Rose’s Kitchen

Orange Blueberry Muffins

http://www.roseskitchenette.com/2014/10/20/orange-berry-muffins/

Advertisements

November 23, 2014 Posted by | Uncategorized | 1 Comment

Oatmeal Muffins

http://www.roseskitchenette.com/2014/10/20/oatmeal-muffins/

November 23, 2014 Posted by | Uncategorized | 1 Comment

Orange Ginger Muffins

http://www.roseskitchenette.com/2014/11/12/orange-ginger-muffins/

November 23, 2014 Posted by | Uncategorized | Leave a comment

Lemon Coconut Muffins

http://www.roseskitchenette.com/2014/11/12/lemon-coconut-muffins/

November 23, 2014 Posted by | Uncategorized | Leave a comment

Blueberry Pancakes

http://www.roseskitchenette.com/2014/11/20/blueberry-pancakes/

November 23, 2014 Posted by | Uncategorized | Leave a comment

Red Beans With Lotus Seeds

http://www.roseskitchenette.com/2014/11/20/red-beans-lotus-seeds/

November 23, 2014 Posted by | Desserts and Snacks | Leave a comment

Yam Paste with Pumpkin & Gingko Nuts

http://www.roseskitchenette.com/2014/11/20/yam-paste-pumpkin-gingko-nuts/

November 23, 2014 Posted by | Desserts and Snacks | Leave a comment

Pig Trotter With Ginger and Vinegar

http://www.roseskitchenette.com/2014/11/21/pig-trotter-ginger-vinegar/

November 23, 2014 Posted by | Uncategorized | Leave a comment

Pig Liver Soup

http://www.roseskitchenette.com/2014/11/21/pigs-liver-soup/

November 23, 2014 Posted by | Uncategorized | Leave a comment

Fried Rice With Char Siew & Pine Nuts

http://www.roseskitchenette.com/2014/11/22/fried-rice-char-siew-pine-nuts/

November 23, 2014 Posted by | Uncategorized | Leave a comment

Fried Rice With Egg and Ginger

http://www.roseskitchenette.com/2014/11/22/fried-rice-egg-ginger-shreds/

November 23, 2014 Posted by | Uncategorized | Leave a comment

Cornflake Cookies

cornflakes-cookies.jpg

Ingredients:

250g butter

200g light brown sugar

375g self-raising flour

2 eggs

1 tsp vanilla essence

150g mixed fruits

1/4 tsp salt

2 tbsp Brandy

about 100g crushed cornflakes

Method:

1.  Mix the dried fruits with 2 tbsp Brandy and leave to soak overnight.

2. Cream butter, sugar and salt until creamy. Add vanilla essence and lightly beaten eggs.

3.  Fold in sifted flour and mixed dried fruits and mix well.

4.  Using a spoon, scoop about a teaspoon of the cookie dough and drop it into the crushed cornflakes.  Roll into small balls and place them on baking tray lined with parchment paper.

5.  Bake in preheated oven at about 160 deg for about 15 to 20 minutes or until lightly brown.

January 30, 2011 Posted by | Cookies | 4 Comments

Crispy Prawn Rolls


hae-bee-heam-rolls.jpg

Ingredients:

300g dried prawns
5 buah keras (ground)
1 tbsp chilli paste
1/2 tsp belachan
5 rounded tbsp caster sugar
thinly sliced limau perut leaves
poh piah skin cut into 4 pieces
egg white for sealing the prawn rolls

Method:

1.  Clean dried prawns and remove grits. Place in a blender and grind till fine.
2.  Fry chilli paste, buah keras and belachan with a little oil till aromatic.
3.  Add ground dried prawns and keep on frying till crispy. Remove and add in 5 tbsp sugar and the sliced limau perut leaves and mix well.
4.  Place some prawn mixture on a piece of poh piah skin, roll up and seal with egg white.
5.  Deep fry till golden brown.  Drain on absorbent paper and when cool, store in an air-tight container.

January 1, 2011 Posted by | Cookies | 1 Comment

Spicy Cookies

Ingredients:

150g Adam Cheese
250g butter
320g plain flour
2 tsp baking powder
2 tsp chillie powder
1 tsp pepper powder
1 tbsp caster sugar
1 tin sunflower seeds
1 tsp salt
1 egg

Method:

1.  Grate cheese finely.
2.  Beat butter with sugar,egg, baking powder, salt, pepper powder and chilli powder.
3.  Add in cheese and sunflower seeds.
4.  Fold in sifted flour and mix well into a dough.
5.  Roll dough out and cut into desired shapes.
6.  Polish cookies with egg and bake in preheated oven at 170 deg C for about 20 mins or until lightly brown.

