Rose’s Kitchen

Get Recipes

Hi, I am rose’s son and I manage the blog for her.  I have been thinking of an easier way to print out the recipes (who keeps a laptop in the kitchen?).  I also wanted to improve on the cataloging, searching, and rating functions.  Unfortunately does not allow us to offer many of these functions.  We decided to self-host at  You will be able to print recipes, email your favourites to your friends, and you will also be able to rate recipes there.  Thanks and I hope you will enjoy these recipes.


  1. Unable to get skin crispy for my crispy roast pork (siew yoke). Any suggestions or recipes?

    Comment by Victor Khor | July 16, 2007 | Reply

    • brush it with vinegar

      Comment by Anonymous | December 11, 2019 | Reply

  2. Dear Rose,
    I’m trying for a long time to get a recipe for Apong which are sold in pasar malam. These are the ones that are thin are crispy at the edges and slightly soft in the middle. They are baked in small wok. A small amount of batter is being poured into the wok then rotate the wok round so that the batter cover the side of the wok. It’s being covered and baked until brown and crispy at the sides, then it’s taken out and folded twice ( a book fold).
    I will be grateful if you’re able to provide me with the recipe

    Thank you



    Comment by Wendy Yap | July 16, 2007 | Reply

    • If I’m not mistaken, there are 2 versions of apongs. I think the first is the one which Wendy describes which is called Indian (or Kelingna) Apong. There’s no stuff in the centre of the cooked batter & it’s crispy brownish at the edges. Kinda of like more coconutty flavour. The second one is Apom Balik where we find in Pulau Tikus market & some other parts of Penang. this one has either corn or banana or coconut in the centre & it’s thicker yet spongier. If I’m not wrong, in Singapore, the word apong also goes to ban chien kueh. Maybe this can be the third version. Living in Singapore, we (from Penang) can get many food names mix up like laksa, you get Singapore laksa. To us, this would be something quite similar (yet not identical) to our Penang Curry Mee.

      Comment by Daniel Oon | October 3, 2009 | Reply

  3. hi Victor,
    you can try for her roast pork.

    Comment by rose | July 17, 2007 | Reply

  4. Wendy,
    I’m trying to figure out the Apong you described. Is it the one with coconut or peanut fillings?

    Comment by rose | July 17, 2007 | Reply

    • yes yes.. I think she is talking about apung balik.. they called it apung balik in malaysia 😛 i am looking for that recipe too.. was thinking of making it as breakfast for my parents but now they went back to malaysia already ..
      I am now hoping to get the recipe so I can make for them in November when they come over :D.

      Thanks Rose. Karen

      Comment by Karen | May 28, 2009 | Reply

  5. Dear Rose:

    I am grateful if you can let me have the recipes for making simple bread .


    Comment by Alice Lai | July 18, 2007 | Reply

  6. ok Alice,
    will try to put some nice bread recipes later.

    Comment by roseskitchen | July 18, 2007 | Reply

  7. Do you have a recipe for coconut cream yellow split pea pudding (Ma Tau Goh)?

    Comment by Eliza | August 7, 2007 | Reply

  8. Hlw Rose
    im ti from philippines and a college student taking up hotel,resort,restaurant mngt. i realy realy like your recipes and it helps me a lot when im cookig..thanks for your recipes..GOD MAY BLESS YOU ALWAYS

    Comment by ti | August 15, 2007 | Reply

  9. hi Ti,
    Glad to hear you enjoyed the recipes and that it is of benefit to you. I wish you every success and may the Lord shine upon you always.

    Comment by roseskitchen | August 19, 2007 | Reply

  10. Hi Rose:
    Do you know how to make Putu Piring or Kueh Tutu? I love this kueh but can’t seem to find any recipes. I recalled the hawkers in Singapore have those steamers where they steam each of the kuehs and they make the kueh tutu with a peanut as well as gula melaka/coconut filling in them. I now live in California, so that means I have to make it myself if I want to eat Kueh Tutu.

