Rose's Kitchenette

About

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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

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128 Comments »

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

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    Comment by | November 7, 2006

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

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    Comment by | November 25, 2006

  3. Hi Rose…!

    Great site…..!

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

    I can’t find them!

    Happy New Year!
    Mark G.

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    Comment by | January 2, 2007

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

    Thank You. Happy New Year to you.

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    Comment by | January 4, 2007

  5. Hi Rose,

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

    All the best to you.

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    Comment by | January 4, 2007

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

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    Comment by | January 11, 2007

  7. bjhfhv b

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    Comment by | February 15, 2007

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

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    Comment by | February 18, 2007

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

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    Comment by | February 18, 2007

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

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    Comment by | March 23, 2007

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

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    Comment by | March 24, 2007

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

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    Comment by | March 25, 2007

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

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    Comment by | March 25, 2007

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

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    Comment by | March 28, 2007

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

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    Comment by | March 29, 2007

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

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    Comment by | March 29, 2007

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

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    Comment by | March 30, 2007

  18. Hello Rose,

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

    God bless.

    Dizzy

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    Comment by | April 3, 2007

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

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    Comment by | April 3, 2007

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

    TQ again.

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    Comment by | April 10, 2007

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

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    Comment by | April 10, 2007

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

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    Comment by | April 25, 2007

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

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    Comment by | April 28, 2007

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

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    Comment by | May 11, 2007

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

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    Comment by | May 11, 2007

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

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    Comment by | May 11, 2007

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

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    Comment by | May 13, 2007

  28. Hello, Rose.

    Greetings from Canada!

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

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

    Great site; I’ll visit regularly.

    Regards and cheers.

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    Comment by | May 30, 2007

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

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    Comment by | June 1, 2007

  30. Hi Rose:

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

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    Comment by | June 1, 2007

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

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    Comment by | June 2, 2007

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

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    Comment by | June 7, 2007

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

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    Comment by | June 7, 2007

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

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    Comment by | June 25, 2007

  35. Dear Rose, do you have recipe for mooncakes and its filling?

    Thank you.

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    Comment by Lydia | August 3, 2007

  36. thank you

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    Comment by Lydia | August 3, 2007

  37. hi Lydia,
    Will try to post the recipes soonest possible. Have been so busy lately. Cheerio!
    Rose

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    Comment by rose | August 5, 2007

  38. Hi Rose,
    love chinese food, and really admire the effort you are putting in to share your recipes with all of us.
    fantastic website!

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    Comment by PN | August 20, 2007

  39. Thanks for your encouragement PN. Hope you will enjoy the recipes.
    Blessings!
    Rose

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    Comment by rose | August 21, 2007

  40. 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.

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    Comment by Elizabeth | August 22, 2007

  41. 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!

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    Comment by Suyin | August 24, 2007

  42. 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

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    Comment by rose | August 24, 2007

  43. 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!

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    Comment by Amy | August 29, 2007

  44. 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

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    Comment by rose | August 29, 2007

  45. 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

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    Comment by Pamela wong | September 4, 2007

  46. where are you now? do you teach how to make them?

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    Comment by daniel | November 7, 2007

  47. 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

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    Comment by Rick | December 16, 2007

  48. 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!

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    Comment by elizabeth | December 19, 2007

  49. 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).

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    Comment by Doris Beel | December 29, 2007

  50. 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

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    Comment by Jeremy | January 17, 2008

  51. 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.

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    Comment by lidya | February 6, 2008

  52. 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

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    Comment by meng | February 25, 2008

  53. Hi Rose,

    could you teach me how to make the famous singaporean Pig’s Kidney Soup?

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    Comment by gloria | April 21, 2008

  54. Hi Rose

    Was looking for chicken rice recipe and came across your site. Thank you for your genorsity. How are you?
    God Bless.

    Julie

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    Comment by Julie | May 3, 2008

  55. 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

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    Comment by Nicole | May 19, 2008

  56. 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

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    Comment by rose | May 27, 2008

  57. 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!

