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About

"Freddy Tan, an ordinary person in an extraordinary world. A man of few words, believe nothing is impossible if you can dream it then you can do it. I believe in living life to the fullest; enjoying my moments with yummy FOOD."

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Sexy Chef
Sweet Indulgences
Babe in the City - KL

Korean Rice Cake Sunday, November 27, 2011 |




Korean Rice Cake

Ingredient:
1 small bowl of rice cake
2 sheets of fish cake
1/2 onion
1 stalk of leek (or spring onion)
2 leaves of cabbage
Gochujang 2 tbsp
Sugar 2 tbsp
Squashed garlic 1 tsp
1/3 cup of water

How to:
1. Thin slice the onion
2. cut cabbage, leek and fish cake into medium size pieces
3. pre heat wok, add some oil and onion and garlic
4. add cabbage, fish cake, fish cake, water, gochujang, sugar and stir it
5. add leek / spring onion and stir it
6. tadahh~~ done done ^^ korean rice cake yummyyy

If you don't know what is Gochujang, gochujang was made by adding powdered red chili peppers and glutinous rice powder to soybean paste, and aging this paste under the sun.
you can get this at any korean store / market. (in Singapore you can easily get it from NTUC Fairprice)






















Soft Omelette Tuesday, August 9, 2011 |


This is soft omelette that we (me and my girl) made. Because she's craving for western omelette =D and finally we did it together.. Hehehe

The secret ingredient is milk.

Ingredients:

2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
diced tomato
diced Ham
green onion
(anything that you like to add)

knob of butter

How To:
1. Crack the eggs into a bowl and mix together with a fork. Add salt, pepper, milk, other ingredients and beat again.

2. Put a knob of butter in frying pan over a medium heat. When the butter starts to melt pour the egg mixture into the pan and cook for approx 1-2 minutes until egg mixture is set.

3. Cook the omelette for approx 1 further minute then loosen the edges of the egg using aspatula . Lift and fold the omelette in half. Tilt the pan and slide the omelette off onto a warm plate.



Repost - Strawberry Love Dessert |


yeay.. finally i made it for my pretty girlfriend as valentine's early breakfast surprise where I suddenly show up at her home ^^ and she loved it...

If you notice this is the recipe on my first time start blogging and i never put the image in yet. Now, I can made it for my loved one =)

Strawberry Love Dessert

Ingredient:

  1. Biscuit Marie Regal / sugar cookies
  2. Margarine for cake (Blue Band or something else that smell good)
  3. Whiskey (Good one make cakes taste better)
  4. Sweetened condensed milk (white). If you like chocolate is fine too.
  5. Strawberries
  6. Messes
  7. Marshmallow

How to make the cakes:

  1. Crunch the biscuit.
  2. Add margarine. Use hand to mix it until you feel like creamy in your hand and you feel good and soft in your hand.
  3. Add little by little whiskey. But not too much. Test it by using your sense of taste.
  4. Add sweetened condensed milk little by little until it sticks together. Not too much milk because it will become too soft and cannot stick together.
  5. After than you can make what ever form you like (circle, square, love shape)
  6. Make 2 layer of cake and put messes on the top of each layer.

How to put the dessert together:




















gỏi cuốn - Vietnamese salad roll Sunday, November 14, 2010 |

gỏi cuốn

Vietnamese traditional salad wrap which is very healthy diet dish, you should try this out ^^
Ingredients:
- rice paper (called banh trang)
- shrimp boiled and sliced into 2
- thin slice pork (i use grill chicken with soy sauce, salt, pepper, minced onion, minced garlic, basil)
- cilantro
- lettuce
- beansprout
- cucumber (thin slice)
- carrot (thin slice)
- vermicelli rice (bee hoon)

Dipping sauce:
- hoisin sauce (1 tbl spoon)
- water (2 tbl spoon)
- minced peanuts sprinkle on top of the sauce

How to make:
1. deep rice paper to warm water and place into flat dry plate
2. place shrimp, slice pork followed by lettuce, cucumber, carrot, bean sport, bee hoon and cilantro
3. fold the side first to prevent the ingredient coming out and roll it up tight

White Radish Soup Tuesday, July 27, 2010 |

Another healthy food from me. love it to the max!!! =p

White Radish Soup
1 white radish peal the skind and cut into blocks
600 gr pork ribs
2-3 carot cut into blocks.
dried cuttle fish (or fish sauce)
Salt and pepper

How to:
1. boil a pot of water, put all ingredients and boil them together for 10-15 mins.
2. lower down the flame and let it cook for 2 hours or until radish and carrot soften.
3. season the sup with fish sauce, salt and pepper.


