Easy Yaki Udon – Delishar

The husband was away on a work trip last week, so I’m left alone with the kids. That also meant that I have the bed, extra pillows, and two bolster all to myself! I could build a comfy fort with it, and I did, every night.  I love it that my girls will come in my room to snuggle up to me every morning, and all three of us still have some space to toss and turn. But I also extremely tired because I cannot sleep without the husband around. The bed felt empty, and I felt somewhat lonely to be sleeping without the husband. Do you enjoy your partner being away or are do you suffer from insomnia without the other half? 

The husband being away also meant that I’m only cooking for myself and the kids. And since I’m so tired from the lack of sleep, I whipped up this super quick 20 minutes one pot recipe to feed the girls and myself. My girls love their noodles. Who doesn’t? I mean, it’s such a fun thing to eat! And they are also a big fan of my Yakisoba, Melody especially love the sweet, savoury, and slightly tangy sauce. So using the recipe for the sauce, I made this simple Yaki Udon. This is a great meal to make if you are trying to clear your fridge of scrapes of leftover ingredients. Feel free to substitute for any kind of protein and vegetable you prefer. 

Easy Yaki-Udon


  • 200 g shabu beef / sliced pork belly
  • 2 packets fresh udon noodles from chiller section of supermarket
  • 1/4 yellow onion sliced
  • 1/2 cup carrot julienned
  • bunch of cai xin cut into 2 inch pieces
  • 2 tbsp water
  • 1 tbsp cooking oil
  • Chinese parsley to garnish


  • 1 tbsp mirin
  • 1 tbsp white rice vinegar
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp sweet soy sauce / kicap manis
  • 1 1/2 tsp brown sugar
  • Heat pan on medium high heat, and add oil.

  • Stir-fry onion until soft, and add beef/pork.

  • Stir-fry until no longer pink.

  • Remove and set aside.

  • Add udon noodles, and 2 tbsp water.

  • Gently break up noodles, and add carrot.

  • Then add in beef and onions, and pour in sauce mixture.

  • Add cai xin, and toss everything together to combine.

  • Remove from heat when cai xin is wilted.

  • Serve garnished with chinese parsley.

Get the pre portioned cook kit for this amazing dish and
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yaki udon

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Easy Chocolate Chips Muffins – Delishar

The kids could not wait for the morning to come, so that they can enjoy these muffins I baked for breakfast. They kept coming out of their room to tell me that they are too hungry to sleep, and will need to have a muffin to fill up their tummy. All puppy eyes, sweet voices, and super cutesy expressions… I caved and gave the girls 1/2 a muffin each. The husband too, sneaked 2 in his belly just before he went to bed. Naughty naughty!

Chocolate Chips Muffins 4

I shouldn’t be complaining much, because I had one, right after it came out of the oven. I mean, I have to taste it right?! Also had another after I took pictures, because it’s already torn apart for pictures, and who can resist those little chocolate chips in there?! Come on, don’t judge. 😛 

The recipe yield moist muffins because of the buttermilk used, and it has a slight caramel taste because of the brown sugar added instead of just castor sugar. By the 2nd day, my batch of muffins were all wiped out! The girls were all smiles in the morning and all chocolate faced! What a priceless image of them. Come to think of it, I should have taken some pictures to share with all of you. Never mind, next time. 🙂


Chocolate Chips Muffins


  • 2 & 1/2 cups 308g cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup 118ml vegetable oil / melted butter
  • 1/3 cup 67g brown sugar
  • 1/3 cup 75g castor sugar
  • 2 large eggs
  • 1 cup 250ml buttermilk
  • 1 tbsp vanilla extract
  • 1 & 1/2 cup 275g chocolate chips
  • Preheat oven to 200C.

  • Line your muffin tray.

  • In a large mixing bowl, sift together baking soda, baking powder, flour, and salt.

  • Whisk in brown and castor sugar.

  • Then add your wet ingredients, eggs, buttermilk, oil, and vanilla extract.

  • Mix until almost combined and still lumpy.

  • Fold in 1 cup of chocolate chips, make sure not to over-mix batter.

  • It should still appear lumpy.

  • Fill liners till almost full, and top with the other 1/2 cup of chocolate chips.

  • Bake at 200C for 18-22 minutes or until skewer comes out clean. (Mine was about 20 minutes)

  • Let cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.

If you have no cake flour, you can use plain flour too.
Mix 1 tbsp lemon juice or white vinegar to 1 cup of fresh milk to make your own buttermilk. Let it sit out at room temp for 5-10 minutes until curdled.

