Monday, 14 November 2016

Korean Salad with Shrimps & Beautiful Sea Grapes Seaweed

Have you ever heard about Sea Grapes Seaweed? To be frank, this is my first time knowing this beautiful Green Cavier from Singapore Home Cook. Don't laugh at me though I sound like a mountain turtle, Heehee. These Sea Grapes Seaweed are found in Okinawa, Japan. It is rich in calcium, omega 3, DHA, EPA, ALA, multi vitamins & many more benefits. It is safe for pregnant woman and children to consume. They are a super food to help us stay well, good & healthy. 

I have received a pack of free sample from Meal Belly. If you are interested, you can buy these tiny super food easily from them online too. I am a salad lover. Today, I will like to share with you a Korean Salad with shrimps & serve this Green Cavier. I love the chewy texture (Every bite of it is like popping bubbles in my mouth) & the nutritious values of it very much! 

Korean Salad with Shrimps & Beautiful Sea Grapes Seaweed
Recipe by Taglicious
(Serving for 2)

  • 1 head Romaine lettuce
  • 100g cooked Shrimps
  • 20g Sea Grapes Seaweed 
  • 1 stalk of Green onions chopped
  • 2 cloves Garlic minced
  • 1/2 Carrot shredded
  • 2 tablespoon light Soy Sauce 
  • 1/2 tablespoon Fish sauce 
  • 1/2 tablespoon Sesame oil
  • 1 tablespoon Sugar
  • 1 tablespoon of Balsamic Vinegar 
  • 1 tablespoon Korean Chilli Flakes
  • 1 tablespoon of roasted white sesame, for garnish
How to prepare Sea Grapes Seaweed
  1. Rinse the Sea Grapes Seaweed for 10 second.
  2. Soak them in the cold water for 3 mins.
  3. Serve it in your dishes.
Steps to make salad
  1. Mix the light soy sauce, sesame oil, fish sauce, sugar in a big mixing bowl. Mix well till the sugar is dissolved.
  2. Add in shredded carrots, minced garlic, chopped spring onions, Korea Chilli flakes to the sauce and mix well.
  3. Add in the cooked shrimps & bite size romaine lettuce into the mixing bowl and toss them well.
  4. Put them in a serving bowl and top the Sea grapes seaweed on top of the salad & sprinkle the roasted white sesame seed on it. It is ready to serve.

Disclaimer: I going to use this posting to participate the Green Cavier Contest organised by Meal Belly & Singapore Home Cook. Wish me luck. 

  • I used Feng He Garden Soy sauce which is sweeter in taste, please reduce the amount if your soy sauce is salty.
Let eat green & clean! Yummy Yum!

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Wednesday, 12 October 2016

Oatmeal Pizza

A gluten free crust made by 100% oats. You can't compare these oatmeal pizza crust with bread dough. It is meant to be heavier & dense but the nutty oat texture give you another way to enjoy a slice of pizza with goodness and fibre to maintain a healthy body. 
Simply love this oatmeal pizza...

Oatmeal Pizza
Recipe by Taglicious
(Make one 20cm x 15cm x 0.5cm crust)

Ingredient for crust

  • 120g Kellogg's Oats (Grind it fine with food processor)
  • 2 large eggs
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
Topping of pizza: At your choice. 

  1. Grind the oat with food processor until fine.
  2. Put the oat, eggs and salt in a mixing bowl and mix it into a dough
  3. Add in the olive oil and mix in to the dough.
  4. Lay and shape the dough on the baking pan evenly and bake it for 15 mins at 170C and the oatmeal pizza crust is ready.
  5. Spread a layer of pizza/tomatoes sauce on the crust and lay your preferred topping on it. Lastly, top with lots of mozzarella cheese. 
  6. Bring the pizza back to oven and bake for 15 mins at 170C. Cut it into pierces and it serve it HOT. 

Disclaimer: I going to use this posting to participate the Kellogg's Singapore contest. Wish me luck. 

