About Rose
Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer about a year ago (in 2005 now) I decided that I really wanted to share my favourite recipes with people who also love cooking and baking. I have a large compilation of recipes – some are my own, some I have found. I am in the process of transferring all of them online so that my family and everyone else can have access to them. I really don’t want these recipes to go to waste! I hope you will enjoy these recipes as much as I have. Comments and Feedback are always appreciated. God bless! – Rose
March 2009 update:
Please visit www.roseskitchenette.com if you want to print or email recipes. The recipes are exactly the same. I was unable to add the features on wordpress.com.
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About Rose
Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer about a year ago (in 2005 now) I decided that I really wanted to share my favourite recipes with people who also love cooking and baking. I have a large compilation of recipes – some are my own, some I have found. I am in the process of transferring all of them online so that my family and everyone else can have access to them. I really don’t want these recipes to go to waste! I hope you will enjoy these recipes as much as I have. Comments and Feedback are always appreciated. God bless! – Rose
March 2009 update:
Please visit www.roseskitchenette.com if you want to print or email recipes. The recipes are exactly the same. I was unable to add the features on wordpress.com.
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I was just curious where you got the name of your cake from, I thought it was interesting that my name was used
Sugee is actually a malay word for semolina. It is often used for puddings and cakes.
Hi Rose…!
Great site…..!
I am wondering though, where on Earth can you buy Red Dates?
I can’t find them!
Happy New Year!
Mark G.
Hi Mark, you can get them from supermarkets or chinese medical shops.
Thank You. Happy New Year to you.
Hi Rose,
I miss your Kueh Lapis. It was almost more than 5 years and I miss them so so so much. You must post the recipe and also not forgeting Mee Siam too.
All the best to you.
Hi Steven,
I’ve posted the 2 recipes you requested and added some more new recipes which I hope will satisfy your tastebuds. Happy cooking!
bjhfhv b
Hi Rose! Thanks for your lovely recipes…I love the cakes and cookies part. I am searching for Ghee cookies, do you have the recipe? Thank you and Gong Xi Fa Chai to you n family. Ann from Brunei
Hi Ann,
The Ghee cookies recipe is under Suji Cookies. Hope its the one you are looking for.
Thank you.
Rose
hi rose, chanced upon your blog from a member at my food forum. Hope you can join us at Kitchen Capers and share with us your experience in food and after your breast cancer..give us insights on this. God Bless you..
Hello Rose,
Came across your blog via Gina’s (above) blog. I want to tahnk you for your generosity in sharing these recipes.. more so for people like me who have left 30 years ago and really do miss all these foods. Thank you again. God’s Blessings on you.
Thank you and hope you will enjoy the recipes posted.
Blessings!
Rose
Thanks Gina,
Will look into it.
Blessings!
Rose
Hi Rose, despite my daily busy schedule day time at work, I tried your Ghee or rather Suji Cookies. Yes!, that is the recipe I am searching for. I omit some milk powder and replaced it with semolina, umphhh…..delicious…..Thanks a lot Rose, blessings and happiness for you. I love surfing your blog, motivates me more to cook for my hubby and daughter who is a 15-year and will be doing her O levels this year. Now Rose can see how busy I am for my O levels…hahaaa…..I want to try poultry recipe next and will let you know the outcome. Thanks Rose and see you again. Ainmahmud
Hi Ann,
I’m sure your hubby and daughter will be very happy when you cook for them. Your efforts will always be appreciated. Try out the spicy cheese fingers, I’m sure they will like it.
My children used to participate in my baking sessions and I must thank them for encouraging me and helping me set up this blog.
Thanks for your motivation too!
Blessings!
Rose
Hi Rose,
I was introduced to your blog site whilst I was in Gina’s Forum. I would like to take this opportunity to thank you and everyone who so generously share their recipes, photos, tips, thoughts and comments on the Blog. Thank you. Regards, YMing
Hi Yew Ming,
Thanks for your thoughtfulness.
Best Wishes and Regards.
Rose
Hello Rose,
I found you via surfing the net at KC. Thank you for sharing with us our local delights. I myself have been away from home for more than 30 years and glad to have found you.
God bless.
Dizzy
Where have you been all these years? Must be missing our local delights. The blog is very convenient when we are away from home. Hopefully can find some old friends too.
I’m looking for Mary How who has migrated to Australia, any news let me know.
