Full Recipe List
Complete recipe list for easy browsing. Most updated version at: www.roseskitchenette.com/recipelist
Last update: 22 Nov 2014
Cakes
- Apple Crunch
- Coconut Cake
- Orange Chiffon Cake
- Orange Butter Cake
- Sultana Corn Cake
- Lemon Butter Cake
- Chocolate Rice Cake
- Jackfruit Cake
- Carrot Walnut Cake
- Pandan Chiffon Cake
- Pumpkin Cake
- Banana Cake
- Chocolate Walnut Cake
- Honey Sponge Cake
- Chocolate Chiffon
- Marble Cheese Cake
- Mocca Nut Chiffon
- Cherry Brandy Roll
- Kueh Lapis Legit
- Macaroon Cake
- Lychee Butter Cake
- Butter Cake
- Almond Sugee Cake
Cookies
- Pineapple Tarts
- Rock Buns
- Kueh Bangket
- Anzac Biscuits
- Cornflake Cookies
- Crispy Prawn Rolls
- Spicy Cookies
- Coconut Rosettes
- Peanut Cookies
- Kueh Koya (Green Bean Cookies)
- Coconut Cookies
- Sands Cookies
- Suji Cookies
- Chinese Walnut Cookies
- Green Bean Almond Cookies
- Lemon Cheese Cookies
- Ginger Crunchies
- Chocolate Chip Cookies
- Butterfly Bows
- Almond Suji Cookies
- Mix Fruit Biscuits
- Spicy Cheese Fingers
- Oat Jelly Biscuits
- Lemon Cookies
- Almond Shortbread
Desserts and Snacks
- Yam Paste with Pumpkin & Gingko Nuts
- Red Beans With Lotus Seeds
- Lek Tau Suan
- Bubur Pulut Hitam
- Red Beans With Black Rice and Sago
- EQ’s Sweet Cream Style Corn Ice Cream
- Guacamole
- Tang Yuan In Ginger Syrup
- Sweet Potato Soup
- Ban Chien Kueh
- Red Bean With Sago Porridge
- Barley With Gingko Nuts
- Nian Gao With Sweet Potato
- Chendol
- Red Bean Porridge
- Green Bean With Glutinous Rice Porridge
- Fried Pork Balls With Ginger
- Crab Meat Roll
- Sweet Corn Cutlets
Dim Sum
- Lor Mai Kai (Steamed Savoury Glutinous Rice)
- Chwee Kueh
- Har Kow (Shrimp Dumplings) Recipe
- Seafood or Pork Shumai (Siew Mai)
- Hum Cheem Peang
- Sponge With Minced Meat
- Teochew Png Kueh
- Steamed Yam Cake
- Pak Tong Kou (Steamed White Cake)
- Ku Chai Kueh
- Bangkwang Kueh
- Water Chestnut Pudding
Confinement Foods
- Fried Rice With Egg and Ginger
- Fried Rice With Char Siew & Pine Nuts
- Pig’s Liver Soup
- Pig Trotter With Ginger and Vinegar
- Papaya Fish Soup
- Pig’s Trotter With Black Beans Soup
Muffins, Pancakes, Scones
- Blueberry Pancakes
- Lemon Coconut Muffins
- Orange Ginger Muffins
- Oatmeal Muffins
- Orange Blueberry Muffins
Traditional Kueh
Eggs/Tofu
- Preserved Radish Omelette
- Steamed Egg With Minced Pork & Tai Tau Choi
- Seafood Beancurd
- Crispy Fried Tofu
- Mapo Tofu
- Steamed Eggs With Ham And Tunghoon
- Sambal Goreng Eggs
Jelly, Jam, Pudding
- Almond Jelly
- Caramel Agar Agar
- Kaya
- Mango Pudding
- Rose Syrup Agar Agar
- Coconut Pudding
- Red Bean Coconut Jelly
- Fruit Cocktail Agar Agar
- Pandan Custard Agar Agar
- Apple Pudding
- Chendol Agar Agar
- Rose Agar Agar
- Prune Agar Agar
- Jackfruit Jelly
- Magic Mirror
Meat
- Steamed Minced Pork With Tai Tau Choi
- Fried Spicy Pork
- Ngoh Hiang
- Waxed Meat (Lap Yoke)
- Waxed Sausage (Lap Cheong)
- Roasted Sausages
- Pork Rendang
- Rendang Padang
- Sweet And Sour Lychee Pork
- Stir-fried Beef With Celery
- Chilli Con Carne
- Spicy Beef Stew
- Belly Pork With Salt Fish Bones
- Curry Pork Ribs
- Fried Spicy Meat
- Steam Pork Ribs With Salted Black Beans
- Fried Minced Pork With Pickled Onion
- Steamed Spare Ribs With Preserved Olive
- Braised Pig Trotter With Red Dates
- Babi Masak Assam
- Gold Coin Meat
- Earthern Pot Liver
- Stewed Pork
- Steamed Minced Pork with Tong Choi
- Steamed Minced Pork With Salted Fish
- Mui Choi Braised Meat
- Minced Meat Bean Curd Balls
- Soya Sauce Pork
Nonya Kueh
- Kueh Dadar
- Kueh Bingka Beras
- Kueh Bakar
- Kueh Wajik
- Kueh Sarlat
- Kueh Pie Tee Recipe
- Kueh Talam Laut
- Durian Apom Balik
- Kueh Koswee
- Ang Ku Kueh I
- Kueh Talam
- Talam Nangka
- Kueh Bingka Telor
- Kueh Bingka Durian
- Kueh Lapis Kukus
- Baked Tapioca Cake
Pickles and Dips
Poultry
- Chicken Wings With Garlics
- Fried Chicken Wings With Shrimp Sauce
- Fried Crispy Wing Drumsticks
- Grilled Chicken Wings
- Chicken Wings With Golden Lilies
- Ayam Tempra
- Cashew Nut Chicken
- Chicken Stewed With Chestnuts And Mushrooms
- Grilled Chicken Wings With Serai
- Steamed Mushrooms With Chicken Wings
- Stuffed Chicken
- Chicken Stew
- Chicken Opor
- Chicken Rendang
- Hainanese Chicken Chop
- Wine Sauce Fried Chicken
- Balinese Fried Chicken
- Ayam Panggang
- Stir-Fried Chicken With Sesame Oil & Ginger
- Grilled Chicken With Coriander
- Chicken Adobo
Rice and Noodles
- EQ’s Chai Tau Kueh (w/out the radish or daikon)
- Spicy Peanut Sesame Noodles
- Mee Pok Tah – Fishball Egg Noodles (鱼圆面薄干)
- Beef Hor Fun
- Hainanese Chicken Rice
- Claypot Chicken Rice
- Pumpkin Noodle
- Hokkien Prawn Noodle
- Penang Char Kway Teow