Steam White Pomfret |

Chinese Home Style dish. Healthy and yummy. =)

Steam White Pomfret
1 Medium size white pomfret
4-5 slice of ginger
salted preserved vegetable sliced
2-3 shitake mushroom sliced (soak till soften)
dash of white pepper
1 table of light soysauce

How to:
1. Clean the fish, cut of fin and tail and make 2 slit on both side of the body.
2. stir fry ginger with 2 table spoon oil until fragrance.
3. add shitake mushroom and salted preserved vegetable, add light soysauce and sprinkle dash of salt and pepper. continue stir fry for a minute.
4. pour on top of the fish and place the fish on top of the steaming rack and steam for 10 mins.

Salsa Wednesday, December 23, 2009 |

Salsa is Mexican, Spanish, and Italian cuisine. Serve with Tortillas chips, or part of ingredient in burrito / quesadillas / salad. It taste so good and can be mixed with anything. =)

Salsa




6 tomatoes (dice)
4-5 Jalapeno / Chili pepper (dice)
2-3 clove garlic (minced)
1 Onion (dice)
1 handful cilantro (minced)
1 Lime (juice)
salt and black pepper
Tortilla chips.

How to prepare:
1. mix all ingredient and sprinkle some salt and black pepper, and keep in room temperature for 1-2 hours.
2. Next keep in fridge for couple hours. serve while it cool with tortilla chips.

To prepare Tortila chips from scratch:
1(12-count) package corn totillas
Vegetable oil for frying
salt (optional)
1. Preheat oil in a deep-fryer.
2. On a cutting board, stack 3 to 4 tortillas and using a sharp knife, cut into 8 wedges. Repeat with remaining tortillas. Separate any that may stick together.
3. Add a handful of tortilla wedges to the hot oil, stir to separate, and fry until crisp and golden brown. Salt immediately, if desired.
4. Repeat for the rest of tortilla wedges.

Crab Rangoon Sunday, January 11, 2009 |

Crab Rangoon is an Chinese Americanize dish that originally developed in United States to match western taste. It stuffed with a combination of cream cheese and lightly flaked crab meat/ imitation crab meat.

Crab Rangoon

Ingredients:

  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1 teaspoon red onion, chopped
  • freshly ground pepper, to taste
  • 1 green onion, finely sliced
  • 1 large clove garlic, smashed, peeled, and finely minced
  • 1-2 package won ton wrappers
  • 1 small bowl water
  • Oil for deep-frying, as needed

Preparation:

  • Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
  • On wonton wrapper, Add 1 teaspoon of filling to the middle. and wrap it to make it looks like bag.
  • Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
  • Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce.


Sek Wai Sin's Tofu with Shrimp Friday, October 31, 2008 |

Hey my fellow food lover... After being away from US, finally, I've settle myself in Singapore.. I found a job and got my Permanent Resident within 3 1/2 months... also I have chance to cook again.. many different kind of food I never seen, taste and found in States. So I'd like to share it with you guys... This dish is from Singapore's famous red district area, Geylang, The restaurant is called Sek Wai Sin.. Even though this area is famous of prostitution, they have famous Asian exotic restaurant too... so it a must to visit this place :D

Sek Wai Sin's Tofu with Shrimp



Ingredients:
1 Japanese Soft Tofu (cut into small pieces and deep fried)
5-8 Shelled big shrimp
1 tbs little small Dried shrimp (ebi)
some Green onion
1 Egg white
1/4 tsp light soy sauce
1 tsp cornstarch
a pinch salt
a pinch pepper
1/2 tsp vegetable stock
few drop sesame oil

How to prepare:
1. Cut tofu into small pieces and deep fried.
2. Strip off and discard the head from the whole shrimp (do not remove the tail), devein shrimp, rinse and dry.
3. Heat up vegetable oil, put some small dried shrimp (ebi) and stir fry for awhile until fragrance.
4. Add prawn cook until it's turn redish then add deep fried tofu.
5. Add some water mixed with cornstarch, pinch of salt and pepper, vegetable stock, light soy sauce, few drop of sesame oil and then add green onion.
6. Lastly, turn of the fire and pour 1 egg white in it and stir around and serve (remember do not boil it).

