Rose’s Kitchen

Steamed Mushrooms With Chicken Wings


500g chicken wings

20 dried chinese mushrooms

8 red dates, stoned

300ml boiling water

few slices ginger


2 tbsp chinese rice wine

 1/2 tsp sesame oil

1 tsp salt 

a pinch of pepper


1.  Wash mushrooms, cut off stalks and soak in boiling water.  Leave to soak overnight.  Retain liquid.

2.  Cut chicken wings into 2 pieces each.  Wash and drain dry.  Marinate with seasoning for 1/2 hour.

3.  Place chicken wings into a steaming pot with the mushrooms, red dates and mushroom water.  Top up with sufficient boiling water to half-fill the pot.  Place in a steamer and steam over high flame for 1 hour. 

January 30, 2007 Posted by | Poultry | Leave a comment

Stuffed Chicken


1 chicken about 1.5 kg

1 chicken liver, chopped

250g minced pork

1 hard boiled egg

8 chestnuts

10 button mushrooms

1 carrot

3 gherkins, chopped

1 big onion, chopped

1 stalk spring onions, chopped

2 tbsp green peas


1 tbsp light soya sauce

1/4 tsp vetsin

a dash of pepper

a pinch of grated nutmeg

salt to taste

1 egg


1.  Debone chicken, wash clean and rub with 1/2 tsp salt and a dash of pepper.

2.  Boil carrot and chestnuts and cut into small cubes.  Cut button mushrooms into small pieces also.

3.  Combine minced meat with all other ingredients, add seasoning and mix well to make stuffing.

4.  Put 1/2 the stuffing into the chicken, add the hard boiled egg and top with remaining stuffing.  Stitch up the opening and steam for 45 minutes.

5.  Dab chicken with butter and grill until brown.

January 30, 2007 Posted by | Poultry | Leave a comment

Sambal Goreng Taugeh


300g taugeh (bean sprouts)

1 piece taukwa (bean curd)

10 stalks chives (optional)

2 tomatoes, quartered

1 stalk serai, crushed

300 prawns

4 tbsp cooking oil

salt and pepper to taste

1 tbsp lime juice (optional)

Ingredients to blend:

10 dried chillies

10 shallots

1 clove garlic

1/2 tsp belachan


1.  Cut taukwa into cubes and fry till brown.  Cut chives (koo chai) into 2 cm lengths.

2.  Heat oil in wok and fry the blended ingredients till fragrant. 

3.  Add in the crushed serai, prawns and seasoning.  Fry until prawns are cooked.

4.  Add in fried taukwa, taugeh, tomatoes and koo chai.  Stir-fry for 3 minutes and dish up.

January 30, 2007 Posted by | Vegetables, Bean Curds and Eggs | 2 Comments