Saturday, 15 November 2014

Mini Beary Cheesecake

Who don't love these kawaii beary cheesecake? I had bookmarked this cutie idea created by Angela long time ago and I made it finally. I used my own cheesecake recipe which is so easy and least guilty as I used low fat yogurt instead of heavy cream to bake it. Do give it a try to please your small & big babies at home. :)
A 14 years old bear during my courtship days in the photo
It is cute! Agree? 

Mini Beary Cheesecake
(Make 9cups of mini cheesecake) 
Beary idea from Angela Chia
Cheesecake recipe by Taglicious

  • 120g digestive cookies
  • 50g  melted butter (I warm it using my rice cooker)
  • 250g Cream cheese
  • 60g sugar
  • 1 large egg (Abt 60g)
  • 140g low fat plain yogurt
  • 1 tablespoon vanilla extract
To decorate into Mini beary cheesecake, item needed
  • 1 pack of mini oreo
  • A handful of chocolate chips

  1. Crush the digestive biscuits into small crumbs using a plastics bag & a rolling pin.
  2. Melt your butter in rice cooker. Add it into the biscuit crumbs and mix well.
  3. Distribute the cookie mixture into 9 small muffin cups evenly. Use a spoon to press it lightly and level the surface. Set aside for later use. 
  4. To prepare the cream cheese mixture. Use a electric whisk(Do not use max power when beating the cream cheese, it will create alot of air bubble) to beat the cream cheese & sugar until smooth (Abt 3-4mins).
  5. Add in the egg and continue to beat till smooth (Abt 30sec)
  6. Add in low fat yogurt and continue to beat till smooth (Abt 1 min).
  7. Add in the vanilla extract and continue to beat till smooth (abt 30sec) and it is done.
  8. Distribute the cream cheese mixture into 9 small muffin cups evenly. 
  9. We can start to decorate it into beary cheesecake. First, separate the mini oreo into 1/2. The side with cream will be the nose and mouth for the bear. (Refer to pictorial for better idea)
  10. Use another 2 mini oreo without cream for bear's ears.
  11. Finally, use mini chocolate chips for the bear's eyes & nose. Continue to decorate the balance muffin cups.
  12. Bake it in a preheated oven for 25mins at 150C. Please adjust your baking time & temperature accordingly as heating elements varies for different oven. 
  13. Once the cheesecake is out from the oven, let it cool down and chill it for at least 3 hrs before serving it. Do not worry about the cracks on the surface if any, you will not see it once it cool down.
Kawaii beary cheesecake. Do you love it?

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Christmas Idea ~ Pumpkin Condensed Milk bread loaf

Do you find my pumpkin condensed milk bread loaf is so much like Christmas! 

An idea for Christmas bake.  Recipe is here

A nice Christmas mood pumpkin condensed milk bread loaf!
Soft & fluffy texture that will not disappoint u.

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Chicken Pumpkin Mushroom Rice

Singapore weather is turning wet & cold. I am under weather & I am lazy to walk out to buy dinner for the kids so I decided to whip out something simple for their dinner. I went into my fridge and this is what i find and here come the Chicken Pumpkin Mushroom Rice! 

Items needed
Chicken Pumpkin Mushroom Rice
(Serving for 3pax)

  • 1 cup (210g)of Japanese rice, washed & drained
  • 6pcs of dried shiitake mushroom, soaked & sliced
  • 200g chicken breast, sliced it (I marinated it with 1.5tsp of light soya sauce, 1 tsp of sesame oil & 1 tbp of corn flour)
  • 170g of Japanese pumpkin, cut it into big chunks
  • 2 tablespoon garlic, minced
  • 1.5 tablespoon of olive oil
  • 1 tablespoon of golden Vegetarian oyster flavored sauce with mushroom
  • 1/2 teaspoon of salt 
  • 1/4 teaspoon of black pepper
  • 200 ml of hot water

1) Sautéed the garlic with oil till fragrance
2) Add in mushrooms & golden Vegetarian oyster flavored sauce and stir fry it
3) Add in chicken and stir fry it till it is 1/2 cooked
4) Add in Japanese rice & pumpkin chunks
5) Add in salt & pepper and stir fry it for 1 min till it is well combined
6) Transfer the rice to rice cooker.
7) Add in water and stir well
8) Let your rice cooker do the final cooking 

A bowl of goodness!
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Thursday, 13 November 2014