Thanks and God bless
Rose
I have tried your recipe for Pak Toong Kueh , it came out very successful. Thank you and I hope you can furnish more recipes of all kinds.
TQ again.
Was it good? Try with brown sugar and see if it turns out springy.
may i know how to make a fresh cream topping on a cake?
Hi Bernie,
You can use Rich’s Topping Cream, Anchor Whipping Cream or any other Brands available. It’s a mater of preference.
To every 250g of Rich’s Topping Cream, I add 1 tbsp of castor sugar. Whisk the cream with sugar until stiff then add 1 tbsp of Cointreau or Kirsch (if desired).
may i know what is softasilk flour?is it an ordinary cake flour ?
Hi Bernie,
Softasilk flour is a refined and highly-bleached all-purpose flour milled from soft wheat. It gives cakes high volume and fine texture.
hi rose,
thank you so much for your site.
i’m a student studying overseas and some of your recipes makes me remember the food back home and i miss it.
esp the nonya and malay ones
and now i will make my housemate (who is also half asian but left 10 years ago) my guinea pig
please continue posting up your terrific recipes!
kind regards
hi jill,
i do have children overseas too so whenever they miss mummy and home cooked food, just visit the site. The recipes are simple and easy to follow. Hopefully, can put up some colourful pictures too.
God Bless!
Rose
Hello, Rose.
Greetings from Canada!
Came upon your site while I was looking for recipes for “lap cheong”. Thank you for posting your recipe. I’ll try it as soon as I can.
I see you have posted a number of recipes I’m very interested in trying. I’ll try as many as I can and let you know of the results.
Great site; I’ll visit regularly.
Regards and cheers.
Thanks Erlinda,
Do try the recipes and give me your feedback. Since you are interested in “lap cheong” I’ll post the “lap yoke” too.
I think it might be better to dry them up in a very slow oven instead of leaving them to dry in the open for days.
All the Best!
Rose
Hi Rose:
Thank you for a lovely site. I would like to try the butter cake but do not know what size is a dessertsp? can you give this in grams or ounces? Many thanks.
hi Laureene,
One tsp is 5ml so one dessertsp is about 10ml.
I like the butter cake, hope you will like it too.
All the Best!
Rose
Hi, Rose!
I am looking for a recipe for Bok tong Go and using yeast instead of fermenting. Also for a steamed brown sugar cake which has big tunnels. Thank you.
hi Linda,
Please see recipe for Pak Tong Kou under desserts and snacks. As for the steamed brown sugar cake with big tunnels, I’ll put up the picture and let’s see if it is the same recipe but using brown sugar instead.
Regards
Rose
I’m looking for claypot chicken rice. Please share.
Hi Rose
Do u have any nice recipe on Beggar’s chicken ? Many thanks …
I think I have one, let me check it out for you.
Regards
Hi Rose, Thanks for sharing your recipes with us. I have tried out your Ang Ku Kueh recipe (Mung Bean) and it turns out fantastic. I would like to try out coconut filling, would appreciate it if you can share the coconut filling recipe with us. Is the recipe for Ang Ku Kueh can be use for making “Hainanese Kueh” – the white colour with coconut, peanut and I think there is ginger inside too.
Thank yo.
Dear Rose,
I wanted to try out the Carrot Walnut Cake recipe. But not sure of the “cup” you used for plain flour, corn oil, grated carrot, chopped walnut. Please advise the conversion to grammes. Thank you and God bless you.
Fiona, just use the same 250ml (8oz) cup to measure the ingredients. God bless you.
Thanks much2 Rose for your immediate advised. I would like to try out the coconut filling for Ang Ku Kueh. I would be grateful if you can give me the ingredients and method of cooking the coconut filling. Can I prepare it one day in advance and do I need to put in the refrigerator. Mine always turned out to be too dry and not fragrant.
Fiona, I’ll post the coconut filling under Hainanese ‘Yi Buak’. You can prepare the coconut filling in advance, not necessary to put in the refrigerator if you are using the next day.
Blessing!
Rose
Hi Rosie.
Came a cross your site when I was looking up for “Chye kueh” recipies Thank you for your generosity in sharing all these wonderful recipies!!
Take care.
Sue
Thank you Sue. Hope you will enjoy the recipes!
Blessings!
