Wednesday, 29 June 2016

3 Cups Chicken - 三杯鸡

3 Cups Chicken dish is one of the Taiwanese cuisine. The 3 main ingredients to whip out this dish are Chinese Wine, Sesame Oil & Soy Sauce. 3 cups doesn't mean you have to put 3 cups of the ingredients each. As long as we follow the ratio 1:1:1 correctly, you will be able to whip out this dish easily at home in 30 mins. The authentic taiwanese 三杯鸡 calls for basil leaves too, It helps to bring out the superb aroma and minty taste to this dish. This 三杯鸡 best to serve with a bowl of steamy rice.

Heavenly! Best to go with a bowl of steam rice. Yum~

3 Cups Chicken - 三杯鸡
Serving for 2 pax
Recipe reference from Wennie

Ingredients A:
  • 3 big chicken drumsticks  
  • 8 cloves garlic
  • 4 sliced ginger
  • 2 tablespoon GH sesame oil
  • 1 Cup Thai Basil leaves 
  • 3 stalks Chili Padi (Optional. Omit it if you can't take spicy)
Ingredients B:
  • 2 tablespoon FHG Soy Sauce
  • 2 tablespoon ShaoXing wine (or any cooking wine)
  • 1 tablespoon FHG Dark Sauce (optional, to achieve nicer color to the dish)
Pot used: 18 cm  Le Creuset round Dutch oven

  1. Heat up your pan till hot. Sauteed the garlic, ginger with sesame oil till fragrance.
  2. Add in the chicken and pan fried it till brown.
  3. Add in the sauce (Soy sauce, Dark sauce & Wine) and mix well. 
  4. Bring the pot to boil. Once boil, cover the pot with lids and simmer it for 15 mins under low fire. By then, the sauce should be thicken, Add in the basil leaves & chili padi and cook for another 1 min. Dish up to serve with rice!  (Note: If your sauce is still watery, you can thicken it with a little starch)

  • You can use any chicken parts for this dish. 
  • Thai Basil leaves can be found in wet markets, supermarket like Sheng Siong.
  • FHG stands for Feng He Garden & GH stands for Ghee Hiang. You can get their sauce online and enjoy free delivery with every $50 orders. Here is the link. Disclaimer: I didn't have any referral fee for their products. 
  • If you don't have FHG & GH sauces, Please use those you have in your pantry.
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Cheers & stay well!
Loves, TAGlicious

Tuesday, 21 June 2016

Taiyaki Revisit

A recipe with no store bought premix required. I had shared making Taiyaki before, please check it out here too.
(Make 10pcs)

  • 225g cake flour 
  • 4 tablespoon caster sugar
  • 2.5 teaspoon baking powder
  • 1 egg
  • 320g full cream milk
  • A little of oil to apply on the Taiyaki pan
  • Nutella/Red bean paste/cream cheese for the filling
  1. Mix everything together to get a smooth batter and let it rest for 10 mins.
  2. Refer to pictorial to make Taiyaki in a Taiyaki pan.
I used old pictorial, please refer to pic 4-9 on how to make Taiyaki
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Cheers & stay well!
Loves, TAGlicious

Monday, 6 June 2016

Famous Amos taste alike COOKIES

Sunday morning baking therapy and trying out my new mini ice-cream scoop. This is not the first time baking this “Famous Amos” cookies. When I saw this recipe shared by Joey from baking corner (A baking group in Facebook), I told myself this is a MUST try recipe. My colleague are impressed  with the cookies I gave them as mini gift during Christmas last year. For those who love Famous Amos cookies, do give it a try.
Famous Amos lookalike cookies
Crunchy, Nutty & Chocolaty Cookies
Famous Amos taste alike COOKIES
(Make 77 pcs)
Recipe shared by Joey Foo

  • 500g self-raising flour
  • 320g unsalted butter
  • 240g brown sugar (I reduced to 220g)
  • 20g caster sugar
  • ¼ teaspoon chocolate emulco
  • 2 medium sized eggs
  • 200g chocolate chips
  • 100g almond bits (This item is added by me, it is optional. Please toast it and left it cool down)
  • 5g bicarbonate soda (original recipe call for this but I didn’t add in this)
  • 30g Nestum cereal
  • A pinch of salt
  1. Cream the cold butter with salt, brown & caster sugar till well combined(I used my kenwood KMIX and let it beat for 3 mins on high speed).
  2. Add in one egg at each time and beat it till it is well combined. Then add in the chocolate emulco and mix well.
  3. Pour in the flour mixture & Nestum cereal and mix till is well combined.
  4. Lastly add in the chocolate chips & nuts and mix well.
  5. Pre-heat the oven at 170C with FAN MODE ON. Use a mini ice cream scoop to scoop the dough and lay it on the baking sheet.
  6. Bake it for 18 mins or till it is golden brown. Transfer the baked cookies on cooling rack. Once it is cool down completely, store it in an air tight container.
With the help of ice-cream scoop, it made cookies baking easier and faster.
I will have uniform size for each cookies. :)
  • You can use spoon/hands if you don’t have a mini ice-cream scoop.
  • Any extra cookie dough can be kept in the freezer to bake it other days.
  • Get chocolate emulco from supermarket at baking section.
  • Individual oven temperature is different, do adjust the baking time accordingly.
  • My mini ice-cream scoop is about 2.5 cm diameter. I got it from Ailin bakery shop in Singapore.
  • You can add in any kind of nuts u love.
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Cheers & stay well!
Loves, TAGlicious