Taiwanese Braised Pork Rice (Lu Rou Fan) – Delishar

 When the kids ask for second serving, you know it is good. Even I went for seconds too, and I was so glad to have left over so I get to eat it for lunch the next day! Yay! I can’t rave enough how much I love this… the pork was braised till it was tender and that sauce… yuuuuummmmmm! I’m salivating really badly as I write this. I might just have to make it again tomorrow!


If you have never tried Taiwanese braised pork in your life, I urge you to try this recipe. Some people make it with pork belly, but I personally thought it was a little too fatty, another option is to make it with minced pork. Which is the meat of choice the next time I make this. I chose pork shoulders because I wanted to be able to taste the little pieces of meat. I think minced meat will melt away in my mouth after all that braising, which may not be a bad thing too! Anyhow, please make this and make it soon okay? I promise, you are going to like it 🙂





Taiwanese Braised Pork Rice (Lu Rou Fan)

Sharon of Delishar

  • 500 g pork shoulders diced (Chicken works too)
  • 5 slices ginger
  • 3 cloves garlic minced
  • 1 stick cinnamon
  • 1 star anise
  • 1-2 tsp 5 spice powder
  • 4 hard boiled eggs shells removed
  • 1 med piece rock sugar
  • 1/4 cup crispy fried shallot crushed into small pieces
  • 1/4 cup dark soy sauce
  • 2 tbsp shao xing wine
  • 2 cups water
  • 1 tbsp oil
  • Xiao bai cai / bak choy for serving
  • Chopped chinese parsley for garnishing
  • Heat wok on med high with 1 tbsp oil.

  • Cook pork until no longer pink, and allow the juices to cook until dry.

  • Add garlic, and ginger slices.

  • Stir-fry for a minute.

  • Add rock sugar, cinnamon, and star anise.

  • Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.

  • Pour in fried shallots, 2 cups water, bring to boil and lower heat to medium.

  • Cover and allow to cook for 20 minutes.

  • Add your eggs into the meat and sauce.

  • Cover and allow to cook for 10 minutes.

  • Turn the egg to make sure sauce coats the egg.

  • Cover and cook for another 10 mins or until sauce thickens.

  • Serve over steamed white rice with egg and xiao bai cai.

  • Garnish with chopped chinese parsley.



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Mui Fan (Rice with Silky Savoury Gravy) – Delishar

I remember growing up and constantly craving for this dish. Each time I walk by a Tze-Char store, or each time my mum asked what I want for dinner, I will order Mui Fan. There’s something about that savoury gravy that nicely coats every grain of rice, making it such a delight to eat!


Every mouthful seems to sooth my throat, almost like hugging me from the inside. LOL! This is a great dish to serve up when someone is feeling under the weather or need to have soft food for other reasons. Plus it’s also very kid friendly! Win-win. The gravy is very versatile, serve it with flat rice noodle and you get Hor Fun. Serve it with crispy egg noodles, and you get Sang Mien. There’s very little prep involved and cooking time took me about 10 mins. Here how I made it.


Mui Fan (Rice with Silky Savoury Gravy)


  • 200 g pork tenderloin thinly sliced (chicken/squid/fish/beef if you don’t take pork)
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp shao xing wine
  • 1 tsp corn flour
  • Dash of white pepper
  • 8-9 prawns shelled and cleaned
  • Bunch of chye sim cut into 2 inch pieces
  • Salt and pepper
  • 2 tbsp oil
  • 2 servings of cooked rice
  • Coriander to garnish


  • 500 ml chicken stock
  • 1-2 cloves garlic minced
  • 4 slices of ginger
  • 1-2 tsp soy sauce
  • 1-2 tsp fish sauce
  • 1/2 to 1 tsp white sugar I used about 3/4 tsp
  • 1 egg lightly beaten
  • Corn starch slurry 2 tbsp corn flour + 4 tbsp cold water
  • Marinate meat with white pepper, wine, soy sauce, sesame oil, and corn flour.

  • Marinate prawns with some salt and pepper.

  • Heat pan on med high, add oil.