Rose
Hi aunty Rose! I’m Irene Low Bee Choo’s eldest daughter, Pamela. I love your websites. I admire you for your excellent cooking skills and most of all, your kindness and generosity for sharing your wonderful recipes with everyone. You’re a great soul and will be blessed with good health, good fortune and happiness.
PS: Thank you for the hong bao which you have mailed to me for my son’s first month celebration.
God bless,
Pam
Hi Pamela,
Thank you very much for your well wishes and encouragement. How is your little darling? Thank God for blessing you with a very adorable boy. Hope to meet up with your family one day. I have been quite busy lately and I really need a good rest before I can concentrate on posting recipes again.
Cheerio! I’ll be back soon.
Blessings!
Aunty Rose
Dear Rose,
Thank you very much for sharing all your recipes here. This is a wonderful resource for everyone that I shall refer to often, I’m sure. With best wishes.
Hi Rose, I saw the heading, is it your birthday today? Happy Birthday and wishing you good health and happiness! God bless! Thanks for the wonderful sharing here!
Thank you Gabrielle for your well wishes. The heading was a surprise to me too. I greatly appreciate my son for his love and for putting in so much effort to set up this website. I also want to say a big thank you to all for your love and encouragement. May God richly bless all of you.
Rose
Thank you niceties. Hope you will enjoy the recipes. God bless!
Rose
Hi Rose,
Do you have recipe for Pulut Panggang? The grilled banana rice rolls with spicy dried shrimp & coconut filling? Thanks!
A little baking tip – if you want to use fresh cream for decorating and it tends to melt and fall flat too quickly, you can add some Jello instant pudding mix to the cream and beat together. The cream then holds up really well and you can even pipe designs and it will stay.
test
Hi Mui Yang,
So kind of you for sharing the baking tip, hopefully others can share theirs too. I’ll try my best to post the recipes asap. All the best!
Rose
Hi Rose – nice site. Wondered if you might have come across or created a recipe for boiled crabs and dough – a bahamian favorite.
Thanks Victoria
Dear Rose
My name is Lynda and I’m staying in Perth.
I found your website by chance as I was looking for chicken rice and I find your recipes all very interesting. By reading your recipes and the beautiful pictures on it makes me feel like I’m back home in Singapore. At one stage, I was not able to locate your website and I felt saddened.
I love to cook but unfortunately I don’t have someone to share the little secrets to make it simple and perfect. But tonight I’m very lucky to have found you. I wish you well and may God continues to bless you and your son with good health and your generosity of sharing.
Very Best Regards
Lynda
Hi Rose,
I came across your blog by chance & was very happy to see so may easy to follow recipes, thank you very much for being so generous to share & help those like us. May God Bless you & your son with good health & fully recover soonest.
hi Rose!!!
Thank you so so much for the recipe for Bak Tong Gou….. am trying it out today… *fingers crossed*…. hope to give a pleasant surprise to one of my dear friend who’s like me… grew up munching and nibbling on the steam cake….
1 question… do you happened to have the recipe for Tau Suan… you know the yellow beans dessert which hawkers sell along with red bean and green bean soup…..
Great Health to you and your lovely family….. GOD BLESS and May HIS blessings that was with Abraham be passed down even to his generation…..
Luv, Miche
hello Rose,
i have been trying to get the jackfruit curry recipe for a long time and am so happy to have found it on your website. thank you very much for your generosity in sharing these wonderful recipes with us.
i do wish you a very blessed 2008 with good health, happiness, peace, joy and laughter.
you have such a kind soul and God will certainly bless and take care of you.
Rose,
I love your website! Thank you for sharing. The recipes remind me of what my Oma used to cook, and I will use them to practice and surprise her with her favorites. I hope you have good health and happiness in the new year.
Happy New Year to you and yours, Rose. I hope you are well and safe.
Hi Rose. I just stumbled onto your site while looking for information on red beans .I love the red bean pau, and as I now live in Melbourne, Aust, I’m wondering how easy it is (or not) to make it myself. What is your advise?
Sumitra
http://spillay.wordpress.com
Hi Rose,
thank you for this amazing site! i love nyonya kuehs that were sold by the old indian men in penang… would you happen to have one for bingka ubi? i tried other recipes but the don’t taste like those i remember from childhood days. sadly the ones in KL can’t compare and neither can the ones at some cake shops in sing. your kueh sarlat is the next on my list – altho in a much smaller portion.
