One Pot Spinach Tomato Spaghetti – Delishar

I hear you! Quite a number of you have asked for vegetarian recipes, in the option to comment during my Mayer Airfryer Giveaway. This easy one pot recipe has the variation for a vegetarian version. 🙂 Simply substitute the chicken stock to vegetable stock as the base stock for the recipe, and you’ll get yourself a one pot vegetarian meal! 

At first I was afraid that I will have to fight the kids during dinner to finish up their food. You know, because it’s not ‘unhealthy’ looking. Kids, they love their Chicken Nuggets, French Fries, Fish and Chips, Burger, and Chicken Tenders. Basically anything that looks like it’s been fried. But boy was I surprised that dinner was an easy feat that night! The 2 little girls looked at their plate, then dubiously picked up a forkful, and started nibbling. Then my  first born, also the picker one, turned to me and said, “Mmmm! Mom, I like it!”. I probably mouth a “Phew” and “Yay” at the same time. Dinner was polished off their plate in no time. That for me is the best thank you ever! 

As a cooking blogger, I do plan for meals to be posted on my cooking blog. As a working mom, it leaves me with limited amount of time to do so as well. Therefore, I cook as much as I can on the weekends, or on days where I have a little more time to spare. It is recipes like this, that makes cooking less daunting for busy moms like myself. I’m sure that even my helper, who is an avid follower of my cooking blog appreciates recipes like that too. Little prep, with very little clean up. That leaves her with more time in the day to finish the household chores so she can retire for the evening much earlier. 

Alright, enough of my ramblings. If you like to see more recipes like this, drop me a comment. If you tried a recipe from my cooking blog, I’d love to hear from you. Or simply drop me a note to say hi! 🙂

This recipe was made in my 26cm Le Creuset French oven, you can simply multiply the recipe to feed more! 

Tomato Spinach Pasta Process

One Pot Spinach Tomato Spaghetti


  • 250 g instant spaghetti
  • 800 ml low sodium chicken/vegetable stock
  • 1/2 medium onion sliced
  • 6 cloves garlic minced
  • 1 cup cherry or grape tomatoes halved
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 2 cups baby spinach
  • Heat dutch oven and add olive oil.

  • Saute onion until soft, then add garlic and saute for 30 seconds.

  • Add tomatoes, and saute for a minute.

  • Then add stock, pasta, and season with salt and pepper.

  • Bring to boil, lower heat to medium low.

  • Cover and allow to cook for 7-8 minutes.

  • Uncover, and stir in spinach until wilted.

  • Remove from heat, and serve immediately.

Tomato Spinach Pasta

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One Pot Chicken Mushroom Pasta – Delishar

It is one pot meals like this one that makes life’s demands much more manageable. As much as I want to cook up a feast on most days, there are days where there seems to be absolutely no time to even take a short break. Let alone preparing, cooking, then cleaning up after the whole family. And such days usually falls on a Sunday.

Sunday is the day the husband goes for his softball game, it is also the day that my helper goes on her well-deserved day off. The kids has a short 1.5 hour phonic class in the morning, so I usually drop them off, then go to the supermarket to buy stuff I need for lunch and dinner. Get back home, get lunch ready, and I have to rush off to go buy fresh pressed juice for the girls before picking them up.  Once home, we have lunch, clean up, and I’ll have to keep them busy with some activities for a while before getting them ready for naps.

