About Rose
Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer about a year ago (in 2005 now) 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
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I was just curious where you got the name of your cake from, I thought it was interesting that my name was used
Comment by | November 7, 2006
Sugee is actually a malay word for semolina. It is often used for puddings and cakes.
Comment by | November 25, 2006
Hi Rose…!
Great site…..!
I am wondering though, where on Earth can you buy Red Dates?
I can’t find them!
Happy New Year!
Mark G.
Comment by | January 2, 2007
Hi Mark, you can get them from supermarkets or chinese medical shops.
Thank You. Happy New Year to you.
Comment by | January 4, 2007
Hi Rose,
I miss your Kueh Lapis. It was almost more than 5 years and I miss them so so so much. You must post the recipe and also not forgeting Mee Siam too.
All the best to you.
Comment by | January 4, 2007
Hi Steven,
I’ve posted the 2 recipes you requested and added some more new recipes which I hope will satisfy your tastebuds. Happy cooking!
Comment by | January 11, 2007
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Comment by | February 15, 2007
Hi Rose! Thanks for your lovely recipes…I love the cakes and cookies part. I am searching for Ghee cookies, do you have the recipe? Thank you and Gong Xi Fa Chai to you n family. Ann from Brunei
Comment by | February 18, 2007
Hi Ann,
The Ghee cookies recipe is under Suji Cookies. Hope its the one you are looking for.
Thank you.
Rose
Comment by | February 18, 2007
hi rose, chanced upon your blog from a member at my food forum. Hope you can join us at Kitchen Capers and share with us your experience in food and after your breast cancer..give us insights on this. God Bless you..
Comment by | March 23, 2007
Hello Rose,
Came across your blog via Gina’s (above) blog. I want to tahnk you for your generosity in sharing these recipes.. more so for people like me who have left 30 years ago and really do miss all these foods. Thank you again. God’s Blessings on you.
Comment by | March 24, 2007
Thank you and hope you will enjoy the recipes posted.
Blessings!
Rose
Comment by | March 25, 2007
Thanks Gina,
Will look into it.
Blessings!
Rose
Comment by | March 25, 2007
Hi Rose, despite my daily busy schedule day time at work, I tried your Ghee or rather Suji Cookies. Yes!, that is the recipe I am searching for. I omit some milk powder and replaced it with semolina, umphhh…..delicious…..Thanks a lot Rose, blessings and happiness for you. I love surfing your blog, motivates me more to cook for my hubby and daughter who is a 15-year and will be doing her O levels this year. Now Rose can see how busy I am for my O levels…hahaaa…..I want to try poultry recipe next and will let you know the outcome. Thanks Rose and see you again. Ainmahmud
Comment by | March 28, 2007
Hi Ann,
I’m sure your hubby and daughter will be very happy when you cook for them. Your efforts will always be appreciated. Try out the spicy cheese fingers, I’m sure they will like it.
My children used to participate in my baking sessions and I must thank them for encouraging me and helping me set up this blog.
Thanks for your motivation too!
Blessings!
Rose
Comment by | March 29, 2007
Hi Rose,
I was introduced to your blog site whilst I was in Gina’s Forum. I would like to take this opportunity to thank you and everyone who so generously share their recipes, photos, tips, thoughts and comments on the Blog. Thank you. Regards, YMing
Comment by | March 29, 2007
Hi Yew Ming,
Thanks for your thoughtfulness.
Best Wishes and Regards.
Rose
Comment by | March 30, 2007
Hello Rose,
I found you via surfing the net at KC. Thank you for sharing with us our local delights. I myself have been away from home for more than 30 years and glad to have found you.
God bless.
Dizzy
Comment by | April 3, 2007
Where have you been all these years? Must be missing our local delights. The blog is very convenient when we are away from home. Hopefully can find some old friends too.
I’m looking for Mary How who has migrated to Australia, any news let me know.
Thanks and God bless
Rose
Comment by | April 3, 2007
I have tried your recipe for Pak Toong Kueh , it came out very successful. Thank you and I hope you can furnish more recipes of all kinds.
