Rose’s Kitchen

Orange Blueberry Muffins

November 23, 2014 Posted by | Uncategorized | Leave a comment

Oatmeal Muffins

November 23, 2014 Posted by | Uncategorized | Leave a comment

Orange Ginger Muffins

November 23, 2014 Posted by | Uncategorized | Leave a comment

Lemon Coconut Muffins

November 23, 2014 Posted by | Uncategorized | Leave a comment

Blueberry Pancakes

November 23, 2014 Posted by | Uncategorized | Leave a comment

Red Beans With Lotus Seeds

November 23, 2014 Posted by | Desserts and Snacks | Leave a comment

Yam Paste with Pumpkin & Gingko Nuts

November 23, 2014 Posted by | Desserts and Snacks | Leave a comment

Pig Trotter With Ginger and Vinegar

November 23, 2014 Posted by | Uncategorized | Leave a comment

Pig Liver Soup

November 23, 2014 Posted by | Uncategorized | Leave a comment

Fried Rice With Char Siew & Pine Nuts

November 23, 2014 Posted by | Uncategorized | Leave a comment

Fried Rice With Egg and Ginger

November 23, 2014 Posted by | Uncategorized | Leave a comment

Cornflake Cookies



250g butter

200g light brown sugar

375g self-raising flour

2 eggs

1 tsp vanilla essence

150g mixed fruits

1/4 tsp salt

2 tbsp Brandy

about 100g crushed cornflakes


1.  Mix the dried fruits with 2 tbsp Brandy and leave to soak overnight.

2. Cream butter, sugar and salt until creamy. Add vanilla essence and lightly beaten eggs.

3.  Fold in sifted flour and mixed dried fruits and mix well.

4.  Using a spoon, scoop about a teaspoon of the cookie dough and drop it into the crushed cornflakes.  Roll into small balls and place them on baking tray lined with parchment paper.

5.  Bake in preheated oven at about 160 deg for about 15 to 20 minutes or until lightly brown.

January 30, 2011 Posted by | Cookies | 4 Comments

Crispy Prawn Rolls



300g dried prawns
5 buah keras (ground)
1 tbsp chilli paste
1/2 tsp belachan
5 rounded tbsp caster sugar
thinly sliced limau perut leaves
poh piah skin cut into 4 pieces
egg white for sealing the prawn rolls


1.  Clean dried prawns and remove grits. Place in a blender and grind till fine.
2.  Fry chilli paste, buah keras and belachan with a little oil till aromatic.
3.  Add ground dried prawns and keep on frying till crispy. Remove and add in 5 tbsp sugar and the sliced limau perut leaves and mix well.
4.  Place some prawn mixture on a piece of poh piah skin, roll up and seal with egg white.
5.  Deep fry till golden brown.  Drain on absorbent paper and when cool, store in an air-tight container.

January 1, 2011 Posted by | Cookies | 1 Comment

Spicy Cookies


150g Adam Cheese
250g butter
320g plain flour
2 tsp baking powder
2 tsp chillie powder
1 tsp pepper powder
1 tbsp caster sugar
1 tin sunflower seeds
1 tsp salt
1 egg


1.  Grate cheese finely.
2.  Beat butter with sugar,egg, baking powder, salt, pepper powder and chilli powder.
3.  Add in cheese and sunflower seeds.
4.  Fold in sifted flour and mix well into a dough.
5.  Roll dough out and cut into desired shapes.
6.  Polish cookies with egg and bake in preheated oven at 170 deg C for about 20 mins or until lightly brown.

December 31, 2010 Posted by | Cookies | 1 Comment

Sayor Lodeh

Sayor Lodeh


300g long beans
300g cabbage
300g turnip
1 small chayote
1 red carrot
2 brinjals
4 pieces taukwa

2  stalks lemon grass
1 thumb-sized piece galangal

Spice Paste:
3 cloves garlic
10 shallots
5 buah keras
2.5cm ginger
2cm tumeric
50g dried prawns
50g dried anchovies
2 tsp belachan
2 tbsp chilli paste

1.5 litres water
500ml thick coconut milk
200ml evaporated milk
1/2 cup cooking oil
2 tsp salt

1.  Clean and cut vegetables into small pieces.
2.  Cut the taukwa to small triangles and deep fry till skin is a bit crispy.
3.  Blend all spice paste ingredients together and mix with the chilli paste.
4.  Heat oil in wok and fry blended spice paste till fragrant and set aside.
5.  Bring 1.5 litres water to a boil.  Add the crushed galangal, serai and all the vegetables.
6.  When vegetables are almost cooked, add the fried spice paste and mix well.
7.  Add the thick coconut milk and evaporated milk.  Season with salt according to taste.
8.  Lastly add in the fried taukwa.