- Xing-Zhou Mee Fen
- Foochow Fried Nien Kow
- Fried Noodles
- Fried Mee Siam
- Brown Rice With Carrot Porridge
- Peanut And Oyster Porridge
- Cabbage Rice
- Mee Siam
- Mee Rebus Jawa
- Nasi Lemak
Seafood
- Hokkien Prawn Noodle
- Ikan Tempera
- Abalone With Fish Maw
- Spicy Fried Prawns
- Hot Prawn Curry
- Fish Head Curry
- Tandoori Prawns
- Ikan Pepes
- Black Pepper Prawns
- Assam Prawns
- Fish Keleo
- Fish Moolie
- Fried Anchovy With Tempeh
- Sambal Sotong
- Crispy Prawn Fritters
- Fish And Chips
- Stuffed Crabs
- Sambal Crabs
- Wine Sauce Fried Prawns
- Sambal Sardine With Tomatoes
- Fried Chilli Crab
- Prawn Tomato Sambal
- Prawn Sambal
- Gulai Tumis
Soups
- Pig’s Liver Soup
- Chicken Pumpkin Soup
- Pak Choy Kon With Dried Octopus Soup
- Winter Melon Soup
- EQ’s Homemade Hearty Veggie Soup
- Pearly Beans With Chestnuts Soup
- Pearly Beans With Sweet Corn Soup
- Huai Shan With Pork Ribs Soup
- Homemade Fish Ball Soup
- Pig’s Tail And Peanuts Soup
- Brown Marrow With Red Dates Soup
- Bitter Gourd With Dried Oysters Soup
- Pig’s Tripe With Peppercorn Soup
- Chicken With Fish Maw Soup
- Lotus Root Soup
- Black Kidney Beans With Pork Soup
- Pig Trotter With Soya Bean Soup
- Healthy Vegetable Soup
- Apple And Pear Soup
- Hairy Gourd Soup
- Arrowroot With Gingko Nuts Soup
- Arrowroot And Soya Beans Soup
- Apple Pork Ribs Soup
- Dried Figs and Pork Ribs Soup
- Watercress With Honey Dates
- Watercress With Apricot Kernels and Red Dates
- Radish Soup With Fried Spare Ribs
- Black Bean Soup With Ginko Nuts
- Salted Fish & Pork Soup
- Bak Kut Teh
- Kiam Chye Ark Soup
- Mutton Soup
- Radish Soup
- Pearly Bean Soup
- Watercress Soup
- Brown Marrow Soup
- Pak Choi Kon Soup
- Pumpkin Carrot Soup
Vegetables-Cooked
- Leeks With Roasted Pork and Tau Kwa
- You Mai Cai With Fermented Beancurd
- Hummus
- Sayor Lodeh
- Brinjal Pachri
- Uncle Jimmy’s Fried Mushrooms
- Jackfruit Curry
- Eggplant With Dried Prawn Sambal
- Braised Sea Cucumber With Mushrooms
- Sambal Goreng Taugeh
- Fried Mushrooms With Oats
- Fried Sugar Snap Peas with Mushrooms
- Fried Cauliflower & Broccoli with Mushrooms
- Preserved Radish Omelette
- Sambal Kangkong
- Fried Cuttlefish & Vegetables
- Mel’s Favourite Angled Loofah Egg Flip
- Braised Vegetarian Mix
Vegetables (raw vegan)
189 Comments »
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About 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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Rose's Kitchen 
Hi Rose
Your recipes are so wonderful – food I used to eat at home at my granny’s and mum’s homes, bringing back memories of old. Keep up the good work.
Am cooking the steamed pork with tong choy this week 🙂
Praise God for your recovery from breast cancer. I have at least 5 friends who have recovered and already past their 5 year remission. Count each day as a blessing. You already have by putting all these recipes online. God bless.
Hi Min,
Thank you so much for your encouragement. I’m so glad you like the recipes and I also hope it would be appreciated by the children who are overseas too.
Thank God for His abundant blessings and when I count my blessings I always count you twice. God bless.
hi rose,
can you give me the recipe for pandan cake.. i’ve been searching in the internet but could’nt find the recipe that i like.. thanks!
hi Brenda,
I’ve published your favourite recipe, hope you’ll like it.
All the best!
Rose
hello rose,
This is indeed a great site with fabulous recipes . Are all the recipes here tried n tested recipes by you. Which country are you from?
Take care
rgds
Hello Rose,
Heard about your blog thru a friend in Hawaii. You are doing a great job in sharing all these little treasure of yours. My grandma was an awesome cook but none of the family members know how as it weren’t imparted. I really appreciate your generousity.
We have got a friend who make it thru 5 different types of cancers and he is looking fabulous now. Have faith and HE will watch over us.
Take care
Thank you for your encouragement. It sure takes a lot of courage and strength to become a cancer warrior.
It gives me much joy to be able to share and care for others.
God bless!
Rose
Hi Mary,
The recipes posted are either from my own kitchen or contributions from my mum, sibblings or friends. Hope you will enjoy trying them out.
Blessings!
Rose
Your recipes are wondeful. Easy and good. Do you have a recipe for teochew kueh and Ang koo kueh?
Since you are interested I’ll post the recipes.
Hi Rose, Thank U very much for posting the two recipes. I will definitely try it. U r very generous and I am sure God will always watch over U. Have faith.
