Teriyaki Chicken Wholesome Aglio Olio

Teriyaki Chicken Wholesome Aglio Olio

(serving for 2-3pax)

Ingredients

Teriyaki marinate for 2 pcs boneless chicken thigh

• 1.5 tablespoon light soy sauce
• 1.5 tablespoon raw sugar
• 2 tablespoon Mirin
• 2 tablespoon Ryorishu

 ***Marinate the chicken at least 30 mins.

Aglio Olio

• 200g of Spaghetti ( I used Alce Nero’s organic Whole Wheat Spaghetti)
• 3 tablespoon olive oil
• 2 tablespoon minced garlic
• 1 bowl baby spinach
• 1 handful fresh shiitake mushrooms
• Salt & Pepper to taste

Steps

1. Cook the spaghetti in a pot of water (add in 1tablespoon olive oil + dashes of salt) for 10 mins. Drained the spaghetti and set aside for later use. Save some spaghetti water aside too.
2. Heat up skillet & pan fry the marinated teriyaki chicken. I will sear the meat with skin down first to achieve nice golden brown skin. Each side about 10mins (Depend on the size of your chicken)
3. Use the same skillet, you can dispose of the extra oil fat obtained from the chicken. Add in olive oil and sauteed the minced garlic till fragrance.
4. Add in sliced shiitake mushrooms and give a good stir fry.
5. Add in cooked spaghetti, baby spinach salt & pepper & some spaghetti water and continue to stir fry till it is well combined.
6. Lastly, add in sliced teriyaki chicken before serve. 

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Cheers & stay well!
Loves, TAGlicious

Traditional Kimchi Sauce

I got this recipe from my new neighbor. Melissa is a Korean's wife. She told me she can't cook well before she got married but she is able to cook a table of authentic Korean Cuisine now. That is what we called Love for family. I love Korean food a lot and hope to improve my Korean cuisine skill from her too. You can refer to here on how to prepare the cabbage. Enjoy!

Must wait for a couple of days for Kimchi full flavour. My hubby commented it tastes good!

Kimchi Sauce

Recipe from Melissa (A korean’s wife & friend of mine)

(Enough for 2.5kg of cabbage)

(A)

• ½ cup rice flour
• ¼ cup sugar
• 3 cups water

(B)

• 4 cups Korean hot chilli flakes
• 1 cup korean fish sauce (Note: You can reduce it if u find it salty)

(C)

• 1 medium size onion
• 1 cup fresh garlic
• 1 tablespoon minced ginger

(D)

• 3pcs of fresh oyster, chopped (optional but it help to ferment the kimchi better)
• 3 stalks green spring onions
• 2 cups shredded carrots

Steps

1. Mix ingredient (A) in a sauce pan and bring it to boil. Keep stirring it till the rice porridge is thicken. Put aside and let it cool down.
2. Blend ingredient (C) in a blender.
3. Add in the ingredient (B) & blended ingredient (C) to the cooled rice porridge and mix well.
4. Add in ingredient (D) and mix well. The sauce is done You can use it to rub on your dehydrated cabbage.

How to prepare the cabbage(Decide to paste the pictorial shared previously here too):

Note

• Buy fish sauce from Korean mart because it is for making kimchi. The smell of the fish sauce will be stronger.

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Cheers & stay well!
Loves, TAGlicious

Butter Rolls

Simply love these buttery, fluffy & soft butter rolls. To make these butter rolls is simple. Just knead the dough to window pane stage and let it proof, shape it and bake it. These rolls goes well with jam, sausages, soups or even itself.

I am glad to receive a parcel of Blue Jacket flour for trial. I get to know more about these flours from Baking Taitai & some bakers mentioned that Blue Jacket Flour is close to Japanese high quality flour too. This made me very keen to give it a try. Result of this rolls using Blue Jacket flour is really good with light and soft texture. 

I am going to use these buttery rolls to go with sausage for my kids tea break later.

Soft & Fluffy butter rolls

Buttery Rolls

Recipe by TAGlicious

(Made 14 pcs)

Ingredients

• 330g Bread Flour (I used Blue Jacket Bread Flour)
• 170g water (Room temperature)
• 40g sugar
• 1 teaspoon salt
• 2 teaspoon instant yeast
• 2 egg yolks
• 50g butter, soften

Steps

1. Mix all the ingredients except butter in a mixing bowl, combined and knead till it form a dough (I used my Zojirushi BM (Dough setting) to do the kneading).
2. Add in the butter and continue to knead till it become a elastic and smooth dough. Cover it with cling wrap and let it rise till double it's size. It normally take 45 mins for weather like Singapore.
3. Divide the dough into 40 g each and roll it into balls and let it rest for 10 mins.
4. (Look at the pictorial) Dust the working top with flour, take a small dough, use a rolling pin to flatten it. Close 2 ends like a roll. Try to shape it like a cone and flatten it again. Roll it up like a swiss roll. Place the rolls onto a baking tray with baking sheet (Simple love my new buy, Tovolo silicone baking mat). Repeat the rest. Let it proof for another 30-45 mins.
5. Before sending the buns into the pre-heated oven (180C),  Bake it for 15 mins or till it's top become golden brown.
6. Cool it on a wire rack before serve.

