Rose’s Kitchen

Grilled Chicken With Coriander

Rempah Ingredients:

2 tbsp toasted coriander powder

10 buah keras

2 cloves garlic

8 shallots

20 g ginger

20 g lengkuas

1 tsp ground pepper


Grind above ingredients till fine.


5 chicken breast

grill chicken rempah

1 cup thick coconut milk

1/2 cup brown sugar

4 tbsp light soya sauce

4 tbsp dark soya sauce

1 tsp vesop

2 lemon leaves

1 lemon (halved)


1) Cut chicken breasts into halves, flatten them with the back of the knife.

2) Fry grill chicken rempah till fragrant then add in coconut milk and seasonings.

3) Add chicken breasts and saute till done.

4) Lastly, add in the lemon juice.

November 25, 2006 Posted by | Poultry | 2 Comments

Sambal Goreng Eggs


6 hard boiled eggs

10 shallots

10 dried chillies

1 clove garlic

1 stalk serai

1/2 tsp blachan

1 tbsp assam juice

4 tbsp cooking oil

salt and sugar to taste


1) Grind shallots, dried chillies, garlic and blachan together.

2) Shell eggs, drain then fry in a little hot oil until brown.

3) Heat oil and fry grounded ingredients for a few minutes till aromatic.

4) Add assam juice, salt and sugar and crushed serai.

5) Arrange the fried eggs on a plate and pour the sambal gravy over it.

November 25, 2006 Posted by | Vegetables, Bean Curds and Eggs | 1 Comment

Mee Rebus Jawa

Mee Rebus Jawa


1 kg yellow noodles (scalded)

500 g beansprout (scalded)


sliced green chillies

6 hard boiled eggs

4 pieces fried beancurd

fried sliced shallots

chopped spring onions and celery

Ingredients for gravy:

1 cup fermented bean paste (washed and drained)

1 cup dried shrimps (geragau)

1 cup peanuts

6 buah keras

1 piece blachan (toasted and pounded)

1 cup water

4 tbsp flour

1/2 cup cooking oil

Ingredients to ground:

1 inch ginger

1 inch blue ginger (lengkuas)

5 cloves garlic

2 stalks lemon grass (serai)

30 shallots

20 dried red chillies

Method for gravy:

1) Fry peanuts and buah keras in a little oil and blend together with fermented bean paste, dried shrimps and blachan.

2) Heat 1/2 cup cooking oil and fry grounded ingredients until aromatic and well cooked.

3) Add in blended ingredients from (1) and fry for a few minutes more.

4) Add in 80 oz water or stock and let it boil.

5) Thicken stock with 1 cup water mixed with 4 tbsp flour and stir until gravy is thick (dilute according to thickness).

6) Add salt and sugar to taste.

To serve:

Mix scalded noodles with some beansprouts and pour some gravy over it.  Garnish with egg slices, sliced green chillies, a cut lime, some taupok and fried shallots.  Add a dash of black soya sauce.

November 25, 2006 Posted by | Rice and Noodles | 5 Comments