Thanks Shirley. God bless you too.
I used to make the ang ku kueh, its very nice. As for the png kueh, my son’s nanny used to make them. For these types of dough, sometimes we may need some adjustments and practice to get the right texture.
All the Best!
Rose
Hi Rose,
You are a godsend! I’m a Malaysian living in Australia and I miss the food terribly. When we do buy the food, it’s not as nice so I thought I’d try and make some of yours. Brought me right back to my childhood when I remember going to kindy with a piece of kueh lapis kukus with my nanny to keep my happy!
Thank you very much.
Michelle
The Kueh Lapis Kukus is worth trying if you have the patience. My neighbours were always very happy whenever I treated them to homemade kueh. I’ll try to post some of our favourite recipes.
Blessings!
Rose
Hi Rose,
Thanks for that! I did try to make it last week and it went down a treat, especially with mum and her friends!
Can we request certain recipes? I love it how your recipes are easy to follow and have easy to find ingredients (the one I had in mind was Kueh ko sui).
Thanks!
Michelle
Hi Michelle,
I’ve posted the Kueh Koswee recipe. Try and see if you like it.
God Bless!
Rose
Dear Rose,
Do you have the recipe for penang fried
“Kueh Teow”?
Thanks a lot.
josephine
Hi Rose,
Do you have the recipe for prawn soup noodles.
Thanks
Sam
I love prawn soup noodles too. Ok, will post the recipe over the weekend.
Regards.
Rose
we r having a party for my daughter’s birthday next week (27th May)…i’ll cook for our guest, but i can’t find a nice recipe for vegetables. Can u help? Thanks!
hi reese,
you can try Fried eggplant(aubergine) with dried prawns sambal if you want something spicy. Fried cauliflower and broccoli with mushrooms will be a healthier choice. Adding some carrots help make the dish more colourful and attractive too. Anyone who have better ideas, please help reese.
Thanks and God Bless!
Rose
Hi Rose,
I just sent you a message but don’t know why I don’t see it on here 😦
Ok, here ia what I said:
I want to thank you for your generousity to giving out many good recipes. I appreciate that.
BTW, do you have Chinese sausage recipe? the one that is selling in Asian market that we usually mix with rice and other cakes filling? My daughter likes this kind of sausage very much so I want to make it for her. Thanks.
Do you mean the waxed sausage? I learnt making that many years ago. Let me check and see if I still have the recipes.
Hope for the best.
Regards.
Rose
I don’t remember the name but I know for sure it has the first word is LAP…..
THanks very much.
The Lap Cheong we often see in claypot rice, fried rice, steamed yam cake, char kway teow. ok, I’ll search for it.
Cheerio!
Rose
Oh yeah Rose, its name is Lap Cheong. I’m so glad you give the right name that I have tried to remember.
Thanks very much and waiting here for your recipe.
Hi Rose,
Thanks for your suggestions. Fried brocolli, carrots and mushrooms is just nice! Is it just add garlic and oyster sauce?
Anyway, can i cook it with the claypot? I think it’ll look nice when i serve in the claypot…right?
Thanks!!
If you have a claypot, it would be fine. Heat up the oil, brown the garlic and ginger until fragrant then add the vegetables, oyster sauce etc.,
Wish you all the best!
Rose
I find it amazing how one can be so strong and positive about life when they r faced with such threatening illness. and how being that way actually turns out to be the cure for it. so proud of you and god bless u always.
Hi Rose , your website is awesome. I m getting married next month and will be moving to overseas then on. I was quite sad in a way coz i will be missing all the wonderful malaysia food and i m such bad cook. hehehe
but ur recipes makes cooking look so simple. well i haven’t gone thru all but just my fav ones, penang char kuey teow, cashew-nut chicken to name a few. the only thing is that i need to shop for all the sauces now in m’sia before i go. doubt i could get it easily in overseas and that too for cheaper price. 🙂
The only is that , for a beginner like me, i would appreciate it even more if there was a picture attached to each of ur recipe. well atleast i wud know that it turned out the way it suppose to be hahaha
have a good day, rose. take care.
by the way, u look great in the pictures ! 🙂
*** sorry , for taking up ur space with my previous long comment**** 🙂
do u by any chance have the recipe for carrot walnut cheese cake?? appreciate it. tq.
Congratulations Violet! I pray for our Lord to bless you with a very Happy and Sweet Marriage. I do not know where you will be moving to but if you miss any recipes, you are always welcome to write to me.
I would love to put up some colourful pictures too, hopefully it will be up soon.
I remembered ever making a nice carrot walnut cake but not with cheese, see if I can get one for you.
Thanks for your encouragement.
God Bless!
Rose
Hi Rose. Thank u for your wishes 🙂 I will be moving to london. Everything is expensive over there, isn’t it? M not sure if I could get all the stuffs easily in the Chinatown. Wat do you reckon?
Looking forward to your carrot walnut cake recipe n the pictures 🙂
The cheese part serves only as the topping for the cake (m actually refering to the yummy carrot walnut cake that i used to get frm starbucks coffee outlet) 🙂
Thank you again, Rose and u have a Supercalifragilistic day!!! 🙂
Dear Violet,
It’s been a long time since I last visited London. Things are pretty expensive there I heard. My son is in London now and I am praying that my legs will heal quickly so that I can visit him.
I think it shouldn’t be a problem getting local stuffs in Europe nowadays. I used to visit Chinatown at The Hague in Netherlands and was very surprised to see alot of chinese stuffs in the provision shops there and not too expensive too.
I just remembered the cheese topping after replying. See, I’m getting old lah! Will go search for the recipe for you.
Blessings!
Rose
hi Violet,
I guess you must be very busy preparing for your Big Day.
I pray that our Lord will watch over you and bless you with abundance.
I hope you will like your yummy carrot walnut cake.
Blessings!
Rose
Hi rose ,
Can u give me the recipe for ayam penyet,I have been looking for it all over the net but not able to find any.
Thanks a million,
Sarah
hi Sarah,
Your request has been noted, let me check if I have it.
Regards.
