Rose’s Kitchen

Mah Po Tofu

Mapo Tofu


350g soft bean curd (cut into 2cm cubes)

100g minced pork

2 cloves garlic, chopped

4 slices ginger, chopped

1 red chilli, diced

2 stalks spring onion, chopped

1 tbsp szechuan hot bean paste

2 tbsp cooking oil

4 tbsp soup stock or water


1 tsp light soya sauce

1 tsp dark soya sauce

1 tsp sesame oil

1 tsp sugar

1/4 tsp pepper

1/2 tsp brown pepper corn

1 tsp chinese rice wine

Cornflour Thickening:

1 tbsp cornflour

2 tbsp water


1.  Marinate minced pork with 1/2 tsp salt, 1/2 tsp sugar, 1 tsp oil and 1 tbsp cornflour for 10 mins.

2.  Heat the 2 tbsp oil in a wok.  When hot, fry the garlic, chilli, ginger and the hot bean paste till fragrant.  Add in the marinated minced pork and continue to fry for a while more.  Sprinkle in 1 tsp chinese rice wine and 4 tbsp water.

 3.  Add in the bean curd cubes and seasoning.  Leave to simmer over low heat for 2 minutes then thicken with cornflour thickening.  Keep stirring for 2 minutes and add the chopped spring onions.

January 12, 2007 Posted by | Vegetables, Bean Curds and Eggs | 1 Comment

Prawn Sambal


10 large prawns (or 300g medium-sized ones)

1 large onion, sliced into rings

6 belimbings (optional)

2 tsp tumeric powder

4 tbsp cooking oil

300ml tamarind juice

salt and sugar to taste

Ingredients to be blended:

10 dried chillies (soaked in hot water till soft)

5 fresh red chillies

10 shallots

4 cloves garlic

20g belachan (prawn paste)

1 stalk serai


1.  Shell and devein prawns but retain the tails.  Mix prawns with 2 tsp tumeric powder .

2.  Heat oil and fry prawns and sliced onion quickly and remove.

3.  In the same oil, fry the blended ingredients till fragrant.  Add in the assam juice, salt and sugar to taste.

4.  Add in the sliced belimbings and prawns and cook till sambal is quite dry. 


Egg Sambal – boil eggs and add to sambal.

Sotong Sambal – use 300g sotong (do not overcook sotong)

Fish Sambal – season 10 kuning fish with tumeric powder and shallow fry first. 

January 12, 2007 Posted by | Seafood | Leave a comment

Steamed Minced Pork With Salted Fish


300g belly pork (skinned & minced)

50g mui heong salted fish (rinsed & diced)

2 tbsp young ginger shreds

1 red chilli (seeded & sliced)


3 tbsp water

1/2 tsp salt

1/2 tsp sugar

1 tsp oyster sauce

1/4 tsp pepper

1/2 tsp chicken stock granules

2 tsp cornflour


1.  Combine minced meat with seasoning ingredients and mix until a smooth consistency is achieved.

2.  Arrange seasoned meat on a plate. Sprinkle with diced salted fish, sliced red chillies and ginger shreds.

3.  Steam over high heat for 20 minutes or until meat is done.  Remove and garnish with chopped spring onions and fried minced garlic.

January 12, 2007 Posted by | Meat | 6 Comments

Watercress Soup

Watercress Soup


400g watercress

500g pork ribs

3 honey dates

l  tbsp chinese wolfberries

2000ml water


1 tsp salt

1 tsp light soya sauce


1.  Wash watercress and separate leaves from stems.  Scald pork ribs to remove oil and scums.

2.  Bring 2000ml water to a boil, add in watercress stems, pork ribs and honey dates and boil for 1 hour. Remove watercress stems.

3.  Add watercress leaves and chinese wolfberries and simmer for another 1 hour.   Lastly, add seasoning to taste.

January 12, 2007 Posted by | Soups | 3 Comments

Brown Marrow Soup

Ingred Brown Marrow SoupBrown Marrow Soup 1


1 no (500g) old cucumber (do not skin)

500g pork ribs

3 honey dates

50g small red beans (“chi xiao dou”)

1 small piece tangerine peel

2000ml water


1 tsp salt

1 tsp light soya sauce


1.  Rinse the old cucumber, core and cut into large pieces.

2.  Bring 2000ml water to a boil and put in all the other ingredients.  Cover pot and cook over a low heat for approximately 2 hours.  Lastly, add seasoning to taste.

January 12, 2007 Posted by | Soups | Leave a comment

Sweet Corn Cutlets


454g cream style sweet corn

2 teacups small shelled prawns

2 tbsp chopped spring onions

8 small shallots (ground)

2 cloves garlic (ground)

4 red and 4 green chillies (sliced)

2 eggs

8 tbsp plain flour

1 tsp baking powder

salt and pepper to taste

2 tbsp thick coconut milk

cooking oil for deep frying


1.  Mix sweet corn with all the other ingredients.

2.  Heat oil and fry the batter by spoonfuls until brown in colour.

3.  Drain cutlets on absorbent paper.

January 12, 2007 Posted by | Desserts and Snacks | Leave a comment