Rose’s Kitchen

About Rose

Rose

Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer in 2005 I decided that I really wanted to share my favourite recipes with people who also love cooking and baking. I have a large compilation of recipes – some are my own, some I have found. I am in the process of transferring all of them online so that my family and everyone else can have access to them. I really don’t want these recipes to go to waste! I hope you will enjoy these recipes as much as I have.   Comments and Feedback are always appreciated. God bless! – Rose

March 2009 update:
Please visit www.roseskitchenette.com if you want to print or email recipes.   The recipes are exactly the same.  I was unable to add the features on wordpress.com.

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134 Comments »

  1. I was just curious where you got the name of your cake from, I thought it was interesting that my name was used

    Comment by Sugee | November 7, 2006 | Reply

  2. Sugee is actually a malay word for semolina. It is often used for puddings and cakes.

    Comment by roseskitchen | November 25, 2006 | Reply

  3. Hi Rose…!

    Great site…..!

    I am wondering though, where on Earth can you buy Red Dates?

    I can’t find them!

    Happy New Year!
    Mark G.

    Comment by Mark | January 2, 2007 | Reply

  4. Hi Mark, you can get them from supermarkets or chinese medical shops.

    Thank You. Happy New Year to you.

    Comment by Roseskitchen | January 4, 2007 | Reply

  5. Hi Rose,

    I miss your Kueh Lapis. It was almost more than 5 years and I miss them so so so much. You must post the recipe and also not forgeting Mee Siam too.

    All the best to you.

    Comment by Lee Wah Steven | January 4, 2007 | Reply

  6. Hi Steven,
    I’ve posted the 2 recipes you requested and added some more new recipes which I hope will satisfy your tastebuds. Happy cooking!

    Comment by roseskitchen | January 11, 2007 | Reply

  7. bjhfhv b

    Comment by Anonymous | February 15, 2007 | Reply

  8. Hi Rose! Thanks for your lovely recipes…I love the cakes and cookies part. I am searching for Ghee cookies, do you have the recipe? Thank you and Gong Xi Fa Chai to you n family. Ann from Brunei

    Comment by Ainmahmud | February 18, 2007 | Reply

  9. Hi Ann,
    The Ghee cookies recipe is under Suji Cookies. Hope its the one you are looking for.
    Thank you.
    Rose

    Comment by roseskitchen | February 18, 2007 | Reply

  10. hi rose, chanced upon your blog from a member at my food forum. Hope you can join us at Kitchen Capers and share with us your experience in food and after your breast cancer..give us insights on this. God Bless you..

    Comment by gina | March 23, 2007 | Reply

  11. Hello Rose,
    Came across your blog via Gina’s (above) blog. I want to tahnk you for your generosity in sharing these recipes.. more so for people like me who have left 30 years ago and really do miss all these foods. Thank you again. God’s Blessings on you. 🙂

    Comment by MM | March 24, 2007 | Reply

  12. Thank you and hope you will enjoy the recipes posted.
    Blessings!
    Rose

    Comment by rose | March 25, 2007 | Reply

  13. Thanks Gina,
    Will look into it.
    Blessings!
    Rose

    Comment by rose | March 25, 2007 | Reply

  14. Hi Rose, despite my daily busy schedule day time at work, I tried your Ghee or rather Suji Cookies. Yes!, that is the recipe I am searching for. I omit some milk powder and replaced it with semolina, umphhh…..delicious…..Thanks a lot Rose, blessings and happiness for you. I love surfing your blog, motivates me more to cook for my hubby and daughter who is a 15-year and will be doing her O levels this year. Now Rose can see how busy I am for my O levels…hahaaa…..I want to try poultry recipe next and will let you know the outcome. Thanks Rose and see you again. Ainmahmud

    Comment by Ainmahmud | March 28, 2007 | Reply

  15. Hi Ann,
    I’m sure your hubby and daughter will be very happy when you cook for them. Your efforts will always be appreciated. Try out the spicy cheese fingers, I’m sure they will like it.
    My children used to participate in my baking sessions and I must thank them for encouraging me and helping me set up this blog.
    Thanks for your motivation too!
    Blessings!
    Rose

    Comment by roseskitchen | March 29, 2007 | Reply

  16. Hi Rose,
    I was introduced to your blog site whilst I was in Gina’s Forum. I would like to take this opportunity to thank you and everyone who so generously share their recipes, photos, tips, thoughts and comments on the Blog. Thank you. Regards, YMing

    Comment by Yew Ming | March 29, 2007 | Reply

  17. Hi Yew Ming,
    Thanks for your thoughtfulness.
    Best Wishes and Regards.
    Rose

    Comment by roseskitchen | March 30, 2007 | Reply

  18. Hello Rose,

    I found you via surfing the net at KC. Thank you for sharing with us our local delights. I myself have been away from home for more than 30 years and glad to have found you.

    God bless.

