Rose’s Kitchen

Fried Pork Balls With Ginger


500g minced pork

2 egg yolks

1 tbsp finely chopped ginger

5 water chestnuts, coarsely chopped

1 stalk spring onions, chopped


1 tsp sesame oil

1 tsp light soya sauce

1 tsp sugar

1 tsp cornflour

salt and pepper to taste

2 tbsp water


1.  Mix all the ingredients together, add seasoning and mix well.

2.  Shape into bite-sized balls and dust with cornstarch.

3.  Heat wok with cooking oil.  Deep fry the pork balls until they are brown and cooked.

January 26, 2007 Posted by | Desserts and Snacks | Leave a comment

Baked Tapioca Cake

Baked Tapioca Cake


1 kg tapioca, grated

6 egg yolks

3 whites

340g castor sugar

400ml thick coconut milk

200ml evaporated milk

60g melted butter

1 tsp vanilla essence


1. Grate tapioca and drain off yellow liquid. Mix with all other ingredients and blend well.

2. Pour into a 10-inch square tin. Bake in a preheated oven at 180 deg C for 30-35 minutes or until done.


200ml evaporated milk

150ml thick coconut milk

1 tbsp sugar

1 tbsp plain flour

1 egg yolk, slightly beaten


1. Put the coconut milk, evaporated milk, sugar and flour into a saucepan. Bring to a boil, stirring constantly to prevent mixture being burnt.

2. When thicken, add in slightly beaten egg yolk. Cook for 2 minutes.

3. Spread on top of the baked tapioca cake and broil at 180 deg C for 10 minutes or until golden brown.

January 26, 2007 Posted by | Desserts and Snacks | 6 Comments

Sands Cookies


225g butter

180g castor sugar

340g plain flour

1 tsp bicarbonate of soda

2 tsp vanilla essence


1.  Put butter in a saucepan and place over low heat until butter browns.  Pour into a large bowl and cool until beginning to set.  Stir in sugar and vanilla essence and beat well.

2.  Sift flour with bicarbonate of soda and slowly add to the butter mixture, mixing until a smooth dough is formed.

3.  Chill dough in fridge for 1 hour.  Roll rounded teaspoonfuls of dough between palms of hands to shape into balls of about 2 cm in diameter.

4.  Place on a lightly greased baking tray and bake in a moderate oven for 10-15 minutes.  Cookies should be firm and light golden brown.  Do not overbake cookies or they become very hard.

January 26, 2007 Posted by | Cookies | 1 Comment

Sambal Sotong


1 kg fresh squid

200ml oil

300ml water

Ingredients to grind:

400g shallots

100g garlic

2 tbsp chilli paste

4 slices lengkuas

4 slices tumeric

1 stalk serai


4 tbsp tomato sauce

5 tbsp sugar

11/2 tsp salt

2 tbsp assam + 4 tbsp water


1.  Wash squids, remove black matter and cut into thick rings.

2.  Heat oil and saute ground ingredients till fragrant.  Add in seasoning and stir well.

3.  Add water and bring to a boil, add in squids and stir till sauce is quite dry.  Finally add in the tamarind juice and stir well.  Dish up and serve.

January 26, 2007 Posted by | Seafood | Leave a comment

Crispy Prawn Fritters


600g big prawns

1500ml oil for deep frying


1 tsp salt

1/2 tsp sugar

1 tsp sesame oil

Dash of pepper

1 tbsp cornflour

1/2 tbsp egg white

1/2 tbsp oil


1 rice bowl plain flour (113g)

6 tbsp glutinuous rice flour

2 tsp baking powder

2 tsp salt

1 tsp sugar

dash of pepper

2 tbsp oil

about 150ml water


1.  Shell prawns, leaving each with the tail portion.  Cut them from the back, remove intestines and wash well.  Pat dry.

2.  Season prawns with seasoning and leave aside for 30 minutes.

3.  Put batter ingredients into a bowl and mix well.  Add in water slowly and stir gently until a smooth batter is formed. Lastly add in the 2 tbsp oil and stir thoroughly.  Keep in fridge for 4 hours.  Half an hour before using remove from fridge.

4.  Heat up the 5 rice bowls of oil.  Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes.  Dish up and drain well.

January 26, 2007 Posted by | Seafood | 15 Comments

Chendol Agar Agar


13g agar agar powder

200g prepared chendol

few pandan leaves, knotted

100g gula melaka

250ml thick coconut milk

500ml water

a pinch of salt


1.  Put agar agar powder, gula melaka, pandan leaves and water in a pot.  Bring to a boil and stir till sugar and agar agar powder is dissolved.  Strain mixture.