TQ again.
Comment by | April 10, 2007
Was it good? Try with brown sugar and see if it turns out springy.
Comment by | April 10, 2007
may i know how to make a fresh cream topping on a cake?
Comment by | April 25, 2007
Hi Bernie,
You can use Rich’s Topping Cream, Anchor Whipping Cream or any other Brands available. It’s a mater of preference.
To every 250g of Rich’s Topping Cream, I add 1 tbsp of castor sugar. Whisk the cream with sugar until stiff then add 1 tbsp of Cointreau or Kirsch (if desired).
Comment by | April 28, 2007
may i know what is softasilk flour?is it an ordinary cake flour ?
Comment by | May 11, 2007
Hi Bernie,
Softasilk flour is a refined and highly-bleached all-purpose flour milled from soft wheat. It gives cakes high volume and fine texture.
Comment by | May 11, 2007
hi rose,
and now i will make my housemate (who is also half asian but left 10 years ago) my guinea pig
thank you so much for your site.
i’m a student studying overseas and some of your recipes makes me remember the food back home and i miss it.
esp the nonya and malay ones
please continue posting up your terrific recipes!
kind regards
Comment by | May 11, 2007
hi jill,
i do have children overseas too so whenever they miss mummy and home cooked food, just visit the site. The recipes are simple and easy to follow. Hopefully, can put up some colourful pictures too.
God Bless!
Rose
Comment by | May 13, 2007
Hello, Rose.
Greetings from Canada!
Came upon your site while I was looking for recipes for “lap cheong”. Thank you for posting your recipe. I’ll try it as soon as I can.
I see you have posted a number of recipes I’m very interested in trying. I’ll try as many as I can and let you know of the results.
Great site; I’ll visit regularly.
Regards and cheers.
Comment by | May 30, 2007
Thanks Erlinda,
Do try the recipes and give me your feedback. Since you are interested in “lap cheong” I’ll post the “lap yoke” too.
I think it might be better to dry them up in a very slow oven instead of leaving them to dry in the open for days.
All the Best!
Rose
Comment by | June 1, 2007
Hi Rose:
Thank you for a lovely site. I would like to try the butter cake but do not know what size is a dessertsp? can you give this in grams or ounces? Many thanks.
Comment by | June 1, 2007
hi Laureene,
One tsp is 5ml so one dessertsp is about 10ml.
I like the butter cake, hope you will like it too.
All the Best!
Rose
Comment by | June 2, 2007
Hi, Rose!
I am looking for a recipe for Bok tong Go and using yeast instead of fermenting. Also for a steamed brown sugar cake which has big tunnels. Thank you.
Comment by | June 7, 2007
hi Linda,
Please see recipe for Pak Tong Kou under desserts and snacks. As for the steamed brown sugar cake with big tunnels, I’ll put up the picture and let’s see if it is the same recipe but using brown sugar instead.
Regards
Rose
Comment by | June 7, 2007
I’m looking for claypot chicken rice. Please share.
Comment by | June 25, 2007
Dear Rose, do you have recipe for mooncakes and its filling?
Thank you.
Comment by Lydia | August 3, 2007
thank you
Comment by Lydia | August 3, 2007
hi Lydia,
Will try to post the recipes soonest possible. Have been so busy lately. Cheerio!
Rose
Comment by rose | August 5, 2007
Hi Rose,
love chinese food, and really admire the effort you are putting in to share your recipes with all of us.
fantastic website!
Comment by PN | August 20, 2007
Thanks for your encouragement PN. Hope you will enjoy the recipes.
Blessings!
Rose
Comment by rose | August 21, 2007
Hi Rose:
Just discovered your website/food blog this week. Your recipes are awesome and thanks for being so generous in sharing your recipes. I appreciate and value your efforts in doing this. Best of health to you, take care and God Bless…Elizabeth.
