Monday, 31 August 2015

No Proof Instant Pizza Crust

I must said this is the easiest yet good recipe if u want pizza in an hour. Why do I named it instant pizza dough? Yes, this dough recipe do not need proofing time. All you need to do are put all ingredient together, knead, shape and in the oven. Sound so amazing right? I doubled the portion and kept the extra in the fridge for breakfast next day.
Roll flat, assembled and bake it!
Yummy mini pizza!
I am a pizza monster. Norm norm norm...:)

Instant pizza dough
(Make a 12 inches pizza)
Recipe adapt from Here

  • 2.5cups bread flour (340g)
  • 1.5 teaspoon instant yeast
  • 1 cup warm water (250ml)
  • 2 tablespoon olive oil
  • ¾ teaspoon salt
  • 1.5 teaspoon sugar
I'm ready for making pizza!
  1. In a small bowl, dissolve the sugar and instant yeast in the warm water. Let it rest for 10mins, the liquid should have bubbles. (If your liquid is not bubbling means your yeast is dead. It is not suitable to make bread)
  2. In the large mixing bowl, add in 2.5 cup of bread flour, olive oil, salt & the liquid yeast mixture.
  3. Knead the mixture using a mixer for 15mins, the dough should be smooth and elastic. Keep it aside for 5mins. (U can use the 5mins to prepare your pizza topping)
  4. Transfer the dough on a floured surface and form the dough to your desired shape. I made it round.
  5. Top the dough with pizza dough and your preferred pizza topping & CHEESE.
  6. Pop it into the pre-heated oven for 20mins or until the topping and size is brown at 180C.
  7. Ready to serve.
  1. Baking time depend on the size of your dough. Individual may preferred mini pizza. 
  2.  Overnight dough, I just take out the portion I need, shape and pop into the oven. My family will have freshly bread on the dinning table after 15 mins. 

Do join me at my Facebook page Taglicious 

Monday, 24 August 2015

Mushroom & Seafood Rice

I love my new Le Creuset cast iron pot. The chiffon pink colour attracts me to my kitchen. I bought this pot during the spring offer from Taka early this year. This is one of my most expensive pot in my kitchen but I didn’t regret it. It makes cooking easy and enjoying. Tonight, I am using it to prepare this Mushroom seafood one pot rice. The seafood gave sweetness to every grain of the rice. I regretted for cooking too little rice as my hubby asked for 2nd serving. Lets talk no more,  start cooking!

A bowl of goodness!

Mushroom & Seafood Rice
(Portion for 3 pax)
Recipe by Taglicious

  • 1 cup  rice
  • 1 cup  water
  • 1 cup fresh shiitake mushrooms (Sliced)
  • 6-8 pcs  large shrimps
  • 1 squid
  • A small handful dried scallops
  • 2 tablespoon olive oil
  • 2 tablespoon garlic
  • 1.5 tablespoon oyster sauce
  • Pepper to taste
  • Spring onions for garnish (optional)

  1. Heat up the cast iron pot. Add in olive oil and sautéed the garlic till fragrance.
  2. Add in fresh shiitake mushrooms and stir fry it.
  3. Add in oyster sauce & dashes of pepper and stir fry it till soft. Optional: You can add in a little water (2 tablespoon) to make the cooking easier.
  4. Add in uncooked rice and stir fry it till well combined
  5. Add in dried scallops & mix well.
  6. Add in hot water & mix well.
  7. Arrange the seafood on top of the rice.
  8. Cover the pot with lid & let it cook under low fire for 15mins. DO NOT OPEN THE LID during the cooking.
  9. Shut off the fire & continue to warm it for 10mins & Ready to serve!

  1. Please follow the ratio for rice & water using your own measuring cup.
Do join me at my Facebook page Taglicious 

Sunday, 16 August 2015

Soy Sauce Chicken

Hi Folks, are you sick of eating Hainanese chicken rice? Why not cook the whole chicken in soy sauce. It became one of my family’s favorite dish on table now. It’s easy to whip out this dish even after a tiring day from work. The remaining sauce can be used as gravy for rice, noodles and even stew eggs.

Do you want a bite?
Let tuck in. 
Let get started with the recipe.

Soy Sauce chicken

  • 800g-1kg chicken
  • 1 cup Feng He Garden soy sauce
  • 3 tablespoons Feng He Garden dark soy sauce
  • 4 cups water
  • 1 tablespoon Hua Tiao wine
  • 3 slices  gingers
  • 4 cloves  garlic
  • 10pcs rose buds
  • 30g  rock sugar
  • Some spring onions
  • Dashes of pepper

  1. Add everything in except chicken into a pot. Let it boil for 10mins.
  2. Add in the chicken to the pot.
  3. Cover lid and simmer under low fire for 15mins.
  4. Turn the chicken after 15mins if you chicken cannot submerged in the sauce fully like me.
  5. Continue to cook under low fire for 15mins.
  6. After 30mins of cooking, bring out the chicken & let it cool down. Chop the chicken and serve.
  7. Scoop out some of the remaining sauce and thicken it with some corn/potatoes starch. This is to  serve on rice & chicken.
Pictorial steps:

Note (Updated on 18-Aug-15):

1) Rose buds is optional. You can get the rose buds from Chinese medical shop.
2) You can use this recipe for chicken drumsticks/chicken wings too. It works well but please adjust your cooking time accordingly. 
3) You can find Feng He Garden Sauce from the following link.

Do join me at my Facebook page Taglicious