold in blue berries, and you are done! So simple, anybody can do it!

I love my bundt pan for obvious reasons. It makes every cake that comes out from it so pretty, effortlessly. And I meant it when I say, every single one of them has turned out gorgeous. Whip up a simple drizzle of icing sugar and milk, then drizzle it over your cake for that extra touch. Totally optional though, the cake on it’s own was more than good enough.

blueberry cake 5

I love the gooey blueberries bursting with goodness in the cake. It makes the cake filled with pockets of oozy blueberry jam like filling. Very yum!

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Blueberry Bundt Cake

Sharon of Delishar

Cake

3 cups plain flour
1-1/3 cups sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup veg oil
3 eggs 60g
2 cups blueberries
1 tbsp vanilla bean paste / extract

Drizzle/glaze

1 cup icing sugar
2-3 tbsp milk

Cake

Preheat oven to 175C.
Lightly grease your bundt pan
In a mixing bowl, add flour, sugar, salt, baking soda, and baking powder.
Mix to combine.
In a measuring cup, mix together oil, buttermilk, eggs, and vanilla extract until combined.
Drizzle in wet ingredients into dry ingredients with mixer on medium low speed.
Mix until just combined.
Fold in blueberries.
Transfer batter into bundt pan.
Bake for 60-70 minutes, or until skewer comes out with few moist crumbs or clean.
Let cool in pan for 10 minutes, then flip on to wire rack to cool completely.

Glaze/drizzle

Mix icing sugar with 2 tbsp milk.
Add more milk 1 tsp at a time until desired consistency.
Drizzle over cooled cake.

Make buttermilk by adding 1 tbsp vinegar or lemon juice into 1 cup milk.
Set aside for 5-10 minutes for it to curdle.
Adapted from allrecipe.com

blueberry cake 4

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Each-A-Cup + Voucher Giveaway! – Delishar

Leading local bubble tea house Each-A-Cup has gotten a new face-lift! With a new jazzed up logo to match its healthy wholesome beverage menu! The energetic orange hue of Each-A-Cup’s new logo is a direct reflection of the brand’s focus on health and wellness – indeed, bubble tea can be healthy, and it goes beyond just lowering the sugar level.

The new logo was cleverly designed to incorporate the Chinese character “ー” for “a” in Each-A-Cup’s Chinese name, which visually represented a straw inserted in the cup. It was carefully thought our with the customer’s experience in mind, combined with a goal to create a logo that customers can identify with.

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Each-A-Cup has a menu that reflects a strong focus on drinks with health and beauty benefits. At Each-A-Cup, high-quality fruit concentrates are used instead of syrups. Drinks under Energy Burst, such as the Azuki brown rice milk tea, pack in vitamins that deliver much-needed shots of energy; while the series of flavoured coffees and specialty teas under Mind Booster are stimulating and sustain alertness throughout the day. Weight Lite drinks such as Golden Buckwheat tea with Kanten and Aloe Vera and a range of fruity teas offer sweet, guilt-free treats for those watching their weight; while the Forever Young drinks such as the range of six green teas or Chamomile milk tea pack a punch full of antioxidants for optimal health and well being.

Daily Dose drinks like the Yakult Apple Jelly Green Tea or Honey Kanten with Ai-Yu are zesty, wholesome and strengthen the immunity system. Some of the drinks, such as the Golden Buckwheat tea and Rooibos tea are caffeine-free, making them ideal for children, who can choose from a wide variety of healthier toppings like Ai-Yu and Kanten.

Each-A-Cup’s brings in it’s unique tea extraction technology or better known as ‘TeaPresso’ from Taiwan. Which allow them to offer a category in the menu that offers freshly brewed cup of tea in 60 seconds. Only top quality contents that go into each cup, this combined with an extraction method that preserves the freshness of the tea’s nutrients, make for the perfect beverage in a wellness-focused, health-centred lifestyle.Visit Each-a-Cup website for more details on the menu they offer, and find an outlet closest to you!