Comment by Elizabeth | August 22, 2007
Hi Rose
My auntie Ruth told me about your website and I’m so glad that I’ve found it! Thank you so much for sharing your recipes. They are God sent as I live in Adelaide and don’t have my lovely mum and aunts around to feed me (so I have to feed myself!). Thanks very much again and all the best of health to you!
Comment by Suyin | August 24, 2007
Dear Suyin,
So happy to hear from you. Your mum and aunts are my good old friends. We grew up among the neighbourhood kids playing marbles, catching spiders and flying kites. Wonder if your mum still remembers her kueh koya and coconut candy making skills. Hope you will enjoy the recipes.
Blessings!
Rose
Comment by rose | August 24, 2007
Hi Rose, just came across your website from a friend. Living (and struggling) in Paris, your receipes are really God-sent for someone like me, who do not know how to cook at all! THank you for your generosity!
Comment by Amy | August 29, 2007
hi Amy,
I pray that your stay in Paris will be a pleasant one. Hope the recipes will cheer you up and help you build up your interest in cooking. The Hainanese chicken rice is very delicious, give it a try if you like The Chatterbox’s chicken rice.
God Bless You.
Rose
Comment by rose | August 29, 2007
Hi aunty Rose! I’m Irene Low Bee Choo’s eldest daughter, Pamela. I love your website. I admired you for your excellent cooking skills and most of all, your kindness and generosity for sharing your wonderful recipes with everyone. You’re a great soul and will be blessed with good health, good fortune and happiness.
PS: Thank you for the hong bao which you have mailed to me for my wedding.
God bless,
Pam
Comment by Pamela wong | September 4, 2007
where are you now? do you teach how to make them?
Comment by daniel | November 7, 2007
Hi Rose,
I must commend you on your recovery of Breast Cancer. Due to my medical condition(s), I live with my best friend and his wife. I do most of the cooking so I will certainly try your recipes. They sound soooo good. Merry Christmas and Happy New Year!
Rick
Comment by Rick | December 16, 2007
i really miss asian food, i’ve just moved from singapore and was really craving hainanese chicken rice, and was looking for the recipe. it sounds GREAT! thanks so much!
Comment by elizabeth | December 19, 2007
Dear Rose,
I found your website while looking for a Yeow Char Kway recipe and discovered your Hum Cheem Peang. I miss Yeow Char Kway and many Singapore’s cuisines after being in Australia for over 12 years. I am now an Australian citizen and blessed with a loving husband and 2 young children. I will definitely go through all your recipes after writing this. Thank you so much for your generosity in sharing your recipes. You are such a blessing. God bless you and keep, God smile on you and gift you(Numbers 6:24).
Comment by Doris Beel | December 29, 2007
Hi Aunty Rose,
Allow me to introduce myself. I am from Penang. R u in Penang too? I have not seen such comprehensive recipe of local Malaysian favorites. Would love to try them. I am thinking of starting a website to introduce all the favorite food places in Penang. Would like to compare notes and share where to go for all the favorite Chicken Rice, Char Koay Teow,…etc
Comment by Jeremy | January 17, 2008
Hi Rose, nice to know you. I am Lidya from Indonesia. I was concern about your cancer recovered. May I know how it was work? Because I found a lump in my breast last month. I don’t want to go to the doctor because it will make me afraid and worry about. I will do anything to get heal. I did diet and exercise, but I need to know what kind of food best for me and how to cook it? And if you know what kind of exercise best for me and if you have any idea to it I will appreciate that. Thank you so much and God speed.
Comment by lidya | February 6, 2008
Hi Rose
Wonderful site! i am a Singaporean residing in Dallas, USA
i have been searching for the sweet type of mee siam (with the pink bee hoon). Used to have them in school canteens in the 1970s. Do you have the recipe?
ThanX
meng
Comment by meng | February 25, 2008
Hi Rose,
could you teach me how to make the famous singaporean Pig’s Kidney Soup?
Comment by gloria | April 21, 2008
Hi Rose
Was looking for chicken rice recipe and came across your site. Thank you for your genorsity. How are you?
God Bless.
Julie
Comment by Julie | May 3, 2008
Hi, Rose.