Rose
Hi Rose,
I’m here again.
I am looking for Hum Cheem Paeng recipe. Do you have it? coild you please share? my kids and I really like it.
Thanks very much.
hi Sarah,
I managed to get the Ayam Penyet recipe for you but you have to test it yourself.
All the Best!
Rose
I’ll post the Hum Cheem Paeng recipe next week, hopefully I can find the recipe.
Cheerio!!
Rose
Thanks Rose, I’m waiting for it 🙂
Dear Rose,
first i wish you well. thanks for your generosity in sharing all these lovely recipes. i just love chai kueh the ones from penang . do you think you have one to share… i stay in Australia . what do you suggest as alternatives for yam bean as they are quite expensive here.
Thanks and may Yahweh(God ‘s real name in hebrew (the creator)bless and keep you and may He let His face shine upon you and grant you His perfect Peace. Shalomm jenny
Jenny,
you can use canned bamboo shoots,carrot with some black fungus or you can also add some fried taukwa strips.
May our Lord bless you with abundance.
Hi there Rose,
🙂
Its been so long since i last messaged u. Been really very busy with the wedding preparation n all. Thank you so much for the wishes. All went well and I am already in London now with my husband. 🙂 Now I have plenty of time to try all of your delicious recipes. 🙂 wish me luck hehe and also Rose, i didn’t get a chance to thank u for the carrot cake recipe. i will definately gonna try that out.. thank you again. Have a good one and will keep in touch yeah.
God bless you.
hi Violet,
Am so happy to hear from you again. Thank God that everything went well for you and your hubby. I pray for God’s favour and hands of protection upon you both always.
Have not been able to post recipes lately, been quite busy and also my mum is hospitalized. Will start posting soonest possible.
God Bless!
Rose
Oh, i hope everything is ok and hope that she gets better soon. may the force be with u and family always.
Do take care.
hi rose, love your site, just wondering if you have ‘Sar Kay Ma’ recipe, can you share, thank you. I hope your mum is better now. Take care!
Hi Rose, I am goin back to Malaysia today for 2 weeks and I thought I would just write in and see if your mom is doing better… really hope she is. I wanted to also let you know that I have tried many of your recipes already and they all turned out great, esp. the Carrot Walnut Cake. Thank you 🙂
Ok, will have to go now. You have a good day and you too take care of yourself, yeah. 🙂
Thank you Ling,
My mum is much better and resting at home.
Give me some time, I’ll post the recipe for you.
God Bless!
Rose
hi Violet,
Thank you so much for your concern. Mummy is much better and resting at home. Also thank you so much for your feedbacks. Wish you a very pleasant trip back home. Your mummy must be longing to welcome you with open arms.
Blessings!
Rose
Hi Rose,
Great recipes, thank you for sharing so generously! When I was MUCH younger, my friend’s gran use to make steamed potato/yam/glutenous savoury’cake’. It is like a glutenous compacted jelly cake. Don’t know how else to describe it other than yummy, but that wouldn’t help now!! She use to put raw peanuts and pieces of meat (pork) and snippets of chives in it . Any leftover was cut into slices and fried until warmed through. My friend says its called ‘wu tou van'(?)
Thank you for your help.
Regards
Janine
Hi again …. sorry, my request is for the recipe for ‘wu tou van’ if you have it please.
regards
Janine
hey rose,
ur recipes are very good.can i have a recipe or durian cake?wit cream if possible.if possible not a sponge cake.thanks.
hi Janine,
I have posted a recipe for ‘Wu Tou Kou’ or Steamed Yam cake, which can also be pan fried. As for your ‘Wu Tou Peang’, looks like it is more glutinous in nature. Let me see if I can get something similiar.
All the Best!
Rose
Thank you Hariz. I do have the Durian Cake with and without cream. Give me some time I’ll post it.
Regards
Rose
all the recipes really make me drooling… what if you put up some pictures of it ..definetely gonna make me die for it… keep it up…thanks rose
Hi Rose, I stumbled across your site and warms towards you immediately.
Regards
Jen
Rose, do you happen to have the recipe for Serunding?
Thanks very much for your encouragement Angie.
God Bless you.
Thanks for your encouragement too Jen. I’ll definitely post the recipe. Cheerio!
Rose
hi rose , do you have the recipe for chwee kuih (steamed rice cakes with preserved radish}. I long to eat them and they are not available in the middle east.
thanks
rose
thank you for sharing all your collection of fantastic recipes.
Thank you Lily for your appreciation.
God Bless!
Rose
Rose,
This is the first time that im visiting your site…and I find it really wonderful and informative.Im a guy who believes in home cooked food and my wife and daughter loves it.
Now with the many recipes here, I think they will enjoy their meals more.
Rose I understand that you are recovering from breast cancer…a few of my friends took FLORESSENCE(canada)…they told me that it really worked for them.Their hair was still intact after all the chemo treatments….please do look into it.
You are indeed a very kind and genrous person…GOD BLESS.
Yours Sincerely
michael loh
Hi Michael,
Thank you very much for your compliment, I’m really very encouraged by supportive people like you. Thank you for your information, I’ll look into it.
May the Lord bless your family with abundance.
Rose
Hi Rose:
My older sister taught me how to make waxed duck. It is great and so tasty. There is no recipes on the web although there are references to it and some pictures. I would like to know how you make it. Thanks
Hi, Rose:
I got married with a Singaporean and visited Singapore several times. I love those Nonya Kueh very much. Thanks for sharing your recipe. I’ll try them out. My first try will be Ang Ku Kueh.
May God watch over you each day and give you good health.
Sally
dear rose , thanks so much for all your sharing . i am trying sweet and sour lychee pork to-night it sounds lovely.hope your health is terrific
Rose, thank you for all the recipes. I live abroad and practically salivate over your recipes. You are God send!
Dear Rose
I stumbled upon your page today and all these recipes really reminded me of home.I live in Norway and its hard to find food from Singapore.Thanks so much for sharing,now I can finally cook some comfort food 🙂 May the Lord bless you and keep you well.
