Rose’s Kitchen

Stir-fried Beef With Celery


500g beef fillet, sliced

1 celery stick, sliced thickly

1 big onion, halved and sliced

1 red chillie, seeded and sliced

few slices ginger

2 tbsp oil


1 tbsp chinese rice wine

1 tbsp sesame oil

1 tsp salt

1 tsp pepper

4 tbsp water


1.  Heat 2 tbsp oil in wok and fry the sliced ginger and onion.  Add beef and fry over high heat for 30 seconds.

2.  Add in the celery and fry for another 30 seconds.

3.  Add seasoning and mix well.  Bring to a boil and cook until the liquid dries up.

February 10, 2007 Posted by | Meat | Leave a comment

Chilli Con Carne


500g minced beef

2 large onions, diced

1 medium-sized tin tomato soup

1 medium-sized tin red kidney beans

1 tbsp curry powder

1 clove garlic, chopped

salt and pepper to taste


1.  Heat saucepan with 2 tbsp butter.  Fry garlic till fragrant, add onions and fry till soft. 

2.  Mix curry powder into a paste with a little water.  Add to (1) and fry for a few minutes.  Add in minced meat and fry for about 10 minutes.

3.  Add in the tomato soup and red kidney beans.  Simmer for about 20-30 minutes.

4.  Season with salt and pepper to taste.

5.  Serve with French Loaf.

February 10, 2007 Posted by | Meat | Leave a comment

Spicy Beef Stew


500g stewing steak

300g french beans, sliced

8 potatoes, quartered

2 carrots, sliced thickly

2 large onions, quartered

1/2 cabbage, sliced

1 tsp mustard seeds

1/2 tsp pepper

a stick of cinnamon

a pinch of salt

1 litre water


1.  Cut beef steak into pieces and tenderise with the back of a cleaver. 

2.  Bring 1 litre of water to a boil.  Add in the stewing steak, cinnamon stick and salt and boil until meat is half-cooked.

3.  Add the carrots and potatoes and cook until tender.

4.  Add in the cabbage, french beans and onions.  Boil on medium heat until the meat is tender. 

5.  Blend the cornflour, mustard seeds and pepper into a fine paste with a little water.

6.  Thicken stew with cornflour mixture.

7.  Serve with toasted garlic bread.

February 10, 2007 Posted by | Meat | Leave a comment

Banana Cake


250g bananas

250g butter

250g caster sugar

170g self-raising flour

2 tbsp condensed milk

1 tsp vanilla essence

a pinch of salt

5 eggs


1.  Peel and mash bananas with a fork.

2. Cream butter with condensed milk and half of the sugar for 5 minutes.  Add in the salt, vanilla essence and mashed bananas and mix well.

3.  In another bowl, whisk the eggs and the remaining half of the sugar until thick and creamy.

4.  Fold the beaten egg mixture to the creamed butter mixture.  Fold in the sifted flour, stirring as lightly as possible.

5.  Pour into a greased and lined cake tin and bake in a preheated oven at 190 deg C for 45 minutes to 1 hour.

February 10, 2007 Posted by | Cakes | 11 Comments

Coconut Cookies


225 g butter

225 g caster sugar

450g self raising flour

120 g dessicated coconut

1 tsp vanilla essence

2 eggs

cut red cherries, for decoration


1.  Sift the self raising flour.

2.  Cream butter with sugar till light.  Add in the eggs, one at a time, stirring in one direction.

3.  Fold in the sifted flour and dessicated coconut.  Add in the vanilla essence and mix well.

4.  Spoon batter in small heaps onto greased trays and and top each with a small piece of cut cherry.  Bake cookies in a preheated oven at 150 deg C for about 20 minutes or till light brown in colour.

5.  Cool cookies on a cake rack before storing in an airtight container.

February 10, 2007 Posted by | Cookies | 2 Comments

Chicken Wings With Golden Lilies

Chicken Wings With Golden Lilies


6 chicken wings

20 pieces golden lilies (‘kum chum’)

5 dried shitake mushrooms

5 red dates, stoned

1 tbsp oil

1/2 tbsp chopped garlic


1 tbsp oyster sauce

1 dsp ginger juice

1 tsp rice wine

1 tsp sesame oil

1 tsp light soya sauce


1.  Cut chicken wings into pieces.  Wash and drain.  Season with seasoning for 30 minutes.

2.  Remove hard stems from dried golden lilies and soak till softened.  Wash and squeeze dry.

3.  Soak dried mushrooms till softened.  Remove mushroom stalks and squeeze dry.  Slice mushrooms thinly.

4.  Soak red dates, wash and cut into slices.

5.  Heat 1 tbsp oil and fry chopped garlic till golden brown.  Remove and set aside.

6.  Place golden lilies on a steaming plate.  Arrange chicken pieces on top of golden lilies.  Spread sliced mushrooms and red dates over chicken.

7.  Steam over high heat for 20 minutes till chicken is cooked.  Sprinkle with chopped fried garlic.

February 10, 2007 Posted by | Poultry | Leave a comment

Tandoori Prawns


1/2 kg large prawns

juice of 2 big limes

2 tsp salt


1 cup yoghurt

1 tbsp butter

2 tbsp honey

2 tbsp tomato sauce

1/2 tsp red food colouring

Ingredients to blend:

8 dried chillies, soaked

5 cloves garlic, finely sliced

30g ginger

2 tsp kunyit powder


1.  Clean prawns, leaving shells on.  Slit the backs of prawns and remove veins.  Rinse and drain.

2.  Mix prawns with salt and lime juice.

3.  Mix blended ingredients with 2 tsp kunyit powder and add the seasoning ingredients.  Add prawns to marinate and mix well.  Leave to marinate for 2 hours or overnight.

4.  Arrange prawns in a baking tray lined with foil and grill or bake till cooked.  Turn prawns and baste with oil while baking or grilling.

February 10, 2007 Posted by | Seafood | Leave a comment