It is so nice of you to share your receipes.
I chance across it searching for cancer receipes.
My sis have non-small cell lung cancer that metastasizes to the brain. She is in a very difficult time.
I am writing to check which receipes can be used to cook for cancer patients. I have heard from different people on what can and cannot eat and am very confused. She is very weak and the muscle on her right leg and arm are deteriorating very quickly.
As an Asian, perhaps you can recommend what is nutristious as she cannot eat very much also.
Thanks for sharing.
Nic
Comment by Nicole | May 19, 2008
Hi Nicole,
So sorry to hear about your sister’s condition.
Advice is good but be wise in your judgement.
Best to avoid deep fried food, cut down on meat, salt, sugar and dairy products. Organic brown rice, mushrooms and veggies like broccoli, kale, carrots, pumpkin and tomatoes are very good.
I normally take fresh carrot and apple juice, mangosteen juice or pineapple juice. Best to take fish, lot of greens and fruits instead of meat.
Pray that the Lord will strengthen and comfort her.
Rose
Comment by rose | May 27, 2008
Thanks so much for generously sharing your receipe! I have been trying to learn how to make ‘lou su fen’, the white round short noodle make of rice flour’. If you happen to know how to make, can u share it with me? Thank you so much! May God bless your health!
Comment by carina | June 29, 2008
hi rose
was researching on fishballs and i stumbled to ur site and it seems the ur recipe is the most most down to earth recipe as i remembered how my own mum used to do … r v related , haha just kidding.
Myself, trained in le cordon bleu and a starter in the cooking world find u so generous to share ur knowledge and experience beyond my instructors… they know no shit** a pretence of knowledge just to get a salary.
i wont blame them coz them coz they have to make a living…. only ppl who has gone thru cancer or have fanily who has gone to it will understand d gift of giving and receiving, yet v have to make a living but not in pretence
check out http://www.enagic.com/
alkaline water, my sis is also has cancer and she is doing so well now using alkaline water, cancer is acidic. Like wise i wanna say again, i stumbled into ur site finds u so down to earth, i will also wanna share with u my knowledge, experience in life
i know ur recipr is so good even b4 trying it out. To read is to taste in the minds.
Tkz version_x_2@yahoo.com
Comment by vince | July 10, 2008
Hi Rose!
I randomly stumbled upon your site. I’m a chinese-american grad student whose parents have decided to move back to China, so the only homestyle chinese food I get most the time now is stuff I make myself! Thank you so much for sharing your recipes. Don’t worry though, now that you’ve beaten cancer you’ll be around for decades and decades to continue inventing and sharing recipes!
-Lynn
Comment by Lynn | July 15, 2008
Hi Rose!
I’m a Singaporean studying in Beijing. Just started experimenting with cooking and I’m loving it! I wonder if you have recipes for rojak, sesame oil chicken and bak kut teh? I really miss these dishes a lot. Thank you very much for sharing all these healthy and yummy recipes! I salute you for surviving cancer and wish you great health always!
Best wishes,
Wan Jing
Comment by Wan Jing | October 4, 2008
OMG, lady. YOU SURE CAN COOK! everyone is so blessed to have you. i love the Fish Head Curry recipe :DDD
Comment by Li Er | October 18, 2008
Hi Rose, I love your website and the recipes you shared with everyone. Thanks for recipes you e-mailed to me every now and then. I’ve tried your Kueh Sarlat, it turned out really good except the top layer was not as smooth as yours, think I over steamed it. Anyway, all friends and families love it so much, it was gone in seconds.
I lost my Mom to cancer last year, and while she was fighting it, I quit my bank job to look after her. My Mom had left for a year now, and I think she won’t like seeing me mourning for her forever. Now I’m running my own catering service at home. I cater mostly for families where husband and wife work full time and have no time to cook a proper meal. These parents really appreciate my service, because their children no longer have to eat outside food every day and parents don’t have to worry what to put on the dinning table every day. I too love to cook and bake, and fortunately for me I have a husband and son who loves to eat and so they are my “guinea pigs” helping me perfect my cooking and baking. Of course most of all, I thank my Mom for teaching me how to cook. My Mom cooks the best dishes in the world.