Measure everything and ready to sent to zoji BM for kneading

Stretch...Stretchy bread dough...:)

Pictorial to shape the butter rolls

All set and ready for 2nd proofing before sending to bake

Freshly baked buttery rolls....who can resist it! I am sure u love to have 1 too! Heavenly smell too~

Thanks to Blue Jacket for the trial flour sponsored

If you are keen to know where to get Blue Jacket Flours, click here to find out more.

Disclaimer: Blue Jacket Flour sponsored some products as mentioned for TAGlicious to try out and all opinions are honest & are my own.

2nd batch buttery rolls within 2 days. I used it to make some sausage sandwich for breakfast! :)

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Cheers & stay well!
Loves, TAGlicious

Golden Ginkgo

Ginkgo are found in some Chinese desserts like Ginkgo Barley, Snow fungus with Ginkgo & red dates. Ginkgo should be consumed in small quantities, normal people try not to consume more than 10 cooked/raw Ginkgo each day. They are believed to ease asthma, bronchitis & urinary tract ailments. I get my source of information here. We can get ready consume Ginkgo (in CAN form/vacuum packed) easily in the supermarket nowadays but I still prefer to prepare it from myself at home and store it in my freezer for my sweet desserts. This is my 4 hours of hard work for 1 kg of fresh Ginkgo. 

Golden Ginkgo

• 1kg shelled ginkgo

Steps:

1. Remove the shells.
2. Remove the core, it taste bitter if u don't remove it. U can cut it almost 1/2 to remove it or use a tooth pick to poke thru the middle to remove it. 
3. Boil a big pot of water. Soak the ginkgo in it for 3-5 mins. This step helps to remove the skin easily.
4. Last, cook the de-skinned gingko in a pot with enough water to cover them & add in about 10 tablespoon of sugars. Boil it for 30 mins under low fire. 
5. Let it cool down and store it into air tight container in freezer for later use.

My hubby asked why should I tired myself with this when I can get the ready made ginkgo in most supermarkets? My replied: Home made is still the best! No complain for doing it for my loved ones! Pls cherish every single bite of the food I prepared. 

Note: 

• You can get the gingko nuts from chinese medical hall or chinese provision shop
• During Chinese new year is Gingko best season. You can make more to keep for later use.

TAGlicious Ciao~

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😁

Seafood Tomatoes Soup in 30 mins

It’s a Monday blue again! After a long day of work, what I need is simple and nutritious meal served to my family. Best is minimal washing of dishes. Haze is bad today, it is affecting my mood too. I can’t crack anymore idea! Look into my cabinet, I found a bottle of Alce Nero Organic Chunky Tomato Puree with Basil sauce. It's my savior. I can simply whip out a Tomatoes Seafood Soup within 30 mins and I do not have to worry about the preservative, pesticide & chemical as the sauce is ORGANIC. I am going to stock up more cans of these organics tomato puree for rainy days!

No mood to cook yet want a simple heart-warming dinner on your table for your loved one? Try this. 

Simple & Healthy Seafood Tomatoes Soup

Seafood Tomatoes Soup in 30 mins         

(Serving for 3)

(Recipe by TAGlicious)

Ingredients:

• 1 bottle Alce Nero Organic Chunky Tomato Puree Basil 500g
• 100g shrimps
• 200g Squid
• 300g Seabass fish fillet
• 1 medium size yellow onion
• 2 tablespoon of olive oil (I used Alce Nero Organic Extra Virgin olive oil)
• 2 fresh tomatoes
• 500 ml water
• Pepper & Salt to taste

All you need. :)

Steps:

1. Heat up the Pot, Add in olive oil & onions and sauteed it.
2. Put all ingredients into a pot(I used my Le Creuset Cast iron pot). Close lids and simmer under medium low fire for 20 mins. Ready to serve. 

I cook some Alce Nero Organic Animal Pasta for my kids to go with the Seafood Tomatoes Soup. Isn't cute? 

Note:

1. You can add in your preferred seafood in the soup.

Disclaimer: Alce Nero sponsored some products for TAGlicious to try out and all opinions are honest & are my own. 

Thanks Alce Nero & Singapore Home Cooks to give me this opportunity to take part this 30 minute Organic Meals challenge.  

Want to know more about their product, go to this link.
Alce Nero Singapore Facebook
Get their products online
I saw NTUC finest Organic section sell their products too.

Join in the big Singapore Home Cooks family too to have cooking/baking/sharing fun with others Mummies & Daddies! 

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Cheers & stay well!
Loves, TAGlicious