Could you convert the recipe for green bean cookies to cups and ounces plzzz? TQ
Hello Rose,found your website it looks fantastic especially since I found some unexpected recipes i.e lapcheong?
I have a question- do you know how to do the green pickled chillis?The ones used for wan tan mee etc.I had to buy 1kg today.I am living in regional NSW with no Chinese grocery.Is it possible to make the fried dough stick that goes with kopi-o or porriage?I cannot remember the name.I cannot get the authentic Chinese ingredients i.e. alum,ammonia powder etc.What is high protein flour?Thanks so much.
Hi Rose,
I think what you are doing is simply brilliant, you have brought so much joy and happiness to others like me not just with your wonderful recipes but your courage and determination to enjoy life brings so much hope and encouragement to many that you would never meet. For this, I just want to say a big big heart felt ‘Thank You’and keep up the good work.
BTW, I wonder if you have a recipe for a steam fruit cake that I could have? Used to do this as it was my late parents’ favourite, haven’t done it for years now and can’t find my recipe too! I would really really appreciate it if you could recommend one to me.
Many thanks and God bless,
Emmie
Hi Rose,
Thanks for your recipes! Very useful!
Btw, the chicken adobo link is wrong..kindly pls check..thanks:)
Hi Rosie,
Your blog is wonderful, thank you so much for your generosity in sharing all your recipes! It can be difficult finding recipes for traditional homecooked food, but you’ve put up so amny of my favorites as well as some unexpected, but no less delihtful, recipes for food from home. I’m currently living in Australia, and it’s wonderful to be able to make some of the food I miss the most. Thank you so much for doing this!
I read about how you’re in recovery from rbeat cancer, and I hope that it continues to remain in remission. God grant you continued health.
hi rose glad to know you,your recipe is wonderful,easy to cook n most importnt easy to remember,tasted excellent.thnks for all the recipes.but my husbnd love to eat Cucuk udang,i always fail to do so.i really hope that i can make his smile again with your new cucuk udang recipe.
thank u a lot.bye n have a nice day.
hello rose,
a friend has just forwarded yr website to me. i haven’t look into the recipe site yet but glancing thru the comments, i am delighted to hear the satisfying comments fm our fellow countryppl. wondering where r u located?, i am living in Houston and maybe we all can have makan n share column.
Thank you and God bless yr dedicated work.
Hello Rose, I was just browsing your website and I thought it was very remarkable. I love seeing the kind of determination that you have.
David
Hello Rose, I tried to search some recipes on the internet and luckly found your website. It is very wonderful to glance through all your hardwork in writing all those
receipes and photos attachment.Well, I am just starting to
learn cooking and keep myself busy during weekends.May I know what is the receipe for preparing — ” pau chai kueh ”
chu ghee
Hi Rose, I am a Malaysian now living in Ireland. I miss all the fantastic food from home and I always enjoy your recipes and I was wondering if you have the recipe for ban chian kuih. Thanks…
Gary Tan
I wish you the very best and pray that you will remain healthy and continue doing what you enjoy and in the process help keep our tradition alive. Awesome!
Gary Tan
Hey, Rose. I just browsed to ur website today. Just wanna let u know that ur recipes will save lots of people dinners! I mean ur recipes are real great and superb! It’s easy and tasty! Keep on with ur recipe invention!
hI ROSE CAN YOU TEACH ME HOW TO MAKE GLUTINOUS RICE WINE WITH THE RED RICE AS MY DAUGHTER IN LAW IS GIVING BIRTH SOON. TKS
Hi Rose
can you give ms a recipe for fatt koh
I have tried some other recipes
It just does’nt rise and split at the top
Please give me one that works
thks God Bless
anne
26th July 2008
Hi Rose, do you have any recipe for Thai Green Curry. Thank you very much for sharing God Bless
Dear Rose,
I am kooking for the recipe to make a sago desert that has santan and durian topping. Can you please help me? Thank you.
Regards, Anna
Hi Rose, I’m a Singaporean student studying in Canberra, Australia and I am so glad to have found your website. Wish I had discovered it much earlier, though. It’s already my final semester! It seems like you have a huge following of cooking enthusiasts located all over the world. My appreciation goes out to both you and your son. Do continue to post more recipes as they come along! Cheers.
Hi Rose,
Can you teach me how to make ‘bee pang’ – rice crispies? Esp. the process of puffing up the rice!
Rose, Moon cake festival is just around the corner. I was trying to look for your moon cake recipe – the lotus paste ones and the white skin ones as well. Please tell me how to make the skin too. Looking forward to the recipes.
Thanks.
Lily
Dear Rose,
I stumble upon your informative, outstanding website an hour ago and can i just say that i love you!! You have no idea how delighted i am to have found your site, especially for someone who lives half way across the world.
Before today, my only source for mlaysian cooking is kuali’s website, which is not bad. but yours is interactive, where people can share recipes (well mainly yours…hahaha), you know what i mean.
I hope this is not too much to ask, but do you know the recipe for acar nenas and gulai tempoyak (fav. of perak-ians)?
I am praying that you are in good health. I’ve noticed that lately you have not responded to your messages.
Thanks and god speed.
Dear Amelia,
Thanks for your concern. I’m recovering well but my right wrist still hurts. Pray that it will heal quickly so that I can start posting recipes again. Cheerio!
Blessings!
Rose
Hi Rose! I am a young father that loves to cook for my family and I think u had done a wonderful job by sharing your recipes. I will definately try out your recipes! Thank you very much and I really enj this site!
Dear Rose,
Its good to hear that you are doing better. About the recipes i requested, it’s not acar nenas but paceri nenas.
Rose,
You’re a God sent to us Malaysians living overseas. I feel like I won the lottery when Google turn up your site. Malaysia Boleh… Makan! Rose Boleh too!!
I hope you are doing well.
By the way (here it goes), you wouldn’t happen to have a recipe for kaya, do you? I looked over your recipes but couldn’t see one but it may be my eyes are giving out this time of the night… I tried by improvising several recipes but ended up with dried coconuty muck. At least I tried.
Thanks again for all that you do.