    Dizzy

    Comment by Mary | April 3, 2007 | Reply

  19. Where have you been all these years? Must be missing our local delights. The blog is very convenient when we are away from home. Hopefully can find some old friends too.
    I’m looking for Mary How who has migrated to Australia, any news let me know.
    Thanks and God bless
    Rose

    Comment by roseskitchen | April 3, 2007 | Reply

  20. I have tried your recipe for Pak Toong Kueh , it came out very successful. Thank you and I hope you can furnish more recipes of all kinds.

    TQ again.

    Comment by Alice Lai | April 10, 2007 | Reply

  21. Was it good? Try with brown sugar and see if it turns out springy.

    Comment by roseskitchen | April 10, 2007 | Reply

  22. may i know how to make a fresh cream topping on a cake?

    Comment by bernie | April 25, 2007 | Reply

  23. Hi Bernie,
    You can use Rich’s Topping Cream, Anchor Whipping Cream or any other Brands available. It’s a mater of preference.
    To every 250g of Rich’s Topping Cream, I add 1 tbsp of castor sugar. Whisk the cream with sugar until stiff then add 1 tbsp of Cointreau or Kirsch (if desired).

    Comment by roseskitchen | April 28, 2007 | Reply

  24. may i know what is softasilk flour?is it an ordinary cake flour ?

    Comment by bernie | May 11, 2007 | Reply

  25. Hi Bernie,
    Softasilk flour is a refined and highly-bleached all-purpose flour milled from soft wheat. It gives cakes high volume and fine texture.

    Comment by rose | May 11, 2007 | Reply

  26. hi rose,
    thank you so much for your site.
    i’m a student studying overseas and some of your recipes makes me remember the food back home and i miss it.
    esp the nonya and malay ones 🙂
    and now i will make my housemate (who is also half asian but left 10 years ago) my guinea pig
    please continue posting up your terrific recipes!
    kind regards

    Comment by jill | May 11, 2007 | Reply

  27. hi jill,
    i do have children overseas too so whenever they miss mummy and home cooked food, just visit the site. The recipes are simple and easy to follow. Hopefully, can put up some colourful pictures too.
    God Bless!
    Rose

    Comment by roseskitchen | May 13, 2007 | Reply

  28. Hello, Rose.

    Greetings from Canada!

    Came upon your site while I was looking for recipes for “lap cheong”. Thank you for posting your recipe. I’ll try it as soon as I can.

    I see you have posted a number of recipes I’m very interested in trying. I’ll try as many as I can and let you know of the results.

    Great site; I’ll visit regularly.

    Regards and cheers.

    Comment by Erlinda | May 30, 2007 | Reply

  29. Thanks Erlinda,
    Do try the recipes and give me your feedback. Since you are interested in “lap cheong” I’ll post the “lap yoke” too.
    I think it might be better to dry them up in a very slow oven instead of leaving them to dry in the open for days.
    All the Best!
    Rose

    Comment by roseskitchen | June 1, 2007 | Reply

  30. Hi Rose:

    Thank you for a lovely site. I would like to try the butter cake but do not know what size is a dessertsp? can you give this in grams or ounces? Many thanks.

    Comment by Laureene | June 1, 2007 | Reply

  31. hi Laureene,
    One tsp is 5ml so one dessertsp is about 10ml.
    I like the butter cake, hope you will like it too.
    All the Best!
    Rose

    Comment by roseskitchen | June 2, 2007 | Reply

  32. Hi, Rose!
    I am looking for a recipe for Bok tong Go and using yeast instead of fermenting. Also for a steamed brown sugar cake which has big tunnels. Thank you.

    Comment by Linda R | June 7, 2007 | Reply

  33. hi Linda,
    Please see recipe for Pak Tong Kou under desserts and snacks. As for the steamed brown sugar cake with big tunnels, I’ll put up the picture and let’s see if it is the same recipe but using brown sugar instead.
    Regards
    Rose

    Comment by roseskitchen | June 7, 2007 | Reply

  34. I’m looking for claypot chicken rice. Please share.

    Comment by Teresa Lauzar | June 25, 2007 | Reply

  35. Hi Rose
    Do u have any nice recipe on Beggar’s chicken ? Many thanks …

    Comment by Jenny | July 10, 2007 | Reply

  36. I think I have one, let me check it out for you.
    Regards

    Comment by rose | July 12, 2007 | Reply

  37. Hi Rose, Thanks for sharing your recipes with us. I have tried out your Ang Ku Kueh recipe (Mung Bean) and it turns out fantastic. I would like to try out coconut filling, would appreciate it if you can share the coconut filling recipe with us. Is the recipe for Ang Ku Kueh can be use for making “Hainanese Kueh” – the white colour with coconut, peanut and I think there is ginger inside too.

    Thank yo.

    Comment by Fiona | August 7, 2007 | Reply

  38. Dear Rose,
    I wanted to try out the Carrot Walnut Cake recipe. But not sure of the “cup” you used for plain flour, corn oil, grated carrot, chopped walnut. Please advise the conversion to grammes. Thank you and God bless you.

