Rose’s Kitchen

Ayam Tempra


1- 1 kg chicken

2 big onions, cut into rings

5 green chillies, sliced diagonally

5 red chillies, sliced diagonally

3 tbsp oil


250ml water

1 tbsp sugar

2 tbsp dark soya sauce

1 tbsp lime juice

1 tsp vetsin

1/2 tsp salt


1.  Wash and cut chicken into bite-size pieces.  Marinate the chicken pieces with half the soya sauce for 5 minutes.

2.  Heat 1 tbsp oil in a wok.  Stir-fry the onion rings, sliced red and green chillies for 1 minute over a strong flame.  Add the remaining half of the soya sauce.  Remove and set aside.

3.  Heat another 2 tbsp oil in the wok.  Stir-fry the chicken pieces and cook for 5 minutes.  Add in the water and simmer for 20-25 minutes till chicken is tender.

4.  Add in lime juice, salt and sugar to taste. 

5.  Top with fried onion rings and chillies.

February 8, 2007 Posted by | Poultry | Leave a comment

Peanut And Oyster Porridge


11/2 cups new rice (heong mai)

150g dried oysters

100g raw peanuts

1 tbsp oil

3 litres water


1 tsp sesame oil

1 tsp salt 

1/2 tsp pepper 


Fried vermicelli

Chopped spring onions

shredded ginger


1.  Wash and soak rice in water for 3 hours.  Drain and add in 1 tbsp oil and 1/4 tsp salt.  Mix well with hands to break up grains.

2.  Wash the dried oysters and peanuts and soak them separately in water for 1 hour.  Wash and drain.

3.  Bring 3 litres of  water to a boil in a large pot.  Pour in the rice, oysters and peanuts and stir well till the water comes back to a boil.  Lower heat and simmer rice for 1 hour or until peanuts are tender.  Keep stirring occasionally to prevent rice from sticking to the bottom of the pot.  Add seasoning to taste.

4.  To serve, sprinkle porridge with some sliced ginger, chopped spring onions and some fried vermicelli.

February 8, 2007 Posted by | Rice and Noodles | Leave a comment