The good people at Each-a-Cup would like to buy you and your 9 other friends a drink, each! They have generously agreed to giveaway 5 pairs of drink vouchers to Delishar’s readers, that’s 10 drinks in total! So now you can enjoy a healthful drink while you read my cooking blog. 😛

To participate and stand a chance to win 5 pairs of Each-a-Cup vouchers, simply complete the rafflecopter below.
a Rafflecopter giveaway

Terms and condition: This giveaway ends on Tuesday, August 25, 2015 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by random.org 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. Vouchers is for use only in Singapore and valid til 31st Dec 2015. Therefore, it is open to Singapore entrants only. Vouchers will be mailed to your given address via normal post.

Disclaimer: This is a sponsored giveaway. Each-A-Cup contacted me to try out their range of healthful drink, and provided me with the vouchers to host the giveaway. The post was written with reference to the press release. Photo credit from Each-a-Cup FB page.

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Thai Chicken Curry Noodles – Delishar

Recently, the husband took me to a modern Thai restaurant for our lunch date. I looked through the menu and decided on stepping out of my comfort zone by ordering something new. I had no idea what I will be getting when I ordered the Chiang Mai Noodles. But hey, I have never had bad Thai food before! Excluding those from the USA taste like nothing, and adds almost a can full of bamboo in each dish.

I was pleasantly surprised when the waitress served up a piping hot bowl of thick Thai chicken curry noodles. Hot, spicy, lemak, and chicken that falls off the bone! So delicious, I wished it came in a bigger serving. Although quite honestly, I was already full to the brim.

So as I was planning what to make for dinner after my helper thawed out the chicken mid wings; I thought of making my version of Chiang Mai Noodles. A one pot meal in my Le Creuset French oven of course! Do you know the difference between a Dutch oven and a French oven? A traditional Dutch oven is made fully of cast iron, and a French oven is a Dutch oven coated with enamel. This serves as a protective layer for the bare cast iron from rusting and creates a non-stick surface. The enamel coating also means that there is no need to season the pan after each use, and before storage. Cooking acidic food will not be a problem, unlike bare cast iron where the acid may strip the seasoning on the pan, and result in dis-colouration and metallic-tasting food. Another reason to love my Le Creuset French Oven even more!

Everything was cooked in the French oven. The rice sticks were cooked in the curry broth, soaking up every ounce of that spicy elixir. The chicken was cooked until it was fall off the bone tender. Just writing up this recipe post is making my mouth water so badly! I guess that’s the disadvantage of being a cooking blogger. I practically look at food all day. From researching recipes, impulsively ~~browsing~~ buying recipe books, documenting my recipes, and updating this cooking blog. I am always hungry. So let’s get cooking, shall we?

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

thai chicken curry process

Thai Chicken Curry Noodles

Sharon of Delishar

9 chicken mid wings
4 tbsp thai red curry paste or to taste
4 cups low sodium chicken broth
1 cup coconut milk
1 russet potato 1 inch cubes
3 servings of dried rice sticks pad Thai noodles
1 lemongrass bruised
4 slices of galangal / blue ginger
3 cloves garlic smashed
1 tbsp oil optional if your curry paste already has oil
Fish sauce to taste
Handful of bean sprouts
Lime wedge and cilantro to garnish

Heat pan on medium with curry paste, garlic, galangal, and lemongrass.
Saute for a minute until fragrant.
Pour in coconut milk and chicken broth, then bring to boil over medium-high.
Lower heat to medium low and add chicken.
Cover, and allow to simmer for 15 minutes, then add potato cubes.
Cook for about 10 minutes, and add rice noodle stick.
Allow to cook for 7-10 minutes until noodles are soft but not over cooked, and potatoes tender.
Stir constantly to avoid sticking at the base.
Season with fish sauce to taste.
Serve garnished with bean sprouts, lime, and cilantro.

This recipe was made in my trusty 26cm Le Creuset French oven.
I like my bean sprouts raw for the crunch, plus the hot curry will help cook it when stirred in.
You can blanch it if you prefer it cooked.

thai chicken curry 5

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Spaghetti alla Carbonara – Delishar

My husband will sometimes walk into my study and exclaim, “You and your porn!” or “Stop watching porn”. And by ‘porn’ he means food porn. I can’t help it, I too think i’m addicted. LOL. But I guess that’s work hazard when one is a recipe / cooking blogger! Besides working independently like writing my recipe blog, obsessively buying/reading cookbooks, daily research on food, and constantly staring at foodporn. I too have a social life. I also enjoy foodie meet ups, and good conversations about food and cooking with my friends. Yes, my life revolves around food. 🙂

One such discussion sparked my curiosity about Carbonara. A couple of friends were discussing about their experiences with the different types of carbonara they have tried. That got be reading up a little bit. From what I gathered, the authentic version is the one without the heavy cream. The version when doused in heavy cream is more likely to be served at restaurant here, if you are eating out. I’ve had the so-called authentic version of Carbonara when I was in Rome a decade ago, and always kind of wondered why did it taste lighter. But I didn’t quite get around to finding out the reason why.

