Monday, 22 August 2016

Sam Tan's Kitchen New Website/Online Store!

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at You can also follow Sam on InstagramFacebook and Twitter. Thank you!

Hello foodies!
The time has come: after 7 years cooking/baking/eating/sharing my gourmet passions with you through this blog, I am super excited to tell you that Sam Tan's Kitchen now has a brand new website and online store
From now on, that will be my official site where you can order a select number of my homemade Malaysian treats and baked goods at the click of a button, get in touch easily with event catering requests and keep up to date with my latest recipes and news. You even have the ability to create an account, so getting my food is easier than ever!
Sadly, this means that this will be my last post on Blogger. But don't worry, this site will remain active so you can continue to access all my previous posts.
Thank you to everyone who has visited this blog these past 7 years, as I moved and cooked from London to New York to LA. I hope you will join me at my new site, where we can continue our culinary journey together!
As always, happy eating folks!
Lots of love,
Samantha Tan

Sunday, 5 June 2016

Film Set Catering: Save Yourself, Reluctant Living and The Girl Scout

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at for all catering enquiries. You can also follow Sam on Instagram, Facebook and Twitter. Thank you!

Sam Tan's Kitchen caters rustic home-cooked food made from scratch for everything from low-budget film shoots to private intimate dinners to canapĂ©-style receptions.

Follow the food porn on Instagram @samtanskitchen for latest updates, or email me at to enquire for your next event!

Film Set Catering: Save Yourself, Reluctant Living and The Girl Scout

Earlier in May, I was happy to provide film set catering for three different independent projects over the span of a couple weeks: two days each on Ri Versteegh's "Reluctant Living" and Tien Brunelle's "The Girl Scout", and my first foray into odd-hour-middle-of-the-night catering with a week on Gabe Arredondo's night shoot of "Save Yourself". Thank you guys for hiring me! 

Every menu is custom according to crew preferences. Here's some of what was served :)

Vegetable spring rolls with plum sauce dip
Chicken fried rice with shredded egg and green onions (V: vege fried rice)
Moist chocolate cake with chocolate ganache 

 Red lentil and tomato salad
Roast chicken legs with lemon and honey
Tricolor roasted vegetables
Roasted roots: yams and beets

Tomato and cucumber with olive oil dressing)
Beef ragu lasagne (V: veg ragu)
Carrot banana cake 

 Garlic bread
Spicy penne arrabiata with bacon and peppers (V: peppers)
Chocolate chip cookies

Spicy roasted breakfast potatoes
Breakfast burritos
Seeded apple muffins 

Asian green bean and cabbage salad with sesame dressing
Malaysian stir­-fried vermicelli noodles with chicken and vegetables (V: no chicken)
Crunchy top lemon cake

Creamy homemade coleslaw
Roast chicken legs with lemon and honey (V: roast root vegetables)
Bread and butter pudding 

Roasted peppers and zucchini
Cheesy ziti bake with chicken and mushroom (V: no chicken)
Belgian chocolate cheesecake brownies

Wednesday, 10 February 2016

TO ORDER: Valentine's Day

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at for all baked goods enquiries. You can also follow Sam on InstagramFacebook and Twitter. Thank you!

You don't have to buy into the sappy commercial overkill of Valentine's Day to treat yourself/someone you care about to some baked goodness this February 14th! 

As always, chocolate is the dominant theme of my offerings below, but since it is Chinese New Year season I am also accepting orders for those who would like to go the route of non-chocolatey Asian bitesize cookies. Simply click on the To Order: Chinese New Year tab on the left. 

To order, simply drop me a line me at with your order, any notes you would like to include for the recipient and the date/time you would like to pick up (I am based in Koreatown). You will then receive information on how to pay via Venmo or Paypal. 

All items come in silver gift boxes, prettily tied up with red or pink ribbon. Like so:

All items below except the Rose Bouquet Cake can also be boxed and shipped outside Los Angeles.

Wishing you love in some shape or form wherever you happen to be!