Best,
Sylvia Lim
Dear Rose
First of all I wish to thank you for your generosity in sharing your receipes. I’m a stay at home mum with 3 kids. I love baking since I was a teenager. Do you have the receipe for Huat Kuay which the steamed cake can ‘smile’? Thanks
Wish you good health!
Dear Rose,
Thanks for your recipes. I wish can have time to try them all, and share with the others how good the recipes are.
BTW, have u been to Singapore and tried the Bangawan Solo’s Kueh Salat? I love it and just wish I can make it one day. Can u help me to find out whether u have the recipe?
Thanks so much and wish u all the best!
Dear Jojo,
The recipe for Kueh Sarlat is posted under the category for nonya kueh.
All the best!
Rose
Hi Rose
Just like to seek you approval to let me link your blog to my blog. I seen you recipes and absolute great.
Thanks
Hi Rose,
My friend told me about your website. I find your receipe very good and simple to follow. Now I do not need to crack my head as to what to cook everday. You have the receipes that is my husband fav.
Thank you so much
Just go ahead, David.
Blessings!
Rose
Hi Rose! I’ve made some of your soups and they’re really delicious! My sister in law had bladder cancer but the tumor had been removed and I made your soups for her. Thank you! I’d like to ask if you know how to make kim kuay kueh? Im gonna try it this Sat for a party. Thank you again!
Hi Rose!!
I have tried your recipe for pak tong kou, it was simply delicious and easy to make. I’m now looking for for a recipe for a fried radish cake (Cai Tow Kuay), can you help me please? Thanks!!
Dear Aunty Rose,
Cooking or baking from some of these recipes that you have graciously shared is a blessing. I have an aunt who has also recovered from breast cancer and what’s more ironic is that, she too took all of her old cook books especially those handwritten ones and gave it to me.For me these are rear treasures and so are your recipes. She told me that handing down or rather sharing recipes is actually a blessing because you somehow make people happy with food that you have prepared with your own hands. May you be blessed with good health for many many years to come and you will surely be in my prayers.
God Bless.
Evelyn
Rose
Why do you need to put golden syrup in your Almond Sugee Cake?
Thanks
Hi Rose
Am so impressed by your generosity in providing so many recipes. To all of us who stay overseas, your recipes would be much help to us when we crave for local food.
May God bless you with good health and live each day to glorify Him!
Dear aunty ROSE, im frm Brunei n i loves to cooks.My sister getting married next month.Just wondering if you have ‘chocolate crunch cake and sayur asam’ recipes.She really like the cake and i want to make one for her.Pls..Pls..Hope u have the recipes..
I wish you the very best and pray that you will remain healthy.May god bless n watch over you each day.
yours sincerely
Applet
Hi Auntie Rose,
Thanks for your effort in making your very own recipes available for all.
I wonder if you have katong laksa/ traditional laksa recipe.
Thanks in advance.
s w
Dear Rose,
i have a question to ask you as i don’t seem to be able to find an answer after surfing the net for it. Is the colouring used in making mee koo and ang koo suitable for vegetarian consumption? Is the red/pink colouring carmine (which is a pigment of a bright red color obtained from the carminic acid produced by some scale insects, such as the cochineal and the Polish cochineal)?
hope to hearing from you soon
yours sincerely,
a vegetarian
Dear Rose,
hi Rose,im from sydney i’ve been looking for perfect lapis legit and lapis surabaya recipes after i read your website i will try your recipe looks very yumm also i tried look for lapis surabaya from your website but i couldn’t find it.do you have the recipe of lapis surabaya?thank you so much for other recipes.i’ll send you massage again after i try the lapis legit.
hi rose.
jessica here. I am looking really hard on the internet for the recipe of the nonya cocktail prawn roll which we always eat as tibits during the chinese new year.Was wondering if you do have the recipe. Would really appreciate it if you could really help. Thanks.
Dear Rose,
Thank you for so many recipes here. I am so happy for all the chinese kueys here.
I used to make chwee kuey for my children but I do not use the chinese radish. instead, I use the “kai lan chai” the black olive vegetables in the small bottle form and my children love the chwee kuey very much. How about trying it? Another ingredient for chwee kuey, if anybody wants to try it.
Emily
Dear Rose,
May i know whether you have the recipe for “wa ku kueh” (colored steamed cakes)? My little boy loves it so much and I really want to handmade them for him although this can be quite commonly. Appreciate it! Take care.
May
Dear Rose
You are real wonderful lady – so generous sharing your recipes with the world. God Bless You Always!
dear rose,
wai peng here, i’ve tried your peanut cookies, it’s really wonderful. my mother in law loves it a lot, but, my husband was saying that it doesn’t give the “melt in your mouth” kind of taste, would you be able to share how to make it melt in our mouth? thanks you very much and happy chinese new year!1
Dear Rose,
I don’t usually cook but I love collecting recipes. I have been given 2 cans of limpets for Chinese New Year. Do you have any recipe for me to use them?
Thank you and I love your blog.
Dear Rose,
Thank You for sharing your recipes.I believe you have blessed many families with great tasting food. May God bless you with joy and long life.
Dear Rose
I got your link from a friend and I just wanted to say thank you for posting your amazing recipes.
Everything happens for a reason and your story will truely inspire for many years to come.
Hi rose. First of all, wishing you a good day and happy new year 2009. I stumble across your website when i was looking for chai kueh recipe. I am so happy i found it in your website together with so many other tantalizing recipes that i am sure my fiance will bug me to cook for him.
However, i would like to inquire with you about pineapple tarts / cookies that is being widely sold during chinese new year. Me and my hubby love it very much but i can’t seem to figure out what is the correct method for mixing the flour and fat (margerine / butter). Some recipe says creaming which is with a cake mixer. Some say its rubbing in the fat and flour with fingers.
I really hope you can help me with my dilemma here rose. By the way, do you have a recipe for pineapple tarts/cookies?
Really appreciate it Rose and I thank you in advance for your kind generosity in sharing these valueable recipes for all of us.
Have a great day, Cheers…
Good day to you dear Rose,
Do you have the recipe for apom bok kuah too under the category of Nyonya Kuehs?
