Watching those chefs on YouTube and Tasty’s videos on IGTV makes cooking look so simple. Is it that simple though? In fact, it really is with these easy, idiot-proof one-pot recipes. Here are our 10 best easy one-pot recipes for you to try out.
1. Got a Rice Cooker?
Try Daily Cooking Quest’s Clay Pot Chicken Rice in a Rice Cooker
Number one on our list of the best easy one-pot recipes is this Claypot Chicken Rice cooked in a rice cooker. Okay technically this isn’t one pot since you need to cook the chicken first in a wok but the taste to effort ratio is 5:1 with this recipe. Or if you’re confident you can always cook the rice in the same wok, covered, at a simmering heat for 15 minutes, making to check every once in a while.
Check the original recipe out here.
2. Spice up your Mac n Cheese with
How Sweet Eats’ One Pot Chili Pasta
Mac and Cheese honestly can be a little to cheesy for me. This version of MnC has more spice to make it more savoury; if you’re missing the intense cheesiness, feel free to add more parmesan cheese.
To learn how to make this dish, the amazing recipe can be found here.
3. Cure your hangover with
Taste Asian Food’s Cantonese Rice Porridge
This traditional recipe is honestly amazing after a wild night out. My mom always makes this despite nagging so much in the morning. This one brings good memories and I hope it would too for you. Definitely one of the best easy one-pot recipes to try out.
– 3.8L chicken stock (Make your own using this recipe or use Knorr’s Chicken stock)
– 1 century egg mashed
– 250 g rice
– 1 tablespoon salt
– 1 salted egg whole
– chopped scallion
– ginger cut into fine julienne
– light soy sauce
– sesame oil
– ground white pepper
- Clean and soak the rice with water for one to three hours.
- Bring the chicken broth to a boil. Add the rice into the liquid. Keep stirring to prevent the rice from sticking to the bottom of the pot.
- Let it boil in this way for about ten minutes.
- Add the mashed century egg
- Add a salted egg (optional)
- Reduce to the lowest heat possible so that the porridge is barely boiled.
- Remove the salted egg and cut it into small pieces. Set aside.
- Continue simmering at this state for the next one to two hours. Stir occasionally.
- Season with one tablespoon of salt, to taste.
For an in-depth breakdown of each step, check out the original recipe here.
4. Watch your favourite K-Drama with
My Korean Kitchen’s Army Stew (Budae Jiggae)
I bet you’ve seen this dish plastered on Korean Restaurants all over Singapore. It’s so popular because it uses up all your left-over and instant ingredients you have in your store. Have some leftover dumplings, rotisserie chicken or Old Chang Kee snacks? Reuse them in this delicious dish.
– 2 Tbsp Korean chili flakes (Gochugaru)
– 2 Tbsp rice wine (mirin); for Halal readers out there, you can omit this
– 1 Tbsp soy sauce
– 1 Tbsp minced garlic
– 1/2 Tbsp sugar
– 1/2 Tbsp Korean chili paste (Gochujang)
– A few sprinkles of ground black pepper
- Mix the sauce ingredients in a small bowl.
- Assemble the stew ingredients a shallow pot.
- Add the sauce in the middle. Pour the stock in the corner of the pot.
- Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
- Add the topping ingredients on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dining table)
- Serve with rice or on its own. Enjoy!
For detailed steps with pictures, check out the original recipe here.
5. Enjoy this easy dish
Chowhound’s Malaysian Potato Casserole
This dish also called sambal kentang is a quintessential lauk for a nasi campur. A Malaysian version of a potato salad, enjoy this versatile dish with rice or as a side dish with chicken, fish, or whatever mains you’re cooking. If you want to make this recipe vegetarian, omit the fish sauce, use a vegetarian substitute or use tamarind/lime juice. All in all, so easy and one of the best one-pot recipes to make at home!
Check Christian Arokiasamy’s recipe here on Chowhound to learn how to make this delicious dish.