December 31, 2010 Posted by | Cookies | 1 Comment

Sayor Lodeh


Sayor Lodeh

Ingredients:

300g long beans
300g cabbage
300g turnip
1 small chayote
1 red carrot
2 brinjals
4 pieces taukwa

2  stalks lemon grass
1 thumb-sized piece galangal

Spice Paste:
3 cloves garlic
10 shallots
5 buah keras
2.5cm ginger
2cm tumeric
50g dried prawns
50g dried anchovies
2 tsp belachan
2 tbsp chilli paste

1.5 litres water
500ml thick coconut milk
200ml evaporated milk
1/2 cup cooking oil
2 tsp salt

Method:
1.  Clean and cut vegetables into small pieces.
2.  Cut the taukwa to small triangles and deep fry till skin is a bit crispy.
3.  Blend all spice paste ingredients together and mix with the chilli paste.
4.  Heat oil in wok and fry blended spice paste till fragrant and set aside.
5.  Bring 1.5 litres water to a boil.  Add the crushed galangal, serai and all the vegetables.
6.  When vegetables are almost cooked, add the fried spice paste and mix well.
7.  Add the thick coconut milk and evaporated milk.  Season with salt according to taste.
8.  Lastly add in the fried taukwa.

December 26, 2009 Posted by | Bean Curds and Eggs, Vegetables | 5 Comments

Tang Yuan In Ginger Syrup

Tang Yuan With Ginger Syrup

Ingredients:

300g glutinous rice flour
300ml water
few drops of red food colouring
1 packet coloured tapioca flour cubes

Ginger Syrup:

1500ml water
4 screwpine leaves
100g ginger, peeled and smashed
200g raw cane sugar

Method:

1.  Place the glutinous rice flour in a big bowl.  Add water bit by bit and knead until it forms a smooth dough. Divide dough into 2 portions.  Colour 1 portion of dough with the red food colouring and knead till the dough is evenly coloured.
2.  Divide both white and pink doughs into 1.5 cm portions and lightly roll them into balls between the palms. Set aside.
3.  Bring 1.5 litre water to a boil. Add the ginger and pandan leaves and boil for 10 to 15 minutes over medium heat.  Add sugar and boil till sugar dissolves, remove pandan leaves and ginger.
4.  In another pot, bring 1 litre of water to a boil.  Drop in the glutinous rice balls and let them boil till they float to the surface.  Transfer them with a slotted spoon into the ginger syrup.
5.  Drop the coloured tapioca flour cubes into the boiling water and boil till they float to the surface and are cooked through.  Remove and drop them into the ginger syrup.
6.  Ladle the glutinous rice balls and tapioca cubes together with the ginger syrup into bowls and serve.

December 22, 2009 Posted by | Desserts and Snacks | 4 Comments

Pearly Beans With Chestnuts Soup

Ingredients:

500g pork ribs
300g pearly beans
200g fresh chestnuts
2.5 litres water

Method:

1.  Separate pearly beans from pods.
2.  Parboil fresh chestnuts, remove skin and rinse.
3.  Scald pork ribs in boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling, add in pork ribs and chestnuts. Lower heat and simmer for 1 hour.
5.  Add in pearly beans and simmer for another 20-30 mins.
6.  Add salt to taste.

December 6, 2009 Posted by | Soups | 5 Comments

Pearly Beans With Sweet Corn Soup

Ingredients:

300g pearly beans
500g pork ribs
1 sweet corn
8 red dates
2.5 litres water

Method:

1.  Separate beans from pods. Wash and drain.
2.  Scald pork ribs in boiling water and rinse well.
3.  Bring 2.5 litres of water to a boil.  When boiling, add in the pork ribs.  Lower heat and simmer pork ribs for one hour.
4.  Add in sweet corn, red dates and pearly beans.  Simmer for another half an hour.
5.  Add salt to taste.

December 6, 2009 Posted by | Soups | 1 Comment

Huai Shan With Pork Ribs Soup

Ingredients:

500g huai shan
500g pork ribs
8-10 red dates
1 tbsp medlar seeds
2.5 litres water
1 tsp salt

Method:

1.  Peel off skin from huai shan and cut into chunks.
2.  Remove stones from red dates and rinse.
3.  Scald pork ribs with boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling add in the pork ribs and boil for 1 hour.
5.  Add red dates, huai shan and medlar seeds and simmer for another half an hour.
6.  Add tsp salt to taste.

December 5, 2009 Posted by | Soups | 3 Comments

Sweet Potato Soup

Ingredients:

300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger

Method:

1.  Peel and cut sweet potatoes into chunks.  Wash and flatten ginger with the back of a cleaver.
2.  Place 2.5 litres of water in a pot together with the ginger and pandan leaves.  Bring to a boil.
3.  Add in the dried longans, sweet potatoes and rock sugar.  Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4.  Discard pandan leaves and serve.