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    Comment by carina | June 29, 2008

  58. 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

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    Comment by vince | July 10, 2008

  59. 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

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    Comment by Lynn | July 15, 2008

  60. 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

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    Comment by Wan Jing | October 4, 2008

  61. OMG, lady. YOU SURE CAN COOK! everyone is so blessed to have you. i love the Fish Head Curry recipe :DDD

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    Comment by Li Er | October 18, 2008

  62. 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

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    Comment by Sue | October 30, 2008

  63. 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

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    Comment by Irene Tan | November 14, 2008

  64. 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

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    Comment by rose | November 15, 2008

  65. Greetings from London, can’t seem to
    buy “pei-tan” here, do you know how to make it?

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    Comment by Epicurean | November 29, 2008

  66. 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

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    Comment by Epicurean | December 1, 2008

  67. 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…

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    Comment by Mrs Molly Ho | December 18, 2008

  68. 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!

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    Comment by Huong Nguyen | January 9, 2009

  69. 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.

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    Comment by Alice | January 11, 2009

  70. 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

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    Comment by Mrs Molly Ho | January 13, 2009

  71. 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

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    Comment by betty lim | February 2, 2009

  72. 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

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    Comment by Alena | February 8, 2009

  73. 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. 🙂

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    Comment by Benjamin C. | February 15, 2009

  74. 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.

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    Comment by Sinlee L. | March 4, 2009

  75. 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.

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    Comment by Henry L. | March 20, 2009

  76. 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.

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    Comment by Pearlyn Ng | March 25, 2009

  77. 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.

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    Comment by Mei | April 7, 2009

  78. 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

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    Comment by tom | April 27, 2009

  79. 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!

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    Comment by Elaine | May 2, 2009

  80. 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?

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    Comment by irene | June 11, 2009

  81. 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,

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    Comment by Josephine | July 23, 2009

  82. Rose,

    Do you have the recipe for custard bun?

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    Comment by Kah-Meng | July 24, 2009

  83. thanks for generously sharing your recipes! your website is indeed a treasure trove for singaporean cooking!

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    Comment by vivian | October 5, 2009

  84. Hi rose, do you happen to have the pictures of the cakes that you have posted up? =)

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    Comment by gifford | November 21, 2009

  85. 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.

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    Comment by Kellyna K | November 26, 2009

  86. 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!

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    Comment by Amy loh | December 18, 2009

  87. 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.

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    Comment by Wai Peng | January 6, 2010

  88. 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)

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    Comment by Christine | January 14, 2010

  89. 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!

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    Comment by June | January 29, 2010

  90. 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!

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    Comment by billy@ATFT | February 25, 2010

  91. 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?

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    Comment by Tanner | March 7, 2010

  92. hi rose, I wonder if you have a recipe for ‘bak peang’ ( it’s sweet round, flat, slightly drier than a cake and dusted in flour – i first tried it in singapore ) – can’t seem to find a recipe for it anywhere

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    Comment by selina | March 13, 2010

  93. Hi Rose,

    Like your website. Happen to come upon you site. Btw, I am looking for Soon Kueh Recipe. I love to eat Soon Kueh from Bengawan Solo. Do you happen to have recipe for soon kueh as well as Chee Cheong Fun?

    Thank you.

    RJ

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    Comment by RJ | April 3, 2010

  94. Hello Rose,
    appreciate very much if you could tell me what’s the alternative to use for gelatine. am vegetarian and would like to try making jelly hearts
    thank you

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    Comment by Anna Yap | April 14, 2010

  95. Hello Rose,

    Thank you for all your wonderful recipes. Do you have the recipe for Yam Mousse Cake?

    Regards,

    Margareta Tornblom

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    Comment by Margareta Tornblom | April 16, 2010

  96. Hi Rose

    How are you? I love your website and your recipes very much and have always refer to it while I am overseas. I have a suggestion, if you dun mind. Can you post a BIG notice on your old wordpress website to link to this new one. Cos I was still refering to the old one until i saw the little link which links to your new website.

    regards
    Ah Bee

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    Comment by Miss B | May 2, 2010

  97. Hi Rose, many thanks for your sharing. God Bless!

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    Comment by Zane | May 19, 2010

  98. Hi Rose,

    I love cooking and baking very very much. If u hv any new receipts can u pls email me.
    Which website can i go to look for yr previous wonderful receipts?Thank you.

    God Bless!

    Regards!

    Helen

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    Comment by Helen | May 31, 2010

  99. Hi Rose

    I am also into baking and cooking of peranankan food. Your receipes are very interesting and easy to follow. Suggest you have it on Facebook so we could be a fan of yours.