Its a type of pancake, about the size of a palm, unfolded and with some coconut flavour, soft in the center and with caramelised banana gravy. It would be fantastic is we can feedback each other and try out new recipes for nyonya kuehs too.
I regret not showing interest in learning from my grandma who’s an authentic nyonya, now im trying every recipe and method to get it right.
Hopefully, I can pass on some recipes and culinary skills to my kids too. AND! of course never missing out telling them about your website.
Im a 15 year old boy,currently still studying. Thank you for the recipes
Hi,
Do you happen to know how to make this certain kuih? It looks more like You tiao kuih but it is shorter and has sesame seeds on it. It is slightly sweet. I used to eat them everyday for breakfast.
Ever since I moved to Wisconsin, I am unable to eat anything from SE Asia.:) Please so share the recipe if you happen to know the kuih I am talking about.
Cheerio,
Mila
Hi Rose,
my friend likes oily food and I don’t know what to cook for her.Hopfully you can help me.
God Bless…
Crystal
Hi Rose,
I am looking for the receipe for braised dry mushrooms with dry oyster and moss….. this dish is very auspicious during chinese new year… do you have the receipe?
Hope to hear from you soon.
Thank you and best regards, Grace
Dear Rose,
Thank you for ya blog. Really glad that I found your blog as I really love malaysian food. I am malaysian study abroad. sometimes i really miss malaysian food a lot.. so now i have the recipe i can make my own. 😛
I am looking for recipe for ‘apung balik’ i made once last time and its really nice. however, i lost mine recipe ><. Do you know how to make apung balik 😛 ^^
Take care
Amazing! What a beautifull blog for those who love cooking Asia way.
Rose! thank you so much for posting your recipes and sharing it with the rest of us! you have made my parents so proud of me being that now I’m capable of making food from their home country! ..and this is all thanks to you! you have taught my how to make wonderful meals for my parents, (which they love) and have inspired me to be the cook for our entire family! thank you for everything and god bless you. 🙂
Hi Rose,
you may also post your recipes in our forum at:
http://tuffkotedinol.eforum.sg/
Thank you,
TKD
Hi Rose,
I just wanted to let you know how excited I was when I stumbled upon your blog and ran down the list of recipes here! Like all the other Malaysians abroad, I miss the food at home terribly and even though I’m usually a bit of a disaster in the kitchen, I can’t wait to start trying these recipes out!!
Thank you so much!
Hello Rose, Greetings from Singapore.i have bookmarked your website since last year. i want to thank you and let u know i really appreciate all your good recipes. In particular, i made the Teochew Png Kuay with your recipe (glutinuous rice). I just read the comments and hope you are recovering well from the breast cancer. My sister (62 yrs old) had a relapse (Feb 2009) after having been declared clear of breast cancer. She was diagnosed of this 15 yrs ago. I found this organisation http://www.kg-senang.org.sg when i read a book “Cancer cured naturally / Betty L. Khoo-Kingsley. My sister is now very happy participating in the holistic activites of Kampung Senang. Maybe you want to read this book?
Hi Rose,
Our forum has been transferred to edirectory.sg
you may also post your recipes in our forum at:
http://tuffkotedinol.edirectory.sg/forum/index.php
Thank you,
TKD
Hi Rose,
thank you for your recipes. Love your website. Hope you are doing well.
I was just wondering if you can let me know where i can find the pie tee mould and the roti jala mould? I am in Canada right now and haven’t been able to find it here.
Thx Selvi
Thank you for your recipe of lapis legit, one day I will try it and will add preserve prunes, taste very delicious.
X’mas greeting from Canada. God is good and merciful, trust Him and put your problem into His care and ask Him to remove the cancer from your body. Believe and without doubt in your heart and mind that He will do it. Faith comes from knowledge whether you hear it and study and self experiences. Ask the LORD to give you grace that your mind and your heart become one voice, this is what the Lord Jesus taught us when you say to the mountain to move from here to the sea, without doubt in your heart, it will be done unto you. Take courage and patient and live upright in His eyes. Upright living is very important because it is our defend toward the enemies. Fear not for God will help his children if we humble before Him. Don’t forget to thank and praise Him. Terima kasih ya Rose atas tulisan resepnya.
hi, i’m looking for real putu piring recipe cos i’ve tested it Help!.
Hi Rose, Discovered your website when I was searching for the Yam Cake recipe. Oh my, then I saw all these recipes my mum used to cook when I was growing up in M’sia. Not only did I make the Steamed Yam Cake, but I also cooked the Lotus Soup for dinner. Shall be trying lots more recipe!
Thank you!
Hi Rose,
Glad that a friend recommended your website to me. I’m going to try the Hainanese Chicken Rice. Being far far away from home, your recipes definitely make me feel like home.
Just wondering if you have recipe for Curry Laksa ?
Thanks a whole bunch and keep on cooking 🙂
Hi Rose,
Your Website is fabulous. We love these sort of dishes but they are not always so easy to get the right taste. Your recipes are nice and simply set out. Thank you so much for helping some of us struggling cooks. By the way, we have tasted a sambal ikan bilis dish here in Australia that is really good but unlike all the ones on the net, it seems to have a sweetish tomato taste in it along with the chilli. Would you know a recipe like that? It would be much appreciated.
Sorry, I made the comment above. By the time I realized I hadn’t filled out the name etc., it was gone.
Dear Rose
Wishing you pink of health. Greetings from Singapore. Just wondering you have receipe for steam glutinous rice (lor-mai fan)? Thank you ya..
Thanks rose for all the recipes posted here. Life is always worth a living. God will bless
Fr
Linderson & Min Family
Tried your png kueh yesterday. The skin dough, the more I put tapioca flour, the more sticky and heavy, like chewing gum sticking to my fingers. Still couldn’t form into a ‘non-sticky’ dough. Finally, do it bit by bit while wrapping. Look good but when it’s cooled, the texture is hard. Do u know why?