Enjoy... ^^

Frittata Wednesday, January 30, 2008 |

Last week I went to my friend's potluck. I tried Frittata made by Wieke Sutrisno, it's my first time tasting and OMG .. it's so yummy. I managed to get the recipe from Wieke, Thank you for Wieke, you are the best ^^. Frittata is an Italian omelet that frequently features fillings such as meats, cheeses, and vegetables.

Frittata
Ingredients:
  • Ham/ Bacon/ Imitation crab/ Italian Sausage
  • 8 Eggs
  • 1/3 cups Parmesan Cheese
  • 1/2 cups Milk
  • Cilantro
  • Salt and pepper

How To Prepare:
  1. Mix eggs, Parmesan cheese, milk, cilantro (quantity depends on preference) and small slice of hams (or other meats). For the meat, you can add as many as you want.. but not too many else the taste of egg will gone.
  2. prepare muffin pan sprayed with cooking oil, pour the mix on it.
  3. Heat oven 370F and bake for 8-12 minutes or until toothpick inserted in the center come out dry and clean.

Sa Cha Pork with string beans Monday, January 28, 2008 |

Sa Cha Pork with String Beans


Inspired by May House (Chinese cuisine in Ames IOWA) and Szechuan cuisine. I came up with pork dishes called Sa Cha pork with string bean.

the name Sa Cha is came from a sauce called Sa cha sauce or Barbecue sauce or paste made from soybean oil, shallots, chili, brill fish, and dried shrimp.






Ingredients:
300 gr Sliced Pork
100 gr string beans
1 1/2 tbs minced garlic
1 tbs cooking wine (rice wine)
1 tbs soy sauce
1 tbs Sa cha sauce/ Barbecue sauce
salt and pepper

How To:
Marinade pork with soy sauce.
Heat up vegetable oil and stir fry minced garlic until browned than add marinated pork stir fry until 1/2 done. Add Sa cha sauce, cooking wine and string bean then cook it until done. add salt and pepper, mix it well.

Cheesecake Sunday, January 20, 2008 |

Cheesecake is a sweet, often cheese based dessert. My first cheesecake, since there's only chocolate on my fridge, I manage to bake chocolate cheesecake with melted and shredded chocolate added on top as decoration.

Cheesecake


Ingredients:
Crusts: (ready made crust is available too)
1 1/2 cups graham cracker crumbs / chocolate wafers/ Oreo
1/4 cup sugar
5 tbs melted butter

Filling:
2 blocks Cream Cheese (8oz / block)
3/4 cups sugar
3 tbs melted butter
2 eggs
Possible flavor: coffee, Kahlua, chocolate, Oreo, etc

How to prepare:
Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
Refrigerate for 1 hour.
On a bowl, mix cream cheese, sugar, melted butter, eggs together. add desired flavoring then mix it well. pour on top of the crust.
bake with 350-375 F for 40 minutes.

Roselle Tea and Strawberry Ice cream tart Friday, January 18, 2008 |

There's not much about cooking or baking on this post, basically it's just an idea for desserts. First one is Roselle Tea which I just boil Roselle flower then add some sugar. Next is Strawberry Ice cream tart, which I use the left over crust from egg tart and put ice cream and strawberry on the top.

Roselle Tea
Ingredients:
Dried Roselle flower
rock candy

How To:
Boil water together with the Roselle flower for about 45 mins until the red color from the Roselle extracted. add some rock candy sugar to make it sweet. Serve it cold.


Strawberry Ice Cream Tart

Ingredients:
for the crust same as egg tart.
200 gr flour
125 gr margarine
1/2 tbs sugar
1 egg yolk
Ice cream
strawberries

How to prepare:
Put all ingredients for the crust together and mix well with your hand. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Preheat the oven to 250 degrees Fahrenheit, bake for 15 to 20 minutes in the preheated oven, until golden brown. Let it cool down, put a scoop of ice cream and strawberry on top.

Thai style Pineapple friedrice Sunday, January 13, 2008 |

Pineapple fried rice is one of Thai cuisine. This dish is much less oily than Chinese fried rice, easy to prepare and cook. One of the way the dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice.