God bless and good health.
anu
Hi Rose,
I’m thankful to have found this blog. I am very interested in baking and pastry. I’m still taking classes which I have to stop this semester because I was recently diagnosed with breast cancer. I’m in the process of scheduling a time for surgery. I’m wondering if you mind sharing your experience with me. I’m a little nervous but I know that God has been walking beside me and also the support from my family and friends. I still think that talking to the people who has gone through this will help me tremendously. Hope to hear from you soon. Happy new year with all the blessing from above!
Hi Rose,
I am a twice breast cancer surviver and know what you have been thru. We know our angel is looking after us from above.
The reason I wrote to you is I am a former Singaporean now became a U.S citizen and married to a wonderful American man for twenty years.
I always missed the Nonya Kuih and even when I got the cookbook from my Singapore and Malaysian friends, the measurents are in metric and I have to convert to our U.S
unit scale.
Also I am looking for a Hoochew Oyster Cake recipe and wonder if you have it.
Your website is wonderful and hope you great health and happiness.
Are you in Singapore or Malaysia ?
Thanks,
Josephine
Hi Rose
Great Site!!!
I just wonder do you have any recipes about Sarawak Laksa. We live in Canada and we need to know how to make the paste.
Sophie
Hi Rose
I was browsing for a banana cake recipe and found yours to be quite simple, tho I have yet to bake it. Wish I have all the time to try out your recipes…I am missing ang ku kueh and kok chai (peanut puff). Tried it whilst I was still in Singapore but the dough shrinks everytime, I cut it to a round shape. Any advice and do you have the recipe? I am now based in Perth. Before I sign off, I sincerely wish you and your loved ones a Peaceful, Healthy & Prosperous Chinese New Year.
Hi Rose, can you tell me where I can get Belachan Powder from, I’m in the UK.
All the best
Dean
Dear Rose
May I know if you have posted the recipe on Hainanese “Yi Buak” as I am not able to locate it.
God bless and good health.
Thank you.
oh my goodness you have the most awesome collection of recipes any international singaporean chinese student can ask for! thank you so much! I’ll be sure to try some of the recipes that you have, provided I can actually source the ingredients at times. thanks a million!
Hi Rose
Wow you really have some amazing recipes here.
I found your site when I was looking for a coconut and tofu jelly like pudding.
I never did find what I was looking for but I am glad I landed here, you have so many lovely recipes that I would like to try out and make.
thanks
niki
Hi Rose,
Thank you for your fish ball recipe. I live in Jakarta. I’d seen other recipes but I think I’ll try yours as the ingredients are most likely to what I have in mind.
I understand that you make yummy kueh lapis. Could you share the recipe with me as I also make kueh lapis during Christmas and Chinese New Year. Thanks and GBU.
Hi Rose,
Regarding your recipe for Hum Cheem Peang, the yeast dough ingredients consist only of plain flour and water. Please tell me how much yeast do I need to put in?
Thanks!
Hi,Rose. I’m looking for the chicken chop recipe, and i come across ur site..wow! i can see so many recipes here.
Btw, u say that u recovering from cancer? how are you now? May God bless u!!
Are you Malaysian? just wondering bcoz im Malaysian.
Regards
Inzy
Hi Rose,
Thanks you for your generosity for sharing all your recipes with us. By the way you have a wonderful website and it help me a lot. I’m beginner in cooking & baking.I try this week making the pandan chiffon cake. I fallow exactly like you recipe suggested. The cake came out fluffy & moist. I just love it but I don’t know why the top of the cake become little wet (sticky)and also around the tube (middle part), when cooled.
I’m also a fun of steaming cake, like Mah lai Goh and Bolu kukus makar but mine didn’t simile at all. Hope you could show me one of those day!
Hi Rose,
Just came across your site and I love your recipes! I can’t wait to try them out…but I was wondering if you have the receipe for the tapioca chips with chili? I know this is a really popular snack in Singapore.
Dear Rose
You are such a beautiful person! Not only are you so generous to share your recipes, but also to give guidance and advice to whoever runs into a problem while trying out them out. As I am also a newbie to the world of cooking, I am grateful to read your advice.
May the good Lord continue to bless you as you bless others. Wishing you good health!
