Comments for Rose's Kitchen

Comment on Kueh Lapis Legit by Mara

Mara — Tue, 14 Jul 2009 08:01:49 +0000

Dear Rose,

I use the convection oven for baking. For this cake, I bake the 1st layer and the subsequent layers can I use the grill in the microwave to grill and bake the last layer? Please advise. Thanks.

Comment on Huat Kueh II by SERENA TA

SERENA TA — Sat, 11 Jul 2009 13:57:21 +0000

Hi, Thank u so much for your recipes. God bless u n your family.

Comment on Kueh Koya (Green Bean Cookies) by Miss Lee

Miss Lee — Fri, 10 Jul 2009 03:45:52 +0000

Dear Rose, what is green bean flour? where can i buy it and what is the brand name.

Comment on Almond Sugee Cake by Shir Ying

Shir Ying — Thu, 09 Jul 2009 07:10:44 +0000

I’m from Singapore/Malaysia and was craving for Sugee cake, the type that my mom used to make when I was younger, and was surfing the web for recipes when I chanced upon your website. I tried out your recipe and the cake turned out moist, tasty and melt-in-your mouth wonderful. I didn’t fry the semolina nor leave the batter overnight though as I’m still not sure why that is required. Could you explain why that step is necessary?

Comment on Steamed Yam Cake by Anthony Yeo

Anthony Yeo — Mon, 06 Jul 2009 11:24:48 +0000

Hi Rose

I have my first steamed yam cake and all in the family commented it was very tasty but have to improve my texture the next round as it appeared not that soft as yet.

Have a healthy day !

Regards

anthony

Comment on Sweet Potato Soup by npm

npm — Mon, 06 Jul 2009 02:26:34 +0000

hi rose, i really like your blog and the many great recipes you have! i look fwd to follow yr blog and try some of the recipes you have posted here!

Comment on Ang Ku Kueh II by Celebrating The Birth Of Baby Amber - The Budding Planet -

Celebrating The Birth Of Baby Amber - The Budding Planet - — Sun, 05 Jul 2009 16:49:20 +0000

[...] the box. There’s also red colored hard boiled eggs and “angku” pastries. (go to http://roseskitchen.wordpress.com/2007/05/23/ang-ku-kueh-ii/ for the [...]

Comment on Chocolate Chiffon by tan

tan — Sun, 05 Jul 2009 05:45:30 +0000

where can i buy softasilk flour?

Comment on Barley With Gingko Nuts by E

Sat, 04 Jul 2009 10:48:21 +0000

hi rose, which type of beancurd skin u r refering to? the thick ones or very thin ones? i also fins the beancurd skin a little salty, is that how it should be??

Comment on Steamed Minced Pork With Salted Fish by Just

Just — Fri, 03 Jul 2009 13:58:03 +0000

Rose………Great Recipe!!! I have wanted to know how to make this for years, it`s been a favourite of mine since I stumbled across it years ago in a resturante, which no longer exists and i have been unable to find it anywhere else since. I have also had alternative versions of this dish cooked as caseroles which included either prawns, or aubergine. Could you make any suggestions as to any ammendments to the other ingredients to make these additions work?