    Just in case if you do not know what I am referring to, there is this website that pays tribute to this hawker who makes the best Kueh Tutu with pictures of his daughter taking over his Kueh Tutu hawker business:

    Another website that talks about Kueh Tutu with pictures is:

    Appreciate any tips you can offer…thanks Rose…Elizabeth

    Comment by Elizabeth | August 22, 2007 | Reply

  11. Dear Rose,
    I left a comment/recipe request a week ago, but is unable to retrieve it again, so am trying again.
    Must commend you on the tremendous work and generousity on your part, this is definitely the best website ever. Do keep up the good work and would like to thank you so much for your work. I have been experimenting for the last 3 months or so on how to make the genuine peanut pancake / Ban Jian kway (Hokkien) that one can find in Singapore or Malaysian markets. Usually folded in half and filled with peanuts and sugar. I would be very grateful if you would let me have the recipe. Many thanks. God bless you, annie

    Comment by Annie Cambell | October 10, 2007 | Reply

  12. Dear Rose,

    I am a leukemia patient in SGH currently still hospitalised as I’ve just done a bone marrow transplant. There is a post transplant period of 3 months where I cannot eat outside food due to hygiene purpose.

    I cannot survive one day without the economic fried mee commonly available in hawker centre normally served as breakfast. It just consist of dao-gay and yellow noodle.

    Do you happen to have the receipe for it (fried mee)? Hope to hear from you soon =)


    Comment by Nigel | November 3, 2007 | Reply

  13. hi rose,
    my name is guy, my g/f and i loves tu tu kueh and will like to make one for my g/f. i have tried be4 with fail attempts, thinking that it might be due to my lousy steamer and also wrong steps ( i suppose). Hope that you can help me in this problem. Tks and hope to hear from you soon. if possible sent the receipt to my email address ( ). TKs again.


    Comment by guy lim | December 3, 2007 | Reply

  14. Hello Rose,
    Thanks for sharing your recipes.
    Do you know how to bake a cantonese bun, which is round, flat (usually 1 cm thick) and covered with white flour. We called it “tai pian”, literally means “big biscuit”.It is sold in chinatown at $2 for 5 pieces. They don’t taste the same as before. In fact it is horrible. They are too dry, no egg, which should be, and far too light.It is just not the same as what my granny bought when we were young girls. Hope you know what I am referring to 🙂

    Comment by Limei | December 19, 2007 | Reply

  15. Hi Rose

    This is an awesome site with some great chinese recipes. My sister who was born in China is quite a bit older than me taught me to make waxed duck a long time ago. There are no recipes for waxed duck on the web and I would like to know if you have a recipe.

    BTW I have made lop yoke many times. This weekend I have cubed up some duck liver and pork to make Chinese duck liver sausage and regular chinese sausage. I can’t wait.

    For New Year’s I will try the three type of lop meats steamed over rice(waxed duck, lop yoke and lop chong…but I am trying to lose weight…and it is hard with such tasty meat)

    Comment by Richard | December 24, 2007 | Reply

  16. Hi Rose, I made Kuih Pie Tee ( Top Hat ) according to your recipe and store them in an airtight container but overnight they get softened, what’s went wrong ?

    Comment by sophie | January 5, 2008 | Reply

  17. hi Rose:I lived in Melbourne, Australia. I enjoyed your website, esp all the local singapore/malaysia food. I was wondering if u know how to make “Bak pau” the singapore version? If u do, can u post it on your website.

    Thank you
    God Bless

    Comment by marianne | January 16, 2008 | Reply

  18. Hi Rose,
    Can you check if you have the Durian Cream Cake recipe? Can you please share if you do have. Thanks!

    Comment by graco | January 21, 2008 | Reply

  19. Hi there Rose, do you have the recipes for red bean butter cookies and green bean cookies? TQ

    Comment by AhMoy | January 22, 2008 | Reply

  20. Dear Rose;
    I am very impress with your wide knowledge and as I fancy some of the items listed I certainly will archive them.
    I note however there is no mention of what I believe is called “AGAR AGAR LAUT”. This is the sweet hard version of jelly that is sold in Singapore especially during the Chinese New Year Season which I believe is made from seaweed. There is no need for refrigeration and they usually are shaped as fish, rabbit etc. It has a bit of crunchy taste and is very nice.By any chance you can advise me on the recipe if that’s fine with you.