Karen
Hi Rose!! I am so glad I found your website! I was born in Singapore but we moved to the states – Jacksonville Florida. Well there aren’t any Singaporean restaurants here!!!! I so terribly want to go back to Singapore and eat some of the foods that I have not had in years! Thanks to your recipes that you have posted I can make some of my favorite dishes at home!! Thank you so much for your kindness in sharing with others and may you continue to have great health!! God bless you and your family!! Much hugs
Hi Rose! I have enjoyed using your recipes, I was wondering if you have gee chung fun recipe they have it at yum char is a rice roll rolled with prawns or char sui. I would love to be able to make it since my adult children always requeswt it when we go out for yum char. Thank you and take care your son does a good job sally
Dear Rose,
Greetings in the gracious name of the Lord Jesus Christ. I am a family man, a pastor and a teacher. It is really gracious of you to share all these recipes with the whole world practically. I am praying that the Lord will take out all that cancer. May He keep you in His arms. Keep still. I also would want to share my recipes. Just pray I will know how. Some of these are really old.
Pastor Erwin Jose Manching
09104014022 Philippines
BBSI Kaytikling Taytay Rizal Philippines
Hi Erwin,
Thank you for your message. My mum recently fractured her wrist and is wearing a cast for three weeks, so she won’t be able to type a reply for a while (she asked me to reply to you on her behalf.) Thank you for your generosity and she’ll get back to you soon.
Mark
Hi Rose,
I am very blessed to stumble upon your site. Thank you for being such an inspiration!
Wishing you Joy always. You are such a giving and nice person – God will take good care of you! : ) Get well soon.
Is there an e-mail address we can write you personally?
Hi
I tried making Bak Tong Gou. It was nice but it became a little sour the next day. What must I watch out. I put the whole ‘loyang’ into the fridge after it has cooled down.
Rose,
Do u know how to stean carrot cake? pls email me at eileentan_21@yahoo.com.sg. Tks
Dear Rose
First time I thrawled the internet for Nyonya recipes and found your website. Thank you for being so generous and sharing your recipes with us. I can see that you have put a lot of time and effort into producing such a comprehensive list which I will share with my friends. This is especially of value when we are abroad and can’t get easy access to all the Kuih that we are so fond of.
Kind regards and Take Care!
Swee
Dear Swee,
Thanks for your appreciation and encouragement. It will be my greatest joy to be able to put up more recipes. Thank God I’m recovering well and will continue to share.
Blessings!
Rose
Dear Rose,
My heart sings with joy and I thank God for showering His love upon you! I’ve been checking your food blog daily for news of you. I’m so happy that you’re recovering well. I’ve tried your great recipes and I want to thank you for sharing them so generously.
God bless,
Jeannie
Dear Rose,
Many thanks for all those delicious recipes especially the pie tee! I have standard size mould do you know where I can get a bigger mould? Mant thanks Rose! I wish you good health. Take care.
Ken.
Dear Rose,
I last commented above #18 but you have been constantly in my thoughts. Good to hear that you are recovering well. Praise the Lord .Although I have never met you personally but I feel I know you through your recipes.Love all your recipes.
Dear Rose
I was browsing your website and and I do like to try out some recipes esp the Ayam Penyet( I do hope it is the same at I ate in Medan.)
Anyway, I am looking for the recipe for Mee Koo (Chinese Tortoise Bun) but could not get it.Appreciate if you could forward me such recipes.
Thank you.
Regards
SW Foong
Dear Rose,
Greeting from Sana’a,Yemen.
We’re (me,my husband,daughter)sharing good news here.
Since in here have lots of fishes and pretty cheap compared with meat. But we’re boring with fried,soup, or steam fish.Suddenly I remembered about Yie Yuan Soup.
I tried made fish ball, but came out soft, we like it a little bit spongy.would you like to help me how to do it?
And thank you very much by sharing your wonderful recipies.
Bless you& family heaps.
Pin Pin
Hi Aunt Rose, any idea how we could make popiah skin?? thanks..
Hi Rose, Thanks for sharing – your recipes and your story. God bless.
StanTok
Hi Rose, I love to read your website that provides with lots of nice and tasty foods. I always wanted to do Kueh Pai Tee by myself but the problem now I dont know where to get the mould in Singapore. Can you please guide me?
Thanks
Hi Maria,
You can try Phoon Huat or shops selling kitchen utensils.