Most of the time it’s a “get back to your room and nap!” or “Mummy, I just want to sleep with my eyes open.” or the girls will be driving each other up the wall and I have to step in to break up fights. In between that, if I’m lucky I get some work in. If not I’ll be cleaning up closets/hidden areas where my helper chucks stuff away or clean up nooks and crannies covered in dust, settling bills, mails etc. Then in no time at all, prepare dinner. If you don’t know yet, we eat dinner very early. Sometime between 4.30pm to 5pm. Plus the husband will be back around 4pm and usually famished. However, as much as I am kept very busy on Sunday, I love that I get to spend quality alone time with my kids. And for that, I will not trade anything for. 🙂

Chicken Mushroom One Pot Pasta 1

So such a meal is really a life-saver! Again, no heavy cream was used to get the creamy consistency of the pasta sauce. The low-fat milk reduces beautifully and coats each pasta nicely. By using low fat milk instead of heavy or double cream, it reduces the calorie and fat intake, making this meal a healthier alternative. Here’s a little peek into what I saw when I removed my cover. Dinner was ready in no time at all, with effort close to none. Haha! It was so easy, I almost felt guilty and a little embarrassed for serving it to the family. But when I hear the “Mmmm”, “Yummm”, and “Ahhh” coming from the kids and the husband. I knew this is another one pot winner!

Chicken Mushroom One Pot Pasta Process

One Pot Chicken Mushroom Pasta (Serves 4)

  • 200g spiral pasta, uncooked
  • 2 chicken breast, cubed
  • 2 cups baby spinach
  • 1 chicken bullion cube
  • 125g button mushrooms, sliced
  • 650ml milk
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste


  1. Season chicken with salt and pepper.
  2. Heat pot, then when it’s hot, add oil.
  3. Saute chicken for a minute then add onion.
  4. Continue to cook until onion is soft, then add garlic, and mushrooms.
  5. Saute for another minute and add pasta.
  6. Pour in milk, add bullion cube, and give it a stir.
  7. Remember to scrap the bottom of the pan to release all that flavourful goodness!
  8. Bring to boil, give it another stir.
  9. Lower heat to simmer, cover and cook for 6-7 minutes.
  10. Add spinach, give it a stir, and allow to cook for another 1-2 minutes.
  11. Or until spinach has wilted and pasta cooked through.
  12. Season with salt and pepper if needed.
  13. Serve immediately.

PS. Not sure why my Recipe Card isn’t working. I’m sorting it out with the support team. Meanwhile, you can still use the print button at the end of this post to customise printing. 🙂

Chicken Mushroom One Pot Pasta 3

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Soy Braised Beancurd Pot – Delishar

Whenever the husband goes out to town, I go a little soy-crazy. I love my soy products. Silky tofu, firm tofu, egg tofu, tau pok, tau kee, tau huay, soy milk… you name it, I love it. Unfortunately, the husband isn’t a big fan of soy products. Maybe I should be more specific, the husband does not like soy products at all. *insert sad face here*

So I rarely make any kind of soy beancurd dishes at home, unless of course when he travels for work, or when I cook for myself and the girls sometimes. I made this dish when the husband was away for his yearly international learning trip. This time to Vietnam. While he was enjoying his hot bowl of pho, I was busy loving me some soy. 


Honestly, I could have thrown in some tau pok to the mix if I wanted to have an overkill on the soy braise pot. However, I was trying to keep the calories low, so I opted out of the fried tau pok. That night when I made this amazing braised beancurd pot, oh that night I tell you, I was propelled to food heaven every time I take a mouthful of this deliciousness. If you are a bean-curd lover like I am, I’m sure you’ll love this dish as well. 


Soy Braised Beancurd Pot


  • 2 firm tofu tau kwa, cut into cubes
  • 4 pieces of dried beancurd skin tau kee
  • 6 dried shitake mushrooms
  • 1/2 cinnamon stick
  • 1 star anise
  • 1 tsp chinese 5 spice powder
  • 3 slices of galangal
  • 3 slices ginger
  • 3 cloves garlic smashed
  • 1 lemongrass bruised and cut into 2 inch pieces
  • 1 shallot sliced thinly
  • 1 tbsp shao xing wine
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp kicap manis
  • 3 tbsp light soy sauce
  • 1-2 tsp brown sugar or to taste
  • 4 hard boiled eggs shell removed
  • 500 ml hot water more if you like more gravy
  • Salt and white pepper to taste
  • 1 tbsp sesame oil
  • Chopped spring onions to garnish
  • Rehydrate mushrooms in the 500ml hot water.

