Rose’s Kitchen

Tong Choy Steamed Minced Pork


500g minced pork (used half fat meat)

2 tbsp tong choy (preserved chinese vegetable)

1 tbsp garlic crisps


1 tsp light soya sauce

1/2 tsp sugar

1/4 tsp pepper

3 tbsp water

2 tsp cornflour


1.  Mix minced meat with tong choy and seasoning ingredients and set aside for 15 minutes.

2.  Wet a dish, shake off excess water to prevent steamed meat from sticking to it.  Place seasoned meat on dish, spread out and level meat very gently with a wet metal spoon.

3.  Steam in a wok over rapidly boiling water for 15 minutes.  Garnish with garlic crisps.

January 13, 2007 Posted by | Meat | 2 Comments

Radish Soup

Ingred Radish Soup aRadish Soup


1 kg pork ribs, cut into 5cm pieces

1 white radish

1 green radish

2 carrots

1 dried cuttlefish

8 red dates (stoned)

2 litres water

1 tbsp Maggi concentrated chicken stock


1 tsp salt

1 tsp light soya sauce

a dash of pepper


1.  Scald pork ribs in boiling water.  Rinse well and drain.

2.  Peel and cut the radishes into pieces.  Wash and cut cuttlefish into pieces.

3.  Bring water to a boil.  Add the concentrated chicken stock, pork ribs, cuttle fish and red dates.  Let simmer over low heat for 1 hour. 

4.  Add carrot and white and green radish and let simmer for another hour.  Add seasoning to taste.

January 13, 2007 Posted by | Soups | Leave a comment

Preserved Radish Omelette


60g chai por (preserved radish)

100g long beans

2 cloves garlic

1 red chilli, sliced

3 eggs

 4 tbsp cooking oil

1 tsp light soya sauce

1/2 tsp sesame oil

1/4 tsp pepper


1.  Wash and cut long beans into thin rings, mince garlic, wash preserved radish and squeeze dry.

2.  Beat eggs well with a fork, adding seasoning ingredients.  Mix well and set aside.

3.   Heat wok with 2 tbsp oil and stir-fry minced garlic and preserved radish till fragrant.  Remove and stir into the beaten eggs.  

4.  Heat wok with remaining 2 tbsp oil and stir-fry the long beans and sliced red chillies for 5 minutes.  Pour in the egg mixture and cook over low heat until slightly brown.  Turn over and cook other side until slightly brown.

January 13, 2007 Posted by | Vegetables, Bean Curds and Eggs | Leave a comment

Pearly Bean Soup

Ingred Pearly Bean SoupPearly Bean Soup


500g pearly beans in pods (zhen chu dou)

1 pig’s tail or 500g pork ribs

8 red dates (stoned)

2 litres water


1 tsp light soya sauce

1/2 tsp salt


1.  Separate beans from pods.  Wash and drain.

2.  Cut pig’s tail into smaller sections and scald with hot water for 3 minutes.  Rinse well.

3.  Bring water to the boil.  Add the pig’s tail  and red dates and boil over medium heat for 45 minutes.  Lower heat, add pearly beans and simmer slowly for another 30 minutes.  Season with light soya sauce. 

January 13, 2007 Posted by | Soups | Leave a comment

Sambal Kankong

Sambal Kankong


500g water convolvulus (kankong)

3-4 tbsp cooking oil

50g dried prawns, soaked & chopped

Spice Paste:

5 fresh red chillies

5 dried chillies

12 shallots

1 clove garlic

4 buah keras (candlenuts)

1 tsp belachan, toasted

1 tsp ikan bilis stock granules

 salt to taste


1.  Wash kangkong and snap the stalks at 2-4 leaves intervals, discarding the thicker parts of the stalks.

2.  Heat oil in a wok and fry the chopped dried prawns until fragrant.  Remove and set aside.

3.  In the same oil, saute the spice paste until fragrant.  Add in the kangkong and  stir-fry till kangkong is cooked.  Season  with salt and the ikan bilis stock granules.

4.  Dish up and sprinkle with fried dried prawns.

January 13, 2007 Posted by | Vegetables, Bean Curds and Eggs | Leave a comment

Fried Cuttlefish & Vegetables


250g belly pork or chicken

200g dried cuttlefish

500g turnip

2 carrots

1/2 small cabbage

5 dried shitake mushrooms

2 big onions

5 cloves garlic, minced 

1 cup stock

3-4 tbsp cooking oil

1 tbsp light soya sauce

1 tsp sugar, or to taste

1 tsp salt, or to taste

1/4 tsp pepper, or to taste

2 tbsp vinegar to marinate dried cuttlefish


1.  Slice the dried cuttlefish thinly, wash and rinse.  Marinate with 2 tbsp vinegar and 1 tbsp sugar.  Leave aside until softened, drain dry before frying.

2.  Boil the meat until cooked, cool and cut into long thin slices.

3.  Soak mushrooms in water until softened and cut into thin strips.  Slice turnip, carrots and cabbage thinly.  Halve onions and cut into thin slices. 

4.  Heat oil in a wok over a medium fire to saute the minced garlic until fragrant.  Add the cuttlefish and fry until it begins to pop. 

5.  Add in the onions and stir-fry for a few minutes more before adding in the mushrooms and the rest of the vegetables.  Stir-fry until the vegetables are soft, then add in about 1 cup stock.  Bring to the boil and simmer for 10 minutes, stirring occassionally.  Season with light soya sauce, salt, sugar and pepper to taste.

6.  Serve with lettuce and sambal belachan.

January 13, 2007 Posted by | Vegetables, Bean Curds and Eggs | Leave a comment