There is just so SO much to learn about food and cooking, and it excites me! So anyway, there are 2 ways to go about doing this. Have your egg mixture in a mixing bowl, and toss the hot pasta into the bowl to coat. Or simply do it all in the skillet. One less bowl to wash! The trick is to work fast, so that you don’t scramble your eggs. The residual heat from the cast iron pan will cook your eggs, making it safe to consume. Don’t forget that cast iron retains heat very well.

Did you know that the black stain enamel was designed to provide a tough and durable high temperature cooking surface for the cast iron skillet? This gives the food that gorgeous sear! The enamel coating gives the skillet a non-stick surface, enhancing the cooking experience, and ease of washing. All you need to do after washing, is to wipe dry, and store away. The enamel is also hygienic and prevents transfer of food smells. Just remember to wash with warm water. Avoid using soap to allow ‘patina’ to built over the cooking surface of the pan. That’s the seasoning which adds a layer of protection, increases non-stick surface, and adds deeper flavours to your cooking.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

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Spaghetti alla Carbonara

Sharon of Delishar

2 servings spaghetti
2 large eggs
4 slices bacon sliced into 1/4 inch pieces
1/2 cup freshly grated Parmesan cheese
1/4 cup frozen peas thawed
1 tbsp olive oil
2 cloves garlic minced
Salt and black pepper
Flat leaf parsley to garnish
More Parmesan cheese to top

Bring a large pot of water to boil, season with salt.
Cook your spaghetti just shy of al dente.
Add bacon and olive oil into your cold skillet.
Heat on medium low, cook until fat renders and bacon is crispy.
Lower heat to low, add garlic and peas.
Cook for 30 seconds.
Remove skillet from heat.
Your pasta should be ready now.
Reserve 1/2 cup pasta cooking liquid.
Drain pasta.
Add your cooked pasta and 1/4 cup of reserved pasta liquid into skillet.
Toss to coat.
Beat eggs and Parmesan cheese together in a cup/bowl.
Pour egg mixture onto spaghetti, stirring quickly to coat so as to not scramble eggs.
The residual heat will cook the eggs, and thicken the sauce.
Add more reserved pasta liquid until desired consistency.
Season with salt and pepper to taste.
Serve garnished with more Parmesan cheese and flat leaf parsley

I used my 26cm Le Creuset skillet to make this meal.
Do season liberally with fresh cracked black pepper.
Watch the salt as the bacon and pasta are already salty.
Substitute turkey bacon if you don’t eat pork.
However, then you might need a drizzle more olive oil.

carbonara 1

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Bubur Pulut Hitam – Delishar

Over the weekend my whole extended family came together for a pot luck lunch at my grandmother’s place. Since it was a pot luck, it means I have to make something to bring over. Almost instantly, my mind stated to savour the smell, taste, and texture of this wonderful dessert! If there is ever a day that I have to choose only one dessert to have for the rest of my life, this will be it. It’s a no brainer.

There are times when I’m walking into the food court, famished and looking for food. And I happen to walk by the dessert store and see them selling this. I’d head straight for the line, and make this my lunch. I’d gladly have this for breakfast, lunch, dinner, and supper, if I could! That said, this is a very well-loved dessert locally. And this dessert have been on my ‘to make’ list for a very long time already. So the pot luck give me a reason to make a big ass pot of sticky gooey black glutinous rice pudding.

It was a huge hit! Everyone was going in for 2nd and some 3rd servings. The aunties were asking for recipes! The husband was a little apprehensive to try at first, given that he ain’t a huge fan of warm dessert. And being the ang moh, that dark purple almost black looking bowl of goo didn’t appeal to him. But being the mostly adventurous (when it comes to food) guy he is, he asked for a bowl to try. I knew this dessert will buy him over, and it did! How can it not?!

