Rose’s Kitchen

Fried Cauliflower & Broccoli with Mushrooms


100g broccoli

100g cauliflower

30g carrots

8 button mushrooms

8 straw mushrooms

15 gingko nuts

5 slices ginger


11/2 tbsp oyster sauce

1/2 tsp salt

1/4 tsp sesame oil

1/8 tsp pepper

1 rice bowl water


1 tsp cornflour

1 tbsp water


1.  Cut broccoli and cauliflower into bit-size pieces, rinse and blanch in boiling salted water for a second. remove and drain well.

2.  Heat 2 tbsp oil and fry ginger slices till fragrant, add in gingko nuts, carrots and mushrooms.  Stir-fry till aromatic.

3.  Add in water and seasoning.  Bring to a boil, lower heat and simmer until the gravy is almost thick.  Add in blanched broccoli and cauliflower pieces, stir-fry for a while then thicken with a little cornflour solution.

January 15, 2007 Posted by | Vegetables, Bean Curds and Eggs | 3 Comments

Sambal Sardine With Tomatoes


1 can sardines ( 425g)

4 tomatoes, quartered

2 large onions, halved and cut into slices

Ingredients to blend:

15 dried chillies (soaked till soft)

10 shallots

1 clove garlic

1 slice ginger

4 buah keras (candlenuts)

3 tbsp oil

salt to taste


1.   Heat oil, add blended ingredients and salt and stir fry till fragrant.

2.  Add sliced onions and sardines and stir well to mix with paste.  Add tomatoes and stir fry for a while more and season with salt to taste.

January 15, 2007 Posted by | Seafood | 4 Comments

Bak Kut Teh

Ingred Bak Kut TehBak Kut Teh


1 kg pork ribs, cut into pieces

2 litres water

1 whole garlic bulb

2 pieces sugar cane (about 10 cm long)

few pieces yoke chok (Solomon’s Seal)

2 slices Kum Chor (Licorice Root)

1 tbsp Kei Chee (Medlar Seeds)

1 piece star anise

2 cm piece cinnamon stick

2 tsp crushed peppercorns

1 stalk coriander leaves, chopped

1 fresh red chilli


1 tbsp light soya sauce

1 tbsp dark soya sauce

1 tsp salt

Dipping Sauce for Meat:

5 fresh red chillies, finely sliced

2 tbsp good quality dark soya sauce


1.  Boil pork ribs in a pot of water for 5 minutes.  Rinse to remove scum. 

2.  Scrub skin of sugar cane pieces, wash and cut into halves.  Rinse garlic bulb, medlar seeds and Solomon’s seal.

3.  Bring 2 litres of water to a boil.  Add the pork ribs, sugar cane, garlic bulb, licorice root, medlar seeds, Solomon’s seal and spices.  Add dark soya sauce  and bring to a boil for 5 minutes.  Lower flame and simmer for 1 hour or until meat is tender.  Add the red chilli (if used).

4.  Add light soya sauce and salt according to taste. 

5.  Sprinkle soup with some chopped coriander leaves  and serve hot. 

January 15, 2007 Posted by | Soups | 5 Comments

Kiam Chye Ark Soup

Kiam Chye Ark Soup


1/2  duck

300g kiam chye (salted mustard cabbage)

300 pork ribs

2 litres water

4 tomatoes, halved

4 preserved sour plums

5 red dates, stoned

1 tbsp Medlar Seeds ‘kei chee’

5 cm piece ginger, smashed

1 red chilli

1 tbsp brandy


1.  Rub skin and cavity of the duck with some salt.   Rinse and cut the duck into 4 to 5 pieces.  Rub duck pieces with brandy and set aside for 10 mins.  Scald the pork ribs and rinse well. 

2.  Cut kiam chye into 5cm pieces and soak in several changes of water for 15 minutes, then drain.

3.  Bring 2 litres of water to a boil, then put in the duck pieces, pork ribs, kiam chye, preserved plums, ginger, medlar seeds and red dates.  Simmer over low heat for 11/2 hour or until meat is tender.

4.  Add tomatoes and chilli and simmer for a further 10 minutes.  Remove any excess fat and taste soup before adding seasoning.

January 15, 2007 Posted by | Soups | 1 Comment