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Vegetarian Bibimbap

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Peanut Butter Udon Noodles

My kids are still on summer school holidays, 4 more weeks to go!
I'm spending more time with them and less time in the kitchen.

Here's a QUICK, simple and delicious udon noodle dish for Meatless Monday.

I use frozen udon noodles which come in a pack of 5 pieces (1 kg)
For this recipe I used 3 pieces (750 g) to give us 4 medium servings.

Let's get Cooking!

Ingredients (Serves 4)
3 pieces of udon 750g
2 stalks spring onion
2 cloves garlic
1 Tbs vegetable oil

2 Tbs brown sugar
2 Tbs hot water
3 Tbs soy sauce
3 Tbs peanut butter
1 tsp sesame oil

1. Boil and drain the noodles as per the packet instructions.
2. Peel and mince the garlic
3. Wash and slice the spring onion. Keep the white parts separate.
4. In a small glass jug mix sauce ingredients.
5. Heat oil in a fry pan, add the garlic & the white parts of the spring onion and stir fry until the garlic is slightly browned and fragrant.
6. Add in the udon noodles - give a quick mix.
7. Add in the sauce and mix t…

Beef Bibimbap

Happy New Year everyone!

I've had a great break over Christmas and the New Year.
I attended many parties and gatherings with friends & family and I even spent some time camping.

So do I have any new year resolutions?
Not really, I just hope and plan to have a fun, productive and memorable year ahead.

Here's my first blog post for 2019 :)

I love Bibimbap, you can add whatever vegetables and meat you like to it. Today as you can see I decided to use beef - you can switch it to chicken or pork if you like or leave it out altogether to make a vegetarian bibimbap.
The list of vegetables you could add is endless! Our vegetable of the week is mushrooms (my Hubby loves it!) so today I sauteed some mushrooms and added it to our bowls.

I must say I'm pretty happy with myself today, everything in this dish is made from scratch including the kimchi! I've still got far to go with my kimchi making but I'm just happy I finally gave it a go. I've been buying kimchi all th…


I have been wanting to make kimchi for a long time and I finally did it.
There are so many recipes out there and I watched a few YouTube clips by various people and also read a few recipes that I found on Pinterest.
They are all very similar with the ingredients of cabbage, salt, ginger, garlic, onion, spring onion and pepper flakes.

I decided to go with Maangchi's method, she is the Queen of Korean food after all!
If you don't know who Maangchi is - google her, she has 3 million followers on YouTube.
I followed her method for making her traditional kimchi and I used the same ingredients she used though in my own proportions, since in her YouTube clip she made a HUGE amount of kimchi.

As I'm only starting, I'm still a bit scared to put raw seafood into my kimchi, even though Maangchi does it and I'm sure the Koreans have been doing it for hundreds of years but just for now I don't add any raw/fermented seafood so I have left out the fermented shrimp.


Bottle gourd soup with prawns

I've been so busy lately I haven't had much time to blog. But today I wanted to share with you this simple and delicious soup that I grew up eating.
When I was younger my dad used to grow bottle gourd. He built a pergola and the bottle gourd vine would grow up and along the pergola and the bottle gourds would hang down and above our heads. It was just wonderful to be in the garden with the shade of the vines and the gourds hanging down. After the gourd season dad would have to climb up the pergola and pull the dead vines down and he's too old for it now so he doesn't grow it anymore. 
I think they're called bottle gourds because some varieties are actually shaped like a bottle, however the ones most commonly found in the Asian grocery stores are just oblong shaped like the one I bought today.
I think they are also called opo squash, Chinese melon and calabash.
Let's get to my simple recipe
Ingredients 300g prawns 1 tsp salt (for washing) a few drops of sesame o…

Kimchi & Pork Udon Noodles

I love udon noodles and I love Kimchi so I thought I'd marry the two today, and with a bit of gochujang paste it becomes a spicy and flavorsome dish.
I've tried using those long life udon noodles you find on the store shelves packaged at room temperature but I still have not found one I like.  I ALWAYS use the frozen ones, you should be able to find them in Asian grocery stores. The one I buy comes in a pack of 5 pieces. In my recipe I use 3 pieces.
Bit tired today so not much to say - let's get to the recipe!
Ingredients 3 pieces of frozen udon noodles 750g
1 bunch of spinach
3 cloves garlic
200g pork (I used scotch fillet steak)
1 cup Kimchi 1 Tbs vegetable oil
1 Tbs soy sauce
1/3 cup hot water
2 Tbs gochujang paste
1 Tbs soy sauce

1. Boil and drain the udon noodles as per the packet instructions.
2. Mince the garlic.
3. Cut the roots off the spinach, wash and drain.
4. Slice the pork thinly. 5. Heat the oil in a wok, add the garlic and stir fry until fragrant.
6. …

Spicy Tofu with Roasted Cashew

Hej hej, I'm Emmy! I've been invited by the lovely Yen Le to guest blog on My Delectable Kitchen. How fun and exiting! Thank you Yen for this opportunity, I'm honored! 
I'm a Cantonese girl born in Saigon, but grew up at the southern coast of Sweden. Today I'm living in Beijing since 2007 and am married to a man that's my partner in our life full of adventures. 
I've been told that I appear to be hopelessly in love with all things edible, and I do confess that I'm constantly thinking about food and what to cook next - even while I'm still munching on what I just have cooked.
My "real" cooking interest started in my early twenties. I grew up with fantastic food at home but just didn't know how great it actually was until I moved away from my parents. Since I hadn't eaten much other foods in my childhood besides mom's home cooked meals and school lunches I didn't have much to compare to back then. But when moving out and liv…