    Comment by Arthur Lim | March 31, 2008 | Reply

  21. Hi Auntie Rose,

    I love the recipes that you put up, although I just discovered your site, I think I am going to make the fish ball soup sometime soon 😀

    Also I was wondering if you have an assam pedas recipe? or even better if it’s a cheat’s assam pedas? currently am in UK and don’t know if all are available here.


    Comment by Hanie | April 8, 2008 | Reply

  22. Dear Rose

    Do you have a recipe for chinese grill meat (肉乾)?I would be grateful if you would let me have this recipe, thank you.


    Comment by Chan | April 15, 2008 | Reply

  23. Hi Aunty Rose,

    I have just discovered your blog when I am searching for Apple and Pork Rib Soup. Your blog is great!! Btw, I have two kids (between 4-7 years old) and they are very fussy about food. Do you have any healthy recipes for kids? Thanks alot.

    Best Regards,

    Comment by Esther | May 9, 2008 | Reply

  24. Dear Rose,

    I am trying in crazy in search of receipe for the tu tu kueh but in vain… can only get receipe for putu piring but it’s not the same version like what is selling by Singapore hawkers.

    Can please help.

    Million thanks 🙂

    Comment by Ling | May 30, 2008 | Reply

  25. hi Rose,

    if i use evaporated milk to make ang ku kueh and kueh lapis ku kus on the same day,how many days can i store, and will it still be fresh on the 2nd day?
    how abt donuts,if i do it today, will the donuts turn hard and still be fresh tomorrow? pls advise asap. many thks

    Comment by celia chen | June 13, 2008 | Reply

  26. Dear Rose

    thanks for all the recipes. It is very useful to someone like me who knows only how to cook simple meal.

    by the way, the Hokkien called this dish “Lor Bah”. Is it the same recipe for Stew Pork ? otherwise, can you help ? Also, how do you cook “Lor Mee”, the type sold in singapore hawker centre?

    many thanks and wishing you the best of health

    Comment by patsy | June 17, 2008 | Reply

  27. Dear Rose

    Do you have a receipe on Durian Pudding.I would be grateful if you can email it to me. Thanks a lot.


    Comment by Alice Teo | June 21, 2008 | Reply

  28. Dear Rose,

    I’m trying to make nice smooth steam egg dessert. Can you help me?

    Thanks a lot.


    Comment by Jessie | June 22, 2008 | Reply

  29. Hi Rose,

    Do you have any recipes for “chai kueh”? I’m interested in learning to make the above kueh.

    Thx Rose.


    Comment by Jessie | June 24, 2008 | Reply

  30. Hi Rose,

    Do you have any recipes for “Kueh Talam Gula Melaka”?

    TQ very much.


    Comment by Grace | June 29, 2008 | Reply

    • Hiya, I have a recipe for Kuih talam gula malacca. I was taught by a malay lady who didn’t do much measuring so I did the best I could, you might have to adjust quantities slightly if you find it’s too hard or too soft, sorry. you need 3 disks of gula malacca, the ones I used were 1cm x 6cm., dissolved in 600ml of water, add another 90ml of white sugar too to dissolve. add another 175ml water, 1 tsp alkaline water, and mix in 440ml of rice flour and bring the mix to the boil, stirring constantly, adding more water (I think we added around 300ml more) until it becomes a thick and barely stirrable paste. It goes through an incredibly lumpy phase but don’t worry about that. Dump all into the bottom of a tray and level off. For the top layer take the milk of 1 coconut and make up to 800ml and 1tsp salt, 130ml of rice flour. Bring to the boil stirring constantly until it starts to thicken, pour on top of the base and steam for 1/2 hour. Good luck!!

      Comment by Lishalinksi | January 4, 2011 | Reply

  31. Hi Rose,

    I would like to have a Nyoya Popiah recipe. Do you have it?

    Thanks in advance.

    Comment by Elsie | August 15, 2008 | Reply

  32. Hi Rose,

    I love to eat Lye-Water Kueh (Kin Ah Kueh)? Do you have the recipe? Thank you.


    Comment by Anonymous | September 13, 2008 | Reply

  33. Hi

    Do you have Kueh Tu Tu recipe? I love that so much.