Do join me at my Facebook page Taglicious

Saturday, 8 October 2016

An Oaty Breakfast set with Kellogg's

Oaty Meat Patty
Recipe by Taglicious
(Serve 4 mini patties)

  • 100g minced chicken meat (I used breast meat)
  • 100g minced pork
  • 30g minced onions
  • 25g Kellogg's Instant Oatmeal
  • 1 egg yolk
  • 1 teaspoon of salt
  • Dashes of black pepper
  • 1 egg (For coating the patty before frying)
  • Some Kellogg's Instant Oatmeal (For coating the patty before pan frying)
  1. Combine the minced meats, oat, egg, yellow onions & seasoning and mix well.
  2. Divide it into 4 portions.
  3. Shape it into patty and 1st coat it with egg mixture. Then 2nd coat with Kellogg's Instant Oatmeal. Leave it on a plate and continue the rest till u finish all the portion.
  4. Heat up a pan with oil and put the oaty meat patter on it. Pan fried it for 5 mins each side.
Note: To assemble into Portobello mushroom Oaty Meat burger. You just need to remove the stem of the portobello mushroom. Season it with some salt and black pepper and pan fried each side for 2 mins. Get some lettuce, tomatoes & mayonnaise to complete the dish. Of cos, you can use anything at your choice too. :)

Mushroom Japanese curry Oat porridge
Recipe by Taglicious
(Serve for 1 pax)

  • 1 sliced Portobello mushroom
  • 1/2 cube instant curry roux
  • 1 small wedge sliced yellow onions
  • 1 tablespoon olive oil 
  • 4 tablespoon Kellogg's Instant Oatmeal
  • 250ml water
  1. Sauteed the yellow onions with olive oil till frangrance and soft
  2. Add in the sliced portobello mushroom and continue to stir fry it.
  3. Add in water and instant curry roux cube. Bring it to boil.
  4. Add in Kellogg's Instant Oatmeal and keep stirring (To avoid burnt) for 3-4 mins. Ready to serve.

Disclaimer: I going to use this posting to participate the Kellogg's Singapore contest. Wish me luck. 
Do join me at my Facebook page Taglicious

Sunday, 25 September 2016

Savory Corn & Chicken floss chiffon cake

Very yummy Savory Corn & Chicken floss Chiffon Cake
Let have our tea break now!
Corn & Chicken floss chiffon cake 
Recipe by Taglicious
(Make One 17CM chiffon cake)


For yolk batter
  • 4 eggs yolk
  • 45 ml vegetable oil (I used Medella Coconut oil)
  • 35 ml milk
  • 1/2 tablespoon Knorr Hao Chi All in One Seasoning (Help to enchance savory taste to the cake)
  • 70g cake flour, sifted
  • 30g sweet corn kennels
  • 15g chicken floss
For White meringue
  • 4 eggs white
  • 40g caster sugar
For Decoration
  • 30g chicken floss
  • 1 tablespoon condense milk + 1 tablespoon mayonnaise (mix well to make the jam. It is to apply on top of the cake).
  •  1 tablespoon of roasted white sesame seeds
  • Some chopped spring onions
Steps for making the yolk 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. Add in the Knorr HAO CHI all in one seasoning powder and mix it well.
  5. 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 white meringue.
  6. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
  7. Add in the white sugar gradually while beating the egg white. 
  8. It took me about 3 mins till the egg white form into a stiff peak form.
  9. (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.
  10. 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.
  11. 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)
  12. Add in the corn and chicken floss to the batter and fold in slowly using a balloon whisk.
  13. Pour the batter into a chiffon tin (No need to grease it).
  14. Bake it in a preheated oven for 25 mins (17 CM chiffon tin) at 170 degrees. You can use a long stick to do a test whether it is fully cooked.
  15. 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.
  16. Decorate the cake. Apply a thin layer of the mayo & condense milk jam on the cake. Put chicken floss on it and top with spring onions & roasted white sesame seeds & it is ready to serve now!
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Saturday, 17 September 2016

Meat Dumplings aka Siew Mai

A must have dim sum!

