Rose’s Kitchen

Spicy Cheese Fingers


250g butter

50g caster sugar

1 tsp salt

1 tsp pepper

1 tsp chilli powder

1 egg

200g grated cheddar cheese

400g top flour

1 egg, for polishing

sliced almonds for decorations


1. Cream butter with sugar,  salt, pepper and chilli powder  till light and creamy. Add in the grated cheese.

2. Fold in 3/4 amount of sieved flour first and adjust accordingly.

3. Roll dough into long rolls, polish with egg and top with lightly toasted sliced almonds. Cut into 2 cm lengths, polish with more egg and re-roll properly.

4. Bake in preheated oven at 175 deg C for 15 minutes or until brown.

January 22, 2007 Posted by | Cookies | 4 Comments

Oat Jelly Biscuits


227g butter

227g castor sugar

227g fine oats

340g plain flour

1 egg, beaten

1 tsp vanilla essence

1 tsp bicarbonate of soda

pinch of salt

4 tbsp jam boiled with

115g icing sugar


1.  Sieve flour with bicarbonate of soda and salt, then mix well with fine oats.

2.  Cream butter with sugar till white and creamy.  Add in vanilla essence and beaten eggs a little at a time.

4.  Lightly mix with the sieved flour mixture, then roll out dough to 1/8″ thickness.  Cut out dough with a 2″ round cutter.  Cut a small hole at the centre of half the lot of dough.

5.  Place on greased baking tray and bake in a preheated oven at 180 deg C for 20-25 minutes.

6.  Place a little jam onto the centre of biscuits and cover with the other piece of biscuit with a hole in the centre.

January 22, 2007 Posted by | Cookies | 1 Comment

Lemon Cookies


227g butter

140g castor sugar

340g plain flour

1/4 tsp bicarbonate of soda

2 tsp lemon flavour

grated rind of 1 lemon

juice of 1/2 lemon

pinch of salt

cherries for decorations:


1.  Sieve plain flour with bicarbonate of soda and salt.

2.  Cream butter with sugar till white and creamy, add lemon rind, lemon flavour and lemon juice.

3.  Lightly mix with sieved flour.  Place mixture into a piping bag fitted with a star nozzle.  Pipe out mixture onto a greased baking tray and decorate with cut cherries.

4.  Bake in a preheated oven at 200 deg C for 20-25 minutes. 

January 22, 2007 Posted by | Cookies | Leave a comment

Fish And Chips


500g white fish fillet (dory or sole)

1 tsp salt or to taste

1/8 tsp pepper or to taste

2 tbsp flour, for dusting

500ml oil, for deep frying

400g French fries, deep fried

1 lemon, cut into wedges

tartar sauce

Beer Batter:

125g flour

1/2 tsp baking powder

1/2 tsp salt

a pinch of pepper

150ml beer

1 egg white, beaten until stiff


1.  Mix the batter ingredients into a smooth batter and set aside.

2.  Sprinkle the fish fillet with salt and pepper to season, then dust lightly with flour, shake off excess flour.

3.  Heat up the oil in a wok.  Dip the fish fillet into the beer batter, making sure it is coated thickly and evenly.  Put it into the hot oil slowly.  Deep fry till golden brown.

4.  Serve with French fries, lemon wedges and bottled tartar sauce.

Note: Using beer in batter will make it lighter and crispier

January 22, 2007 Posted by | Seafood | 1 Comment

Salted Fish & Pork Soup


500g belly pork

300g dried salted fish with bones (ikan kurau)

2 green tomatoes, quartered

2 dried red chillies, soaked, seeded & cut

1 block soft bean curd

120g pineapple, cut into wedges

20g young ginger, smashed

salt & pepper to taste


1.  Cut belly pork into 2cm thick chunks. 

2.  Wash and soak the salted fish for about 10 minutes to remove excess salt.  Pat dry and cut into pieces. Deep fry lightly in hot oil so meat will not fall apart when boiled.

