Thursday, 19 May 2016

Tomatoes Seafood Paella

Exam is over, I have time to sit in front of the laptop to update my blog again. This dish was prepared on Mothers' Day. Instead of queuing up for a decent meal, I decided to keep my day simple and cook one pot meal using my LC buffet casserole. We do not need to pay a premium to have this sumptuous Tomatoes Seafood Paella. 
Can you smell the sea breeze? hmm...

Tomatoes Seafood Paella
(Serve 4 persons)
Recipe by TAGlicious

  • 2 cups rice (about 300g)
  • 400ml water
  • 5 cloves garlic
  • 2 tablespoon olive oil
  • 2pcs dried bay leaves
  • 1 cup tomatoes, diced 
  • 300g mussels
  • 300g clams
  • 8pcs large prawns
  • 1 large squid
  • 8pcs fresh scallops
  • 1 teaspoon of parsley flakes
  • Salt and pepper to taste
  • 1 tablespoon light soy sauce
  • 2 tablespoon tomatoes sauce
  • 2 tablespoon of water
  • 1 tablespoon chopped coriander
***Mix well and set aside to pour over the paella before serve.

I used 30cm Le Creuset buffet casserole for this dish.


  1. Heat up the casserole under medium low heat. Add in the oil and sauteed the garlic till fragrance.
  2. Add in the diced tomatoes and stir fry for a couple of mins.
  3. Add in washed and drained rice, bay leaves, parsley flakes, salt and pepper. Mix them well. 
  4. Add in the water and mix them well. Close the lid and let it simmer cook under medium low fire for 8 mins.
  5. After 8 mins, Rice is about 60% cooked and liquid is almost drying up. Remove the bay leaves.
  6. Arrange the prawns, squids and scallops nicely on your paella. Cover the lid and let it cook under medium low fire for 5 mins.
  7. After 5 mins, arrange the mussels, clams nicely on your paella. Cover the lid and let it cook for 10 mins.
  8. After 10 mins, add in the prepared sauce oven the paella evenly. Close the lid and let it simmer cook for another 5 mins.
  9. Off the fire, let the dish continue to "steam" for another 10-15 mins before serve. Get your cutlery ready and enjoy this Tomatoes Seafood paella. 


  1. Cooking time varies because cooking pot and stove is different. Please adjust it accordingly. 
  2. This dish work well in rice cooker too. Give it a try if you don't have a casserole
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Cheers & stay well!
Loves, TAGlicious

Friday, 6 May 2016

My kids love Egg Tarts

My kids love egg tarts. Every time when we visit the dim sum restaurant, they will ordered it without fail. I tried to bake some for breakfast today and glad that they love it too. Simple bake at home to enjoy the bonding time together is awesome isn't?
Breakfast, anyone?
Let get started!
Almost gone!
Eggs tarts
(Make 18 pcs)
Recipe by TAGlicious

Ingredients for pastry
  • 125g butter
  • 55g condensed milk
  • 210g plain flour
  • 1 egg
Ingredients for egg custard
  • 75g caster sugar (I used brown sugar instead as I do not have caster sugar at this moment)
  • 225g hot water
  • 110g evaporated milk
  • 3 eggs
Preparing the egg custard
  1. Add in the sugar with the hot water and mix it until it is dissolved completely. Let it cool down. 
  2. Whisk the eggs and evaporated milk together. Add in the cooled down sugar water and mix well.
  3. Sift the egg mixture to get rid of any foam into a measuring cup. Set aside for later use. 
  1. Cream the butter & condensed milk till pale with a electric whisk,
  2. Add in the beaten egg gradually and whisk well.
  3. Sift in the flour and use a spatula to form a dough.
  4. Weigh each dough 22g (for 7cm egg tarts shell) and line the dough in the egg tarts shell. Press the dough lightly starting from the bottom to the side to make it line on the egg tart shell evenly. Repeat the same until u use up the dough, I had uploaded the video, please view it too.
  5. Pre-heat the oven to 180C. Pour the egg custard into each egg tart shell. Bake it for 10-15mins until the edge of the tart is lightly brown.
  6. Reduce the temperature to 150C, Pull the oven door a little and bake for another 10-15mins until the custard is set. This is to prevent the egg custard from puffed too high and lapse a lot once it cool down.

  1. I lessen the sugar in the recipe. If you find it not sweet enough for your liking, you can add more sugar in the egg custard.
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Cheers & stay well!
Loves, TAGlicious

Tuesday, 3 May 2016


No need to wait for special occasion to receive present from my Dear. He got me a nice pinkie 1.6 litres THERMOS shuttle chef. This little pinkie add sweetness to my kitchen and it will be my full time rice cooker. I used to have those non-stick electric rice cooker but it decided to retire after 3 years. Moreover, there are many scratches on the non-stick pot made me very uncomfortable to use it. Thermal cooking is not new in my kitchen and I love THERMOS brand most because of their attractive color & their thermal technology of retaining heat is better compare to other normal brands. I love the convenience of having them to prepare meals/keep the meals warm at home or outdoor activities too. All you need to do is to bring your ingredients into the inner pot and bring it to boil for 15 mins, turn off your stove and transfer them to outer container, close and that is it. The heat is retained to continue to cook the food without any constant attention for hours. Normally, I will prepare soup the night before, re-boil it in the morning and have the soup serve for dinner at night to get the best flavor of it. Best of all, it is energy saving , $ saving & time saving.
Good helpers at home
Nice fluffy rice using 1.6L THERMOS SHUTTLE CHEF
Rice won't stick to the bottom of the pot & I don't need to worry
that the coating will harm my loved ones health. :)
Normal white rice
(Used 1.6l Thermos shuttle chef)
  • 1 cup rice
  • 1 cup water
  1. Washed and drained the rice.
  2. Put the rice & water into the inner pot. Bring it to boil (about 5-6 mins). Off heat.
  3. Transfer the inner pot to outer container, close and that is it.
  4. Nice & fluffy rice will be ready after 20 mins.
  • This 1.6l Thermos shuttle chef is designed for 2 person for small portion cooking. It should be enough to cook 2.5 cups of rice in it. My family don’t eat a lot of rice so this size is just nice for us.
  • You can use this shuttle chef for other purpose too like dessert, soup, stew, porridge.
Some photos using THERMOS SHUTTLE Chef 
Nice 1 pot lunch is served using 3L THERMOS SHUTTLE CHEF. Recipe here
6L THERMOS SHUTTLE CHEF great for making stock to freeze too!
I will bring along my 1.5L mini THERMOS SHUTTLE CHEF to work when I am sick of outside food!
My 3L Orange THERMOS SHUTTLE CHEF ready to go for a picnic
Disclaimer: It is not a sponsor post by THERMOS & all views are on my own

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