Rose’s Kitchen

Cabbage Rice


200g roast belly pork

100g dried prawns

50g salt fish (ikan kurau)

5 chinese mushrooms

1 small cabbage, sliced

2 cloves garlic, chopped

6 shallots, sliced

3 tbsp cooking oil

3 cups rice (using rice cooker cup)


1 tsp salt

1 tsp sesame oil

1/2 tsp pepper


Fried shallots

1 red chilli, sliced


1.  Soak dried prawns in water for 15 minutes.  Wash and drain. 

2.  Wash salted fish and slice thinly.

3.  Soak dried mushrooms in hot water for 15 minutes or until soft.  Rinse, squeeze dry and slice.

4.  Wash and prepare rice with usual amount of water.

5.  Heat wok with 3 tbsp oil until hot.  Add in the sliced shallots and fry till lightly brown.  Remove and drain on absorbent paper.

6.  In the same oil, add in the chopped garlic and fry till  golden brown.  Add in the dried prawns and salted fish and stir-fry for 1 minute.  Add in sliced mushrooms, cabbage and seasoning.  Stir-fry for a while.  Add roast belly pork and stir-fry for 2 to 3 minutes.

7.  Transfer all the fried ingredients to an electric rice cooker.  Mix well with the rice and leave to cook until done. 

8.  To serve,  sprinkle rice with shallot crisps and sliced chilli.  Add a dash of pepper.

February 7, 2007 Posted by | Rice and Noodles | 1 Comment

Cashew Nut Chicken


3 chicken breasts

2 cups cashew nuts

2 fresh red chillies, diced


1 tsp sesame oil

1 tsp vetsin

1 tsp salt

1 tsp bicarbonate of soda

1 tbsp ginger juice

1 tbsp sugar

1 tbsp chinese rice wine

2 tbsp light soya sauce

2 tbsp oil

4 tbsp cornflour


1.  Wash and cut chicken breasts into bite-sized pieces.  Marinate with seasoning for 1/2 hour.

2.  Boil cashew nuts first, drain, then fry with a little oil.

3.  Heat a little oil in a wok.  Add in the diced chillies and chicken pieces.  Sprinkle with 4 tbsp water and 2 tbsp rice wine and stir-fry  till chicken is tender.  Lastly add in the cashew nuts.

February 7, 2007 Posted by | Poultry | 1 Comment

Belly Pork With Salt Fish Bones


300g salt fish bones

300g belly pork

4 pieces firm soya bean cakes (tau kua)

1 big piece ginger, smashed

5 cloves garlic, smashed

3 rice bowls water


1.  Clean and soak salt fish bones in 3 rice bowls water.  Retain water for later use.

2.  Blanch belly pork in boiling water.  Wash and cut into 3-cm pieces.

3.  Cut firm soya bean cakes into quarters.

4.  Heat 2 tbsp oil in cooking pot.  Saute smashed ginger and garlics till slightly brown and fragrant. 

5.  Add in pork and stir-fry for a few minutes.  Add in the salt fish bones and the water.  Bring to a boil.

6.  Add in soya bean cakes.  Cover pot, reduce heat and simmer till pork is tender.  Top up with more water if necessary.  (No salt is required as the salt fish water is already salty).

Note: My grandpa used to cook this dish in an earthern pot and it tasted delicious.

February 7, 2007 Posted by | Meat | 2 Comments