    Comment by Fiona | August 13, 2007 | Reply

  39. Fiona, just use the same 250ml (8oz) cup to measure the ingredients. God bless you.

    Comment by roseskitchen | August 14, 2007 | Reply

  40. Thanks much2 Rose for your immediate advised. I would like to try out the coconut filling for Ang Ku Kueh. I would be grateful if you can give me the ingredients and method of cooking the coconut filling. Can I prepare it one day in advance and do I need to put in the refrigerator. Mine always turned out to be too dry and not fragrant.

    Comment by Fiona | August 15, 2007 | Reply

  41. Fiona, I’ll post the coconut filling under Hainanese ‘Yi Buak’. You can prepare the coconut filling in advance, not necessary to put in the refrigerator if you are using the next day.
    Blessing!
    Rose

    Comment by rose | August 19, 2007 | Reply

  42. Hi Rosie.

    Came a cross your site when I was looking up for “Chye kueh” recipies Thank you for your generosity in sharing all these wonderful recipies!!

    Take care.
    Sue

    Comment by Sue | August 22, 2007 | Reply

  43. Thank you Sue. Hope you will enjoy the recipes!
    Blessings!
    Rose

    Comment by rose | August 24, 2007 | Reply

  44. Hi aunty Rose! I’m Irene Low Bee Choo’s eldest daughter, Pamela. I love your websites. I admire you for your excellent cooking skills and most of all, your kindness and generosity for sharing your wonderful recipes with everyone. You’re a great soul and will be blessed with good health, good fortune and happiness.

    PS: Thank you for the hong bao which you have mailed to me for my son’s first month celebration.

    God bless,
    Pam

    Comment by Pamela Wong | September 5, 2007 | Reply

  45. Hi Pamela,
    Thank you very much for your well wishes and encouragement. How is your little darling? Thank God for blessing you with a very adorable boy. Hope to meet up with your family one day. I have been quite busy lately and I really need a good rest before I can concentrate on posting recipes again.
    Cheerio! I’ll be back soon.
    Blessings!
    Aunty Rose

    Comment by roseskitchen | September 7, 2007 | Reply

  46. Dear Rose,
    Thank you very much for sharing all your recipes here. This is a wonderful resource for everyone that I shall refer to often, I’m sure. With best wishes.

    Comment by niceties | September 26, 2007 | Reply

  47. Hi Rose, I saw the heading, is it your birthday today? Happy Birthday and wishing you good health and happiness! God bless! Thanks for the wonderful sharing here!

    Comment by Gabrielle | September 26, 2007 | Reply

  48. Thank you Gabrielle for your well wishes. The heading was a surprise to me too. I greatly appreciate my son for his love and for putting in so much effort to set up this website. I also want to say a big thank you to all for your love and encouragement. May God richly bless all of you.
    Rose

    Comment by rose | September 27, 2007 | Reply

  49. Thank you niceties. Hope you will enjoy the recipes. God bless!
    Rose

    Comment by rose | September 28, 2007 | Reply

  50. Hi Rose,
    Do you have recipe for Pulut Panggang? The grilled banana rice rolls with spicy dried shrimp & coconut filling? Thanks!
    A little baking tip – if you want to use fresh cream for decorating and it tends to melt and fall flat too quickly, you can add some Jello instant pudding mix to the cream and beat together. The cream then holds up really well and you can even pipe designs and it will stay.

    Comment by Mui Yang | October 23, 2007 | Reply

  51. test

    Comment by roseskitchen | October 25, 2007 | Reply

  52. Hi Mui Yang,
    So kind of you for sharing the baking tip, hopefully others can share theirs too. I’ll try my best to post the recipes asap. All the best!
    Rose

    Comment by roseskitchen | October 26, 2007 | Reply

  53. Hi Rose – nice site. Wondered if you might have come across or created a recipe for boiled crabs and dough – a bahamian favorite.

    Thanks Victoria

    Comment by Victoria Rogers | November 3, 2007 | Reply

  54. Dear Rose
    My name is Lynda and I’m staying in Perth.
    I found your website by chance as I was looking for chicken rice and I find your recipes all very interesting. By reading your recipes and the beautiful pictures on it makes me feel like I’m back home in Singapore. At one stage, I was not able to locate your website and I felt saddened.
    I love to cook but unfortunately I don’t have someone to share the little secrets to make it simple and perfect. But tonight I’m very lucky to have found you. I wish you well and may God continues to bless you and your son with good health and your generosity of sharing.
    Very Best Regards
    Lynda

    Comment by Lynda Phua | November 6, 2007 | Reply

  55. Hi Rose,
    I came across your blog by chance & was very happy to see so may easy to follow recipes, thank you very much for being so generous to share & help those like us. May God Bless you & your son with good health & fully recover soonest.

    Comment by Delphine | December 12, 2007 | Reply

  56. hi Rose!!!
    Thank you so so much for the recipe for Bak Tong Gou….. am trying it out today… *fingers crossed*…. hope to give a pleasant surprise to one of my dear friend who’s like me… grew up munching and nibbling on the steam cake….
    1 question… do you happened to have the recipe for Tau Suan… you know the yellow beans dessert which hawkers sell along with red bean and green bean soup…..