Meat Dumplings aka Siew Mai
(Make 10 big pcs)
Recipe by Taglicious

  • 10-12pcs dumplings skin
  • 250g minced pork
  • 100g minced prawn
  • 40g minced water chest nut
  • 20g minced carrots
  • 30g minced dried mushroom
  • 1 salted egg yolk, cut into 10 small pcs
  • 1.5 tablespoon light soy sauce (I used Feng He Garden soy sauce)
  • 0.5 tablespoon sesame oil 
  • Dashes of white pepper
  • 2 teaspoon corn flour/starch

Steps as follows or Follow the pictorial below.
  1. Mix the meats & veggies together. 
  2. Add in soy sauce, sesame oil & pepper and keep mixing for 5 mins at one direction. This will make the meat mixture QQ.
  3. Add in the corn starch/flour and mix well for another 2 mins.
  4. Take a wanton skin. Add a big portion of meat mixture in the center. 
  5. Wrap it up like an open flower. Line them on the plate and top with a small pcs of salted egg yolk. Repeat the rest until u finish all the meat mixture.
  6. Heat up a steamer. Steam the meat dumpling for 10-12 mins under high heat. Serve it hot! 

Ready to send to steamer for hot bath. :)
  1. Some Siew mai recipes call for fish paste, you can add in 100g fish paste to this recipe too. However, please adjust the soy sauce as some fish paste is very salty.
  2. If you are not using Feng He Garden light soy sauce, I will suggest to add in 1-2 teaspoon of sugar for sweetness.
  3. You can find Feng He Garden Sauce from the following link.
Do join me at my Facebook page Taglicious 

Friday, 9 September 2016

Mushroom Chicken Soup

This mushroom chicken soup brings me back to my childhood time when my mother used to cook for us. Now is my turn to cook this dish for my kids and hubby. This recipe is rather simple. It only requires 40 mins cooking time in total yet u can get a bowl of super yummy and full of goodness soup.

Mushroom Chicken Soup
Recipe by Taglicious's Mummy
(Serve 3-4 pax)

  • 1 Kampong Chicken (about 1.2kg)
  • 1 CAN button mushroom
  • 5 slices ginger
  • Few stalks of coriander
  • 2 tablespoons Sesame oil (I used Ghee Hiang brand)
  • 900 ml water
  • 2 tablespoons Soy sauce ( I used Feng He Garden brand) 
  • 50 ml Hua Tiao Chiew 
  • 0.5 teaspoon salt
  • Pepper to taste
Used Le Creuset 22cm Marmite Pot.

  1. Sauteed the ginger with sesame oil till fragrance
  2. Add in chicken & stir fry for 3 mins
  3. Add in button mushrooms, coriander & water. 
  4. Bring it to boil. Cover the lid and cook for 30 mins under low fire.
  5. After 30 mins, use a spoon to scoop out oil. 
  6. Remove the coriander. Add in salt, light soy sauce, some dashes of sesame oil. 
  7. Add in the Hua Tiao Chiew wine last and off fire to serve. 

  1. You can find Feng He Garden Sauce from the following link.
Disclaimer: This is not a sponsor post, any opinions are on my own.

Do join me at my Facebook page Taglicious 

Wednesday, 7 September 2016


Who love Yakitori? Yes, the sweet & savory chicken skewers are so yummy and good to eat it. It's so simple to make it at home too. You can put as many chicken meats and veggies u want without burning a hole in your pocket (You need to pay $2 or more for one small skewer). Best part is you know what is in the sauce too. As you know, I am a big fan of Feng He Garden light soy sauce. I simply love the sweet taste from the first extract light soy sauce. Any dish taste so good with this sauce in it. Hee hee! 

Yakitori Sauce 
(For 2 chicken thighs - 12pcs Yakitori)

  1. Mix everything in a sauce pan and bring it to boil. 
  2. Lower the fire and cook for 5 mins. 
  3. Strain the sauce and set aside for later use. 
Chicken skewers
  • 2pcs boneless chicken thighs
  • Colorful capsicum/leeks (At your choices)
  • Bamboo skewers (Soak in water for 1hr)
  1. Cut the chicken thighs/vegetables into small pieces.
  2. Marinate it with homemade Yakitori sauce for at least 30 mins or more. (The longer u marinate, the more favorable it will be).
  3. Skew the chicken, veggies at your choice using the soaked skewers.
  4. Apply the remaining Yakitori sauce on the chicken skewers till you get nice colored and cooked Yakitori. Serve it hot!