April 16, 2009 Posted by | Desserts and Snacks | 6 Comments

Huat Kueh II

huat-kueh-ii.jpg

Ingredients:

300g plain flour
250g brown sugar
200ml thick coconut milk
50ml water
1 egg
1 tsp double action baking powder
5 pandan leaves

Method:

1.  Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2.  Pound the pandan leaves and extract the juice.
3.  Mix the egg with the thick coconut milk and pandan juice.
4.  Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5.  Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6.  Pour mixture into small containers and steam immediately for about 20 minutes.

October 16, 2008 Posted by | Desserts and Snacks | 10 Comments

Kaya

kaya.jpg

Ingredients:

10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

Method:
1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

October 16, 2008 Posted by | Jellies and Jam | 4 Comments

Kueh Bakar

Ingredients:

300g plain flour
300ml thick coconut milk
300ml water
250g caster sugar
50g ghee
8 pandan leaves
3 eggs

Method:

1.  Blend pandan leaves with 300ml water and strain out the pandan flavoured water.
2.  Cream the eggs with sugar till sugar dissolves.  Add in the thick coconut milk and pandan flavoured water.
3.  Fold in the flour and mix well. Strain the mixture.
4.  Melt the ghee in a 9 inches round tin.  Pour in the mixture.
5.  Bake in a preheated oven at 350 degress F for about an hour.
6.  Let kueh cool in tin before turning out.

October 15, 2008 Posted by | Nonya Kueh | 9 Comments

Kueh Wajik

Ingredients:

600g glutinous rice
250ml water
300ml thick coconut milk
150ml thin coconut milk
300g gula melaka
150g sugar
6 pandan leaves
a pinch of salt

Method:

1.  Wash the glutinous rice in several changes of water and soak overnight.
2.  Spread the drained glutinous rice in a steaming tray and steam the rice for 30 minutes.  Add 250ml water to the steamed rice and mix well.  Add the pandan leaves and steam for a further 30 minutes.  Gently fluff up rice and set aside.
3.  Bring the thin coconut milk, chopped gula melaka, sugar and pandan leaves to a boil.  Stir continuously over a low heat till the sugar dissolves.  Add in the thick coconut milk, stir well and strain solution.
4.  Add the steamed rice.  Cook over a low flame, stirring continuously till mixture thickens.
5.  Spread the cooked wajik on a tray lined with banana leaves.  Press down firmly and smoothen the surface.  Cool till it hardens slightly before cutting.

October 15, 2008 Posted by | Nonya Kueh | 7 Comments

Ban Chien Kueh

Rising Dough:

2 tsp dry yeast
180g plain flour
300ml water

Method: Mix dissolved yeast with the plain flour and water and leave to rise for 5 to 8 hrs.

Ingredients:

450g plain flour
110 tapioca flour
90g sugar
500ml water
2 eggs
2 tsp alkaline water
1 tsp bicarbonate of soda

Method:
1.  Sieve plain flour and tapioca flour together into a mixing bowl.
2.  Add in the sugar, bicarbonate of soda, alkaline water and eggs.
3.  Add water gradually and stir until combined then add risen dough and mix well. Cover and keep batter aside for 1-2 hours.
4.  Heat a brass mould or a non-stick pan. Pour a thin layer of batter onto heated, greased mould and spread batter to form a round thin pancake.  Sprinkle with a bit of sugar, cover and cook over medium low  heat until cooked. Sprinkle with coconut or peanut fillings, fold kueh over and remove from mould.

October 14, 2008 Posted by | Desserts and Snacks | 6 Comments

Huat Kueh

huat-kueh.jpg

Ingredients:

600g plain flour
500g light brown sugar
300g sweet potatoes
11/2 rice bowls water (450ml)
1 tbsp dried yeast
10 pandan leaves

Method:

1.  Remove skin of sweet potatoes, wash and cut into pieces. Boil with some water till cooked, drain and  mash till fine.
2.  Pound pandan leaves and extract the juice.
3.  Sift flour into a mixing bowl, add the brown sugar and mix thoroughly.
4.  Add the pandan juice and cooled, mashed sweet potatoes.
5.  Add in the water bit by bit till enough to form a thick batter.
6.  Dissolve the dried yeast in 2 tbsp lukewarm water, leave till foamy then mix with the batter.  Mix well, cover and leave to prove for 1 hour.
7.  Pour batter into  2-5″ round tins lined with banana leaves and steam over vigorously boiling water for 1 hour.