    Thank you.

    Comment by Sandy | September 25, 2008 | Reply

  34. How are you? “)
    Any chance to have teochew loh bak?

    Comment by mlle-c | September 25, 2008 | Reply

  35. Hi Rose,
    I have try your ” pak tong kou ” it turn out to be very
    nice , first try .I am looking for this recipe for a long
    time but could not find ,sound like ” steam woh koo kueh”
    look like small huat kueh. They are a few colour and eat
    with grated coconut and brown sugar.I love your blog very you very much ,Take care

    Comment by Rosalind Tan | October 2, 2008 | Reply

  36. hi rose,
    thank you for the wonderful recipes
    may god bless you,

    Comment by denise | October 21, 2008 | Reply

  37. Hi Rose,
    I am an english student in malaysia and i really love chicken cili api but i cant seem to find the recipe to cook it for my friends and family in the UK.
    Please help me to find an easy recipefor it as your recipes are always easy to follow and understand

    Comment by Lily Vk | December 6, 2008 | Reply

  38. Hi Auntie Rose, I can’t seem to find the ‘Mee ku/Potato bun’ recipe.

    Please provide me the recipe if you have it or something similar to that.

    Thank you.

    Comment by Lynn | December 7, 2008 | Reply

  39. Hi Rose,
    Merry x-mas & happy new year to u.
    Do u have any recipes for Po Zai Kou & Suon Kou [Hong Kong Street Snacks]? If u have please email to
    Thank u so much.


    Comment by angela | December 23, 2008 | Reply

  40. Do u have the recipe for Tu-Tu keuh ?

    Comment by Gina | January 31, 2009 | Reply

  41. Dear Rose,

    Thanks so much for your recipes! love them, have them in favourites.
    Would need a favour, would like recipe for Ngoh Hiong. Hokkien’s favourite meat. Hope to see it soon.

    Thanks again!


    Comment by Mandy | February 13, 2009 | Reply

  42. Hi Rose
    Thank you for your generosity to post so many wonderful recipes. May I ask if you have the recipe for buddha jump over the wall?


    Comment by Alicia | February 13, 2009 | Reply

  43. Hi Rose,

    I tried the recipe you blogged on Kueh Sarlat. However, no matter whether its Kueh Sarlat or other kuehs that are cooked with steaming, they always taste GREAT but they dont look right.

    What happened is, I am using a dual layer steam pot, about 30cm, the lid is made of glass. So while steaming, the water vapour that condensed on the lid drops onto the kueh. I am not too sure whether it is that, or other reason, but all my kuehs come out with the top bubbly. Not like the one you show on the pictures that has a even flat top surface that looks glossy and nice.

    How can I improve on the appearance of my kuehs?

    By the way, thank you for sharing, the taste of the kueh sarlat was fantastic as I tried just that it look bumpy on the top surface as I mentioned. Also, the custard did not form too well, was it because I under cook it even though I have steamed it for nearly 30mins after the custard layer was poured in??

    I am so looking at learning baking and cooking from someone but I just cant find someone who is willing to share the hobby with me without collecting expensive cooking class charges.

    Thumbs up for your sharing spirits!!

    Comment by Kristine | March 5, 2009 | Reply

  44. Hi Rose,

    Do you have the recipe for the Jawa Huan kueh? i love this cookies alot when i was young (in the 70s’)but now cannot find them. It’s crispy usually come in the shape of a semi-circle, i think rice flour maybe tapioca flour mixed into mee-hoon like and deep fried. taste like loveletter and keuh rose.


    Comment by evelyn | March 14, 2009 | Reply

  45. Dear Rose
    I would like to know if you are intrested in teaching my staff nyonya kuih.we can partner with you.You do the training,we do everything including the finance.
    Kindly advise if intrested.

    Comment by Rebecca | March 20, 2009 | Reply

  46. Hi Rose, Today I just chanced upon your site and would be glad if you happen to have a recipe for a nonya kueh that tastes like pat tong ko but dipped with a kind of banana sauce mixed with gula melaka and coconut milk. Any idea?

