Garlic Mash with Homemade Gravy – Delishar

I know I should have taken a picture of just the mash potato and gravy… but I forgotten. Oh well, maybe next time.

Ingredients (Serves 3-4)

  • 4 russet potatoes (Although Yukon taste better imo), peeled and quartered 
  • 2 cloves garlic, peeled and end removed
  • Approx 1/2 cup low fat milk
  • 1-2 tbsp butter/margarine
  • Salt and pepper
  • 1.5 tsp butter/margarine* 
  • 1.5 tsp plain flour*
  • 1 cup chicken stock*

* for gravy




















 Boil enough water in your pot, when water starts boiling, add a little salt, and place your potatoes and garlic in. Make sure water is enough to cover the potatoes. Cover and cook for 15-18 minutes. Until you can easily pierce through the potatoes with a fork.




















Here is what you need to make your gravy. A basic roux. A roux is a thickening agent for soups and sauces. I use it to make gravy, cream sauce, cheese sauce.. etc.

Here I’m making a little more so I can divide it, and freeze it for use later.

Melt the butter or margarine on med-low heat. 




















 Add equal amount of flour (by weight) and stir well.




















Continue cooking and stirring until your desired colour. As the roux cook, it will become smoother and thinner. 

For the gravy I’m going for a blond colour.

Slowly whisk in your one cup of chicken stock.




















 And remove from heat when you get the gravy consistency.

Set aside for use later.




















Now back to the potatoes. 

Drain the water

Add in margarine/butter, 3-4 tbsp of milk, salt and pepper to taste.

Mash it up!

Add more milk tbsp at a time if you like it to be smoother and creamier.

I like to shape my mash and create a well in the middle to serve my gravy.

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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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Hor Fun (Flat rice noodle in gravy) – Delishar

Like the Mui Fan, this is another one of my favourite local tze char dish. The sauce or gravy is very similar to Mui Fan. It has this smooth silky consistency that glides effortlessly down your throat. I love that slightly smoky taste of the hor fun, in this case kway teow, as I couldn’t find hor fun at the wet market or super market.


The girls liked it too, although they made a mess eating it. Lol! Feel free to use any kind of meat/seafood or even crack an egg into the gravy! If you prefer a dry stir fried version, check out my Char Kway Teow recipe.


Hor Fun (Flat Rice Noodle with Gravy)


  • 3 servings of hor fun/kway teow about 400g Flat Rice Noodle
  • 12 prawns cleaned and shelled
  • 200 g pork tenderloin thinly sliced (or chicken/beef)
  • Bunch of chye sim cut into 2 inch pieces
  • 1 tbsp light soy sauce
  • 1/2 tsp corn flour
  • 2 tbsp kicap manis sweet soy sauce
  • 4 cups chicken stock
  • 1-2 tbsp oyster sauce
  • 1-2 tbsp sugar
  • 2 cloves garlic minced & divided
  • White pepper to taste
  • Corn starch slurry 2 tbsp corn flour + 2 tbsp tap water
  • 1 tsp sesame oil
  • Canola oil
  • Marinate pork with light soy sauce, white pepper, and corn flour.

  • Toss hor fun with 2 tbsp of kicap manis.

  • In your wok, heat 2 tbsp oil on high.

  • Add hor fun and stir fry quickly for a couple of minutes.

  • Set aside.

  • Reduce heat to mid-high, add 1 tbsp oil in the same wok.

  • Stir fry 1 clove minced garlic until fragrant and add prawn.

  • Cook for 1 min, then add chye sim, and stir fry until wilted.

  • Set aside.

  • Heat 1 tbsp oil + 1 tsp sesame oil on med-high heat.

  • Add garlic and stir fry for 30 secs, then add pork slices.

  • Stir fry until no longer pink, and add chicken stock.

  • Bring to boil, season with oyster sauce, white pepper, and sugar.

  • Then stir in corn starch slurry until desired consistency.

  • Plate hor fun and serve.


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Tom Yum Hor Fun (Rice Noodles with Tom Yum Gravy) – Delishar

A dear friend of mine told me she had Tom Yum Hor Fun at one of the local Thai restaurant. My little light bulb lit up! Why have I not thought of making it before?! It is a pretty straight forward recipe.

Warning: Do not be fooled by the ‘harmless’ looking gravy. If you are not into spicy tom yum, I suggest you reduce the amount of chilli padi used or try the original Hor Fun Recipe instead.

Whenever the husband thank me after his meal, or gives me a big sloppy kiss on my cheek after he return the plates to the kitchen, it meant that he had a really good & satisfying meal. Even I couldn’t get enough of the sauce! The intense sour and spicy broth made into this velvety smooth gravy that glides down your throat but leaves a punch of spice lingering in your mouth. Shiokness! An instant relief for my very bothersome sinus! LOL!

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



Tom Yum Hor Fun

Sharon of Delishar

  • 2 servings of Horfun/Kway Teow
  • 1 tbsp fish sauce
  • 1/2 tsp sugar
  • 1-1/2 tbsp oil
  • 3 cups low sodium chicken stock
  • 1-2 tbsp fish sauce or to taste
  • 1 tsp sugar
  • Juice of 1 lime or to taste
  • 1 coriander root
  • 2 stalks lemongrass ends only, bruised, & cut into 2 inch pieces
  • 3 lime leaves crushed
  • 6 slices of galangal
  • 2 cloves garlic crushed
  • 2 chilli padi sliced & seeded
  • Bunch of chye sim cut into 2 inch pieces
  • 4 straw mushrooms quartered
  • 1 chicken breast thinly sliced
  • 6 large prawns shelled & cleaned
  • Corn starch slurry 2 tbsp corn flour + 4 tbsp tap water
  • Salt and pepper
  • 1 egg lightly beaten (optional)
  • Chopped coriander to garnish
  • Season chicken in a little salt and pepper.

  • Toss kway teow/horfun in fish sauce.

  • Heat pan on med high, then add oil.

  • Stir fry kway teow/horfun quickly with sugar. If kway teow is hard, add a splash of water to soften. Set aside.

  • In wok, bring chicken stock to boil.

  • Add garlic, galangal, lime leaves, chilli padi, and lemongrass. Allow to boil for 5 minutes.

  • Lower heat to med, add chicken, and mushrooms.

  • When chicken almost cooked through, season broth with fish sauce, lime juice, and sugar.

  • Add prawns and cook for a minute.

  • Fish out lime leaves, lemongrass, and galangal.

  • Add chye sim to broth.

  • Add egg while stirring constantly.

  • While stirring, drizzle in corn starch slurry until sauce thickens into a thick gravy.

  • Remove from heat and serve over prepared kway teow/horfun.

  • Garnish with chopped coriander, and serve immediately.

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