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Hi, I am rose’s son and I manage the blog for her. I have been thinking of an easier way to print out the recipes (who keeps a laptop in the kitchen?). I also wanted to improve on the cataloging, searching, and rating functions. Unfortunately wordpress.com does not allow us to offer many of these functions. We decided to self-host at www.roseskitchenette.com. You will be able to print recipes, email your favourites to your friends, and you will also be able to rate recipes there. Thanks and I hope you will enjoy these recipes.
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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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Unable to get skin crispy for my crispy roast pork (siew yoke). Any suggestions or recipes?
Dear Rose,
I’m trying for a long time to get a recipe for Apong which are sold in pasar malam. These are the ones that are thin are crispy at the edges and slightly soft in the middle. They are baked in small wok. A small amount of batter is being poured into the wok then rotate the wok round so that the batter cover the side of the wok. It’s being covered and baked until brown and crispy at the sides, then it’s taken out and folded twice ( a book fold).
I will be grateful if you’re able to provide me with the recipe
Thank you
Regards
Wendy
hi Victor,
you can try lilyng2000.blogspot.com for her roast pork.
Regards
Wendy,
I’m trying to figure out the Apong you described. Is it the one with coconut or peanut fillings?
regards
yes yes.. I think she is talking about apung balik.. they called it apung balik in malaysia
i am looking for that recipe too.. was thinking of making it as breakfast for my parents but now they went back to malaysia already ..
.
I am now hoping to get the recipe so I can make for them in November when they come over
Thanks Rose. Karen
Dear Rose:
I am grateful if you can let me have the recipes for making simple bread .
TQ.
ok Alice,
will try to put some nice bread recipes later.
Cheerio!
Do you have a recipe for coconut cream yellow split pea pudding (Ma Tau Goh)?
Hlw Rose
im ti from philippines and a college student taking up hotel,resort,restaurant mngt. i realy realy like your recipes and it helps me a lot when im cookig..thanks for your recipes..GOD MAY BLESS YOU ALWAYS
hi Ti,
Glad to hear you enjoyed the recipes and that it is of benefit to you. I wish you every success and may the Lord shine upon you always.
Rose
Hi Rose:
Do you know how to make Putu Piring or Kueh Tutu? I love this kueh but can’t seem to find any recipes. I recalled the hawkers in Singapore have those steamers where they steam each of the kuehs and they make the kueh tutu with a peanut as well as gula melaka/coconut filling in them. I now live in California, so that means I have to make it myself if I want to eat Kueh Tutu.
Just in case if you do not know what I am referring to, there is this website that pays tribute to this hawker who makes the best Kueh Tutu with pictures of his daughter taking over his Kueh Tutu hawker business: http://www.inblogs.net/ugwug/2006_11_01_archive.html
Another website that talks about Kueh Tutu with pictures is: http://eatingasia.typepad.com/eatingasia/2005/09/streetside_swee.html.
Appreciate any tips you can offer…thanks Rose…Elizabeth
Dear Rose,
I left a comment/recipe request a week ago, but is unable to retrieve it again, so am trying again.
Must commend you on the tremendous work and generousity on your part, this is definitely the best website ever. Do keep up the good work and would like to thank you so much for your work. I have been experimenting for the last 3 months or so on how to make the genuine peanut pancake / Ban Jian kway (Hokkien) that one can find in Singapore or Malaysian markets. Usually folded in half and filled with peanuts and sugar. I would be very grateful if you would let me have the recipe. Many thanks. God bless you, annie
Dear Rose,
I am a leukemia patient in SGH currently still hospitalised as I’ve just done a bone marrow transplant. There is a post transplant period of 3 months where I cannot eat outside food due to hygiene purpose.
I cannot survive one day without the economic fried mee commonly available in hawker centre normally served as breakfast. It just consist of dao-gay and yellow noodle.
Do you happen to have the receipe for it (fried mee)? Hope to hear from you soon =)
Nigel
hi rose,
my name is guy, my g/f and i loves tu tu kueh and will like to make one for my g/f. i have tried be4 with fail attempts, thinking that it might be due to my lousy steamer and also wrong steps ( i suppose). Hope that you can help me in this problem. Tks and hope to hear from you soon. if possible sent the receipt to my email address ( lkj2ever@yahoo.com ). TKs again.