  • Reserve mushroom water for cooking later.

  • Soak beancurd skin in warm water until softened. Drain and cut into smaller pieces.

  • Heat pot with oil on medium high heat.

  • Saute garlic, lemongrass, ginger, galangal, shallot, cinnamon, and star anise until fragrant.

  • Pour water into pot, and add seasoning (dark soy, light soy, kicap manis, sugar, shao xing wine, 5 spice powder, and oyster sauce).

  • Mix to combine and bring to boil.

  • Add beancurd skin, tau kwa, mushrooms, and eggs.

  • Bring back to a boil, and allow to simmer on low heat until sauce is reduced, and ingredients takes on a brownish hue, about 20-30 minutes.

  • Give it a stir every now and then.

  • Season with salt and white pepper if needed.

  • Adjust seasoning to taste with more soy, salt, pepper, and/or sugar.

  • Garnish with chopped spring onions and serve with steamed white rice.

Soy braised beancurds 1

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One Pot Italian Sausage Fusilli – Delishar

One pot meals are truly a life saver! I have so much on my plate lately that I’m up to my neck with stuff I need to do. We are moving in to our new place very soon, and I’ve been trying to get everything in order for the move. The renovation, the furniture hunting, liaising of delivery, trying to pack the whole house up into boxes (Oh, don’t even get me started with that!), and that’s only part of it. I’m also trying to help my new helper familiarise her duties, and making sure she is transitioning well into the family. On top of that, we moved to girls into my husband’s international school. So it’s a whole new culture for them and myself to transition into.

With all that going on, I’m still trying to keep up on posts and my business. I can hardly catch a breather. As I’m writing this post, I’m actually feeling unwell and slightly nauseous. But like most mothers will agree with this statement, “Being a mom is a full time 24/7 job, and we have no off days.” Even when mom is unwell, the family still needs to function. Everyone still need to eat, the kids still need me to do stuff for them, which I’m more than happy to oblige. 

So one pot meals like this sure makes life easier. Very little clean up, minimal preparation, and we all get to enjoy a pot full of yums! The sweet Italian sausages imparted so much flavour to the pasta as it cooks together. Whenever sausages or bacon is use as an ingredient, I know I will not have to fight the kids to finish their food, or tell them to sit down while they get distracted with every single thing that is happening. They sat very nicely to finish their food, giving the dinner plate their full attention. The husband was of course more than happy to see what was on the dinner table. Sausage, cheese, and pasta = a winning dinner. It was a win-win for me too, because I took a mere 30 minutes to make this delicious one pot meal without much effort!  


One Pot Italian Sausage Fusilli


Prep Time 10 minutes

Cook Time 20 minutes

  • 500 g Italian sausage casing removed
  • 220 g fusilli pasta
  • 1 medium yellow onion diced
  • 1 medium zucchini diced
  • 3 cloves garlic minced
  • 2 cups low sodium chicken stock
  • 1 can 227g diced tomatoes
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese or Monterey Jack Cheese
  • Salt and black pepper to taste
  • Sliced spring onion to garnish
  • Heat pan on medium high heat, and add 1 tbsp olive oil.

  • Add sausage and onions, and cook until sausage is lightly browned (about 4-5 minutes).

  • Then add garlic and cook for 30 seconds.

  • Pour in broth, tomatoes, cream, and pasta.

  • Bring to boil, cover, and reduce heat to medium low.

  • Simmer for 8 minutes, and add zucchini.

  • Season with salt and pepper to taste.

  • Toss to mix, cover, and allow to cook for another 5-7 minutes until pasta is tender.

  • Remove from heat, and stir in cheese.

  • Garnish with spring onions and serve.

Adapted from Kevin & Amanda

One Pot Sausage Fusilli

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One Pot Chicken Biryani – Delishar

I’ve always wanted to make chicken biryani. So when I was flipping through a gluten-free cookbook and saw it, I sprung into action. Rummaged through my pantry and found all the ingredients I need! Lucky me!