October 3, 2008 Posted by | Desserts and Snacks | 21 Comments

Alkaline Kueh

Ingredients:

300g rice flour
1200ml water
1 tsp salt
3 tsp alkaline water

Method:
1.  Sieve rice flour into a mixing bowl.  Add in the salt, 600ml water and the alkaline water and mix well. Rest mixture for 10-15 mins before straining.
2.  Boil remaining 600ml water.  When boiled, pour the rice flour mixture into it and stir till thick.
3.  Line a 9 inches round tray with cellophane paper.  Pour the rice flour mixture into it and smoothen the surface with 2 tbsp water.  Steam over high heat for about 1/2 hour or till cooked.
4.  Cool kueh before cutting into serving pieces.  Serve with palm sugar syrup.

Palm Sugar Syrup:

300g gula melaka
150g caster sugar
150cc water
2 pandan leaves

Method:

1.  Boil the above ingredients together until thick.
2.  Remove pandan leaves and sieve.

October 3, 2008 Posted by | Desserts and Snacks | 9 Comments

Kueh Sarlat

Kueh Sarlat

Ingredients for Pulut:

600g glutinous rice

300ml thin coconut milk

150ml thick coconut milk

2 tsp sugar

1 tsp salt

2 pandan leaves

Method:

1.  Wash and soak glutinous rice overnight.  Drain and place rice in a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.

2.  Add 300ml thin coconut milk  to steamed rice, mix well and steam for another 10 minutes.  Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes. 

3.  Line the bottom of a 28 cm round tray with banana leaf.  Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf  or a plastic spatula.  Steam tray of glutinous rice over boiling water for 15 minutes before adding the custard topping. 

Custard Topping:

10 eggs

450g castor sugar

500ml thick coconut milk

6 level tbsp plain flour

1 level tbsp rice flour

1/4 tsp salt

2 tbsp pandan juice

1 tsp apple green colouring

Method:

1.  Stir eggs with sugar till sugar dissolves and strain into a double boiler. 

2.  Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture.  Add salt, pandan juice and green colouring and stir well.

3.  Stir mixture over a pot of boiling water till it coats the back of a wooden spoon.  Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.

4.  Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of the custard.  Remove and place tray on a wire rack to cool completely before cutting.

October 4, 2007 Posted by | Nonya Kueh | 13 Comments

Red Bean With Sago Porridge

Ingred Red Bean With Sago PorridgeRed Bean With Sago Porridge

Ingredients:

250g red beans

100g sago, soaked

200g rock sugar

2 pieces dried tangerine peel

2 pandan leaves, knotted

2.5 litres water

Method:

1.  Wash red beans in several changes of water and remove any grit that rises to the surface.  Rinse and drain.  Rinse tangerine peel briefly.

2.  Bring 2.5 litres of water to a boil.  Add the red beans, pandan leaves and tangerine peel and boil over high heat for 15 minutes.  Lower heat and simmer for 1 hour till beans are softened.  Remove half of beans and blend till fine.  Pour blended bean paste back into pot.

3.  Add rock sugar and continue to simmer over low heat for another 1/2 hour.  Add sago and boil until sago turns translucent.   

August 21, 2007 Posted by | Desserts and Snacks | 4 Comments

Homemade Fish Ball Soup

Ingredients for Making Fish Balls:

1 Spanish Mackeral (about 600gm)

Solution A: 1 tbsp water + 1/2 tsp salt

Solution B:

100ml water

1 tsp salt

a dash of pepper

1 tbsp cornflour

Method:

1.  Clean fish, wipe dry and fillet with a sharp knife.

2.  Scrape out the flesh from the skin and bones with a metal spoon.

3.  Place the fish flesh on a wooden chopping board.  Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time.

4.  Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring.

5.  Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.

6.  Grease hands and fingers with a little oil.  Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls. 

7.  Scoop out the balls of fish paste with a spoon and drop them into a bowl of  water salted with 1 tsp salt.  Leave fish balls to soak in salt water for 1/2 hour. 

Ingredients For Soup:

Bones and skin of fish

Fish balls

1500ml water 

1 small head Iceburg lettuce

1 stalk spring onion, shredded

1 tbsp preserved radish ‘tong choi’

Seasoning:

1 tsp salt

2 tsp light soya sauce

Method:

1.  Pan-fry the fish bones and skin till golden brown.

2.  Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour. 

3.  Strain the fish stock into a pot and bring to a boil.  When boiling, add the fish balls and cook over a slow fire till they float to the top.  Add seasoning to taste. 

4.  Add ‘tong choi’ and shredded lettuce.  Sprinkle with shredded spring onions.

August 13, 2007 Posted by | Soups | 40 Comments