Popular Whole Tomatoes rice & A sumptuous dinner

Whole tomatoes rice is in craze now. You can add anything into your rice cooker and top with a super large tomatoes and let the cooker do the job. You will have a bowl of healthy and flavored rice serve in front of you with minimal preparation. Sound super easy right? I added on to 3 more simple dish into the meal that night using my trusted helper, Happycall!
Whole Tomatoes rice. Nice!
Steps for Whole Tomatoes Rice using rice cooker. Do refer to video here shared by Ochikeron
Recipe for Teriyaki Chicken Wing find here
A must to try for this simple dish! 
Pictorial for Pan fried King Oyster Mushrooms
A Simple pictorial for cooking veggies using Happycall
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Spaghetti Carbonara

Sick of tomatoes base spaghetti? I came across this super easy recipe yet delicious one dish meal from Damndelicious. Try this Spaghetti Carbonara! It's so easy & I am sure u will love this simple dish. It can be costly in restaurant.  

Spaghetti Carbonara
Serving for 3pax
Recipe reference from Damndelicious

  • 200g spaghetti
  • 3 slices of bacons ( I used back bacon as less fats)
  • 2 large eggs
  • 1/2 cup Parmesan cheese
  • 1 tablespoon of garlic minced
  • 1 tablespoon of parsley flakes 
  • Salt and black pepper to taste.

1) Boil the spaghetti in salted water till it is cooked. Drained well and set aside
2) Mix eggs & Parmesan cheese well and set aside.
3) Use some oil and pan fried the bacon till it is golden brown. Scoop out for later use.
4) Use the same pan, sautéed the garlic for 1 min and add in spaghetti and toss for 1 min.
5) Lower down the fire. Add in the egg and cheese mixture and toss well quickly. You can add some water slowly if you want it wetter.
6) Add in parsley flakes and black pepper and toss well. ( I didn't add in salt, it quite saltish due to the cheese and bacon)
7) Add in the bacon and mix well and ready to serve. 

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Monday, 3 November 2014

Bananas Walnuts bread

My weekly loaf - Bananas Walnuts bread!  Though the dough is soft and hard to handle but the result is good. This bread loaf still stay soft on the 2nd day. Homemade bread is full of love. It is worth to give it a try if you are bananas lover! 

Bananas Walnuts loaf
Recipe by Taglicious
(Make 2 loaves of 550g)

  • 450g bread flour
  • 100g cake flour
  • 80g sugar
  • 8g instant yeast
  • 180g of ripen bananas (Mashed) – I used Del Monte Bananas
  • 5g of salt
  • 270g of milk
  • 40g soften butter
  • 60g walnuts (cut into smaller pcs)

  1. Add everything into the mixing bowl except butter.
  2. Start the mixer and let it knead for 5mins to form a soft dough.
  3. Add in soften butter and continue to knead for 10mins.
  4. Add in the walnut and let it continue to knead for 5mins. By then the dough should be elastics.
  5. Cover the bowl with a cling wrap and let it proof for 1hr / until it doubled its size.
  6. Dust the working top with bread flour. Pour the dough out to the working top.
  7. The Dough is quite soft to handle. Use more flour to work on it. Divide the dough into half (abt 550g)
  8. Roll each 550g dough flatten and roll up ( Like sushi). Place the roll into a pull man tin.
  9. Cover the pull man tin with cling wrap and let it proof for another 1 hr.
  10. Before sending them into the pre-heated oven 180C, spray some water on it (Add moist to it).
  11. Let it bake for 40mins. In the oven, I place a bowl of hot water to bake with the breads.
  12. Once baked, let it cool down completely on a cooling rack before storing or slicing it. 
I didn't continue to take pics for the 2nd proof dough because my hands are sticky. However, you dust more flour on the surface to shape it fast and place it in the bread tin. :) 

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Tau Suan (Sweet Mung Bean Soup)

My son's favorite, Tau Suan (Sweet mung bean soup). Why? It is because he love the crispy you tiao that goes with this sweet treats. 

Tau Suan (Sweet Mung Bean Soup)
(Serving for 8pax)

-250g mung beans
-2 Litres of water
-A knob of Pandan leaf (abt 12 leaves)
-2 tablespoons of red sugar (omit it if you don't have, this is for nicer color only)
-200g rock sugars, to taste
-70g of corn flour & 250ml of water (mix well)

1) Soak the mung beans for 2hrs and drained away the water.
2) Steam it for 20mins
3) Boil the water and Pandan leaves for 15mins
4) Add in the red sugar & rock sugar and boil for another 5mins(I will taste whether the liquid is sweet enough. Add in more sugar as per your liking)
5) Remove the Pandan leaves
6) Add in the corn liquid mixture and keep stirring. The soup should be thicken.
7) Add in the steamed mung beans and stir well.
8) Let it cook for another 5mins and it is ready to serve.

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