Friday, 28 April 2017

Nourish & Beauty Mushroom, White Fungus & Chicken Soup with Huiji Waist Tonic

For busy adults like us, we need to intake some tonic to keep our body healthy. Instead of buy, store & brew different kinds of herbs, what I need is to have a bottle of Huiji Waist Tonic at home. Huiji Waist Tonic has been in the market for 25 years and is one of the most trusted waist tonic brands in Singapore. It is made with 6 different kinds of premium-quality herbs: Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. It has no alcohol content, added sugar, honey or thickening agents, and suitable for vegetarians.

You can drink it daily direct (Bitter Sweet taste) from the bottle but today I am going to add it into my recipe. By adding Huiji Waist Tonic to your dishes before serving help to give a more robust taste & of course better health benefits to it. At first, I am worried that my kids may reject  this herbal soup. My worries were unfounded! My 7 years old kid love the taste of the soup and ask for 2nd serving. Yeah! Do u want to keep yourself radiant and pretty? Give this recipe a try. J

Mushroom, White Fungus & Chicken Soup with Huiji Waist Tonic
(Recipe by TAGlicious & serving for 4 pax)

  • 1 kampong chicken, about 1-1.2kg
  • 12pcs dried shiitake mushroom, soaked
  • 1 pcs of white fungus, soaked
  • 5 big red dates
  • 1 litres water (I used my own collagen soup)
  • 50ml Huiji Waist Tonic
  • Salt to taste

  1. Add everything into a pot except Huiji Waist Tonic & Salt and bring it to boil for 60mins.
  2. Before serving, add in Huiji Waist Tonic & salt to taste.
  3. Serve warm. 
The package come with a small cup with measurement~So thoughtful! :)

Disclaimer: I am given a bottle of Huiji Waist Tonic for trying. All opinions are on my own.

Want to know more about Huiji Waist Tonic, please click on this link. They are having a Mothers' Day promotion now. It's is a great gift for your AWESOME mother/Wifey. :)

Do join me at my Facebook page Taglicious

Sunday, 5 February 2017

Kong Ba Bao (扣肉包)

Kong Ba Bao (扣肉包)
(Made 10pcs)
Recipe by TAGlicious
  • 600g pork belly
  • 60ml Feng He Garden Light Soy sauce
  • 2 tablespoon Feng He Garden Dark sauce
  • 1.5cups water
  • 2 tablespoon oil
  • 6 cloves garlic
  • 2 cloves small red onion
  • 2 stalks small chilli (optional)
  • One bunch of coriander
  • 10 plain Kong Ba buns (I used store bought and steam before serve)

1. Blanch the pork belly with hot water. Wash clean and set aside for later use.
2. Heat up a pot and add oil to sautéed the onions and garlic.
3. Add in pork belly with skin face down and let it pan fried for 3 mins.
4. Add in FHG light soy sauce, dark sauce, water and mix well.
5. Add in the coriander leaf and let it boil. Once boil, lower down the fire and let it simmer cook for 45mins.
6. After 45 mins, I cook out the pork belly and slice it to 10 pcs (slice as per u preferred)
7. Put the sliced pork belly back to the pot of sauce and simmer cook for another 10 mins. It's ready to serve with steamed buns! Enjoy

1. I used Feng He Garden sauce, it belong to thicker and sweeter taste so I didn't add any sugar to the gravy. Please adjust accordingly if u are using other brands
2. Interested to purchase Feng He Garden, please check out here :

Disclaimer: This is not a sponsored post by Feng He Garden. I shared with all my favorite sauces only.