Savory Corn & Chicken floss chiffon cake

Very yummy Savory Corn & Chicken floss Chiffon Cake

Let have our tea break now!

Corn & Chicken floss chiffon cake 

Recipe by Taglicious

(Make One 17CM chiffon cake)

Ingredients:

For yolk batter

• 4 eggs yolk
• 45 ml vegetable oil (I used Medella Coconut oil)
• 35 ml milk
• 1/2 tablespoon Knorr Hao Chi All in One Seasoning (Help to enchance savory taste to the cake)
• 70g cake flour, sifted
• 30g sweet corn kennels
• 15g chicken floss

For White meringue

• 4 eggs white
• 40g caster sugar

For Decoration

• 30g chicken floss
• 1 tablespoon condense milk + 1 tablespoon mayonnaise (mix well to make the jam. It is to apply on top of the cake).
•  1 tablespoon of roasted white sesame seeds
• Some chopped spring onions

Steps for making the yolk batter :

1. Separate the egg whites and egg yolks and put them into 2 mixing bowls (Please be careful, please ensure the mixing bowl for the egg white is clean and dry else it will affect/ruin the process of preparing good meringue.)  
2. (Let prepare the batter first.)Add in the vegetable oil to the egg yolks and use a balloon whisk to beat it till it is well combined.
3. Add in the milk and beat it till it is well combined.
4. Add in the Knorr HAO CHI all in one seasoning powder and mix it well.
5. Lastly, Add in the sieved Cake flour into the batter and beat it till it form into a smooth batter.  SET ASIDE AND prepare the white meringue.
6. (Let prepare the Meringue.) Use a electric whisk and start beating the egg white till it is foamy.
7. Add in the white sugar gradually while beating the egg white. 
8. It took me about 3 mins till the egg white form into a stiff peak form.
9. (Combined the batter & Meringue) Add in 1/3 of the Meringue into the batter and fold in using a balloon whisk slowly till it is well combined.
10. Add in another 1/2 of the remaining Meringue into the batter again and fold in using a balloon whisk and fold in slowly (As we do not want to deflate the batter) till it is well combined.
11. Lastly, pour the batter into the Meringue mixing bowl and fold in using a balloon whisk till it is well combined slowly as you do not want to deflate the batter. (Well combined = U do not see any Meringue in the batter)
12. Add in the corn and chicken floss to the batter and fold in slowly using a balloon whisk.
13. Pour the batter into a chiffon tin (No need to grease it).
14. Bake it in a preheated oven for 25 mins (17 CM chiffon tin) at 170 degrees. You can use a long stick to do a test whether it is fully cooked.
15. Once it is out from the oven, please inverted the chiffon tin and let it cool down completely before removing it from the chiffon tin.
16. Decorate the cake. Apply a thin layer of the mayo & condense milk jam on the cake. Put chicken floss on it and top with spring onions & roasted white sesame seeds & it is ready to serve now!

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Meat Dumplings aka Siew Mai

A must have dim sum!

Meat Dumplings aka Siew Mai

(Make 10 big pcs)

Recipe by Taglicious

Ingredients

• 10-12pcs dumplings skin
• 250g minced pork
• 100g minced prawn
• 40g minced water chest nut
• 20g minced carrots
• 30g minced dried mushroom
• 1 salted egg yolk, cut into 10 small pcs
• 1.5 tablespoon light soy sauce (I used Feng He Garden soy sauce)
• 0.5 tablespoon sesame oil 
• Dashes of white pepper
• 2 teaspoon corn flour/starch

Steps as follows or Follow the pictorial below.

1. Mix the meats & veggies together. 
2. Add in soy sauce, sesame oil & pepper and keep mixing for 5 mins at one direction. This will make the meat mixture QQ.
3. Add in the corn starch/flour and mix well for another 2 mins.
4. Take a wanton skin. Add a big portion of meat mixture in the center. 
5. Wrap it up like an open flower. Line them on the plate and top with a small pcs of salted egg yolk. Repeat the rest until u finish all the meat mixture.
6. Heat up a steamer. Steam the meat dumpling for 10-12 mins under high heat. Serve it hot! 

Ready to send to steamer for hot bath. :)

Note:

1. Some Siew mai recipes call for fish paste, you can add in 100g fish paste to this recipe too. However, please adjust the soy sauce as some fish paste is very salty.
2. If you are not using Feng He Garden light soy sauce, I will suggest to add in 1-2 teaspoon of sugar for sweetness.
3. You can find Feng He Garden Sauce from the following link.