Rose Bouquet Cake- $50 per cake (8")
Fully customisable- choose your own combination of cake and frosting from the list below :)
Sponge options: Dark Chocolate, Red Velvet, Lemon or All Butter
Frosting options: Buttercream, Cream Cheese, or Chocolate Ganache

Buttery Valentine's Shortbread- $25 per box (15 large hearts or 40 bitesize hearts)
Available in plain, lemon or chocolate chip flavours.
Also in regular round shapes if hearts are too cheesy for you :)

Almond London - $22 per box of 25pcs
No clue why the name is what it is, but this is always a hit with chocoholics! A whole roasted almond encased in an all-butter cookie, topped with melted dark chocolate and chopped nuts

Belgian Chocolate Brownies
Small box: $20 (25 bitesize pieces)
Large box: $35 (50 bitesize pieces)

Cheesecake Brownies
As above, but with cheesecake swirled in.
Small box: $20 (25 bitesize pieces)
Large box: $35 (50 bitesize pieces)

Handmade Oreo Chunk Cheese Truffles- $25 per box of 36
(Choice of white, milk, dark or mixed selection)
Little balls of Oreo goodness studded with cookie chunks, coated in chocolate

Choc Chunk Peanut Butter Cookies- $20 per box (25 medium cookies)
So chocolatey a friend has described it as "juicy"! Loaded to the core with chunky bits

Friday, 15 January 2016

Now Open Again for Chinese New Year Orders!

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at for all Chinese New Year enquiries. You can also follow Sam on InstagramFacebook and Twitter. Thank you!

Happy New Year folks!

I've been away on an epic 5-week trip to Malaysia so this is coming a little later than usual, but I'm happy to say I am now taking Chinese New Year orders again!

Every year for the past 6 years, CNY has meant mountains of butchered pineapple husks, scatterings of runaway peanuts on the floor and a snowy white dusting of tapioca starch all over my counters. My little home kitchen turns into a mini war zone, as I stir jam by the gallon, sift copious amounts of flour, knead huge balls of dough and make thousands of intricate bitesize cookies from scratch, one by one.

It's back-breakingly labor intensive, and essentially turns me into a slightly deranged, sleep deprived baking monster. So why do I do it? 

Because I know that if like me, you're far away from family and any decent Malaysian bakery able to replicate local flavors accurately, then authentic CNY goodies can mean the world this time of year. You may not have endless relatives to visit or red cards to decorate the home with or angpow to collect/give out, but by golly you shall still eat festively! :)


Simply email me at with:

1) Your name, or the name of the person you are gifting to
2) Your list of items
3) Mailing address that the order should be shipped to, including zipcode
4) Your note (if you are ordering as a gift)

I will then give you your exact total including shipping, and Paypal/Venmo instructions. Once payment is made, please allow at least 3-5 days for your order to be baked fresh (during peak CNY period, this may take longer). It will then be shipped via USPS 2-Day Priority Mail and you will be provided with the tracking number.

For local Angelenos who don't want to pay shipping, pickup can be arranged (I am based in Koreatown).

Please get your orders in by Sunday January 31st in order to guarantee receipt by February 8th 2016.

All cookies come in clear plastic 16oz or 32 oz deli-style tubs. Like so:

Gong Hei Fatt Choy to all my readers, and wishing you a prosperous Year of the Monkey ahead! :)


Kuih Nastar (Rolled Pineapple Jam Tarts)- $22 per tub of 22 pcs
Homemade jam slow-cooked from fresh whole pineapples and aromatic spices, encased in a hand-shaped all butter crumbly pastry

Open-Faced Pineapple Jam Tarts- $35 per tub of 35 pcs
Made with the same blobs of scrumptious homemade jam as the Kuih Nastar,
only sunny side up with a patterned pastry base

Fah Sang Peng (Peanut Cookies)- $22 per tub of 30 pcs
Extremely addictive, be warned! Fragrant, crumbly and deliciously nutty, made the
proper way with roasted whole peanuts (none of this peanut butter business)

Bakkwa/Rougan/Long Yoke (Chinese Dried Pork Jerky)- $48/lb
Free of the coloring and preservatives usually present in mass-produced versions, 
this Chinese New Year staple is home-marinated, hand-pressed and grilled until the perfect charred sticky-sweet-salty flavor and texture is achieved

Kuih Bangkit (Tapioca Coconut Cookies)- $22 per tub of 32 pcs
Handmade traditionally shaped little cookies with a crisp bite and powdery melt-in-the-mouth texture. Aromatic with the definitive flavors of toasted tapioca, pandan and coconut.

Almond London- $30 per tub of 34 pcs
One for the chocoholics! A whole roasted almond encased in a butter cookie, topped
with melted dark chocolate and chopped nuts

Kuih Ros/ Kuih Loyang (Crispy Rosette Cookies)- $15 per tub of 15 pcs
Crunchy coconut milk and rice flour rosettes, deep-fried until shatteringly crisp. Fragrant, lightly sweet, very addictive.