Making this bubur pulut hitam requires a little more time as you need to soak the black glutinous rice, preferably overnight. You can shorten to soaking time, but that will mean that you will have to cook it longer. During the hour long cooking, I had to stir every 10 minutes to make sure it doesn’t stick to the bottom. Almost like cooking risotto, stir stir stir. However, I assure you that the end result is worth all that extra bit of time.

You will need a big pot for this recipe. I used my 26cm Le Creuset French Oven for 18 servings. Or half the recipe to make a smaller serving. Check out my other pulut hitam recipes: Pulut Hitam Chiffon Cake, Pulut Hitam Ogura Cake.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Bubur Pulut Hitam

Sharon of Delishar

400 g black glutinous rice
250 g gula melaka / palm sugar shaved
10 cups water
6 pandan leaves knotted

Topping

2 cups coconut cream
1/4 tsp salt
2 pandan leaves knotted

Rinse glutinous rice, and soak in overnight in a large pot of water.
Drain and add 10 cups of water in the pot with glutinous rice.
Bring to boil, add pandan leaves, and reduce heat to a simmer.
Simmer for about 50 minutes, stirring occasionally making sure bottom doesn’t stick.
Add gula melaka, and stir until melted, cooking for another 10 minutes.
Or until rice is soft but still has a chewy bite.
Remove from heat and fish out pandan leaves.

Topping

Heat coconut cream with pandan leaves over low heat.
Stirring as it cooks, do not allow it to boil.
Add salt, and stir until dissolved, and coconut milk thickens.
Remove from heat, discard pandan leaves.
Drizzle over prepared glutinous rice, and serve.

Bubur hitam 1

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Japanese Curry Fried Rice with Chicken Katsu – Delishar

The husband is a big fan of Japanese curry. I mean, who isn’t? That distinctly rich, thick, and mildly spicy curry with a hint of cocoa. Sooooooooooo good, and so simple to make! This dish was inspired by Pepper Lunch. That delicious sizzling Japanese cast iron hot plate meal. My go to is always the curry beef rice with cheese. Darn, my tummy is growling again!

Anyway, with that in mind, I added the Japanese curry roux to my fried rice. Then jazzed it up a little more with more curry powder, and cocoa powder. Yes, cocoa powder. For a richer, deeper flavour, and colour too. Do you know that Japanese curry has cocoa powder added to give you that rich colour? So why not a little more? 🙂

I used a mix of cornflakes and panko for my breading to make it extra crispy. But you can also just all panko to safe some time from crushing the cornflakes. Which I find extremely therapeutic when I’m feeling stressed! Almost like popping bubble wrap. 😀

Check out my other recipes using Japanese Curry: Baked Curry Katsu Don, Japanese Curry Beef Baked Rice.

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Chicken Katsu Process

Curry Fried Rice Process

Japanese Curry Fried Rice with Chicken Katsu

Sharon of Delishar

Japanese Curry Fried Rice

2 cubes of curry roux melted
1 tbsp curry powder
1 tbsp cocoa powder
3 cups cooked rice preferably cooked a day before
3/4 cup frozen mixed vegetable thawed
1/2 yellow onion diced
2 cloves garlic minced
Salt and pepper to taste
2 tbsp cooking oil

Chicken Katsu

3 chicken breast butterflied
1 large egg lightly beaten
1/4 cup plain flour
1/2 cup panko bread crumbs
1/2 cup crushed cornflakes
1/4 cup cooking oil
Salt and pepper to taste

To serve

3 eggs
1/4 cup Japanese mayo
1-2 tsp wasabi or to taste

Japanese Curry Fried Rice

Heat curry roux in microwave for 40 seconds to melt.
Heat pan on medium high, and add 2 tbsp oil.
Saute onion until soften, then add garlic, and mixed vegetable.
Add rice and use a spatula to break up the clumps.
Sprinkle the cocoa powder and curry powder.
Add in the curry roux.
Mixed until combined.
Season with salt and pepper to taste, then remove from heat.

Chicken Katsu

Season chicken with salt and pepper on both sides.
In a plate, mix cornflake and panko together.
Dredge chicken in flour, then dip in egg.
Coat chicken with panko and cornflake mix.
Heat pan on medium high, add oil.
When oil is hot, shallow fry chicken until golden on both sides. (about 3 minutes)

Curry Katsu