Rose’s Kitchen

Ang Ku Kueh II

Ang Ku Kueh 1Kueh Ku Mould c

Ingredients for skin:

300g glutinous rice flour

150g sweet potatoes

2 tbsp sugar

2 tbsp corn oil

250-300ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Peanut Filling:

300g ground, roasted peanuts

150g caster sugar

some boiled water


1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Method for skin:

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes.

6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

May 23, 2007 Posted by | Nonya Kueh | 34 Comments

Waxed Sausage (Lap Cheong)

Waxed Sausage (Lap Cheong)


600g pork fillet

60g pork fat

20g sausage casing

some rafia string


1 tbsp Chinese rose wine

2 tbsp light soya sauce

2 tsp salt

2 tsp sugar

1/4 tsp saltpeter (optional)

2 tsp warm water (to dissolve saltpeter)


1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.

2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.

3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.

4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. Prick generously on all sides of sausages to expel air.

5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside to dry or in a well-circulated area for 4 to 5 days.

6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, slice into paper-thin pieces.

May 23, 2007 Posted by | Meat | 28 Comments

Roasted Sausages

Roasted Sausages


150g lean meat

150g pork fat

150g liver

10g sausage casing


1 clove garlic, ground

1 shallot, ground

2 tsp ground soya bean paste

1 tbsp Chinese rose wine

1 tbsp Hoisin sauce

1 tsp sesame oil

1/2 tsp pepper

1/2 tsp spice salt

1/2 tbsp sugar

1 tbsp cornflour


2 tbsp maltose

1 tbsp sugar

2 tbsp water


1.  Mix maltose and  sugar with water and steam till dissolved.  Set aside for later use.

2.  To make spice salt:  Heat a frying pan with 1 tbsp salt till hot then add 1/2 tsp 5-spice powder and fry over low heat till aromatic.

3.  Soak sausage casing with warm water till soft, then fix it to water tap.  Rinse until it is clean then hang up to keep dry.

4.  Cut pork fat into small pieces and season with 1 tbsp sugar for 6 hours.  Blanch in boiling water and drain for use.

5.  Cut liver into small pieces and season with 1 tbsp ginger juice.

6.  Place cut lean pork, liver and pork fat into a big bowl,  add seasoning ingredients and mix thoroughly.  Marinate for 30 minutes.

7.  Tie off one end of sausage casing.  Attach a funnel to the other end and gather sausage casing on funnel tube.  Stuff marinated meat into casing, squeeze to distribute filling evenly throughout the casing.   Prick sides of sausage with a needle then  knot at every 10-12cm intervals.

8.  Rinse in warm water and drain.  Soak sausages for half an hour in 1 tbsp water mixed with 1/4 tsp red colouring.

5.  Place sausages on a metal rack and roast in preheated oven at 180 C for 20 minutes.  Remove and dab with gravy (1), turn over and roast for a further 10 minutes or until cooked and golden brown.  Leave to cool, slice and serve with remaining gravy.   

May 23, 2007 Posted by | Meat | Leave a comment