Juicy Yakitori!

  1. You can find Feng He Garden Sauce from the following link.
Disclaimer: This is not a sponsor post, any opinions are on my own.

Do join me at my Facebook page Taglicious 

Salted Egg Linguine with Shrimps

Feng He Garden salted egg yolk paste is convenient and easy. Here share a simple recipe for everyone to try. Don't need to pay a premium to enjoy this dish in restaurant.

Salted Egg Linguine with shrimps
(Serve 1 pax)
  • 100g Linguine (Cooked in boiling water for 10-15 mins)
  • 10pcs shrimps
  • 2 cloves of garlic (minced)
  • A small handful of curry leaves (optional)
  • A little Chilli padi (optional) 
  • 1.5 tablespoon butter
  • 4 tablespoons Feng He Garden salted egg yolk sauce
  • 5 tablespoons water ( you can use the water that you cook pasta)
  • Some Salt, sugar & black pepper to taste

Steps: Follow the pictorial in the photo. 

  1. You can find Feng He Garden Sauce from the following link.
Disclaimer: This is not a sponsor post, any opinions are on my own.

Do join me at my Facebook page Taglicious 

Friday, 29 July 2016

Wholesome Pancake

Thanks to Blue Jacket sent me a box of their premium flour for my baking! Blue Jacket premium flour origin from Taiwan. Their products received many good reviews from many bloggers & bakers. Their flour is well know for their good water absorption & stability to achieve soft & yummy bakes. Blue Jacket flours are close to Japanese flour. We can easily get their flour in Singapore at a more competitive price. Do check out their Facebook page if you are interested.

Today, I am going to use their Whole Wheat flour to make my pancake. Look at their super fine whole wheat flour. Last time, by adding whole wheat flour into my bakes give me the idea that the end product will be hard & heavy BUT after trying it today, it changed my understanding. We can enjoy nice, soft & nutritious pancakes easily at home now. Will I use Blue Jacket whole wheat flour for my future bakes again? It is a YES! I will use it for my bread making especially!
Bare looking pancakes...It smell so nice!
Add in a knob of butter & many maple syrups...
Soft, Fluffy & wholesome pancakes are ready!
Wholesome Pancake
(Make 8 regular size)
Recipe reference from here & slightly modified by TAGlicious

  • 50g Blue Jacket Whole Wheat Flour
  • 100g Blue Jacket All purpose Flour
  • 200ml milk 
  • 30g honey
  • 1 egg
  • 6g baking powder 
A little oil for your skillet/pan

  1. Put everything together in a baking bowl.
  2. Mix well till batter is smooth.
  3. Heat up a skillet with some oil (I am using Le Creuset cast iron skillet)
  4. Make sure your skillet is hot, add in a scoop of pancake mixture. 
  5. Once you see bubbles, flip the pancake. Let it cook for another 1 min & it is done. Continue the steps till you finish all the pancake mixture.

  • You can use all purpose flour if you can't find/dislike whole wheat flour.

Do join me at my Facebook page Taglicious 

Cheers & stay well!
Loves, TAGlicious

Salted Egg French Beans

Do u notice that salted egg is the latest craze in food? Feng He Garden introduced their new paste recently. Of cos, I am very keen to try it for sure. Premix paste make home cook easy and convenient. Here is a simple salted egg French bean dish that everyone should try if you are salted egg lover. The tingle taste of salted egg coated on every single French beans goes so well with a bowl of rice.
  • 250g French beans
  • 2 cloves garlic minced
  • 1 tablespoon of oil
  • 3 tablespoon FHG salted egg paste
  • 1 teaspoon sugar

  1. Sautéed garlic with oil till fragrance.
  2. Add in the salted egg paste and mix well
  3. Add in sugar and mix well. 
  4. Add in French bean and stir fry it till it is cooked. Keep stirring it to avoid burnt. Ready to serve.

  • Any left over of FHG salted egg paste can be kept in the fridge and remember to use it within 1 week.
  • You can get their sauce online and enjoy free delivery with every $50 orders. Here is the link. Disclaimer: I didn't have any referral fee for their products. 
Do join me at my Facebook page Taglicious 

Cheers & stay well!
Loves, TAGlicious