I use Pacific foods organic free-range chicken broth which is gluten-free and perfect for this recipe. You can use any chicken broth if you are not planning to make a gf version. 

It’s really simple to make if you have all the dry ingredients that are. Although, you can easily purchase all the spices from supermarkets or wet markets. Since it is a one pot, cleaning up is a breeze. Use a ziplock bag to marinate the chicken the night before for maximum flavour. If you love warm spices and deep flavours, you will enjoy this recipe. 

One Pot Chicken Briyani


Chicken Marinade

  • 500 g boneless & skinless chicken thighs quartered
  • 200 ml coconut milk
  • 1 tsp coriander powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp 10g grated garlic
  • 1 tbsp 10g grated ginger
  • 1 tbsp 15ml lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • 2 cups 400g basmati rice
  • 3 tbsp 45ml ghee
  • 1/2 cup 75g shallots, chopped
  • 1 tbsp 10g ginger, grated
  • 1 tbsp 10g garlic, grated
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 3 cardamom pods lightly crushed
  • 2 bay leaves
  • 1/4 tsp salt
  • 2 cinnamon sticks
  • 1 1/2 cup 345ml chicken stock
  • Pinch of saffron


  • 1/4 cup 10g cilantro, chopped
  • 1/4 cup 30g cashew nuts, roasted
  • Combine all the ingredients of chicken marinade into a ziplock bag to marinate overnight.

  • Preheat oven to 190C.

  • Soak basmati rice for 30 minutes, and drain.

  • Steep saffron in chicken broth.

  • Melt ghee in French oven buffet/braiser over medium heat.

  • Add shallots, ginger, and garlic to saute for a minute.

  • Then add turmeric, coriander, mustard seeds, cumin seeds, cardamom, bay leaves, cinnamon sticks, and salt. Saute until fragrant, about 5 minutes.

  • Add chicken pieces and marinade into the pan, and cook for 2-3 minutes on each side.

  • Add basmati rice, toss to combine, and pour in chicken stock.

  • Bring to a simmer, turn off heat, cover, and transfer to oven to cook for 30 minutes.

  • Halfway through, give the rice a mix.

  • Garnish with cilantro and roasted cashew nuts.

Adapted from One Pot Paleo

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One Pot Chicken and Rice – Delishar

At the end of the week, there’s usually some bits & pieces of fresh ingredients left-over from the week’s worth of cooking. Last week, it was celery, red & yellow peppers, and a single small aubergine. Looked in my pantry and found a can of diced tomatoes, so I threw this dish together.

Honestly, I didn’t plan to use it as one of my blog posts. But I took step-by-step pictures anyway. You know, just in case? And I’m glad I did! This meal turned out to be absolutely delicious! The husband could not get enough of it. 

It’s amazing what you can make from left-over ingredients in the fridge. This recipe will work with whatever vegetables you have. All you have to do is to dice it up and add it to the mix. I used arborio rice simply because I had some left that I’d like to finish up. Long grain rice will work for this recipe as well. The best part of this recipe is that it’s a one pot. 

One Pan Chicken & Rice


  • 2 cups arborio rice
  • 4 boneless chicken thighs
  • 1 small eggplant diced
  • 1-2 ribs celery diced
  • 1/2 red pepper diced
  • 1/2 yellow pepper diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 can 425g diced tomatoes with liquid
  • 2 -1/2 cup chicken stock
  • 1-1/2 tsp old bay
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Chopped coriander to garnish
  • Pat dry & season chicken thighs with old bay.

  • Heat pan on medium high heat with olive oil. I used my Le Creuset Buffet Casserole.

  • Place chicken in, skin side down and allow to cook for 5-6 minutes until golden.

  • Flip and cook for another 2 minutes, then transfer chicken to plate to rest.

  • Add onion, peppers, and eggplant into the pan and saute for 3 minutes.