6. Love Malay food? Try this surprisingly simple recipe
Singapore Local Favourites’ Ayam Masak Lemak Cili Padi
|Rempah or Ground Spice Mix:|
– 10 red bird’s eyes chillies
– 10 green bird’s eyes chillies
– 3 large red onions
– 2 cloves garlic, peeled
– 1 inch old ginger, peeled
– 1 inch of fresh turmeric, peeled
– 5 candlenuts
– 1 stalk lemongrass, lightly bruised
– 3 kaffir lime leaves, lightly bruised
– 1 tamarind piece
– 1 turmeric leaf, torn to 2 pieces
|Lauk or Stew:|
– 1 chicken, cut into 8 pcs, washed and marinated with 1 tbsp turmeric powder
– 1 tbsp grated ginger, salt to taste
– 3 tbsp oil
– 1 litre coconut milk (not to be confused with cream)
– 3 tomatoes, cut into 4
Check out the original recipe and the subsequent steps on this link. or watch the video below.
7. Serve for all walks of life with
The Woks of Life’s 15-minute You Po Mian (Hot Oil Noodles)
|Noodle and Vegetables:|
– 1 pack dried wheat noodles
– a handful of leafy greens (choy sum, spinach, or baby bok choy)
– 1 teaspoon light soy sauce1 teaspoon dark soy sauce
– 1/2 teaspoon Chinese black vinegar
– Crushed red pepper flakes (to taste)Salt (to taste)
– Chopped scallion
– Chopped cilantro
– 2 cloves garlic (minced)
– 2 1/2 tablespoons vegetable or canola oil (will be hot during serving)
- Boil the noodles according to package directions until al dente. In the same pot, blanch the leafy greens until cooked through. Drain.
- Add the cooked noodles and greens to a heatproof bowl, along with the light soy sauce, dark soy sauce, vinegar, crushed red pepper flakes, salt, scallion, cilantro, and minced garlic.
- In a small pot, heat the oil until simmering (about 1 minute on high heat). Carefully pour the hot oil over the bowl of noodles, and mix everything together.
Click this link for the original recipe.
8. Have kids?
Here’s Chopstick Chronicles’ Japanese Curry Rice
Sometimes kids are hard to please, they run around the house, make a mess and now you don’t have time to cook yourself a dinner let alone theirs. Fret not! This recipe is godsent for kids and their parents. Thank you, Japan for making curry roux, and they can easily be found at your local supermarkets (click here for some recommendations). With instant curry, cook this dish with only one pot and hot rice; the best part is that this dish can last for a few days for leftovers.
While you can find the recipe at the back of the curry roux box, this recipe is inspired by Chopstick Chronicles here.
9. Want convenience?
Café Delite’s Suprisingly Convenient One-Pan Creamy Garlic Butter Tuscan Salmon
If the photo didn’t tempt you, I don’t know what will. Since salmon has been going rather cheap lately at the local supermarkets, make this decadent dish for you to impress your family. Don’t have salmon? You don’t have to worry because you can easily replace the fish portion with any seafood available!
Check this amazing recipe here.
10. Planning to impress guests?
Serve House of Nash Eats’ Pizzookies (Brown Butter Chocolate Chip Skillet Cookie for Two)
Pans aren’t only good for cooking savoury dishes, they work amazingly well for sweet desserts as well. While baking is often assumed to be tedious with its steps, this recipe breaks the mold by making it super simple to make. The only slightly challenging part is sourcing the ingredients if you’re not a casual baker and measuring them precisely. If you’re having trouble, you can always ask your friends or mom for help hahah. But all in all, a very easy and truly one of the best easy one-pot recipes to try, especially when you’re having a sweet tooth!
|– 1/4 cup butter|
– 3 tablespoons dark brown sugar
– 2 tablespoons granulated sugar
– 1 large (recommended PASTEURISED) egg yolk
– 1 tablespoon water
– 1/2 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking soda
– 1/8 teaspoon salt
– 1/3 cup milk chocolate chunks
To learn the next few steps, check out this indulgent one-pan dessert dish here by House of Nash Eats.
This dishes are sure to impress any of your guests. These recipes are fool-proof with little clean-up. Happy cooking!
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Written by: Sarah Suprat