    Great Health to you and your lovely family….. GOD BLESS and May HIS blessings that was with Abraham be passed down even to his generation…..

    Luv, Miche

    Comment by Miche | December 18, 2007 | Reply

  57. hello Rose,

    i have been trying to get the jackfruit curry recipe for a long time and am so happy to have found it on your website. thank you very much for your generosity in sharing these wonderful recipes with us.
    i do wish you a very blessed 2008 with good health, happiness, peace, joy and laughter.
    you have such a kind soul and God will certainly bless and take care of you.

    Comment by tricia teo | December 31, 2007 | Reply

  58. Rose,

    I love your website! Thank you for sharing. The recipes remind me of what my Oma used to cook, and I will use them to practice and surprise her with her favorites. I hope you have good health and happiness in the new year.

    Comment by Mandy | January 2, 2008 | Reply

  59. Happy New Year to you and yours, Rose. I hope you are well and safe.

    Comment by Erlinda | January 6, 2008 | Reply

  60. Hi Rose. I just stumbled onto your site while looking for information on red beans .I love the red bean pau, and as I now live in Melbourne, Aust, I’m wondering how easy it is (or not) to make it myself. What is your advise?

    Sumitra
    http://spillay.wordpress.com

    Comment by Sumitra | January 6, 2008 | Reply

  61. Hi Rose,

    thank you for this amazing site! i love nyonya kuehs that were sold by the old indian men in penang… would you happen to have one for bingka ubi? i tried other recipes but the don’t taste like those i remember from childhood days. sadly the ones in KL can’t compare and neither can the ones at some cake shops in sing. your kueh sarlat is the next on my list – altho in a much smaller portion.
    God bless and good health.
    anu

    Comment by anu | January 19, 2008 | Reply

  62. Hi Rose,

    I’m thankful to have found this blog. I am very interested in baking and pastry. I’m still taking classes which I have to stop this semester because I was recently diagnosed with breast cancer. I’m in the process of scheduling a time for surgery. I’m wondering if you mind sharing your experience with me. I’m a little nervous but I know that God has been walking beside me and also the support from my family and friends. I still think that talking to the people who has gone through this will help me tremendously. Hope to hear from you soon. Happy new year with all the blessing from above!

    Comment by Sky | January 31, 2008 | Reply

  63. Hi Rose,

    I am a twice breast cancer surviver and know what you have been thru. We know our angel is looking after us from above.
    The reason I wrote to you is I am a former Singaporean now became a U.S citizen and married to a wonderful American man for twenty years.
    I always missed the Nonya Kuih and even when I got the cookbook from my Singapore and Malaysian friends, the measurents are in metric and I have to convert to our U.S
    unit scale.

    Also I am looking for a Hoochew Oyster Cake recipe and wonder if you have it.

    Your website is wonderful and hope you great health and happiness.

    Are you in Singapore or Malaysia ?

    Thanks,
    Josephine

    Comment by Josephine Zimmerman | February 2, 2008 | Reply

  64. Hi Rose
    Great Site!!!
    I just wonder do you have any recipes about Sarawak Laksa. We live in Canada and we need to know how to make the paste.

    Sophie

    Comment by Sophie | February 5, 2008 | Reply

  65. Hi Rose

    I was browsing for a banana cake recipe and found yours to be quite simple, tho I have yet to bake it. Wish I have all the time to try out your recipes…I am missing ang ku kueh and kok chai (peanut puff). Tried it whilst I was still in Singapore but the dough shrinks everytime, I cut it to a round shape. Any advice and do you have the recipe? I am now based in Perth. Before I sign off, I sincerely wish you and your loved ones a Peaceful, Healthy & Prosperous Chinese New Year.

    Comment by Vicky | February 9, 2008 | Reply

  66. Hi Rose, can you tell me where I can get Belachan Powder from, I’m in the UK.

    All the best
    Dean

    Comment by Dean | February 21, 2008 | Reply

  67. Dear Rose
    May I know if you have posted the recipe on Hainanese “Yi Buak” as I am not able to locate it.

    God bless and good health.

    Thank you.

    Comment by Fiona | February 22, 2008 | Reply

  68. oh my goodness you have the most awesome collection of recipes any international singaporean chinese student can ask for! thank you so much! I’ll be sure to try some of the recipes that you have, provided I can actually source the ingredients at times. thanks a million!

    Comment by terryansimon | March 10, 2008 | Reply

  69. Hi Rose

    Wow you really have some amazing recipes here.
    I found your site when I was looking for a coconut and tofu jelly like pudding.
    I never did find what I was looking for but I am glad I landed here, you have so many lovely recipes that I would like to try out and make.

    thanks
    niki

    Comment by Niki Turner | March 31, 2008 | Reply

  70. Hi Rose,

    Thank you for your fish ball recipe. I live in Jakarta. I’d seen other recipes but I think I’ll try yours as the ingredients are most likely to what I have in mind.
    I understand that you make yummy kueh lapis. Could you share the recipe with me as I also make kueh lapis during Christmas and Chinese New Year. Thanks and GBU.