Regards,
guy
Hello Rose,
Thanks for sharing your recipes.
Do you know how to bake a cantonese bun, which is round, flat (usually 1 cm thick) and covered with white flour. We called it “tai pian”, literally means “big biscuit”.It is sold in chinatown at $2 for 5 pieces. They don’t taste the same as before. In fact it is horrible. They are too dry, no egg, which should be, and far too light.It is just not the same as what my granny bought when we were young girls. Hope you know what I am referring to
Hi Rose
This is an awesome site with some great chinese recipes. My sister who was born in China is quite a bit older than me taught me to make waxed duck a long time ago. There are no recipes for waxed duck on the web and I would like to know if you have a recipe.
BTW I have made lop yoke many times. This weekend I have cubed up some duck liver and pork to make Chinese duck liver sausage and regular chinese sausage. I can’t wait.
For New Year’s I will try the three type of lop meats steamed over rice(waxed duck, lop yoke and lop chong…but I am trying to lose weight…and it is hard with such tasty meat)
Hi Rose, I made Kuih Pie Tee ( Top Hat ) according to your recipe and store them in an airtight container but overnight they get softened, what’s went wrong ?
hi Rose:I lived in Melbourne, Australia. I enjoyed your website, esp all the local singapore/malaysia food. I was wondering if u know how to make “Bak pau” the singapore version? If u do, can u post it on your website.
Thank you
God Bless
Hi Rose,
Can you check if you have the Durian Cream Cake recipe? Can you please share if you do have. Thanks!
Hi there Rose, do you have the recipes for red bean butter cookies and green bean cookies? TQ
Dear Rose;
I am very impress with your wide knowledge and as I fancy some of the items listed I certainly will archive them.
I note however there is no mention of what I believe is called “AGAR AGAR LAUT”. This is the sweet hard version of jelly that is sold in Singapore especially during the Chinese New Year Season which I believe is made from seaweed. There is no need for refrigeration and they usually are shaped as fish, rabbit etc. It has a bit of crunchy taste and is very nice.By any chance you can advise me on the recipe if that’s fine with you.
Hi Auntie Rose,
I love the recipes that you put up, although I just discovered your site, I think I am going to make the fish ball soup sometime soon
Also I was wondering if you have an assam pedas recipe? or even better if it’s a cheat’s assam pedas? currently am in UK and don’t know if all are available here.
thanks!
Dear Rose
Do you have a recipe for chinese grill meat (肉乾）？I would be grateful if you would let me have this recipe, thank you.
Regards
Chan
Hi Aunty Rose,
I have just discovered your blog when I am searching for Apple and Pork Rib Soup. Your blog is great!! Btw, I have two kids (between 4-7 years old) and they are very fussy about food. Do you have any healthy recipes for kids? Thanks alot.
Best Regards,
Esther
Dear Rose,
I am trying in crazy in search of receipe for the tu tu kueh but in vain… can only get receipe for putu piring but it’s not the same version like what is selling by Singapore hawkers.
Can please help.
Million thanks
hi Rose,
if i use evaporated milk to make ang ku kueh and kueh lapis ku kus on the same day,how many days can i store, and will it still be fresh on the 2nd day?
how abt donuts,if i do it today, will the donuts turn hard and still be fresh tomorrow? pls advise asap. many thks
Dear Rose
thanks for all the recipes. It is very useful to someone like me who knows only how to cook simple meal.
by the way, the Hokkien called this dish “Lor Bah”. Is it the same recipe for Stew Pork ? otherwise, can you help ? Also, how do you cook “Lor Mee”, the type sold in singapore hawker centre?
many thanks and wishing you the best of health
Dear Rose
Do you have a receipe on Durian Pudding.I would be grateful if you can email it to me. Thanks a lot.
Regards
Dear Rose,
I’m trying to make nice smooth steam egg dessert. Can you help me?
Thanks a lot.
Cheers
Jessie
Hi Rose,
Do you have any recipes for “chai kueh”? I’m interested in learning to make the above kueh.
Thx Rose.
Jessie
Hi Rose,
Do you have any recipes for “Kueh Talam Gula Melaka”?
TQ very much.
Grace
Hi Rose,
I would like to have a Nyoya Popiah recipe. Do you have it?
