Tuesday, 29 July 2014

Hot & Spicy Kimchi Tofu Soup

After a long way of work & the weather for cold night, it is best to have a bowl of hot and spicy Kimchi Tofu soup for dinner.

Hot & Spicy Kimchi Tofu Soup
Recipe by Taglicious


  • 2.5 cups of water
  • 1 cup of Korean Kimchi
  • 1 tablespoon of Korean Chilli Paste
  • 1pcs of fishcake
  • 4pcs of prawns
  • 1 box of tofu, cut into smaller pcs
  • 1 box of Mushrooms
  •  Some fish sauce, to taste
Steps, follow the pictorial. 


1)You can add any ingredients as per your liking. The main ingredient is Kimchi.
2) Best if to use a Korean earthen pot to make this dish for more authentic taste. Serve the Kimchi soup directly using earthen pot really give u a feel like u are in Korea. You can get it from Korean mart. 

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Korean Kimchi

I believed many of you here fall in love with Korean food like me due to the Korea fever in recent years. We are lucky, we get to eat the Korean Cuisine and buy Korean ingredients easily in Singapore. Back to topics, Kimchi is a traditional fermented Korean side dish made of veggies with a variety of seasoning. It is described as spicy and sour. Do you know Kimchi benefits our health too? Due to the fermentation process, Kimchi is an excellent source of probiotics that help your body to fight off various infections. They are also packed with vitamins and minerals. There is no reason for me not to try making my own Kimchi at home. I hope you can try to do it at home too. 

Homemade Korean Kimchi 
Recipe by Taglicious

  • 1.5kg of Napa Cabbage
  • 1 cup of salt
  • 1/4 cup of corn starch + 3/4 of water (To prepare the flour porridge)
  • 2 Fuji Apples
  • 1 Pear
  • 5 cloves of garlic
  • 1 carrot, shredded
  • Some spring onions, cut to 3 cm stalks
  • 1/3 cup of chilli powder
  • 2 tablespoon of sugar
  • 1 tablespoon of fish sauce
Steps, follow the pictorial. 

Taglicious Notes:
  • I didn't used Korean Chilli powder. Normal Chilli powder cost $1.20 for 200g and it works.
  • For the sugar & fish sauce input, you can adjust as per your liking. 
  • You can let your Kimchi to ferment it for 2-3 days at room temperature for more sour taste. 
This is so crunchy & refreshing!
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Wednesday, 23 July 2014

Pumpkin Japanese Condensed Milk loaf

While the fever is still HOT for this Japanese Condensed Milk bread, I did some modification and turn the original recipe into Pumpkin Japanese Condensed Milk Loaf. This loaf of bread taste quite similar to the Original Recipe but by adding in pumpkin, it add in the nutrient benefits and natural orange color to it. It is served with Caramel condensed milk this morning and my family love it simply. Aren’t you tempted by this beautiful loaves too?

Pumpkin Japanese Condensed Milk Loaf
Reference recipe Here and modified by Taglicious

  • 400g bread flour
  • 140g milk
  • 120g pumpkin puree, steamed and mashed
  • 30g condensed milk ( I used Caramel condensed milk)
  • 40g caster sugar
  • 6g of instant yeast
  • 40g butter
Filling for spread
  • 10g of condensed milk
  • 10g of soften butter
***Mix them together and set aside for spreading the dough later

  • Some cranberries & Raisins
  • Some Almond flakes
Steps, follow the pictorial. Hope you will like it. Those without a Bread Maker for the kneading process, you can use mixer/hands to prepare the dough. Thanks. 

Taglicious Notes:
  • I used Australia Japanese Pumpkin. Different kind of pumpkin's water level content is different, if you feel that your dough is dry, do add a little more milk during kneading process.

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Tuesday, 22 July 2014

Caramel Condensed Milk

I love CARAMEL. Anything goes with caramel will shine my eyes. Last weekend, I tried to make my own caramel at home. You may think making caramel would require certain skill and need to go through complicated cooking process but I can assure you it's easy using this way. Normally we need to cook this caramel condensed milk under low fire for 4 hrs but I did my way using my Thermal Pot and it works! A more energy saving way too. 
My first homemade caramel condensed milk
Look at the creamy caramel...Yum!