    Comment by Kathy Khoo | April 13, 2009 | Reply

  47. Hi Rose,recently I have eaten chocolate steam huat kueh which my daughter bought it from her colleagues. It’s delicious, like to know if you have the recipe?

    Comment by Jade Tan | April 15, 2009 | Reply

  48. Dear Rose,

    Wish you best of health many years ahead !

    I must say you indeed have a great range of recipes esp. for people like me whose passion is in cooking and trying new recipes all the times now that I am retired.
    One of the intriguing recipe which I would like your advice on is prawn fritters. I have visited some of the sites and must say the recipes do not have the result that I wanted or tried at some of the restaurants in Singapore. Hence, I would appreciate your recipe on this as I think the resulting fritters should be fluffy and smooth after frying. And not just some batter coating on the prawn.

    Thank you, Rose and appreciate your kind response on this.

    Take care !

    Comment by Benny Quek | June 3, 2009 | Reply

  49. Hello Rose

    I just want to ask you where can I buy the agar-agar because I went to chinese store, I can not find them and I ask them they do not no what is agar-agar. I hope you can help me or can you type in cantonese in agar-agar so I can look for it.
    Please and Thank you!

    Comment by Laura | August 1, 2009 | Reply

  50. I looking for a chocolate cake receipe. It is very moist in the inside and the outer layer is like agar agar(use green bean flour addedwith chocolate. It is sold by Lana Cake in Singapore.

    Thank you

    Comment by Leong | August 11, 2009 | Reply

  51. Hi Rose, would you like to link your blog to facebook so that I can place your blog into my facebook.

    Comment by Daniel Oon | October 3, 2009 | Reply

  52. I would appreciate if u could send the recipes of kueh tutu and loh bak. Thank you

    Comment by Dee Gottschling | October 6, 2009 | Reply

  53. Hi Rose,

    I’m looking for a recipe for a cake. I’m not sure what’s it’s name, some call it Hong Kong cake and others Malay Beehive cake. It is dark brown in colour from caramelised sugar. The inside looks like the inside of a beehive (vertical hollows)and it tastes “chewy”.
    My friend has a recipe but the cake comes out damp at the bottom and there are not many vertical holes.

    Can you help?

    Comment by Judy | October 7, 2009 | Reply

  54. Hi Rose
    Wishing you the best of health always.
    I am wondering if you have a steamed char siew pau dough recipe.
    Thanks for sharing.

    Comment by Janice | October 7, 2009 | Reply

  55. Rose, you must be a beautiful & lovable lady to so generously share your recipes. I am anxious to get the recipe for Ma Dow Go (a sweet pudding made with yellow split peas & coconut cream, a dim sum delicacy. Can you help? Thanks in anticipation.

    Comment by Elsie | October 24, 2009 | Reply

  56. Can I buy ready made pandan essence for pandan custard agar agar ? How to squeeze out juice from pandan leaves.

    Comment by Joanne | December 17, 2009 | Reply

    • Hi Joanne,
      You can get pandan essence and pandan paste at the supermarkets. Cut some pandan leaves into short lengths, blend them with some water and strain out the juice or you can pound the leaves into a pulp and squeeze out the juice.

      Comment by rose | December 23, 2009 | Reply

  57. Hi Rose,

    I’m very impressed with your recipes. Most of the dishes/cakes/kuih kuih I tried turned out to be so good.

    Do you have recipe for pineapple tarts? Pls do post if you do.

    Thanks again for your generosity in sharing your recipes….

    Best Wishes

    Comment by Joanna Lee | January 21, 2010 | Reply

  58. Hi Rose, do you have the recipe for making the nasi lemak ikan billis (with chilli and penuts type)?

    Thanks and best regards!

    Comment by xav | April 27, 2010 | Reply

  59. Dear Rose,
    Can u tell me how I can get pandan juice from 2 pandan leaves?

    Comment by Vishnu | May 1, 2010 | Reply

  60. The hawker stalls in Singapore’s food courts serve stir fried french beans as one of the side dishes. Do you know how can I cook a completely vegetarian version of this dish?

