Sunday, 4 June 2017

Yummlicious Marmite Clam Pasta

Love or Hate Marmite? One may feel that Marmite just taste or smell horrible but ones may just simply love it. Marmite gave a umami flavor. People that love these flavors will agree with me that Marmite is yummy and will get hooked on it. It's always hard to please everyone. Personally, we love Marmite very much! My kids never fail to praise my kitchen smelling so heavenly when cooking meal with it.

I had shared the goodness of this little bottle of Marmite earlier on HERE. I am going to share with you another simple recipe that u can simply have your meal in 30 mins. Trust me the sweetness from the clam & salty unique taste from Marmite makes the dish taste AWESOME. Who will say NO to this Marmite Clam Pasta?

Marmite Clam Pasta
Recipe by Taglicious
(Serve 4 pax)

  • 500g Clams (I used flower clams)
  • 300g Spaghetti (Cooked in water with Salt & oil)
  • 2 tablespoon Olive oil
  • 3 cloves garlic 
  • Chopped Coriander
  • 1.5 tablespoon Marmite
  • Black pepper, to taste
  • Some pasta leftover water

  1. Heat up a skillet. Add in oil & garlic and sauteed it till fragrance.
  2. Add in the clams and cover the skillet to let it cook for 2 mins.
  3. Add in the cooked pasta, Marmite, chopped coriander & mix everything together.
  4. Add in the pasta water slowly and mix well till u get the consistency u want for this dish.
  5. Last, sprinkle black pepper and the dish is ready to serve. Enjoy!
Marmite does it all in the kitchen
This post is proudly brought for you by MARMITE.

Friday, 2 June 2017

Marmite Mushroom Rice [Vegan]

Those readers that have been following me should know my cooking style by now. I always go for simple, quick and easy recipe meal. Today I want to go for a meatless meal. I did a ransack in my kitchen, I found some mushrooms so I decide to cook a pot of rice to fill up the hungry tummies.

In order to make it healthier, I used Marmite as one of my seasoning to this dish. Do not underestimate this small bottle of wonder. Marmite is made of a few simple ingredients: yeast extract, salt, vegetable extract, spices and vitamins (B1, B2, B3, B9, B12). Marmite is gluten free and high in vitamins. It is suitable for vegetarian and low in calories. Oh my, Marmite is a must have condiment in my kitchen. 

When the pot of rice is cooking, the aroma from pot just smells so good. My kids keep asking what am I cooking and when their meal is ready. Haha!
Marmite Mushroom Rice [Vegan]
Recipe by Taglicious
(Serve for 4 pax)

  • 1.5 cups of rice
  • 300ml water
  • 100g Swiss brown mushrooms
  • 100g Portobello mushrooms
  • 150g King Oyster mushroom
  • 2 tablespoon Extra virgin coconut oil
  • 1 tablespoon Marmite
  • Some Coriander
  • 3 cloves Garlic
  • Black pepper, to taste
  • Spring onions, for garnish
  1. Wash and drain the rice. Set aside for later use. 
  2. Slice the mushrooms into desired size (Do not washed the mushroom with water, use a damp cloth to clean it instead) & minced the garlic & coriander. Set aside.
  3. Heat up a pot. Add in coconut oil and garlic. Sauteed it till garlic is brown.
  4. Add in all the mushrooms and keep stirring till it soft.
  5. Add in rice.
  6. Add in the marmite, chopped coriander, black pepper and mix everything well.
  7. Add in water and mix well. Cover the pot with a lid and let it cook for 15 mins. After 15 mins, off fire and let the rice to steam in the pot for another 10 mins.
  8. Before serve, add in chopped spring onions. 

1) You may use your electric rice cooker for this dish. Follow steps 1-6 then transfer everything to your rice cooker and add in water mix well and let your electric rice cooker to do wonder for u. 
Marmite does it all in the kitchen
This post is proudly brought for you by MARMITE.

Monday, 8 May 2017

Fish Head Soup [Full of collagen]

Fish head soup for my kids! A good booster for kids during exam period as well as milk booster for breast feeding mummies. It's easy to make it at home. Just 1 whole fresh fish head to do the magic. I asked the fishmonger to chop into big chunks so that I don't need to handle the fishy smell. You can prepare before hand and store in fridge(Keep up to 1 week)/freezer (Keep up to 3 months) for later use. This soup also another source for collagen. Just drink more to look young and pretty too!
Fish Head Soup [Full of collagen]

  • 1 big fish head, appromix 1kg (I used red snapper)
  • 2 Litres water
  • A few slices ginger
  • A stalk Chinese Parsley (Known as Coriander), optional 
  • 2 tablespoon of oil (To pan fried the fish head)
  1. Wash and tap dry the fish head chunks with kitchen towel. 
  2. Used some oil to pan fried the fish chunks till golden brown for both sides.
  3. Transfer to a big pot and fill up with water, slices of gingers & Chinese parsley.
  4. Bring it to boil and lower down the fire. Continue to let it boil for 2 hours.
  5. Add salt to taste (Optional) 

This is how it looks like after fridge, jello alike fish stock. :) Heat it before serve too!

  • I used a cast iron pot, it only took me 50 mins to achieve this milky soup.
  • The fish head you may discard or consume (It's rather tasteless).
  • For storing, Sieve the soup to prevent any small bones in the soup.
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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.

HAKKA Abacus Seeds, 算盘子

我老妈是客家人, 算盘子是客家人的家乡菜. 妈妈在我小的时候都会煮给我们吃.
吃着吃着都爱上了着道菜. 你很难在外面买到, 竟使买到了也不一定好吃. 今天就让我分享这简单食谱.

This is a HAKKA dish that my mother always love to make for us when we are young. Simply love the chewy and bouncy texture of these abacus seeds. Though you need a little more steps to make these, it worth the effort. Do give this simple recipe a try and enjoy this yummy dish at home with your loved one.

TAGlicious 祝大家财源滚滚、钱包满满!

HAKKA abacus seeds, 算盘子
(Serve 3-4paxs)
Recipe by TAGlicious

  • 260g yam
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 60g tapioca starch
  1. Remove the skin of the yam.
  2. Cut the yam into small pieces and steamed it for 30mins under high fire.
  3. Mashed it finely when it is still hot.
  4. Add in the sesame oil and salt and mix well.
  5. While the mashed yam mixture is still hot/warm. Add in the tapioca flour gradually (depend on the yam water content) and form a soft smooth dough.
  6. Roll them into small balls and press it using your fingers like a mini coins.
  7. Boil a pot of water and cook them. When the abacus seeds float on the water, scoop it out and put them into a pot of cold water.
  8. Set aside to stir fry later.
  • For stir fry, you can add any personal preferred ingredients.
  • For me, I love to have it with soaked dried mushrooms & black fungus, minced pork, prawns, dried shrimps, spring onions, minced garlic & seasoned it with oyster sauce and pepper.

Do join & support me at my Facebook page Taglicious