Caramel Condensed Milk 

  • 1 can of condensed milk
  • A recycle glass container
  • A thermal pot, big enough to submerge the whole glass tin
Steps: Follow the pictorial.
Note: Alternative, you may submerged the whole unopened condensed milk can into the thermal pot.

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Monday, 21 July 2014

Japanese Condensed Milk Bread

Chiffon cake? No! It's the infamous Japanese condensed milk bread recently among the bakers! Finally got time to bake it and present mine to you. Do you love it? 
A beautiful loaf of bread

Do you want a slice of bread too?
Japanese Condensed Milk Bread
Make a loaf of 17CM chiffon tin loaf
Recipe inspired by nasilemaklover


Bread dough

  • 200g of bread flour
  • 15g condensed milk
  • 120g milk
  • 20g caster sugar
  • 3g of instant yeast
  • 20g of butter, soften
Filling for spread
  • 20g of condensed milk
  • 20g of soften butter
***Mix them together and set aside for spreading the dough later

  • Some cranberries & Raisins
  • Some Almond flakes
  • Icing sugars
Steps, follow the pictorial I edited for you. Hope you will like it. Those without a Bread Maker, you can use mixer/hands to prepare the dough. Thanks. 

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Taiwanese Lu Rou Rice [台湾鲁肉饭]

Taiwanese Lu Rou Rice is one of the popular food in Taiwan. I missed this rice bowl I had in Taiwan railway station during my trip in Nov 2013. The sweet and savory taste that make every mouthful of rice full of flavor.  I am trying to replica it and hope you love this dish too. Simple rice bowl for a long day at work and school. Do you love it too?

Taiwanese Lu Rou Rice [台湾鲁肉饭]
(Serving 3pax)
Reference from here and did some modification by Taglicious

  • 300g of pork belly, cut into small stripes
  • 4pcs of dried mushroom, soaked and cut into small pcs
  • 30g of dried shrimps, soaked and cut into small pcs
  • 40g of rock sugar
  • 2 tablespoons of fried shallot
  • 1 star anise
  • 1.5 tablespoons of light soy sauce
  • 1 tablespoon of dark soy sauce
  • 180 ml of hot water
  • 3 hard boiled eggs

  1. Pan fried the tap dry pork belly on a non stick pan without oil till it is golden brown.
  2. Add in the dried shrimp and stir fry well.
  3. Add in the dried mushroom and stir fry well.
  4. Add in the rock sugar and star anise, follow by the dark & light soy sauce and mix well.
  5. Add in the fried shallot and stir fry well.
  6. Add in the hot water and mix well. I transfer the whole dish into a smaller pot so that everything will submerge in the sauce.
  7. Add in the hard boiled eggs and cover the lid to let it simmer for 20 mins under low fire. Stir the dish every 5 mins in order to let it cook well. The dish is done! Serve it with some boiled greens to make a balance meal. 

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Thursday, 17 July 2014

Potato, Carrot & Chicken Stew in Dark Sauce

It is only mid-week and I am running out of ideas of what to cook for dinner last night. Searching up and down in my fridge, I got chickens, carrots, potatoes & tomatoes and decided to whip out this simple one dish meal to go with a bowl of rice in 40 mins. I am lucky that my AEE is not a fussy eater. The gravy from the stew goes so well with a bowl of rice.

 Potatoes, Carrots & Chicken Stew in Dark Sauce
(Serve 2 Adults & 2 Children)
Recipe reference from Cuisine Paradise

  • 4 big chicken drumsticks, Cut into 3 chunks
  • 1 medium size yellow onion, Wedged
  • 1 Russet potato, Cubed
  • 1 Carrot, Cubed
  • 2 Tomatoes, Wedged
  • 1 tablespoon of oil
  • 180 ml of water
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of light soy sauce
  • 1 teaspoon of sugar
  • 2 teaspoons of sesame oil
  • Pepper, to taste

  1. Get all the ingredients ready.
  2. Heat up the cookware, add in 1 tablespoon of oil. Stir fry the carrots & potato for 4 mins. Scoop it out from the cookware and set aside for later use
  3. Use the same pan, sauteed the onions till soft.
  4. Add in the chicken in the same pan with skin face down first. Pan fried it till both side is brown.
  5. Add in the carrots, potatoes & Tomatoes into the pan. Follow by the water and sauce. Mix well.
  6. Close the pan with a lid and let it simmer for 20mins under medium low fire.
  7. Lastly, add in the sesame oil & pepper and give a final good stir to dish and it is ready to serve.