    Comment by kristina subrata | April 4, 2008 | Reply

  71. Hi Rose,
    Regarding your recipe for Hum Cheem Peang, the yeast dough ingredients consist only of plain flour and water. Please tell me how much yeast do I need to put in?

    Thanks!

    Comment by Liz | April 25, 2008 | Reply

  72. Hi,Rose. I’m looking for the chicken chop recipe, and i come across ur site..wow! i can see so many recipes here. 🙂
    Btw, u say that u recovering from cancer? how are you now? May God bless u!!
    Are you Malaysian? just wondering bcoz im Malaysian.

    Regards
    Inzy

    Comment by inzy | May 8, 2008 | Reply

  73. Hi Rose,

    Thanks you for your generosity for sharing all your recipes with us. By the way you have a wonderful website and it help me a lot. I’m beginner in cooking & baking.I try this week making the pandan chiffon cake. I fallow exactly like you recipe suggested. The cake came out fluffy & moist. I just love it but I don’t know why the top of the cake become little wet (sticky)and also around the tube (middle part), when cooled.
    I’m also a fun of steaming cake, like Mah lai Goh and Bolu kukus makar but mine didn’t simile at all. Hope you could show me one of those day!

    Comment by Stephie | May 13, 2008 | Reply

  74. Hi Rose,

    Just came across your site and I love your recipes! I can’t wait to try them out…but I was wondering if you have the receipe for the tapioca chips with chili? I know this is a really popular snack in Singapore.

    Comment by Doreen | June 20, 2008 | Reply

  75. Dear Rose
    You are such a beautiful person! Not only are you so generous to share your recipes, but also to give guidance and advice to whoever runs into a problem while trying out them out. As I am also a newbie to the world of cooking, I am grateful to read your advice.

    May the good Lord continue to bless you as you bless others. Wishing you good health!
    Karen

    Comment by Karen | June 21, 2008 | Reply

  76. Hi Rose!! I am so glad I found your website! I was born in Singapore but we moved to the states – Jacksonville Florida. Well there aren’t any Singaporean restaurants here!!!! I so terribly want to go back to Singapore and eat some of the foods that I have not had in years! Thanks to your recipes that you have posted I can make some of my favorite dishes at home!! Thank you so much for your kindness in sharing with others and may you continue to have great health!! God bless you and your family!! Much hugs 😀

    Comment by Genevieve | June 25, 2008 | Reply

  77. Hi Rose! I have enjoyed using your recipes, I was wondering if you have gee chung fun recipe they have it at yum char is a rice roll rolled with prawns or char sui. I would love to be able to make it since my adult children always requeswt it when we go out for yum char. Thank you and take care your son does a good job sally

    Comment by sally young | June 25, 2008 | Reply

  78. Dear Rose,
    Greetings in the gracious name of the Lord Jesus Christ. I am a family man, a pastor and a teacher. It is really gracious of you to share all these recipes with the whole world practically. I am praying that the Lord will take out all that cancer. May He keep you in His arms. Keep still. I also would want to share my recipes. Just pray I will know how. Some of these are really old.
    Pastor Erwin Jose Manching
    09104014022 Philippines
    BBSI Kaytikling Taytay Rizal Philippines

    Comment by Erwin Jose O. Manching | June 25, 2008 | Reply

  79. Hi Erwin,
    Thank you for your message. My mum recently fractured her wrist and is wearing a cast for three weeks, so she won’t be able to type a reply for a while (she asked me to reply to you on her behalf.) Thank you for your generosity and she’ll get back to you soon.
    Mark

    Comment by Mark | July 7, 2008 | Reply

  80. Hi Rose,

    I am very blessed to stumble upon your site. Thank you for being such an inspiration!

    Wishing you Joy always. You are such a giving and nice person – God will take good care of you! : ) Get well soon.

    Is there an e-mail address we can write you personally?

    Comment by Cindy | July 17, 2008 | Reply

  81. Hi
    I tried making Bak Tong Gou. It was nice but it became a little sour the next day. What must I watch out. I put the whole ‘loyang’ into the fridge after it has cooled down.

    Comment by Pauline | July 21, 2008 | Reply

  82. Rose,

    Do u know how to stean carrot cake? pls email me at eileentan_21@yahoo.com.sg. Tks 🙂

    Comment by Eileen | August 19, 2008 | Reply

  83. Dear Rose

    First time I thrawled the internet for Nyonya recipes and found your website. Thank you for being so generous and sharing your recipes with us. I can see that you have put a lot of time and effort into producing such a comprehensive list which I will share with my friends. This is especially of value when we are abroad and can’t get easy access to all the Kuih that we are so fond of.

    Kind regards and Take Care!

