Rose’s Kitchen

Ikan Tempera


1 piece ikan parang (wolf herring)

4 fresh red chillies, sliced

4 cloves garlic, sliced

4 shallots, sliced

4 tbsp cooking oil 


1 tsp belachan powder

1 tbsp dark soya sauce

1 tbsp light soya sauce

2 tbsp lime juice

1 tbsp sugar

1/2 cup water


1.  Slice ikan parang into two, rinse and rub with some salt.

2.  Heat 4 tbsp oil in wok and fry the fish slices until cooked.  Remove fish and oil.

3.  Heat wok with 2 tbsp oil.  Add the sliced garlics and shallots and fry till fragrant.   Add the belachan powder and other ingredients. 

4.  When it boils, lower heat and add in the fried fish slices.  Steep for a further 2 minutes. 

March 30, 2007 Posted by | Seafood | 3 Comments

Rose Syrup Agar Agar

Rose Syrup Agar Agar


2 x 13g packet agar agar powder

250g rock sugar

3 tbsp rose syrup

1500ml water


1.  Measure 1.5 litres water into a pot.  Add in the rock sugar, rose syrup  and agar agar powder.

2.  Bring to a boil, stirring continuously till sugar and agar agar dissolves.

3.  Lower heat and boil for 1 hour, stirring occasionally.

4.  Pour agar agar into a rinsed mould and leave to set.

5.  Cut agar agar into thin slices and chill before serving.

March 30, 2007 Posted by | Jellies and Jam | 3 Comments

Rendang Padang


500g beef (topside)

1 cup grated coconut, skinned

2 daun limau purut (kaffir lime leaves)

2  daun kunyit  (tumeric leaves)

2 stalks serai, crushed (lemon grass)

2-3 bowls coconut milk

1 tsp tumeric powder

4 tbsp oil

Ingredients to blend:

20 dried chillies or use

1 tbsp chilli powder

10 shallots

5 cloves garlic

2.5 cm piece lengkuas (galangal)

2.5 cm piece ginger


1.  Cut beef into big pieces, rinse and and drain.  Season with 1 tsp tumeric powder and some salt.

2.  Fry grated coconut in a dry pan until brown, then blend till fine.

3.  Heat 4 tbsp oil in pan and fry the blended ingredients until well cooked.

4.  Add in the leaves,  crushed serai and seasoned beef  and fry until the oil comes out.

5.  Add in the coconut paste and 2 bowls coconut milk.  Cover and simmer over low heat until meat is tender and the gravy is thick. (Add a bit more coconut milk if gravy dries up before meat is cooked).

6.  Add salt and sugar to taste.

March 30, 2007 Posted by | Meat | 2 Comments