Adapted from little sweet baker

Chocolate Chips Muffins 2

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Amazingly Easy Irish Soda Bread (Guest Series 2) – Delishar

A few weeks ago I started a guest series and featured my first guest’s Polish Meatloaf with Warm Beet Salad. Today, I’m featuring my next guest, Shauna from Ireland. She’ll be sharing with us her take on a quick bread recipe, Irish Soda Bread. And no, there’s no booze in the recipe. :p


Shauna and her husband, Michael came to Singapore years ago. They planned their perfect wedding, and got hitched in Bali. Then they started their family with 2 handsome little boys, Shay and Jake. Shay and my girl, Melody, have a serious love-hate relationship. They love playing with each other but often get into some kind of dispute because the both of them are super competitive. They are always trying to out-do or out-run each other. Jake on the other hand is such a cheeky little sweetheart. I remember him having the cheekiest smirk when he was still a baby, giving us the “Oh, I did something, you just don’t know what it is!” look. That boy is going to be a serious heart-breaker with that gorgeous ginger head!  


If you read my previous guest series I mentioned the Kovan Crew that’s made up of a few families living in the same estate. We all have kids around the same age and the kids grew up together, enjoying each other’s company at the playground and at play-dates. One of which will be the pool-side get together, where the kids gets to play, and the adults gets to catch up over food and drinks. On one such occasion, Shauna brought down a plate of bite sized Irish soda bread with cream cheese spread and topped with smoked salmon. It was a hit! The husband loved it so much, he couldn’t stop eating it. When we got home, he casually mentioned that perhaps I should learn how to make the bread from Shauna. But so far, Shauna have been more than generous to share with us some of her loaf when she makes it for her family. 


Shauna mentioned to me that the recipe she uses called for all plain flour. However, for a healthier alternative, she is using 50% plain and 50% wholemeal. She also shared that the recipe calls for bread soda, but she uses baking soda. Honestly, I’ve not heard of bread soda. So I did a little research and found out that bread soda and baking soda are essentially the same thing. 


Shauna showed me this kitchen towel, and I burst out laughing! So stereo-typically apt! I’m so glad to have friends who are so willing to share about their culture, and food. And once again, I’m going to miss living in this estate once we move. 

Update: Rachyb has posted a comment correcting my mistake of claiming this as Irish Soda Bread when it is actually Irish Wheaten Bread or Brown Soda Bread because of the wholemeal flour used. So I’ve updated the title, and corrected it to the right term. At least I learned a couple of things today. Soda bread uses all white flour and produce a white loaf. If whole wheat is used, it’s called wheaten bread or brown soda bread. 


Irish Wheaten Bread (Brown Soda Bread)

Contributed by Shauna

  • 200 g plain / all purpose flour
  • 200 g wholemeal flour
  • 300 ml buttermilk
  • Level teaspoon of baking soda
  • 2 tbsp sugar optional
  • Pinch of salt
  • Preheat oven to 150C.

  • In a large mixing bowl, mix together plain flour, wholemeal flour, salt, sugar, and baking soda.

  • Pour in buttermilk and mix until combined.

  • Tip it out onto a floured work surface and knead slightly till combined.

  • Then form into a ball, and place on lightly greased baking pan.

  • Score bread using a knife.

  • Bake for 60-75 minutes or until skewer inserted comes out clean.

You can use all plain flour instead of mixing 50/50.
We spread some cream cheese on the sliced up bread, topped it with smoked salmon, a little spritz of lemon, and garnished with fresh dill.

Irish Soda Bread

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Yummy Easy Pasta Salad – Delishar

This pasta salad was so easy to make, but amazingly tasty! The husband had so much of it that I had to stop him from eating. Or else the kids there will not be enough for the kids to enjoy. The kids enjoyed it as much as we did as well! 

The dressing was so delicious! Just the right balance of sweet, salty, and tang. And the vegetables added layers of texture and some freshness to the salad. What I liked most is getting a little of that yummy feta cheese in each bite. This is one of those awesome make ahead recipe for a busy week or party. Oh, and it’s vegetarian friendly too! 


Easy Pasta Salad


  • Fusilli Pasta 190g
  • English Cucumber 1/2 diced
  • Feta Cheese 70g
  • Tomato 1, seeded and diced
  • Purple onion 3 tbsp, diced
  • Cilantro 3-4 tbsp, chopped
  • Extra Virgin Olive Oil 4 tbsp
  • Red Wine Vinegar 3 tbsp
  • Lemon Juice 2 tsp
  • Dried Oregano 1 tsp
  • Honey 2 tsp
  • Garlic cloves 2, minced
  • Salt to taste
  • Black pepper to taste
  • Bring a pot of salted water to boil, and cook pasta until Al dente.

  • Drain, transfer to a large mixing bowl, and allow to cool.

  • Make dressing by whisking olive oil, red wine vinegar, honey, garlic, oregano, lemon juice, and salt together.

  • When pasta is cooled to room temperature, crumble feta cheese over pasta, and add all the other ingredients into mixing bowl.

  • Pour dressing over pasta, season with black pepper, and toss to combine.

  • Serve immediately or keep chilled until ready to serve.

Pasta Salad insta 5

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