Guess where I’ll go when I run out of recipes, Rose’s Kichenette, thank you very much for sharing your recipes. I have one request though, Rose, do you have the recipe for Hong Kong “Ma Lai Ko”? If you do, please share it with me. Thank you once again, and God Bles you….
Sue
Comment by Sue | October 30, 2008
Dear Rose,
How are you? It is good to see you sharing us your recipes that have been tested and tried and it must be good. Thank you.
Irene
Comment by Irene Tan | November 14, 2008
Dear Sue,
You are so blessed to have acquired the cooking skills from your mother. Glad you are putting it to good use and is a blessing to others too! will try to post more recipes, not forgetting your ma lai ko! Cheerio!
God bless!
Rose
Comment by rose | November 15, 2008
Greetings from London, can’t seem to
buy “pei-tan” here, do you know how to make it?
Comment by Epicurean | November 29, 2008
Hi Rose, do not be too concerned about my “pei-tan” query as I
have since found some info at the Wiki but my interest is whether
I can make them myself in a domestic setting, you see, “pei-tan”
is very difficult to come by in the shops in London and when they do, they
very quickly get sold out and they cost an arm and a leg!
Will try your clay pot chicken recipe, and do keep
writing especially as to the dishes that are easier-to-prepare.
Every good wish
Comment by Epicurean | December 1, 2008
Hi Rose, come to know you by “Divine” coincidence,i love to bake and cook, have tried chiffon pandan or any cake that uses egg white, it always never turn out well, each time when i add sugar after rise of egg white, it will sink, i wonder why?, please guide me in this area..
thank you.
will you reply me through my email or do i have to check from your website…
Comment by Mrs Molly Ho | December 18, 2008
Thanks so much for posting these recipes. These are ones I can’t find anywhere but here. You are such an angel!!
Best wishes and Happy New Year!
Comment by Huong Nguyen | January 9, 2009
Hi Rose,
Thank you so much for sharing your recipes with us! I love cooking, and I have printed some of your recipes to try. They all sound so delicious! All the best with your recovery and health.
Sincerely,
Alice.
Comment by Alice | January 11, 2009
hi rose, i have no comment, but i enjoy going to your website, recently, i just bought from bengawan solo cake shop, a box of casava cheese cookies, looking for receipe but i cant find, do you think, you can email me this receipe. its very cheesy, very soft, its taste a bit like kueh bangkit…
the only different is with cheese.
thank you and i hope to hear from soon
molly
singapore
Comment by Mrs Molly Ho | January 13, 2009
Hello Rose, I chanced upon your website while looking for answers to my bad experience in frying prawn fritters. How do you prevent them from turning soggy ? I had guests over at Chinese New Year and had no success in frying the prawns. They turn soggy a few minutes after dishing them out of the frying pan. Would love to hear from you as to the secret of keeping them crispy for at least 1/2 to 1 hour after frying. Thanks Betty
Comment by betty lim | February 2, 2009
Hi Auntie Rose:
Thanks so much for sharing your recipes…..I am a Malaysian who migrated to United States ten years ago….I really miss all the Malaysian cuisine especially Mee Rebus Jawa. Thanks for posting your recipes online!!
God Bless and Great Health Always,
Alena
Comment by Alena | February 8, 2009
hi Rose
You’re website is a great resource for food lovers and professionals alike. I work in a professional kitchen and your website is an amazing tool for me to research on asian dishes.
thank you very much for sharing it w/ everyone. take care and Godspeed.
Comment by Benjamin C. | February 15, 2009
Hello Auntie Rose,
Thank you so much for all your wonderful recipes! I am a Malaysian living in California and it’s such a pleasure reading your recipes and trying them out. This is truly a slice of home on the internet!
Regards,
Sinlee L.