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Tuesday, 15 July 2014

Chocolate Chip Chiffon Cake [巧克力粒威风蛋糕]

While I was browsing through my baking book, my gal "picked" this recipe and requested me to bake this chocolate chips chiffon cake for her. Her wish is fulfilled of cos! Let me share my humble bake last weekend, Chocolate chip chiffon cake. Simply love the recipe as it baked the moist, soft cake. Do give it a try this weekend for your loved ones? 
Nice looking chocolate chip chiffon cake, Wink..
Super moist and soft texture!

Chocolate Chip Chiffon Cake [巧克力粒威风蛋糕]
 Recipe adapt from 自己做職人配方戚風蛋糕[新版].

Chiffon Tin Size 17CM  20CM
For Batter
Egg Yolks 4ea 7ea
Vegetable Oil 50ml 90ml
Milk  60ml 100ml
Cake Flour 70g 120g
For Meringue
Egg Whites 4ea 7ea
White sugar 50g 90g
Mini Chocolate chips 40g 70g
Preheat the oven @ 180C 25mins 30mins

Steps for making the batter :
  1. Separate the egg whites and egg yolks and put them into 2 mixing bowls (Please be careful, please ensure the mixing bowl for the egg white is clean and dry else it will affect/ruin the process of preparing good meringue.)  
  2. (Let prepare the batter first.)Add in the vegetable oil to the egg yolks and use a balloon whisk to beat it till it is well combined.
  3. Add in the milk and beat it till it is well combined.
  4. Lastly, Add in the sieved Cake flour into the batter and beat it till it form into a smooth batter. Set aside and prepare the meringue.
  5. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
  6. Add in the white sugar gradually while beating the egg white. 
  7. It took me about 7-10 mins till the egg white form into a stiff peak form.
  8. (Combined the batter & Meringue) Add in 1/3 of the Meringue into the batter and fold in using a balloon whisk slowly till it is well combined.
  9. Add in another 1/2 of the remaining Meringue into the batter again and fold in using a balloon whisk and fold in slowly (As we do not want to deflate the batter) till it is well combined.
  10. Lastly, pour the batter into the Meringue mixing bowl and fold in using a balloon whisk till it is well combined slowly as you do not want to deflate the batter. (Well combined = U do not see any Meringue in the batter)
  11. Add in the chocolate chip to the batter and fold in slowly using a balloon whisk.
  12. Pour the batter into a chiffon tin (No need to grease it).
  13. Bake it in a preheated oven for 25mins (17CM chiffon tin) or 30mins (20CM chiffon tin).  You can use a long stick to do a test whether it is fully cooked.
  14. Once it is out from the oven, please inverted the chiffon tin and let it cool down completely before removing it from the chiffon tin.
Do you want a slice too?
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Sunday, 13 July 2014

Egg Mayo Spread

Egg Mayo is all time favorite spread for our sandwich. If we order it at Subway cost us about $5? With this budget, you can whip out this simple & yummy filling at home for 7 serving. Let give this simple recipe a try.

Ingredients needed:
(Estimate for 3 sandwiches spread, depend on how much you put in each serving)
  • 4 large eggs
  • 50g of mayonnaise 
  • Some black pepper

  1. Boil the eggs for 15mins and peeled it.
  2. Chopped the eggs into small pcs using knife or electric chopper. ( I used electric chopper due to the large portion I prepared this morning)
  3. Add in the mayonnaise and black pepper.
  4. Mix well and ready for sandwich filling.
Taglicious's note:
  • You can prepare it beforehand and chilled it in the fridge for up to 3 days.
Lastly, my lunch set (Egg Mayo Sandwich, Potato skin with Bacon & Cheese & Enoki Bacon rolls) prepared by a few of my sweet colleagues & I. 

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Sunday, 6 July 2014

Steamed Orange Mini Cakes using Morinaga Pancake Mix

Steamed Orange Mini Cakes using Morinaga Pancake Mix
(Make 4 regular size)
(Inspired by: Janet Chia, modified by Taglicious)

Things needed:
  • 1 packet of 150g of Morinaga Pancake Mix
  • 150 ml of orange juice
  • 1 tablespoon of sugar
  • Some lemon zest (Optional), for more citrus smell
Steps: Refer to the pictorial

Things needed
Pictorial of making these steamed cake
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