    Comment by Dimple | July 25, 2010 | Reply

  61. Hi Rose , do you have the recipe of indonesia honeycomb cake ?

    Comment by Anna.L | August 23, 2010 | Reply

  62. Hi Rose
    Like your site very much. Am wondering if you have the recipe for ‘Han Chee Kueh’ pronounce in hokkien dialect.
    It’s steam and later cut into strips when cold, then fry with mushrooms, beansprouts, carrots, etc just like maybe fried bee hoon.
    Thank you and Best Regards

    Comment by Ginny Ho | November 4, 2010 | Reply

  63. Thank you so much for sharing the recipes. I love your carrot walnut cake, it’s amazing 🙂

    Comment by Gloucestershire Plumber | November 11, 2010 | Reply

  64. HI ROSE



    Comment by IRENE TAN | December 27, 2010 | Reply

  65. Great recipes!

    Comment by Sophia Jong | February 14, 2011 | Reply

  66. Hi Rose1 Do u have the recipe for agar agar laut?Thank u.

    Comment by justin | March 5, 2011 | Reply

  67. Thanks for recipes , i am after one for traditional bread pudding my gran used to make some can’t find it any where cheers

    Comment by Tony | March 25, 2011 | Reply

  68. Dear rose tq for the lovely food recipe.

    Comment by Anonymous | August 5, 2011 | Reply

  69. Does anyone know how to cook bistik? I can’t find any recipes on this popular mamak hawker food.

    Comment by Nafisa | October 16, 2011 | Reply

  70. Hi Rose,

    thank you for publishing such wonderful receipes. I love feeding family and friends and your blog is god’s gift to me, God Bless…

    Comment by Anonymous | October 31, 2011 | Reply

  71. dear Rose, can you tell me how to made kuih TUTU, i tried but turn out disaster.thank you. only if you got the recipe.

    Comment by ann king | November 9, 2011 | Reply

  72. so nce

    Comment by iyen torino | December 20, 2011 | Reply

  73. Hi,
    May I have the recipe for pen cai as I am planning to cook it fo our reunion.
    Thank you and keep up with the good work!


    Comment by Raymond Fong | January 16, 2012 | Reply

  74. Can i hv the recipe on Lor Mee

    Comment by sue hung | March 2, 2012 | Reply

  75. Hello Rose, we wer in Singapore in 2009. We eat there “butterfly buns” every day….. Now 3 years ago, i missed these butterflys very, very much. Have you got the recipe for me?

    Comment by Elke Wittka | March 8, 2012 | Reply

  76. Hi Rose,

    I really Love Tutu Kueh that I just ate in Singapore a few days ago. And I wonder how to make it. So, please help me to get the recipe to make it and send to my email : ) (

    Comment by Lidya | March 12, 2012 | Reply

  77. Hi Rose,

    I’m trying to get a recipe of Kueh Boloo but without success. If you could help I’ll be grateful. Thanks.

    Comment by Charles Sim | April 8, 2012 | Reply

  78. Hi Rose,
    Do you have a recipes for Babi Ponteh? I missed my grandma’s Babi Ponteh & would like to try cooking it myself. Please if you can help.

    Comment by Joan Lee | June 23, 2012 | Reply

  79. hello.rose .can i have butter cookies that on top they put red cherrie.almost new year they are selling.

    Comment by vivian | November 8, 2012 | Reply

  80. Hi Rose, your site has the best receipes. Im looking for a Nyonya kuih called Bangkasarang (its like bee hive texture and uses santan).I have tried various recipes but most time always failed. Look forward to your reply.

    Comment by Lina Poh | February 20, 2013 | Reply

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  87. Hi Rose,

    Would you have a recipe for roast pork (siew yoke) ?
    I tried to make a few times, but the skin does not crackle as it should although I poked the skin before baking. Any tips you have would be very much appreciated. I wonder if I should steam the belly pork first and then bake it…what do you think?
    sincerely yours,

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  93. Its not coming
    I want for apong of arunachal pradesh’

    Comment by Anonymous | June 1, 2016 | Reply

  94. Hi Rose, I’m Jessie. Can u give me the recipe for steamed minced pork with tai tau Choy . Coz now ur recipes list only certain recipes can log in. My family love this dish and other recipe .TQ

    Comment by Jessie Tan | December 30, 2019 | Reply

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