Rose
hi,i suggest u to put the photo of food beside your recipe,it will be more attractive to us.we can judge whether it i s delicious or not.well,it’s just a suggestin from me
ooo,i saw it.some of the recipe got photo,sorry ya,just notice it
i cant believe that you posted these recipies like the angku kueh i remeber haveing them when i was little but ive only had them a few times after because they are so hard to find they re lyk the best thing ever so yeah and these recipies are amazing and soo hard to find 2 tnx 4 posting them <3
o yeah HAPPY THANKSGIVING
)))))
Hey Rose
i happened to chance upon your site and found all these wonderful recipes.
They are fantastic! especially for someone like me living overseas
well done
A friend of mine (Kristi) is being treated for ovarian cancer, it was discovered at stage 4 though. I have been to Singapore about 7 times and always enjoyed the Kueh Lapis cake so I’m going to attempt to make one for her. She’s lost a lot of weight so a rich cake like this should be good for her. Not sure what the Rempah Kueh spice mix is so I’ll probably substitute almond extract and ground allspice. Hope there is some magic in the recipe too.
MT
Hi Rose,
I missed the Hong Kong style of wonton. The taste is so unique and I get it only in Sam Woo REstaurant when I lived in CA. Do you have the recipe on how to make them? If so, please advise.
Thanks.
Inn
Hi Rose,
Just happen to browse through the net for sugee cake,making it for my mother-in -law for her birthday on valentine’s day.
So glad to have find your website.
I am also diagnosed with breast cancer with stage 2a recently, went through mastectomy now waiting for my chemo to start.Praying to our Lord everyday,to give me the courage and strength to go through it.
Thanks for sharing.God Bless.
Hi Rose
Can you give me a recipe for the Chinese apom that was sold in Kuala Lumpur? You know, those that are thin and crispy and a puffed-up half-moon in the centre.
Thanks
Hi Rose!
I LOVE your site! thank you very much for sharing your recipes! I have been sending your site to my friends at work and at church. Keep up this great work. it is much appreciated, more than you know! God bless!
Dear Rose,
Chanced upon your webiste whilst stuck at home undergoing chemotherapy for Stage 2A breast cancer(1.st cyle for TCH).
Your recipes are lovely! I have been in HK for the past 20 years and miss Malaysian food very much.
Now that I am on chemo where everything tastes metallic, I dreamt about char kway teow, assam laksa, Ipoh hor fun, etc until I cried out my heart and wished I was home……that’s why I’m surfing to at least look at the pictures and recipes.
Where are you based? You are noble and generous to share your recipes online. I guess us BC sisters have a different perspective in life after battling the illness. We love to share………info about the illness, food, life, etc.
Salam
Ipohgirl
Hi Rose!
I am currently based in Shanghai and I have 2 young kids. They love eating fish balls so I came to know about your website while looking on how to make fresh fish balls. Great recipe…thanks for sharing. Will try some of your other stuff too.
Hi Rose,
I just wanted to say that you are so amazing for battling your breast cancer and surviving. Your recipes are amazing and you remind me so much of my grandmother. I am a 4th generation New Zealand born Chinese and I miss my grandmothers cooking- she lives in a different city. Its good to be able to make proper chinese tasting food – not european chinese food that you tend to buy.
Hi Sarah,
Thanks for your comments. Hope you will enjoy the recipes posted. God bless!
Hi Rose,
Just come across your website today. Thank you for your sharing. The food and recipes looks so interesting.
Today is Easter Sunday, new life and light.
May peace and happiness be with you always.
dear rose, thank you for your recipe. I found your web sit by searching “Ayam Penyet”. hehe, and soon i discover there are much more awesome recipe in your web site…thank you very much and good luck.
Michael
from N.Z
Dear Person-In-Charge,
I write in to enquire about Conducting Of Cooking Class at our club.
I’m interested on your Nonya Cooking.
Is it possible for me to invite you down to my club to conduct classes for our members.
Look forward to hear from you.
Thank You.
Dear Gavin,
Thank you very much for your kind invitation. I am unable to do so at the moment because I’m tied up with other commitments. My sincere apolozises.
Best regards.
Rose
Hi Rose,
I’m sure you have read the recent newspaper report on the unhygenic conditon of the noodle factories.Would appreciate if you can give me the recipe on how to make rat tail / loh shee fun. The recipe I found requires each noodle to be made by hand. Any recipe where I can cook the flour mixture and hand press it into the carrot shredder ?The pressed mixture is then dropped into a pot of hot water.