Comment by Sinlee L. | March 4, 2009
hi Aunty Rose,
I’m studying in Melbourne Australia and I stumbled onto your site accidentally. I haven’t tried anything yet but they sure look very delicious. I miss getting tasty food for good prices like in the hawker centres so now with your recipes I can try some cooking. Thank you for sharing your wealth of knowledge!
God bless!
Henry L.
Comment by Henry L. | March 20, 2009
Hello Rose , I stumbled upon your blog by chance. I wish to sincerely praise you have very interesting and informative recipes that you have share with all avid cooks and food lovers. I’m a chinese homemaker from Singapore who loves to cook for my family. Your wonderful recipes inspired me to want to learn more. Thank you.
Comment by Pearlyn Ng | March 25, 2009
Rose
You are such an angel. Sharing your lovely recipes with everyone. I have tried some of your recipes and they turn out real good - especially the sugee cake! Thank you very much for your kind generosity.
I pray you will have good health always. God Bless your lovely soul.
Comment by Mei | April 7, 2009
Rose, the sausage recipe sounds good. i would like to give this a try, but i cant find sausage casings in penang. can you please help me. tks, tom
Comment by tom | April 27, 2009
Hi Rose,
I am so glad to have stumbled across your blog while looking for what sugee could translate to in English. Your recipes fill my heart with memories of my grandmother back in Penang. All the recipes you have posted here have a part to play in my childhood. Thank you for sharing them
I will definitely return to check out on your wonderful recipes!
Comment by Elaine | May 2, 2009
hi rose,
i am wondering if i could make the kuih sarlat a day in advance, ie:i will make in the evening so i am able to keep in the fridge for next day’s party consuptiom?
Comment by irene | June 11, 2009
Hi Rose,
thanks for sharing. I like your site. It gives me feeling of being at home. Do you also have nice recipe for home made Penang Laksa.. I miss that too…
Thanks a lot for sharing with us. Wish you all the best,
Comment by Josephine | July 23, 2009
Rose,
Do you have the recipe for custard bun?
Comment by Kah-Meng | July 24, 2009
thanks for generously sharing your recipes! your website is indeed a treasure trove for singaporean cooking!
Comment by vivian | October 5, 2009
Hi rose, do you happen to have the pictures of the cakes that you have posted up? =)
Comment by gifford | November 21, 2009
Hi Rose, how are you? just wish to thank you for sharing your skill and asia receipes.
it remain me of memories of loves refer to my mum, she passed away in FY 2002.
Thank you sharing and God you and your family.
Comment by Kellyna K | November 26, 2009
Hi rose,very happy to find your website and found that it is almost
asian food .Now i can my spent sweet time to learn from you and i don’t had to go library to books. I am 46 years old, had a son 23years old undergrate and a daughter 21 years old,working as horiculturist.Hope i can improve my cooking skills.thanks!
Comment by Amy loh | December 18, 2009
Hi Rose, I’m really glad that I stumbled upon your website. I love to cook and have been searching for some good recipes and am happy to find them here. Thank you for sharing your recipes with us.
Comment by Wai Peng | January 6, 2010
Dear Rose,
I love your recipes. I’m training to be a pastry chef at the moment and most of the skills I learn are mostly cakes and French pastries. Your recipes however are a slice of home (singapore) and I am looking forward to trying them out.
Thank u for sharing. :0)
Comment by Christine | January 14, 2010
Hi Rose,
I was looking for Hainanese Chicken Chop recipe and chanced upon your site…it is great with lots of mouth-watering recipes! Will definitely tryout some of these.
Thank you for sharing….God bless!
Comment by June | January 29, 2010
just found your blog and loving it! So much recipes that remind me of my childhood. I’ve added your blog in my blogroll, definitely will visit here more often!
Thanks for sharing Rose!
Comment by billy@ATFT | February 25, 2010
So glad to come upon your website. I was looking for soon kueh skin. Like Gina from 2007 my mum taught me the boling water version. But for some reason, I have been unsuccesful lately. The skin is hard when cold and even cracks when I try to cook it. Do you know why?
Comment by Tanner | March 7, 2010