Thanks in advance.
Hi Rose,
I love to eat Lye-Water Kueh (Kin Ah Kueh)? Do you have the recipe? Thank you.
Pamela
Hi
Do you have Kueh Tu Tu recipe? I love that so much.
Thank you.
How are you? “)
Any chance to have teochew loh bak?
Thanks!
Hi Rose,
I have try your ” pak tong kou ” it turn out to be very
nice , first try .I am looking for this recipe for a long
time but could not find ,sound like ” steam woh koo kueh”
look like small huat kueh. They are a few colour and eat
with grated coconut and brown sugar.I love your blog very much.pls.help.Thank you very much ,Take care
Rosalind
hi rose,
thank you for the wonderful recipes
may god bless you,
denise
Hi Rose,
I am an english student in malaysia and i really love chicken cili api but i cant seem to find the recipe to cook it for my friends and family in the UK.
Please help me to find an easy recipefor it as your recipes are always easy to follow and understand
thanks.
Hi Auntie Rose, I can’t seem to find the ‘Mee ku/Potato bun’ recipe.
Please provide me the recipe if you have it or something similar to that.
Thank you.
Hi Rose,
Merry x-mas & happy new year to u.
Do u have any recipes for Po Zai Kou & Suon Kou [Hong Kong Street Snacks]? If u have please email to ph99kwok@yahoo.com.sg
Thank u so much.
angela
Do u have the recipe for Tu-Tu keuh ?
Dear Rose,
Thanks so much for your recipes! love them, have them in favourites.
Would need a favour, would like recipe for Ngoh Hiong. Hokkien’s favourite meat. Hope to see it soon.
Thanks again!
Mandy
Hi Rose
Thank you for your generosity to post so many wonderful recipes. May I ask if you have the recipe for buddha jump over the wall?
Thanks!
Alicia
Hi Rose,
I tried the recipe you blogged on Kueh Sarlat. However, no matter whether its Kueh Sarlat or other kuehs that are cooked with steaming, they always taste GREAT but they dont look right.
What happened is, I am using a dual layer steam pot, about 30cm, the lid is made of glass. So while steaming, the water vapour that condensed on the lid drops onto the kueh. I am not too sure whether it is that, or other reason, but all my kuehs come out with the top bubbly. Not like the one you show on the pictures that has a even flat top surface that looks glossy and nice.
How can I improve on the appearance of my kuehs?
By the way, thank you for sharing, the taste of the kueh sarlat was fantastic as I tried just that it look bumpy on the top surface as I mentioned. Also, the custard did not form too well, was it because I under cook it even though I have steamed it for nearly 30mins after the custard layer was poured in??
I am so looking at learning baking and cooking from someone but I just cant find someone who is willing to share the hobby with me without collecting expensive cooking class charges.
Thumbs up for your sharing spirits!!
Hi Rose,
Do you have the recipe for the Jawa Huan kueh? i love this cookies alot when i was young (in the 70s’)but now cannot find them. It’s crispy usually come in the shape of a semi-circle, i think rice flour maybe tapioca flour mixed into mee-hoon like and deep fried. taste like loveletter and keuh rose.
Regards
Evelyn
Dear Rose
I would like to know if you are intrested in teaching my staff nyonya kuih.we can partner with you.You do the training,we do everything including the finance.
Kindly advise if intrested.
Regards
Hi Rose, Today I just chanced upon your site and would be glad if you happen to have a recipe for a nonya kueh that tastes like pat tong ko but dipped with a kind of banana sauce mixed with gula melaka and coconut milk. Any idea?
Hi Rose,recently I have eaten chocolate steam huat kueh which my daughter bought it from her colleagues. It’s delicious, like to know if you have the recipe?
Dear Rose,
Wish you best of health many years ahead !
I must say you indeed have a great range of recipes esp. for people like me whose passion is in cooking and trying new recipes all the times now that I am retired.
One of the intriguing recipe which I would like your advice on is prawn fritters. I have visited some of the sites and must say the recipes do not have the result that I wanted or tried at some of the restaurants in Singapore. Hence, I would appreciate your recipe on this as I think the resulting fritters should be fluffy and smooth after frying. And not just some batter coating on the prawn.
Thank you, Rose and appreciate your kind response on this.
Take care !