    Swee

    Comment by Swee | September 2, 2008 | Reply

  84. Dear Swee,
    Thanks for your appreciation and encouragement. It will be my greatest joy to be able to put up more recipes. Thank God I’m recovering well and will continue to share.
    Blessings!
    Rose

    Comment by rose | September 3, 2008 | Reply

  85. Dear Rose,

    My heart sings with joy and I thank God for showering His love upon you! I’ve been checking your food blog daily for news of you. I’m so happy that you’re recovering well. I’ve tried your great recipes and I want to thank you for sharing them so generously.

    God bless,
    Jeannie

    Comment by Jeannie | September 4, 2008 | Reply

  86. Dear Rose,
    Many thanks for all those delicious recipes especially the pie tee! I have standard size mould do you know where I can get a bigger mould? Mant thanks Rose! I wish you good health. Take care.
    Ken.

    Comment by Kenneth Lim | September 7, 2008 | Reply

  87. Dear Rose,
    I last commented above #18 but you have been constantly in my thoughts. Good to hear that you are recovering well. Praise the Lord .Although I have never met you personally but I feel I know you through your recipes.Love all your recipes.

    Comment by Mary | September 9, 2008 | Reply

  88. Dear Rose

    I was browsing your website and and I do like to try out some recipes esp the Ayam Penyet( I do hope it is the same at I ate in Medan.)

    Anyway, I am looking for the recipe for Mee Koo (Chinese Tortoise Bun) but could not get it.Appreciate if you could forward me such recipes.

    Thank you.

    Regards

    SW Foong

    Comment by Foong | October 9, 2008 | Reply

  89. Dear Rose,
    Greeting from Sana’a,Yemen.
    We’re (me,my husband,daughter)sharing good news here.
    Since in here have lots of fishes and pretty cheap compared with meat. But we’re boring with fried,soup, or steam fish.Suddenly I remembered about Yie Yuan Soup.
    I tried made fish ball, but came out soft, we like it a little bit spongy.would you like to help me how to do it?
    And thank you very much by sharing your wonderful recipies.
    Bless you& family heaps.
    Pin Pin

    Comment by Rina | October 11, 2008 | Reply

  90. Hi Aunt Rose, any idea how we could make popiah skin?? thanks..

    Comment by Bernard | October 16, 2008 | Reply

  91. Hi Rose, Thanks for sharing – your recipes and your story. God bless.

    StanTok

    Comment by Stanley | October 17, 2008 | Reply

  92. Hi Rose, I love to read your website that provides with lots of nice and tasty foods. I always wanted to do Kueh Pai Tee by myself but the problem now I dont know where to get the mould in Singapore. Can you please guide me?
    Thanks

    Comment by Maria | November 5, 2008 | Reply

  93. Hi Maria,
    You can try Phoon Huat or shops selling kitchen utensils.
    Rose

    Comment by rose | November 8, 2008 | Reply

  94. hi,i suggest u to put the photo of food beside your recipe,it will be more attractive to us.we can judge whether it i s delicious or not.well,it’s just a suggestin from me

    Comment by scorpio | November 10, 2008 | Reply

  95. ooo,i saw it.some of the recipe got photo,sorry ya,just notice it

    Comment by scorpio | November 10, 2008 | Reply

  96. i cant believe that you posted these recipies like the angku kueh i remeber haveing them when i was little but ive only had them a few times after because they are so hard to find they re lyk the best thing ever so yeah and these recipies are amazing and soo hard to find 2 tnx 4 posting them ❤

    Comment by torie | November 28, 2008 | Reply

  97. o yeah HAPPY THANKSGIVING :))))))

    Comment by torie | November 28, 2008 | Reply

  98. Hey Rose

    i happened to chance upon your site and found all these wonderful recipes.

    They are fantastic! especially for someone like me living overseas

    well done

    Comment by novrain | December 3, 2008 | Reply

  99. A friend of mine (Kristi) is being treated for ovarian cancer, it was discovered at stage 4 though. I have been to Singapore about 7 times and always enjoyed the Kueh Lapis cake so I’m going to attempt to make one for her. She’s lost a lot of weight so a rich cake like this should be good for her. Not sure what the Rempah Kueh spice mix is so I’ll probably substitute almond extract and ground allspice. Hope there is some magic in the recipe too.

    MT

    Comment by Mark Toffle | December 8, 2008 | Reply

  100. Hi Rose,

    I missed the Hong Kong style of wonton. The taste is so unique and I get it only in Sam Woo REstaurant when I lived in CA. Do you have the recipe on how to make them? If so, please advise.

    Thanks.
    Inn

    Comment by Inn | January 15, 2009 | Reply

  101. Hi Rose,
    Just happen to browse through the net for sugee cake,making it for my mother-in -law for her birthday on valentine’s day.
    So glad to have find your website.
    I am also diagnosed with breast cancer with stage 2a recently, went through mastectomy now waiting for my chemo to start.Praying to our Lord everyday,to give me the courage and strength to go through it.
    Thanks for sharing.God Bless.