Susan
Hi! Rose,
It me again. I was reading all the commences given to you and found it to be very interesting. I am from a peranakan family and I am sur your receipes are good stuff to try out.
I hope you could share yr kueh lapis with me. This is my daughter’s favorite cae. I have to buy it each time I visit her in Australia. Kueh Lapis is so expensive & some is not good enough. maybe trying making them will be fresher than buying. Thank you.
Hi Rose,
I just want to let you know that I’ve been using your recipes for Pandan cake, Ang ku kueh, and Nasi Lemak, and they have always been a great success! I’m a Singaporean living in Seattle US right now, and we have a very active and big Singaporean group here (thanks to Microsoft!). So far, everyone said the food I cooked with your recipes are probably closest to those back home. So MANY MANY thanks to you for sharing! It definitely makes a lot of us less homesick…
Oh – can I share those of your recipes I have tried on my Facebook page?
Cheers,
Jennifer
Hello Rose
I made ayam buah keluak the other day … it was such a tedious task removing the meat from the shells and stuffing them back in again… Can the shells be re-used. The next time I can just buy the meat withou the shells and re-use the ones I have used previously. Pls advise.
Tks & best regards
Maureen
Hello ROse, I must say your recipes are very homey – pure and healthy.Especially your soups I still have so much to explore Born here in the US but raised having traditional soup. Now I am able to make them myself but still have so much to learn. Now i can have your recipe to help me…Thanks!
Please come visit my blog i share with my sisters and share your comments and tips http://www.cookng.blogspot.com
*** May good health follow your every steps **
Thank you Lisa. Hope you will enjoy the soup recipes as much as I do. God bless!
Hi Rose, just went thru your website, all the food seem so tasty but because I am under chemotherapy for breast cancer, I can only read your food but will sure like to taste it when I have get over my illness. Today I will try to make tapioca kuek without coconut. Would you share with me what to eat during my chemotherapy? Thank you!
Hi Silvia, my advice is to cut down on deep fried food, barbecued food and sweet stuff. Take more food that are high in antioxidant. Broccoli, asparagus, pumpkin, carrot, blueberries and strawberries are good for you. After chemo I usually drink some barley water and if blood count is low I’ll drink some red dates tea. Apple with carrot juice is also good for the body. Sad to say, after I came down with breast cancer I’m less active in the kitchen but that does not deter me from putting up nice recipes for others to enjoy. Take care. God bless!
Hello Rose. Thank you for this generous blog and bringing people together across the world through food! I am going to try my hand at making ang ku kueh, but I have never used a wooden cake mold before. Must I prepare it in some way prior to use? And I assume that I clean with soap and water and then let dry? Thank you for your help!
Dear Rose – thank you so much for starting to blog again! I stumbled across your blog in early 2010 when I was searching for a recipe for cendol, and was delighted to find someone posting such gorgeous Singaporean (or is it Malaysian?) recipes. Then, when I didn’t see anything for a while I thought you must have stopped blogging. Please keep it up … best wishes, Karin (Canberra, Australia)
Thank you Karin. I’ll try my best. Wish you and all a very Blessed New Year 2011.
Dear Rose,
I am doing a project on culinary book. May I use some of your recipe for my reference?
Please let me know if you do or don’t mind.
And keep up the good works with your blogging!
Hi Rose,
You have a lovely website, I am a starter in cooking but enjoying cooking, planning to make steam yam cake, could you please advise what is “vetsin”
Thank you and look forward to hear from you.
Jessica
hai.. Rose saya amat bersimpati dengan awak.. semoga apa yang awak buat.. diberkati oelh Tuhan..
Evening Rose, love your website. May I ask, do you do catering for your kueh?
Hi Rose,
How are you. I hope you are doing fine. I’ve been worried cos I have not seen your new posting for quite awhile.
how are you, madam Rose…hope you always in good healty…thank’s for you great recipes….GBU
Hello Madam ROSE, will you bake kueh lapis and sell to me in Little Rock, Arkansas? I miss it and really have no skill or time to bake. But I am willing to pay
Hi Rose,
I like the Angel Kurt Leigh molds you post.
Please let me known where I can buy them.
I order some from Brown cookie , but the quality is not the same like yours.
Thank you so much.
Thuy
Hi Rose,
I mean Ang ku keuh molds like pictures you post.
Thanks again.
Thuy