Thai Fried rice

Ingredients:
3 cups cooked rice (preferably 1 day old)
1 cup diced Beef/ pork/ chicken/ salmon, etc
1 small can pineapple chunk
2 eggs
2-3 tbs peanut or vegetable oil
1-2 tbs chicken stock
2 shallot chopped finely
3 cloves minced garlic
1/2 onion
1/2 cup frozen peas
1 small carrot (opt)
2 tbs fish oil
2 tbs curry powder
sugar, salt and pepper

How to prepare:
  1. In a cup, stir fish oil and curry powder.
  2. heat up oil, add shallot and garlic then stir fry until fragrant.
  3. crack eggs and stir around (like making scramble egg).
  4. add carrot, peas, and the fish sauce mixed with curry powder.
  5. add rice, pineapple chunks and gently stir fry to combine over medium high heat.
  6. add onion when the dish almost done, so that u will get the crispiness of the onion.
  7. add salt and pepper, chicken stock and adjust the taste. add little sugar to make it sweet.
  8. serve on the plate, top with spring onion and coriander, Yum yum :)

Bok Choi Sukiyaki Wednesday, January 9, 2008 |

My first update this year, Asian home style 2008 dish called BokChoi sukiyaki :p

Bok Choi Sukiyaki
Ingredients:
2 tbs vegetable oil
1/4 tsp sesame oil
2 cloves minced garlic
150 gram beef (thin sliced)
200 gram bok choi (Chinese vegetable)
1 tbs oyster sauce
1 tbs sukiyaki soy sauce (or Japanese soy sauce)
1/2 tsp salt
100 ml water
1/2 tsp corn/ tapioca starch

How to prepare:
  1. Heat up vegetable oil and sesame oil.
  2. Brown the garlic, add beef that already marinated with soy sauce, oyster sauce, salt, starch, pepper. Cook it until done add a little water and continue cook for awhile (it will thicken a little bit from the starch).
  3. Boil water, put vegetable for a minute.
  4. Put cooked vegetable on the plate and pour the meat on the top. Dinner is ready... ^^ serve while it warm.

Kung Pao Chicken Monday, December 31, 2007 |

Happy New Year 2008 guys... (posting this in advance because i will be busy this new year's eve !!) And this will be our last update for 2007, so see you again in 2008 !!!

Another authentic 0riental dishes, gōng bǎo chicken, from Szechuan cuisine. Also, popular among western community where they called it Kung Pao. This dish typically contain unroasted peanuts or cashew nuts that is dropped into hot oil on the bottom of the wok, then deep fried until golden brown before other ingredients added.

Kung Pao Chicken
Ingredients:
300 gr Chicken (white meat/ Breast) diced into 1x1
1 tbs peanut oil/ vegetable oil
1/2 tsp ginger powder
5-10 dried chilly
4 tbs tomato sauce
1 tbs sugar
1 tbs oyster sauce
2 green onion cut into 2 cm
2 tbs garlic diced
1 tbs black bean garlic
100 ml water
1/2 tsp sesame oil
black pepper
Peanut or cashew
1/4 sliced onion, red/ green pepper (optional)

How to prepare:
Stir fry garlic and ginger until fragrance. add chicken cook until done, add all other spices and little water then cook until it dry out. add dried chilly, onion, green onion and fried peanut and stir around.

Clay Pot Chicken Rice Wednesday, December 12, 2007 |

Clay pot chicken rice is one of Singapore and Malaysia dish. rice cooked on clay pot, then cooked ingredients such as chicken, Chinese sausage, salted fish, shitake Mushroom will be added later. This is time consuming dish, because slow-cooking in clay pot is needed. With clay pot, it will give maximum flavor and visually appetizing since clay pot keeps good retention of heat.


Clay Pot Chicken Rice
Ingredients:
3 boneless chicken tights or breast
1 Chinese sausage (Lap Chiong)
1 salted fish (deep fried)
2-3 shitake mushroom
1 tbs minced garlic
1 tbs dark soysauce
1 tbs ginger powder
1 tbs sugar
1 tbs cooking wine
1/2 tsp sesame oil
1/2 tsp tapioca/ corn starch
3 cups Jasmine rice
chicken stock, salt, pepper, vegetable oil

How to prepare:

  1. Soak shitake mushroom in hot water for couple hours. Marinade Chicken with soy sauce, ginger, sugar, cooking wine, sesame oil and starch for 30 minutes.
  2. Rinse jasmine rice, and put in on the clay pot then add water with chicken stock. Bring it to boil and then turn the stove to low heat. Cook with low heat temperature for 15 minutes.
  3. On frying pan, heat up oil stir fry minced garlic until it turn brown then add marinated chicken and shitake mushroom then cook until done.
  4. After the rice is about done (after 15 minutes), add cooked chicken on the top, lap chiong, and salted fish then continue cooking with low temperature for another 15 minutes.
  5. Sprinkle some green onion on the top. Ready to serve!!!