2.  Pour in coconut milk and salt and reheat again for a while.  Remove from heat,  add in the chendol and mix lightly.  Pour into a 7-inch square tin and leave to set.  Chill before serving.

January 26, 2007 Posted by | Jellies and Jam | 2 Comments

Rose Agar Agar

Ingredients for Bottom Layer:

13g agar agar powder

few pandan leaves, knotted

1/2 tsp salt

200g sugar

750ml water

250ml thick coconut milk

Ingredients for Top Layer:

13g agar agar powder

175g sugar

50g rose syrup

1000ml water


1.  Bottom Layer: Put agar agar powder, sugar, pandan leaves and water into a pot.  Cook until agar agar powder and sugar is dissolved.

2.  Remove from heat, add in coconut milk and salt and stir well.  Strain and pour into a rinsed jelly mould to set.  Scratch surface before pouring in the top layer.

3.  Top Layer: Put agar agar powder, sugar, rose syrup and water in a pot.   Boil until agar agar powder and sugar is dissolved.  Strain and pour onto bottom layer and leave to set.  Chill before serving.

January 26, 2007 Posted by | Jellies and Jam | 3 Comments

Suji Cookies


400g ghee (clarified butter)

350g icing sugar

700g plain flour

100g full cream milk powder


1.  Sieve flour with milk powder.

2.  Cream ghee with icing sugar till light and fluffy.

3.  Fold in the flour gradually till a soft dough is formed.  Leave dough aside for 30 minutes.

4.  Roll out dough and cut out desired shapes and arrange on greased baking trays.

5.  Bake in a preheated oven at 150 deg C for 25 minutes.

January 26, 2007 Posted by | Cookies | 8 Comments

Crispy Fried Tofu


300g fish paste

300g prawn paste

4 pieces firm toufu (400g)

1 piece sole fish, toasted

30g carrot

30g water chestnuts

2 stalks coriander

1 tbsp cornflour

For coating:

1 egg, beaten

some rice flour or cornflour


1 tsp salt

1 tsp sugar

1/2 tsp pepper

few drops of sesame oil


1.  Mince carrots, water chestnuts and coriander.  Toast and pound sole fish till fine.

2.  Mix the fish paste and prawn paste together and smash till a sticky paste is formed.  Add in the smashed toufu, minced vegetables,  pounded sole fish, seasoning and cornflour and mix well.  (Add a bit more cornflour if mixture is too soft).

3.  Pour into a shallow square tray lined with foil or plastic and steam for about 15 minutes or until cooked.  Leave to cool and cut into finger length strips.

4.  Heat up enough oil in a wok, dip tofu strips into beaten eggs and coat with some rice flour or cornflour and deep-fry till crispy.

5.  Serve with Peanut Candy Chilli Sauce.

Ingredients for Chilli Sauce:

200ml Thai Sweet Chill Sauce

5 pieces peanut candy, crushed


1.  Combine chilli sauce with crushed peanut candy and mix well.

January 26, 2007 Posted by | Vegetables, Bean Curds and Eggs | 6 Comments

Fried Mushrooms With Oats

Ingredients A:

250g abalone mushrooms

Batter Ingredients:

180g plain flour

30g rice flour

2 tbsp custard powder

2 tsp baking powder

some water

Ingredients B:

50g butter

2 egg yolks

1/2 tbsp sugar

1/2 tsp salt

8 chilli padi

2 sprigs curry leaves

6 tbsp cooking oats


1. Wash mushrooms, pat dry and tear into small pieces.

2.  Sieve flour, rice flour, custard powder and baking powder together.  Add in enough water to form a batter of dropping consistency.

3.  Dip mushroom pieces into batter and deep-fry in hot oil till golden.  Drain off excess oil.

4.  Heat wok, add butter and heat over medium heat till butter dissolves.  Add curry leaves, chilli padi, sugar and salt and fry till fragrant.

5.  Lower heat, gradually pour in beaten egg yolks from a height.  Stir quickly with a pair of chopsticks till egg shreds are formed.  Add in fried mushroom fritters and oats. Stir well and dish up.

January 26, 2007 Posted by | Vegetables, Bean Curds and Eggs | 1 Comment

Fried Minced Pork With Pickled Onion


300g minced pork

200g pickled onions, chopped

3 red chillies, chopped

2 stalks spring onions, chopped

1 tbsp minced garlic


1 tbsp oyster sauce

1 tbsp light soya sauce

2 tbsp sugar

1/4 tsp pepper

1 tbsp rice wine

2 tbsp oil


1.  Heat 2 tbsp oil in a wok and saute minced garlic till fragrant.  Add in minced pork and stir-fry until aromatic.  Splash with rice wine and stir well.