December 26, 2009 Posted by | Bean Curds and Eggs, Vegetables | 5 Comments

Tang Yuan In Ginger Syrup

Tang Yuan With Ginger Syrup


300g glutinous rice flour
300ml water
few drops of red food colouring
1 packet coloured tapioca flour cubes

Ginger Syrup:

1500ml water
4 screwpine leaves
100g ginger, peeled and smashed
200g raw cane sugar


1.  Place the glutinous rice flour in a big bowl.  Add water bit by bit and knead until it forms a smooth dough. Divide dough into 2 portions.  Colour 1 portion of dough with the red food colouring and knead till the dough is evenly coloured.
2.  Divide both white and pink doughs into 1.5 cm portions and lightly roll them into balls between the palms. Set aside.
3.  Bring 1.5 litre water to a boil. Add the ginger and pandan leaves and boil for 10 to 15 minutes over medium heat.  Add sugar and boil till sugar dissolves, remove pandan leaves and ginger.
4.  In another pot, bring 1 litre of water to a boil.  Drop in the glutinous rice balls and let them boil till they float to the surface.  Transfer them with a slotted spoon into the ginger syrup.
5.  Drop the coloured tapioca flour cubes into the boiling water and boil till they float to the surface and are cooked through.  Remove and drop them into the ginger syrup.
6.  Ladle the glutinous rice balls and tapioca cubes together with the ginger syrup into bowls and serve.

December 22, 2009 Posted by | Desserts and Snacks | 4 Comments

Pearly Beans With Chestnuts Soup


500g pork ribs
300g pearly beans
200g fresh chestnuts
2.5 litres water


1.  Separate pearly beans from pods.
2.  Parboil fresh chestnuts, remove skin and rinse.
3.  Scald pork ribs in boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling, add in pork ribs and chestnuts. Lower heat and simmer for 1 hour.
5.  Add in pearly beans and simmer for another 20-30 mins.
6.  Add salt to taste.

December 6, 2009 Posted by | Soups | 5 Comments

Pearly Beans With Sweet Corn Soup


300g pearly beans
500g pork ribs
1 sweet corn
8 red dates
2.5 litres water


1.  Separate beans from pods. Wash and drain.
2.  Scald pork ribs in boiling water and rinse well.
3.  Bring 2.5 litres of water to a boil.  When boiling, add in the pork ribs.  Lower heat and simmer pork ribs for one hour.
4.  Add in sweet corn, red dates and pearly beans.  Simmer for another half an hour.
5.  Add salt to taste.

December 6, 2009 Posted by | Soups | 1 Comment

Huai Shan With Pork Ribs Soup


500g huai shan
500g pork ribs
8-10 red dates
1 tbsp medlar seeds
2.5 litres water
1 tsp salt


1.  Peel off skin from huai shan and cut into chunks.
2.  Remove stones from red dates and rinse.
3.  Scald pork ribs with boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling add in the pork ribs and boil for 1 hour.
5.  Add red dates, huai shan and medlar seeds and simmer for another half an hour.
6.  Add tsp salt to taste.

December 5, 2009 Posted by | Soups | 3 Comments

Sweet Potato Soup


300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger


1.  Peel and cut sweet potatoes into chunks.  Wash and flatten ginger with the back of a cleaver.
2.  Place 2.5 litres of water in a pot together with the ginger and pandan leaves.  Bring to a boil.
3.  Add in the dried longans, sweet potatoes and rock sugar.  Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4.  Discard pandan leaves and serve.

April 16, 2009 Posted by | Desserts and Snacks | 6 Comments

Huat Kueh II



300g plain flour
250g brown sugar
200ml thick coconut milk
50ml water
1 egg
1 tsp double action baking powder
5 pandan leaves


1.  Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2.  Pound the pandan leaves and extract the juice.
3.  Mix the egg with the thick coconut milk and pandan juice.
4.  Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5.  Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6.  Pour mixture into small containers and steam immediately for about 20 minutes.