Semur Monday, December 3, 2007 |

Indonesian authentic stew chicken (or beef) in soy sauce also called chicken semur is one of my country's dishes. It's easily prepared and served with rice. This dish is very aromatic because of many spices being used and it taste like rainbow (sweet, sour, salty ~ ramai rasanya ~ ^^).

Semur
Ingredients:
800 g chicken thighs/wings/ drumstick (boned) or beef
3 tbs vegetable oil and enough for deep frying
20 g garlics, peeled and sliced
30 g shallots, peeled and sliced
6 eggs hard boiled then deep fried until golden
1 potato, peeled, sliced then deep fried until golden
1 star anise
4-5 cloves
1 pinch of nutmeg
1 inch cinnamon stick
5 tbs soysauce
5-6 tbs sugar
1 tbs lime juice
2-3 pinches of salt, white pepper, chicken stock to taste
1 tomato sliced

How to prepare:
Deep fried potato and hardboiled egg.
brown shallots, garlic then add chicken/ beef add soysauce, staranise, nutmeg, cinnamon stick.
Add water about 2-3 cups and boil until the meat done. add sugar, lime juice, salt, pepper, chicken stock. Add tomato, fried eggs, and potato when almost done cooking (boil for 1-2 minutes)

Chicken, Tofu and Varieties of Mushrooms Wednesday, November 28, 2007 |

An unnamed Chinese dish that I share today is originally inspired from one of Chinese restaurant in Malaysia. This dish is basically contains fried tofus, Shitake mushrooms and Enoki mushrooms. Since there are no recipe shared, I managed to imitate that dish and it turned out alike and tasty.

Chicken, Tofu and Varieties of Mushrooms
Ingredients:
chicken breast (optional)
soft tofu (cut into cube and deep fried)
Shitake Mushrooms (soak for few hours)
Enoki Mushrooms
1 tbs soy sauce
2 tbs oyster sauce
spring onion (cut into 1.5-2 inches long)
salt, pepper, chicken stock and starch

How to prepare:
Marinade chicken with soy sauce. Heat up oil and stir fry chicken, add oyster sauce, salt, pepper and chicken stock. When the chicken is done, add tofu and all mushroom then mix it around.
mix water and starch (corn or tapioca) than add it on the dish. Bring it to boil than put spring onions. Done done... ^^

Shanghai Nian Gao Tuesday, November 27, 2007 |

Another dish that I made recently, Shanghai cuisine, called Nian Gao also called shanghai nian gao. The main ingredient is rice cake or glutinous rice that is pounded or ground into paste and molded into shape. To prepare this dish you will need in advance preparation because you will need to soak the rice cake for at least 12 hours and also soak the Shitake mushroom.

Shanghai Nian Gao
Ingredients:
Chicken or pork (sliced)
1 small bowl rice cake (soaked for over night)
3-4 Shitake mushroom (soaked for over night and sliced)
1-2 bunch of yiu choi/ nappa cabbage/ kai lan
1-2 carrots (sliced)
1 tbs dark soy sauce
2 tbs oyster sauce
1 tbs sugar
water mix with little starch (tapioca/ corn)
Chicken stock, salt and pepper

How to prepare:
Marinade chicken/ pork with dark soy sauce. Heat up oil and stir fry the meat until 3/4 cooked and add oyster sauce and sliced carrots then fry for awhile (so that it will become soft in the end). Then, add the rest of ingredients and mix it well. In the end put some water mixed with starch to make it a little gravy and ready to serve ~yum yumm Y( ^^.)Y

Welcome

One cannot
think well
love well
deep well
if one has not dinned well

"Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic makes it good." ~Alice May Brock


Life is too short to wake up in the morning with regrets. So love the people who treat you right, forget about the ones who don't and believe that everything happens for a reason. If you get a chance, take it. If it changes your life, let it. Nobody said that it'd be easy, they just promised it would be worth it.


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