    Comment by Lucia | February 5, 2009 | Reply

  102. Hi Rose

    Can you give me a recipe for the Chinese apom that was sold in Kuala Lumpur? You know, those that are thin and crispy and a puffed-up half-moon in the centre.
    Thanks

    Comment by Karen | February 6, 2009 | Reply

  103. Hi Rose!
    I LOVE your site! thank you very much for sharing your recipes! I have been sending your site to my friends at work and at church. Keep up this great work. it is much appreciated, more than you know! God bless!

    Comment by victoria | March 5, 2009 | Reply

  104. Dear Rose,

    Chanced upon your webiste whilst stuck at home undergoing chemotherapy for Stage 2A breast cancer(1.st cyle for TCH).

    Your recipes are lovely! I have been in HK for the past 20 years and miss Malaysian food very much.

    Now that I am on chemo where everything tastes metallic, I dreamt about char kway teow, assam laksa, Ipoh hor fun, etc until I cried out my heart and wished I was home……that’s why I’m surfing to at least look at the pictures and recipes.

    Where are you based? You are noble and generous to share your recipes online. I guess us BC sisters have a different perspective in life after battling the illness. We love to share………info about the illness, food, life, etc.

    Salam

    Ipohgirl

    Comment by Ipohgirl | March 16, 2009 | Reply

  105. Hi Rose!

    I am currently based in Shanghai and I have 2 young kids. They love eating fish balls so I came to know about your website while looking on how to make fresh fish balls. Great recipe…thanks for sharing. Will try some of your other stuff too.

    Comment by Jin | March 27, 2009 | Reply

  106. Hi Rose,

    I just wanted to say that you are so amazing for battling your breast cancer and surviving. Your recipes are amazing and you remind me so much of my grandmother. I am a 4th generation New Zealand born Chinese and I miss my grandmothers cooking- she lives in a different city. Its good to be able to make proper chinese tasting food – not european chinese food that you tend to buy.

    Comment by sarah | April 1, 2009 | Reply

  107. Hi Sarah,
    Thanks for your comments. Hope you will enjoy the recipes posted. God bless!

    Comment by rose | April 1, 2009 | Reply

  108. Hi Rose,
    Just come across your website today. Thank you for your sharing. The food and recipes looks so interesting.
    Today is Easter Sunday, new life and light.
    May peace and happiness be with you always.

    Comment by Li | April 12, 2009 | Reply

  109. dear rose, thank you for your recipe. I found your web sit by searching “Ayam Penyet”. hehe, and soon i discover there are much more awesome recipe in your web site…thank you very much and good luck.

    Michael
    from N.Z

    Comment by Michael | April 13, 2009 | Reply

  110. Dear Person-In-Charge,

    I write in to enquire about Conducting Of Cooking Class at our club.

    I’m interested on your Nonya Cooking.
    Is it possible for me to invite you down to my club to conduct classes for our members.

    Look forward to hear from you.

    Thank You.

    Comment by Gavin | April 17, 2009 | Reply

    • Dear Gavin,
      Thank you very much for your kind invitation. I am unable to do so at the moment because I’m tied up with other commitments. My sincere apolozises.
      Best regards.
      Rose

      Comment by rose | April 22, 2009 | Reply

  111. Hi Rose,
    I’m sure you have read the recent newspaper report on the unhygenic conditon of the noodle factories.Would appreciate if you can give me the recipe on how to make rat tail / loh shee fun. The recipe I found requires each noodle to be made by hand. Any recipe where I can cook the flour mixture and hand press it into the carrot shredder ?The pressed mixture is then dropped into a pot of hot water.

    Susan

    Comment by Susan | May 4, 2009 | Reply

  112. Hi! Rose,
    It me again. I was reading all the commences given to you and found it to be very interesting. I am from a peranakan family and I am sur your receipes are good stuff to try out.
    I hope you could share yr kueh lapis with me. This is my daughter’s favorite cae. I have to buy it each time I visit her in Australia. Kueh Lapis is so expensive & some is not good enough. maybe trying making them will be fresher than buying. Thank you.

    Comment by Nancy Khoo | June 10, 2009 | Reply

  113. Hi Rose,

    I just want to let you know that I’ve been using your recipes for Pandan cake, Ang ku kueh, and Nasi Lemak, and they have always been a great success! I’m a Singaporean living in Seattle US right now, and we have a very active and big Singaporean group here (thanks to Microsoft!). So far, everyone said the food I cooked with your recipes are probably closest to those back home. So MANY MANY thanks to you for sharing! It definitely makes a lot of us less homesick…

    Oh – can I share those of your recipes I have tried on my Facebook page?

    Cheers,
    Jennifer

    Comment by Jennifer | August 5, 2009 | Reply

  114. Hello Rose

    I made ayam buah keluak the other day … it was such a tedious task removing the meat from the shells and stuffing them back in again… Can the shells be re-used. The next time I can just buy the meat withou the shells and re-use the ones I have used previously. Pls advise.