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Mushroom Chicken Soup

This mushroom chicken soup brings me back to my childhood time when my mother used to cook for us. Now is my turn to cook this dish for my kids and hubby. This recipe is rather simple. It only requires 40 mins cooking time in total yet u can get a bowl of super yummy and full of goodness soup.

Mushroom Chicken Soup

Recipe by Taglicious's Mummy

(Serve 3-4 pax)

Ingredients

• 1 Kampong Chicken (about 1.2kg)
• 1 CAN button mushroom
• 5 slices ginger
• Few stalks of coriander
• 2 tablespoons Sesame oil (I used Ghee Hiang brand)
• 900 ml water
• 2 tablespoons Soy sauce ( I used Feng He Garden brand) 
• 50 ml Hua Tiao Chiew 
• 0.5 teaspoon salt
• Pepper to taste

Used Le Creuset 22cm Marmite Pot.

Steps:

1. Sauteed the ginger with sesame oil till fragrance
2. Add in chicken & stir fry for 3 mins
3. Add in button mushrooms, coriander & water. 
4. Bring it to boil. Cover the lid and cook for 30 mins under low fire.
5. After 30 mins, use a spoon to scoop out oil. 
6. Remove the coriander. Add in salt, light soy sauce, some dashes of sesame oil. 
7. Add in the Hua Tiao Chiew wine last and off fire to serve. 

Note:

1. You can find Feng He Garden Sauce from the following link.

Disclaimer: This is not a sponsor post, any opinions are on my own.

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Yakitori

Who love Yakitori? Yes, the sweet & savory chicken skewers are so yummy and good to eat it. It's so simple to make it at home too. You can put as many chicken meats and veggies u want without burning a hole in your pocket (You need to pay $2 or more for one small skewer). Best part is you know what is in the sauce too. As you know, I am a big fan of Feng He Garden light soy sauce. I simply love the sweet taste from the first extract light soy sauce. Any dish taste so good with this sauce in it. Hee hee! 

Yakitori Sauce 
(For 2 chicken thighs - 12pcs Yakitori)

• 3 tablespoons light soy sauce (I used my favourite Feng He Garden first extract premium light soy sauce)
• 3 tablespoons Mirin
• 2 tablespoons Water
• 15g rock sugar/1tablespoon of sugar
• 3 slices of ginger 
• 1 stalk of spring onions

Steps:

1. Mix everything in a sauce pan and bring it to boil. 
2. Lower the fire and cook for 5 mins. 
3. Strain the sauce and set aside for later use. 

Chicken skewers

• 2pcs boneless chicken thighs
• Colorful capsicum/leeks (At your choices)
• Bamboo skewers (Soak in water for 1hr)

Steps:

1. Cut the chicken thighs/vegetables into small pieces.
2. Marinate it with homemade Yakitori sauce for at least 30 mins or more. (The longer u marinate, the more favorable it will be).
3. Skew the chicken, veggies at your choice using the soaked skewers.
4. Apply the remaining Yakitori sauce on the chicken skewers till you get nice colored and cooked Yakitori. Serve it hot!

Juicy Yakitori!

Note:

1. You can find Feng He Garden Sauce from the following link.

Disclaimer: This is not a sponsor post, any opinions are on my own.

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Salted Egg Linguine with Shrimps

Feng He Garden salted egg yolk paste is convenient and easy. Here share a simple recipe for everyone to try. Don't need to pay a premium to enjoy this dish in restaurant.

Salted Egg Linguine with shrimps
(Serve 1 pax)

• 100g Linguine (Cooked in boiling water for 10-15 mins)
• 10pcs shrimps
• 2 cloves of garlic (minced)
• A small handful of curry leaves (optional)
• A little Chilli padi (optional) 
• 1.5 tablespoon butter
• 4 tablespoons Feng He Garden salted egg yolk sauce
• 5 tablespoons water ( you can use the water that you cook pasta)
• Some Salt, sugar & black pepper to taste

Steps: Follow the pictorial in the photo. 

Note:

1. You can find Feng He Garden Sauce from the following link.

Disclaimer: This is not a sponsor post, any opinions are on my own.

Do join me at my Facebook page Taglicious