  • Then add in garlic, and rice to saute together for a minute.

  • Add in bay leaf, thyme, diced tomatoes, and chicken stock.

  • Season with salt and black pepper.

  • Bring to a boil, then return the chicken into the pan.

  • Cover, lower heat to a simmer, and allow to simmer for about 18-20 minutes until rice is tender and most of the liquid is absorbed.

  • If the rice is still wet, you can remove lid and allow liquid to cook off, be careful not the burn the bottom though.

  • Garnish with chopped coriander and serve.

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Mille Feuille Nabe (Thousand Leaves Hot Pot) – Delishar

With the festive season just around the corner, I’m always looking for quick and simple recipes that still have that wow factor to bring to potlucks or entertain. This is one such recipe. A one pot recipe that would tantalize taste buds and is a visual feast on its own. You can prepare the layers ahead, pour in Mizkan ready-to-use Pork Bone and Soy Sauce soup base, and it’ll be ready in 15 minutes. 

I absolutely love this recipe because it’s healthy too! With the all the festive feasting, which tends to be very carb and meat heavy, it’s nice to have a pot of delicious broth and heap load of veggies. 

Mizkan has quite a few ready-to-use soup base. I chose to use Pork Bone and Soy Sauce soup base because pork and cabbage are a match made in heaven. The sweetness of the cabbage marries so beautifully with the savoury broth. 

My husband was suppose to go down town to run some errands. But after seeing what I was cooking, he does not want to miss the chance of consuming it immediately after its cooked! My girls who aren’t big fans of cabbage cleaned their bowl, and slurped every last drop of soup. 

While the hotpot is cooking, I made a dipping sauce with Mizkan’s Sesame Sauce with Roasted Nuts. That sweet, nutty, spicy, and creamy sauce was the perfect condiment to have on the side. 

You can get Mizkan’s products at any major supermarkets and Redmart. 
Here are some other ways you can use Mizkan’s products:

Here’s how I made my Thousand Leaves Hot Pot.

Mille Feuille Nabe (Thousand Leaves Hot Pot)

Sharon Lam

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

  • 2 packs Mizkan Pork Bone and Soy Sauce Nabe
  • 200 g Bean Sprouts
  • 1 head Napa Cabbage separate each leaf
  • 500 g Shabu Pork Collar / Beef
  • 200 g spinach or baby spinach leaves only
  • 100 g Shimeiji mushrooms ends removed
  • 4 pcs shiitake mushrooms stem removed
  • 1 small carrot sliced

Dipping Sauce (per pax)

  • 3 tbsp Mizkan Sesame Sauce with Roasted Nuts
  • 1 pcs chilli padi minced (optional)
  • 1 tsp chopped spring onions
  • Place the bean sprouts on the base of the pot.

  • Lay spinach leaves on top of cabbage leaf.

  • Place shabu pork/beef on top of spinach.

  • Then place another piece of cabbage leaf on top. Continue doing so until you have 5 layers of cabbage leaves.

  • Slice the stacked cabbage layers into 3 portions. Then place it standing along the sides of the pot. 

  • Continue layering and portioning until the pot is almost filled, leaving a space in the middle for the mushrooms.

  • Place the shimeiji mushrooms in the reserved space, top with shiitake mushrooms and sliced carrot.

  • Pour in 2 packs of Mizkan Pork Bone and Soy Sauce Nabe and bring to boil over medium-high heat.

  • Once boiling, reduce heat to low and allow to simmer for 15 minutes.

  • Meanwhile, make the dipping sauce by mixing all the ingredients for dipping sauce in a bowl.

  • Serve immediately with dipping sauce.

You can omit beansprouts if you aren’t too keen on it or line the base of the pan with extra napa cabbage. Serve it with a bowl of rice or noodles.

Keyword 30 mins, asian, easy, hotpot, mizkan, soup

This post is in collaboration with Mizkan Asia. However, all opinions are of my own. 

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