3.  Boil some water in a pot.  Blanch the belly pork pieces.  Dish out and discard water.

4.  Boil 500ml water and add in the pork, salted fish and cook for 3 minutes.  Add the rest of the ingredients and cook over a slow fire for about 15 minutes or until the meat is tender.  Season to taste.

January 22, 2007 Posted by | Soups | Leave a comment

Hainanese Chicken Chop


200g chicken thigh, deboned

salt and pepper to taste

50g plain flour

1 egg, beaten

Oil for deep frying


1.  Clean and season chicken thighs with salt and pepper to taste.

2.  Coat chicken with beaten egg and dredge in the flour.  Deep fry chicken until golden brown.  Dish out onto a serving plate.

Ingredients for Gravy:

100g potato wedges

1 tbsp butter

1 clove garlic, minced

1/2 cup chicken stock

30g big onion wedges

50g tomato wedges

20g green peas

salt and pepper to taste


40g Lea & Perrins sauce

30g tomato sauce

1/2 tsp cornflour mixed with

1 tbsp water


1.  Heat oil in a deep fryer.  Deep fry the potato wedges to half cook them.  Dish out and drain on paper towels.

2.  In a frying pan, heat the butter and saute the minced garlic for a few seconds.  Add the half-cooked potato wedges and the chicken stock.  Cook over a low fire for 5 minutes.

3.  Add the onion and tomato wedges and green peas and stir fry for a few seconds.  Add seasoning to taste and thicken gravy with the cornflour mixture.  Pour gravy over chicken chop and serve immediately.

January 22, 2007 Posted by | Poultry | 24 Comments

Almond Shortbread


200g plain flour

5g baking powder

50g ground almond

50g chopped almond

125g castor sugar

180g butter

3 egg yolks

1 egg, beaten ( for egg wash)


1.  Sift flour with baking powder.

2.  Cream butter and sugar until light and creamy.  Add egg yolks and the sifted flour and ground almonds and mix well.  Mix in the chopped almonds.

3.  Knead into a dough and roll it into a 2cm-diameter cylinder.  Brush with egg wash and roll in granulated sugar.  Wrap in cling flim and chill in the refrigerator until hard.

4.  Cut the roll into 2cm lengths. Arrange the cut dough on a baking tray and bake in a preheated oven 180 deg C for 30 minutes.

5.  Cool the shortbread in the tray for a minute before removing to a wire rack to cool completely before storing in airtight jars.

January 22, 2007 Posted by | Cookies | Leave a comment

Burmese Dried Prawn Sambal


1/2 cup (50g) dried prawns

3 tbsp oil

1 tsp sesame oil

6 shallots, sliced thinly

4 cloves garlic, sliced thinly

1 marble-sized belachan, toasted & crushed

1-2 tbsp vinegar

3 tsp chilli paste

1/8 tsp tumeric powder

1 tsp sugar, or to taste


1.  Wash and soak dried prawns in water for 5 minutes.  Drain and grind to a floss.

2.  Heat oil and sesame oil over a low fire and fry the sliced garlic and shallots separately until crisp and lightly browned.  Remove and drain on paper towels.  Fry them slightly under as they will continue to cook in the stored heat after being dish out. 

3.   In the remaining oil, fry the dried prawn floss until aromatic and golden.

4.  Dissolve the toasted belachan in the vinegar and add to the wok with chilli paste and tumeric powder.  Season to taste with salt and sugar.

5.  Fry, stirring constantly, until mixture is aromatic and dry.  Cool completely before mixing in the garlic and shallot crisps.  Store in an airtight jar and it will keep for months.