2.  Add in the seasoning , stir-fry for a while.  Add in chopped pickled onions and chopped chillies, stir fry until aromatic and dry.  Lastly add in chopped spring onions, stir well and dish up.

January 26, 2007 Posted by | Meat | 1 Comment

Steamed Spare Ribs With Preserved Olive


500g spare ribs

5 “Nam Kor” preserved olive

4 cloves garlic

1 red chilli

5 bird eye chilli


1 tbsp oyster sauce

1/2 tbsp light soya sauce

1 tsp pepper

1 tsp sugar

1/4 tsp sesame oil

11/2 tsp rice wine

1 tsp tapioca flour


1.  Rinse spare ribs and cut into small pieces, drain well.  Add in marinade and mix well.  Leave to marinade for 20 minutes.

2.  Arrange pork ribs in a steaming bowl.  Add in coarsely chopped preserved olive, chopped garlics and chillies and mix well.

3.  Steam over high heat for approximately 20-25 minutes until cooked.

January 26, 2007 Posted by | Meat | Leave a comment

Chinese Walnut Cookies

Ingredients A:

150g shortening

50g butter

150g sugar

pinch of salt

5 egg yolks

Ingredients B:

300g plain flour

1 tsp bicarbonate of soda

2 tsp baking powder

1 tbsp cornflour

1 tbsp milk powder

50g walnut, chopped

200g walnut, crushed


1.  Sieve flour with cornflour, milk powder, bicarbonate of soda and baking powder.

2.  Cream shortening with butter and sugar and salt till fluffy.  Add in eggs and cream till smooth.

3.  Fold in sifted flour (1) and mix well.  Add in chopped walnuts and knead into a dough.

4.  Divide dough into small portions .  Shape into a ball and make an indentation in the centre of each cookie.  Top with a piece of crushed walnut and brush with egg.

5.  Bake in a preheated oven at 180 deg C for about 20 minutes.

January 26, 2007 Posted by | Cookies | 1 Comment

Braised Pig Trotter With Red Dates


1 pig trotter, deboned

3 cloves garlic

20-30 pieces red dates, stoned

50g lotus seeds

5 pieces dried mushrooms

1 piece star anise

1 piece cinnamon stick

300ml water

4 tbsp light soya sauce

2 tbsp oyster sauce

1/2 tbsp sugar


1 tsp five spice powder

1 tbsp dark soya sauce

2 tbsp light soya sauce

1/2 tsp salt

dash of pepper


1.  Marinate pork trotter with marinade.  Leave aside for 1 hour.

2.  Wash and soak mushrooms for 15 minutes till softened, wash and squeeze dry.  If using dried lotus seeds, soak them in water till softened.

3.  Heat some oil in wok and fry marinated pork trotter till brown.

4.  Add in rest of ingredients and leave to braise over slow fire for 3-4 hours.

January 26, 2007 Posted by | Meat | Leave a comment

Green Bean Almond Cookies


90g butter

30g icing sugar

a pinch of salt

100g plain flour

10g cornflour

50g green bean flour

1/4 tsp baking powder

40 almonds, halved

1 egg yolk, for glazing


1.  Cream butter with icing sugar and salt until light and creamy.

2.   Fold in sifted flour and mix well into a dough.

3.  Roll dough out and cut out cookies with an oval flutted cookie cutter.  Brush with beaten egg and top with half an almond.

4.  Bake in preheated oven at 150 deg C for 15-20 minutes.

January 26, 2007 Posted by | Cookies | 5 Comments

Lemon Cheese Cookies


250g butter

135g icing sugar

1 egg yolk

285g plain flour

65g cornflour

60g ground pistachios

1 tbsp lemon juice

60g cheddar cheese, grated


1.  Cream butter and sugar until light and fluffy, add in egg yolk and lemon juice and mix well.

2.  Fold in sifted flour and knead lightly into a dough.  Wrap with wrapping film and leave to chill in the fridge for 30 minutes.

3.  Roll the dough out to 2mm thickness and cut out designs with cookie cutters.  Sprinkle top of cookies with some grated cheese.

4.  Bake in preheated oven at 180 deg C for 10-15 minutes or until brown.

January 26, 2007 Posted by | Cookies | 1 Comment