Rose’s Kitchen

Soya Sauce Pork


600 gm pork

3 pieces fried tau pok

5 hard boiled eggs

4 canned pickled plum

2 Tbsp dark soya sauce

1/2 Tbsp chilli sauce

11/2 Tbsp sugar

3 Tbsp oil

1 tsp five-spice powder

1 tsp vetsin

1 tsp salt

2 bowls water

3 star anise

10 shallots (ground)

8 cloves garlic (ground)

1-inch giner (ground)

2 Tbsp taucheo (ground)


1.  Heat pot with oil and add ground garlic, ginger, shallots, taucheo, star anise and chilli sauce and fry till sauce is fragrant.

2.  Add pork and fry well.

3.  Add dark soya sauce, sugar, vetsin, 5-spice powder and water. Cook over High for 10 mins.

4.  Add hard boiled eggs and sour plums. Mix well and simmer over low heat for about 45 mins.

5.  Add tau pok or tau kwa, salt, vetsin and simmer until gravy is thick.

June 9, 2006 Posted by | Meat | 2 Comments

Chicken Adobo


1-1.5 kg chicken – cut into 8 pieces

1/2 cup rice vinegar

2 Tbsp dark soya sauce

1/4 tsp white pepper corns, crushed lightly

1 small bay leaf

3 cloves garlic, chopped finely

1/2 cup water

4 potatoes, peeled and quartered

1 cup fresh or canned pineapple cubes


1.  Place all ingredients, except the potatoes and pineapples in a pan and simmer for half an hour or until the chicken is tender.

2.  Add the potatoes and pineapple cubes and continue simmering until the potatoes are done.  Add more water if the gravy is not enough to cook the potatoes.

Note:  Before cooking, soak chicken pieces in 7-up or sprite for 1/2 hr.  This gives meat good flavour.

June 9, 2006 Posted by | Poultry | Leave a comment

Braised Vegetarian Mix


20 gingko nuts

6 red dates

6 dried black mushrooms

20 dried golden needles

100 gm Tiensin cabbage

 50 gm cellophane noodles

11/2 piece red fermented beancurd

11/2 tsp chopped garlic

11/2 Tbsp oil

1 tsp sugar

1/2 tsp salt

1 cup water


1. Shell ginko nuts, halve them and remove skin and bitter embryo in the centre.

2.  Wash red dates and discard stone. Soak dried golden lilies, black mushrooms and cellophane noodles.  Wash Tiensin cabbage and cut into 2 cm lengths.

3.  Place oil, chopped garlic and fermented red beancurd in a 24 cm casserole and microwave on power High for 3 mins. uncovered.

4.  Add all other remaining ingredients and mix well evenly.  Cover and microwave on power High for 61/2 mins. 

June 9, 2006 Posted by | Vegetables, Bean Curds and Eggs | Leave a comment