    Tks & best regards
    Maureen

    Comment by Maureen | November 1, 2009 | Reply

  115. Hello ROse, I must say your recipes are very homey – pure and healthy.Especially your soups I still have so much to explore Born here in the US but raised having traditional soup. Now I am able to make them myself but still have so much to learn. Now i can have your recipe to help me…Thanks!
    Please come visit my blog i share with my sisters and share your comments and tips http://www.cookng.blogspot.com
    *** May good health follow your every steps **

    Comment by lisa ng | November 10, 2009 | Reply

    • Thank you Lisa. Hope you will enjoy the soup recipes as much as I do. God bless!

      Comment by rose | December 11, 2009 | Reply

  116. Hi Rose, just went thru your website, all the food seem so tasty but because I am under chemotherapy for breast cancer, I can only read your food but will sure like to taste it when I have get over my illness. Today I will try to make tapioca kuek without coconut. Would you share with me what to eat during my chemotherapy? Thank you!

    Comment by Silvia | December 10, 2009 | Reply

    • Hi Silvia, my advice is to cut down on deep fried food, barbecued food and sweet stuff. Take more food that are high in antioxidant. Broccoli, asparagus, pumpkin, carrot, blueberries and strawberries are good for you. After chemo I usually drink some barley water and if blood count is low I’ll drink some red dates tea. Apple with carrot juice is also good for the body. Sad to say, after I came down with breast cancer I’m less active in the kitchen but that does not deter me from putting up nice recipes for others to enjoy. Take care. God bless!

      Comment by rose | December 11, 2009 | Reply

  117. Hello Rose. Thank you for this generous blog and bringing people together across the world through food! I am going to try my hand at making ang ku kueh, but I have never used a wooden cake mold before. Must I prepare it in some way prior to use? And I assume that I clean with soap and water and then let dry? Thank you for your help!

    Comment by Chris | September 8, 2010 | Reply

  118. Dear Rose – thank you so much for starting to blog again! I stumbled across your blog in early 2010 when I was searching for a recipe for cendol, and was delighted to find someone posting such gorgeous Singaporean (or is it Malaysian?) recipes. Then, when I didn’t see anything for a while I thought you must have stopped blogging. Please keep it up … best wishes, Karin (Canberra, Australia)

    Comment by Karin | January 3, 2011 | Reply

    • Thank you Karin. I’ll try my best. Wish you and all a very Blessed New Year 2011.

      Comment by rose | January 3, 2011 | Reply

  119. Dear Rose,
    I am doing a project on culinary book. May I use some of your recipe for my reference?
    Please let me know if you do or don’t mind.

    And keep up the good works with your blogging! 🙂

    Comment by martha | January 15, 2011 | Reply

  120. Hi Rose,

    You have a lovely website, I am a starter in cooking but enjoying cooking, planning to make steam yam cake, could you please advise what is “vetsin”

    Thank you and look forward to hear from you.
    Jessica

    Comment by jessica_hong12@yahoo.com.sg | February 25, 2011 | Reply

  121. hai.. Rose saya amat bersimpati dengan awak.. semoga apa yang awak buat.. diberkati oelh Tuhan..

    Comment by izan | March 25, 2011 | Reply

  122. Evening Rose, love your website. May I ask, do you do catering for your kueh?

    Comment by Jimmie | March 31, 2011 | Reply

  123. Hi Rose,

    How are you. I hope you are doing fine. I’ve been worried cos I have not seen your new posting for quite awhile.

    Comment by Sutina | April 4, 2011 | Reply

  124. how are you, madam Rose…hope you always in good healty…thank’s for you great recipes….GBU

    Comment by lie siang hoa | May 16, 2011 | Reply

  125. Hello Madam ROSE, will you bake kueh lapis and sell to me in Little Rock, Arkansas? I miss it and really have no skill or time to bake. But I am willing to pay 🙂

    Comment by Lin | July 23, 2011 | Reply

  126. Hi Rose,
    I like the Angel Kurt Leigh molds you post.
    Please let me known where I can buy them.
    I order some from Brown cookie , but the quality is not the same like yours.
    Thank you so much.
    Thuy

    Comment by thuy nguyen | March 22, 2012 | Reply

    • Hi Rose,
      I mean Ang ku keuh molds like pictures you post.
      Thanks again.
      Thuy

      Comment by thuy nguyen | March 22, 2012 | Reply

  127. I like the helpful info you provide in your articles.
    I will bookmark your blog and check again here frequently.

    I’m quite certain I’ll learn a lot of new
    stuff right here! Best of luck for the next!

    Comment by møbel ombetrækning pris | December 25, 2012 | Reply

  128. I recently found a handwritten recipe for a Pandan Cake which calls for 2 1/2 glass of self rising flour. Wondering if you know if that is really talking about our glass liquid mearsure or if it is something else entirely. It also has in the margin 4/5 to 9/10 glass must be standard.

    Comment by Lanelle | March 1, 2014 | Reply

  129. I love love love all the recipes here! I was born and raised in Indonesia and now live overseas, sometimes I miss Indonesian foods a lot. I have tried quite a bit of recipes from your site and they turn out very amazing, especially those Nonya Kueh. Thank you so much for sharing such wonderful recipes. Take care….

    Comment by Noni | June 15, 2015 | Reply


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