6.  Sambal can be sprinkled on noodle or rice dishes, fish soups or blanched vegetables.

January 22, 2007 Posted by | Pickles and Dips | 1 Comment

Gold Coin Meat


500g pork fillet (bah tau)

500g thick pork fat

500g ham


8 tbsp dark soya sauce

4 tbsp honey

4 tbsp sugar

1 tsp five-spice powder


1.  Slice pork fillet to pieces and beat lightly with the back of a knife.  Slice ham and pork fat into pieces also.

2.  Season all the meat pieces with the seasoning for an hour.

3.  Use a skewer and put 1 piece pork fillet, 1 piece pork fat, 1 piece ham and repeat till all meat is used up.

4.  Grill till meat is brown and cooked.

January 22, 2007 Posted by | Meat | 1 Comment

Crab Meat Roll


24 pieces (10″x 2″) sliced soft bread

500g prepared crab meat (about 1.5 kg crab)

85g gherkins, chopped

60g pickled onions, chopped

Cold Sauce Ingredients:

4 tbsp mayonnaise

2 tbsp tomato ketchup

1 tbsp chilli sauce


1.  Remove crust from bread and spread each slice with butter.

2.  Steam about 1.5 kg crabs and remove the meat. 

3.  Mix mayonnaise with chilli sauce and tomato ketchup, add crab meat and mix well.

4.  Spread crab meat mixture on prepared slices of bread and roll each piece up with a greaseproof paper.   Cut into small pieces to serve.

Ingredients for Mayonnaise:

1 egg yolk

1/2 tsp sugar

1/2 tsp mustard

juice of 1/2 a lemon

pinch of salt

dash of pepper

150ml corn oil


1.  Mix egg yolk with sugar, mustard, salt, pepper and lemon juice in a mixing bowl.  Add in 150ml corn oil slowly or mixture will cuddle.

2.  If mixture cuddles, place 1/2 tbsp boiling water into another clean bowl, pour cuddled mixture into it slowly till mixture combines. 

Note:  Dilute mayonnaise with hot water when serving with salad.

January 22, 2007 Posted by | Desserts and Snacks | Leave a comment

Stuffed Crabs


5 medium-sized crabs

 6 ozs mashed potatoes

2 eggs, lightly beaten

4 shallots

1 clove garlic

1 tiny piece kenchor (swa kio)

2 stalks spring onions

 1 sprig chinese parsley




grated nutmeg


1.  Kill crabs and wash thoroughly.  Steam crabs whole for 15 minutes.

2.  Separate shells from bodies, remove urinary ducts and dirt from inside of shells.  Cut into halves and remove crab meat.

3.  Ground kenchor, garlic and shallots.  Chop spring onions and parsley finely and mix well.

4.  Mix crab meat with 1 tbsp spring onions and parsley, mashed potatoes, a pinch of nutmeg, three-fifths of the lightly beaten eggs, grounded ingredients and salt and pepper to taste.

5.  Divide mixture into 4 equal portions and stuff the crab shells with them.

6.  Brush the top of the mixture lightly with the rest of the beaten eggs and fry in oil till brown.

January 22, 2007 Posted by | Seafood | Leave a comment

Sambal Crabs


1 kg crabs

2 big onions, sliced

3 dried red chillies (soaked and ground)

2 cloves garlic, shredded finely

8 green chillies, sliced

8 red chillies, sliced

1 stalk serai, bruished

5 slices lengkuas, shredded

2 tbsp belachan

6 tbsp cooking oil

1/2 rice bowl water

1 dessertsp lime juice

salt to taste


1.  Kill crabs  and wash thoroughly.  Separate shells from bodies, remove urinary ducts and dirt from inside of shells. Retaining shells containing roe if desired.  Cut bodies into 4 pieces.

2.  Heat oil in wok and fry sliced garlic and belachan for 2 to 3 minutes till light brown.  Add ground dry chillies, sliced lengkuas and serai, add lime juice and salt to taste.

3.  Add crabs fry for few minutes, then add water and toss well.  Cover wok and simmer till dry.

4.  Add sliced onion, red and green chillies and fry for 2 more minutes.

January 22, 2007 Posted by | Seafood | Leave a comment