October 16, 2008 Posted by | Desserts and Snacks | 10 Comments




10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

October 16, 2008 Posted by | Jellies and Jam | 4 Comments

Kueh Bakar


300g plain flour
300ml thick coconut milk
300ml water
250g caster sugar
50g ghee
8 pandan leaves
3 eggs


1.  Blend pandan leaves with 300ml water and strain out the pandan flavoured water.
2.  Cream the eggs with sugar till sugar dissolves.  Add in the thick coconut milk and pandan flavoured water.
3.  Fold in the flour and mix well. Strain the mixture.
4.  Melt the ghee in a 9 inches round tin.  Pour in the mixture.
5.  Bake in a preheated oven at 350 degress F for about an hour.
6.  Let kueh cool in tin before turning out.

October 15, 2008 Posted by | Nonya Kueh | 9 Comments

Kueh Wajik


600g glutinous rice
250ml water
300ml thick coconut milk
150ml thin coconut milk
300g gula melaka
150g sugar
6 pandan leaves
a pinch of salt


1.  Wash the glutinous rice in several changes of water and soak overnight.
2.  Spread the drained glutinous rice in a steaming tray and steam the rice for 30 minutes.  Add 250ml water to the steamed rice and mix well.  Add the pandan leaves and steam for a further 30 minutes.  Gently fluff up rice and set aside.
3.  Bring the thin coconut milk, chopped gula melaka, sugar and pandan leaves to a boil.  Stir continuously over a low heat till the sugar dissolves.  Add in the thick coconut milk, stir well and strain solution.
4.  Add the steamed rice.  Cook over a low flame, stirring continuously till mixture thickens.
5.  Spread the cooked wajik on a tray lined with banana leaves.  Press down firmly and smoothen the surface.  Cool till it hardens slightly before cutting.

October 15, 2008 Posted by | Nonya Kueh | 7 Comments

Ban Chien Kueh

Rising Dough:

2 tsp dry yeast
180g plain flour
300ml water

Method: Mix dissolved yeast with the plain flour and water and leave to rise for 5 to 8 hrs.


450g plain flour
110 tapioca flour
90g sugar
500ml water
2 eggs
2 tsp alkaline water
1 tsp bicarbonate of soda

1.  Sieve plain flour and tapioca flour together into a mixing bowl.
2.  Add in the sugar, bicarbonate of soda, alkaline water and eggs.
3.  Add water gradually and stir until combined then add risen dough and mix well. Cover and keep batter aside for 1-2 hours.
4.  Heat a brass mould or a non-stick pan. Pour a thin layer of batter onto heated, greased mould and spread batter to form a round thin pancake.  Sprinkle with a bit of sugar, cover and cook over medium low  heat until cooked. Sprinkle with coconut or peanut fillings, fold kueh over and remove from mould.

October 14, 2008 Posted by | Desserts and Snacks | 6 Comments

Huat Kueh



600g plain flour
500g light brown sugar
300g sweet potatoes
11/2 rice bowls water (450ml)
1 tbsp dried yeast
10 pandan leaves


1.  Remove skin of sweet potatoes, wash and cut into pieces. Boil with some water till cooked, drain and  mash till fine.
2.  Pound pandan leaves and extract the juice.
3.  Sift flour into a mixing bowl, add the brown sugar and mix thoroughly.
4.  Add the pandan juice and cooled, mashed sweet potatoes.
5.  Add in the water bit by bit till enough to form a thick batter.
6.  Dissolve the dried yeast in 2 tbsp lukewarm water, leave till foamy then mix with the batter.  Mix well, cover and leave to prove for 1 hour.
7.  Pour batter into  2-5″ round tins lined with banana leaves and steam over vigorously boiling water for 1 hour.

October 3, 2008 Posted by | Desserts and Snacks | 20 Comments

Alkaline Kueh


300g rice flour
1200ml water
1 tsp salt
3 tsp alkaline water

1.  Sieve rice flour into a mixing bowl.  Add in the salt, 600ml water and the alkaline water and mix well. Rest mixture for 10-15 mins before straining.
2.  Boil remaining 600ml water.  When boiled, pour the rice flour mixture into it and stir till thick.
3.  Line a 9 inches round tray with cellophane paper.  Pour the rice flour mixture into it and smoothen the surface with 2 tbsp water.  Steam over high heat for about 1/2 hour or till cooked.
4.  Cool kueh before cutting into serving pieces.  Serve with palm sugar syrup.