Hi Rose
Hope you’re in excellent health.A very good friend will be going for chemotherapy soon for breast cancer.Just wondered what she could eat or drink to help strengthen her system.Would appreciate much your sharing.God bless!
Hi Rose,
I can see your full list of recipes has loads of varieties but one dish is missing – our authentic Pg curry mee.
Would appreciate if you could share with me.
Many thanks,
Liena (Shanghai)
Best you should make changes to the webpage title Full Recipe List Rose’s Kitchen to something more specific for your content you create. I liked the post all the same.
Hi Rose, Thanks for sharing ur precious recipes here. I just found ur website by chance. I’m gonna try making the nasi lemak tomorrow. God Bless
hi rose,
do u have the recipe for western black pepper sauce for pork and chicken? just simple recipe,somebody taught me black coarse pepper,sesame,water and oyster sauce. as for chicken,its plum sauce,thai chilli and tomato,but wat is the proportion and hw to prepare i dont know,pls help,thanks.
hi, how come i couldnt see the recipe page? help me…
Dear Rose,
You are a treasure,your wonderfull recipes brought back memories long ago. am 63, have lived away from Singapore for over 40 years. The recipes brought back to times where our grandma cook for us. With your recipes I can now relived those days. Thank you and God Bless you
Thanks for all the great recipes.
Hi Rose,
I’ve a workshop in S’pore Prison under the yellow ribbon project. Would you like to be our consultant? Teach the inmates on how to make the Nonya Kuehs? We can talk in details if you interested.
Thanks Rose.
Jacq
Dear Rose,
I like yr blogs very much and thank you for sharing all this wonderfull recepies with us.
Appreciated very much.
Thank you.
Ruby Leong
hi ROSE my hoby is cooking an baking can i get kai tan cai plese
hi rose, I love to bake pies….are there any pies recipes?
I do accept as true with all of the ideas you’ve presented in your post. They’re very convincing and can definitely work. Still, the posts are too brief for beginners. May just you please prolong them a bit from subsequent time? Thanks for the post.
Hi Rose,
Wishing you a Blessed Chinese New Year fills with joy, laughters and lots of fun.
I need some advice on pineapple tarts. I baked some on 21/1/12 but the tarts to have mould last evening. What is the possible causes. I had cooked the pineapples for 3 1/2 hrs.
Plse advise.
Thank you.
Nellie
Hi Nellie,
Wish you a Happy and Blessed CNY.
If your pineapple jam is well cooked, it should keep for few months.
As for the tarts turning mouldy, did you cool the tarts well before packing?
hi Rose,
do you have good roti prata recipe?
thanks!
Hi Rose,
do you have good roti prata recipe?
thanks!
Hi Rose,
I tried your crispy prawn fritter recipe and they came out perfect! Thanks for sharing!
Hi Auntie Rose
I chanced upon this website when I google around for recipe for wa ku kueh (The colour steam cakes that pasar malam sells). Do you have the recipe? I tried 3 times all not success.
Hi Jesline,
I will post the recipe when I am back in town. Right now I am travelling.
Best Rgds.
Rose
hello rose, i wish to thank you for your generosity and unselfishness in sharing all that you know in the kitchen. i love to cook and experiment with something new whenever i am not so tired (i am 66 years old and often feel tired). in fact i was looking for a recipe to make kueh dadah one day when i stumbled into your site. how glad i was! you are very neat and meticulous and i can see your sincerity in wanting to impart what you know.
i tried the kueh dadah skin, but unfortunately i am still not able to do it. don’t know how now. i may be wishing upon the stars, but if you are not busy, can u email me to tell me exactly what is the secret for making the skin?
thank you and may god bless you always. may you always be in good health.
celine
Hi Rose
I would like to make almond bean curd but have no idea how to go about doing it. Do you have any idea? God bless you.
Thanks for the recipe..i do hope more useful
Hi Rose am so glad to see the recipes you provided . Recipes I love to cook but I dont have the recipes. How I can I obtain a written recipe or book about your recipes? How I love to have a copy. My address Pamela V. Mullaneda, 556 Westside Avenue, Jersey City, New Jersey, 07304 USA. Thank you very much.
Hi Pamela, appreciate your visits and comments. Right now I am too busy to publish a cookbook but might consider in the near future.
You can print out the recipes from Roseskitchenette.com. Blessings.
Hi Rose,
Thank You for sharing, We consider it is a gift to mankind from you.
Jack Goh J K
Singapore
Hello to every single one, it’s genuinely a good for me to go to see this web page, it consists of helpful Information.
Hi Rose,
Looking hi and lo for apom balik recipe that uses coconut flakes and topped with 2 slices of bananas. There’s a hawker that sells it in Penang along Burmah Road. Please do not mistook it for Buan chian kueh.
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hi Rose, I happen to come across your blog. Do you have a recipe for rock buns? I remember making this when I did Home Science in school but I have misplaced my recipe book. Can you please share with me the recipe?
Hi Su Yen,
pls refer to the recipe posted in roseskitchenette.
Rose, thank you so much! Your prompt reply is much appreciated. Keep well!
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Dear Rose, Gong Xi! Gong Xi! I recently received a bottle of hong zhou chiu (chinese red wine). I need your help to share with me your recipe to cook this rice vermicilli and pork belly in red wine. I know that it is usually cooked with chicken but I much prefer a cersion that my grand-aunt used to make with pork belly instead. Thanx!
Hai ros ,how can i get recipes in pdf.
Hey Rose! So I’m a frequent visitor to HK and my fave thing to munch on are the kai tan chai that are sold in the streets and when I’m home I’m always craving them. Post a recipe please??
Thanks!
Just wanted to say keep up the great work!
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Hi Rose, your website is no longer accessible?
Does anyone know what happened to Rose and her website?
You should take part in a contest for one of the most interesting blogs on the web. I would endorse your blog!. I ‘m interested in your posts, and have bookmarked the website so that I can check back for future updates. If you have a second check out my site. It’s a work in progress, but i imagine that someday it will have nearly as good of content as yours kelly kosky
hi! i love your blogpost. ur recipe such an inspiration. but i cant open her website. Does anyone know what happen to her and her website ?