Buttery Coconut Cornflake Crunchies- $15 per tub of 25 pcs

A family favorite Mum taught me growing up! :) Crunchy crushed cornflakes
with the fragrance of dessicated coconut and sweet raisins

Mini Honey Cornflake Cups- $15 per tub of 30 pcs
Delectable little bitesize bundles of cornflakes coated in a buttery honey caramel, then baked until crunchy. Exceedingly moreish- expect to eat a whole box in one sitting.

Fresh Prosperity Yee Sang/Yu Sheng (Chinese New Year Salad)- $38 (feeds 6-8)
The fresh, mouthwatering real deal, complete with a dazzling array of hand-grated ingredients, homemade "pok chui" (crunchy crackers) and all condiments and toppings. Not your dried up boxed variety. 
*Does not include raw fish. Not available for shipping, sorry!

Wednesday, 18 November 2015

Good News: You Can Now Order My Homecooked Meals on MyTable!

An exciting Sam Tan's Kitchen announcement: Angelenos can now order homecooked meals from me using the new MyTable app!

I will be offering three different dishes on rotation on select days: 
  • The heavyweight fan favorite Nasi Lemak (Coconut Rice) with some killer Malaysian Fried Chicken and Homemade Sambal (pictured above)
  • My personal death row meal Hainanese Chicken Rice, with homemade chilli garlic and ginger condiments
  • The light yet satisfying classic Bihun Goreng (Fried Rice Noodles), loaded with chicken and vegetables. 

Hainanese Chicken Rice, with homemade garlic chilli sauce and ginger dip. NOM.

Download the MyTable app at,  and get your first meal totally free with my code SAMANTHACX!

Unfortunately, only those living within 4.5 miles of me (I'm based in Koreatown) will be able to select the delivery option, but fret not further-awayers: drop me a line at and I'll be happy to tell you how we can arrange pickup :)

Bihun Goreng- Malaysian stir fried rice vermicelli, with chicken, vegetables and egg

See you on MyTable soon, and I hope you'll enjoy eating my meals as much as I enjoy cooking them for you!:)

Happy feasting,
Sam Tan

Sunday, 1 November 2015

Nasi Lemak (Malaysian Coconut Rice)

I can't believe I've had this blog for over 6 years and am only now posting this recipe (how dare I call myself a Malaysian home cook?!) Thank you Alex for asking for it today and prodding me into action!

If you don't know what Malaysia's explosively delicious default national dish of Nasi Lemak is, with its crazy good combination of spicy-salty-sweet-crunchy-aromatic flavors and textures, not to mention its burst of gorgeous colors, good old Wikipedia has a great rundown here. 

My picture above shows it not only with its traditional sides of crispy anchovies, roasted redskin peanuts, cucumber slices, egg and of course the crucial sambal by which all Nasi Lemak is judged, but also with two pieces of my Malay spiced fried chicken, which is this household's idea of the perfect protein accompaniment. You can, of course, choose instead to do a chicken curry, beef rendangvegetable pickle or any other spicy seafood or meat you want. The links above take you to my own personal recipes, but of course you can do whatever you wish.

Nasi Lemak tastes amazing in all its variations, so don't be afraid to go all out and serve four dishes with it, or enjoy just its basic form like the little banana-leaf wrapped bundles we find on the streets of Kuala Lumpur. 

Selamat makan as we say in Malaysia!

Nasi Lemak (Malaysian Coconut Rice)
Serves 4

2 cups white rice, washed and drained
1 cup coconut milk
2 or 3 pandan leaves, knotted
A few slices of ginger
A stick of lemongrass, cut into 1-inch lengths and smashed
A tiny sprinkle of fenugreek seeds
Salt to taste
Some water

Combine all the ingredients above in a rice cooker. Add just enough water to the 2 cup marker, or until the water level is 1/2 inch above the rice (a helpful guide if you're making rice on the stove). Cook as usual, and fluff up with a paddle or fork before serving.

The Accompaniments
  • Ikan bilis (anchovies): Deep fry some dried anchovies over medium-high heat until golden and crispy. Drain on paper towels. 
  • Peanuts: Toast some redskin peanuts in a sauce pan (or in the oven if you prefer) with a tiny bit of oil, until fragrant and deeper red. Sprinkle with salt and a bit of sugar.
  • Cucumber slices: Self-explanatory:)
  • Sambal: See my recipe here, or if you're too lazy you can order it from me here.