Palm Sugar Syrup:

300g gula melaka
150g caster sugar
150cc water
2 pandan leaves


1.  Boil the above ingredients together until thick.
2.  Remove pandan leaves and sieve.

October 3, 2008 Posted by | Desserts and Snacks | 8 Comments

Har Kow (Shrimp Dumplings) Recipe


  • 125 g Wheat starch
  • 1/2 cup boiling water
  • 1 tablespoon cornflour
  • 1 teaspoon lard


  • 1/2 egg white
  • 300g Shelled shrimps
  • 30g bamboo shoots


  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour

Pastry –

  • Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
  • Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
  • Roll into a long strip and cut into 32 equal portions.

Filling –

  • Dice the shrimps.
  • Shred the bamboo shoots finely.
  • Place both filling ingredients into a bowl.
  • Add the egg white, salt, sugar and pepper and mix well.
  • Then add the cornflour and pound the mixture until firm.
  • Keep in the refrigerator for 30 minutes.

To complete –

  • Roll each portion of dough into a small round.
  • Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.
  • Arrange the har kow in a greased steamer.
  • Steam over medium heat for 5 minutes.
  • Remove and serve hot.

March 25, 2008 Posted by | Dim Sum | | 11 Comments

Beef Hor Fun

Main Ingredients:

  • 150g beef fillet, trimmed and cut into thin slices
  • 350g fresh flat rice noodles (hor fun)
  • 1 tbsp light soy sauce combined with 1 tbsp water
  • 100g mustard greens (sawi), trimmed 1 tbsp oil
  • A handful of bean sprouts
  • 1 stalk spring onion, cut into 3cm lengths
  • 3-4 thin slices young ginger

Seasoning (A)

  • 1 tsp old ginger juice
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp bicarbonate of soda
  • 2 tsp corn flour
  • 1 tsp oil (to be added last)

Sauce (B) (combined)

  • 1/2 tsp light soy sauce
  • 1/2 tsp oyster sauce
  • 1 tsp dark soy sauce
  • 1/4 tsp sugar
  • 1/2 tsp chicken stock granules
  • 5-6 tbsp water
  • 2-3 tsp corn flour

Marinate beef with (A) and set aside for 20–25 minutes.

Bring water to a boil in a wok, add in marinated beef and scald for 4-5 minutes. Drain the meat and leave aside.

Heat wok with 1 tablespoon oil and swirl the wok around so that the oil coats the pan well. Use the spatula to remove any excess oil, then add in the rice noodles. Fry the noodles briskly in the hot wok for 1–2 minutes. Add the combined soy sauce mixture and fry the noodles well. Dish out and place on a serving platter.

Heat a clean wok with 1 tablespoon oil and stir-fry mustard greens and beansprouts for 30–40 seconds. Remove and place around the noodles.

Reheat wok with a little oil and fry ginger slices until fragrant. Add in combined sauce ingredients (B). Return the pre-cooked beef and fry briskly. Add a dash of sesame oil and a little more oil to glaze the gravy. Pour the gravy and beef over the noodles and serve immediately.

I just had Beef Hor Fun for dinner today, so I thought I would look up the recipe and post it. One of my all-time favourites. I usually like to add extra sliced chilli and soy sauce. I like the starchy gravy and it is so important that the beef is tender. The ginger just goes so well with the Beef, I wish the Thai place I ordered from had it!

March 20, 2008 Posted by | Rice and Noodles | 10 Comments

Seafood or Pork Shumai (Siew Mai)


I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) – I found one in “Joy of Cooking”:

Makes 32 dumplings

Put together into a large bowl and mix well:

  • 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
  • 1 large egg
  • 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced scallion
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons rice wine vinegar
  • salt and Black Pepper to taste

Have ready:
32 round wonton wrappers

Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way. Serve hot with:

  • Soy sauce
  • Thai Hot sauce
  • Chilli Sauce

March 18, 2008 Posted by | Asian Cuisine, Dim Sum | 3 Comments


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