  • When pan is hot, add garlic and ginger, saute for 30 seconds.

  • Add pork and pan fry.

  • Pan fry for a minute, until pork is 3/4 cooked.

  • Add prawns and pan fry for 30 seconds.

  • Add stock and bring to boil, allow to cook for 2-3 minutes.

  • Season with soy sauce, fish sauce, and sugar to taste.

  • Add vegetable and stir till it starts to wilt (about 30 seconds)

  • Pour in corn starch slurry while stirring constantly, and allow gravy to come to desired consistency.

  • Lower heat to low, and stream in beaten egg in circular motion, using your spatula, gently give the gravy a stir in circular movement.

  • Remove from heat immediately.

  • Garnish and serve over rice.

This recipe was featured in i.Dental’s soft foods for braces article. 

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Tom Yum Mui Fan (泰式烩饭) – Delishar

I don’t know what it took me so long to make this! This recipe is absolutely yummitastic! I adapted from the idea of making regular Mui Fan, but used my Tom Yum Naam Sai (Clear Soup Tom Yum) to make the hot, spicy, and sour gravy. The husband could not stop going in serving after serving, and I don’t blame him for that. It was equally hard for me to resist going for my 2nd plate of Tom Yum Mui Fan as well! I made a non-spicy version for the girls that night. They too, were going in spoonful after spoonful. 

The clear looking thick gravy is super deceiving as it looks like it’s something mild and bleh. But the strong aromatic flavours of the spices, and the heat from the chilli padi hits you hard when you least expect it. You will be taken by surprise at first, but you will quickly find yourself going in more more! I can’t rave enough about how much I love love absolutely love this super quick and easy meal! I made a very similar version but with rice noodles, here is the recipe of my Tom Yum Hor Fun if you are in the mood for some noodles instead.

When I posted this on FB, a friend told me that the correct way to pronounce this meal is actually Hui (left over) Fan rather than Mui Fan. So we have been pronouncing it wrongly all these while! Thank you, Eva for teaching me something new! 🙂


Tom Yum Mui Fan


Chicken marinade

  • 250 g chicken breast sliced
  • 1 tsp sesame oil
  • white pepper to taste
  • 2 tsp light soy sauce
  • 1 tsp corn flour
  • 1 tbsp cooking oil

Prawn & vegetable

  • 12 prawns cleaned and vein removed
  • 3-4 bunches of cai xin cut into 2 inch pieces
  • Handful of sliced button or straw mushrooms


  • 600 ml chicken broth
  • 4 lime leaves crushed
  • 5 slices of galangal
  • 3 shallot
  • 5 cloves garlic
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 1-2 coriander root
  • Juice of 1 lime or to taste
  • 2 chilli padi smashed
  • 1-2 tbsp fish sauce or to taste
  • 1 tsp sugar
  • 1 egg lightly beaten
  • 1 to mato cut into wedges
  • Corn starch slurry


  • 4 servings of cooked rice
  • Chopped coriander for garnishing

Chicken marinade

  • Add all ingredients except cooking oil together and set aside to marinate while you prepare the other ingredients.

  • When ready to cook, heat pan, and add cooking oil.

  • Brown chicken on both sides, then remove from pan and set aside.


  • In the same pan, toast chilli padi, shallots, garlic, lemongrass, and galangal until lightly browned.

  • Add chicken stock and bring to boil, then add lime leaves and coriander root.

  • Cover, reduce heat to medium and allow to infuse for 5 minutes.

  • Then fish out and discard lemongrass, shallot, garlic, lime leaves, coriander root, and galangal.

  • Add musrooms, tomato, cai xin stems, and prawn.

  • Allow to cook for a minute.

  • Season with fish sauce, sugar, and lime juice.

  • Add in cai xin leaves, and give it a quick stir.

  • Thicken gravy with corn starch slurry.

  • While stirring, pour in beaten egg.

  • Remove from heat, and stir in reserved chicken pieces.

  • Serve over steamed rice, garnish with coriander.

Make it child-friendly by omitting the chilli padi.

Tom Yum Mui Fan insta

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