 Arrange prettily on a plate and enjoy!

Friday, 28 August 2015

Film Set Catering: The Odd Essay

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at for all catering enquiries. You can also follow Sam on InstagramFacebook and Twitter. Thank you!

Sam Tan's Kitchen caters home-cooked food made from scratch for just about anything, from intimate romantic dinners to low-budget film shoots to canapĂ©-style receptions. To enquire for your next event, drop me a line at :)

These past two weeks, Sam Tan's Kitchen was happy to provide hot lunches and basic craft services for the USC feature-length thesis The Odd Essay. It was my first time catering on a film set for more than a few days, and it proved to be a fun challenge planning, shopping for and cooking completely different menus each day to feed an average of thirty people (including three vegetarians and two vegans with gluten and nut allergies), as well as making night-time deliveries to different locations every night for two weeks.

Below is a rundown of the entire menu, with pictures when I remembered to take them. Thank you to producer Shardul Sharma for trusting me to feed your crew, and I'm thrilled to hear you all liked the food!

The Odd Essay 12-Day Menu
(V) denotes vegetarian, (v/gf) denotes vegan and gluten-free

 The daily provision of basic craft services: an assortment of fruit, granola bars and chips (plus cookies on select days)

Day 1: Roasted peppers and zucchini (V, v/gf), creamy cheesy ziti bake with chicken, creamy cheesy ziti bake with mushroom (V), olio mushroom brown rice penne (v/gf)
Dessert: Belgian chocolate brownies

Day 2: 
Green bean salad with sesame and red onion (V, v/gf)
Chicken fried rice with shredded egg and green onions
Tofu fried rice with shredded egg and green onions (V)
Tofu fried rice with green onions (v/gf)

Day 3:
Garlic toasts (V)
Three cheese vegetable ragu lasagne (V)
Gluten-free brown rice penne with vege ragu and mushroom (v/gf)

Day 4:
Cucumber and tomato salad with green onion and olive oil dressing (V, v/gf)
Roast chicken legs with lemon, honey, mustard and sage
Steamed rice with mixed vegetables (V, v/gf)
Roast root vegetables (V, v/gf)

Day 5:
Oven roasted corn-on-the-cob (V, v/gf)
Creamy potato salad with green onions and egg (V)
Potato salad with apple cider vinaigrette (v/gf)
Chicken penne bake
Mushroom penne bake (V)
Mushroom olio brown rice penne (v/gf)

Day 6:
Red onion, tomato and cucumber salad (V, v/gf)
Penne arrabiata with chicken
Penne arrabiata with green peppers (V)
Brown rice fusili with green peppers (v/gf)
Moist carrot banana cake (V)

Day 7:
Yellow rice with mixed vegetables (V, v/gf)
Homemade chicken meatballs with lime and cilantro
Homemade vegan mushroom potato meatballs (V, v/gf)

Day 8: Asian green pepper and cucumber salad, chicken pad thai, tofu pad thai with eggs(V), tofu pad thai (v/gf)

Day 9: Ranch rolls (V), corn tortilla chips (v/gf), chicken and three-bean chili with cheese, three-bean chili with peppers and mushrooms (V)
Dessert: Crunchy top lemon cake

Day 10: Mixed leaf and tomato salad with balsamic vinaigrette (V, v/gf), creamy chicken and potato bake with cheesy breadcrumb topping, creamy leek and potato bake with cheesy breadcrumb topping (V), potatoes, leeks and mixed vegetables (v/gf). 
Dessert: peanut butter chocolate cookies and oat coconut cookies

Day 11Homemade beef and chicken burgers, turkey burgers, veggie burgers (V), vegan burgers (v/gf), oven baked fries, condiments and toppings for self-assembly (burger buns, tomatoes, lettuce, red onion, pickles, cheese singles mustard and ketchup).
Dessert: Zesty bread and butter pudding

Day 12: Homemade vegetable spring rolls with Sriracha-lime-vinegar dipping sauce (V), Asian-style chicken fried rice with shredded egg, fried and green onions, mixed vegetable fried rice with egg, fried and green onions (V), mixed vegetable fried rice with green onions (v/gf)
Dessert: Moist chocolate cake with Belgian chocolate ganache