    Cheers!
    Josephine

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    Comment by Josephine Tan | June 24, 2010

  100. hi! i try your receipes ready is very good.u have out book receipes…

    july 20,2010

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    Comment by heng siew qi | July 20, 2010

  101. Hi! I’m looking for recipes for the Hainanese desserts, yi bua and art bua, to make for my ma and pa. We are Hainanese but lost the recipe when my grandma passed away. If you have them, I would be grateful if you could send them to me. Thanks!

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    Comment by Jia Zhan | July 25, 2010

  102. Hi Rose and Jia Zhan,

    I am also looking for recipes for yi bua and art bua and bua tai art.
    please email me too. veryfeb@yahoo.com
    I am in NZ and have no choice but to make them myself.
    Help !

    Cheers
    Sylvia

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    Comment by Sylvia | July 27, 2010

  103. HI ROSE

    I AM LOOKING FOR TUTU KUEH RECIPES.

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    Comment by IRENE TAN | August 24, 2010

  104. Hi Rose,

    Thank you very much for having this website. I just moved to the United States and was missing food from Singapore. I will try the recipes that are posted by you. Do take care and be happy. Thank you once again.

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    Comment by Agnes Ang | September 8, 2010

  105. Hi Rose

    BIG THANKS! for sharing all these recipes.
    Please keep posting..
    God bless n keep you 🙂
    Xoxo

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    Comment by Angie | October 2, 2010

  106. Thank you Rose for blessing us with this website! I really appreciate you taking the time to set up this website and recording your recipes and making them easy to print! I’m a Singaporean who has moved to the US and miss so much of our local food and everyday dishes. I’m going to try at least one recipe a week and give you some feedback! God bless and thanks again for your generoisity!

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    Comment by Chermaine | November 3, 2010

  107. Hello Rose!

    Do you have a tu tu kueh recipe to share? I’ve been looking for the chinese version (not the malay putu piring) for the longest time, and have tried the one and only recipe online thrice over, but failed terribly at all three attempts! Please help! Thank you so much 🙂

    yang

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    Comment by yang | December 5, 2010

  108. Thank you very much for publishing all these info! Helps people like me who are desperate to learn real home cooked food to find solutions.

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    Comment by Kitchen Rookie | December 31, 2010

  109. HI Rose,

    Do you have a receipe for pineapple jam tarts ? Can’t seem to find one here and my family loves those tarts. Thanks and God bless.

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    Comment by shareen | February 27, 2011

  110. Hi Rose,

    Am so happy to be able to cook some of the food my grandmother prepared when we were young. Have been away for a while and had this recent craving for our Fried Spring Chicken. The fried golden brown Spring Chicken. Hope u could share this recipe with me..Thank you so Much Rose

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    Comment by Joseph Low | March 18, 2011

  111. 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

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    Comment by James Chang | April 21, 2011

  112. Dear Rose,
    You are such a nice person to share all these wonderful recipes to us. Thank you and God bless you for your selfless ways.

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    Comment by Sarah Cheng | June 8, 2011

  113. Hello Rose,

    first of all thanks alot for uploading such precious recipes of yours. I really enjoy reading and cooking with these recipes.
    I live in Europe and have some problems finding certain ingredients I need. For example you mentioned all purpose flour and self raising flour, do you know the content of the backing powder, cos I would like to mix it myself, since I only can find plain flour here. What is actually softasilk flour? Making Char siu pau, instead of using Hong Kong flour, can I replace other flour with it? Thanks and may God bless you and your family richly.

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    Comment by Sam | July 21, 2011

  114. thanks

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    Comment by j | October 18, 2011

  115. hi . auntie rose. i m from malaysia
    Is bad to hear abt u get the cancer.
    i love nonya kuih very much. is good tat u hv a good heart to share nonya recipe at here, thank you very much.
    i hv a plan to export nonya dessert to other country. hope to get some info about the dessert from you. i hope to let people from other country know about the nonya dessert and the history abt nonya dessert.
    hope to get your reply soon . thank you. and god bless you stay healthy forever
    thank you

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    Comment by rafe wong | October 26, 2011

  116. I found your website by accident. The recipes are amazing, can’t wait to try all of them 😛

    I was not really a baking person, and now I am. Thanx for the recipes. God bless you and your family.

    Christina

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    Comment by christina | October 26, 2011

  117. Hi Rose, your recipes are definitely helpful. Have shared with my cousin who is married to Holland and learning how to cook different types of asian dishes and this website is just right for her since she doesn’t really know how to cook. Nice to see more new ones added:D

    Thanks to Rose’s son too. You have made downloading of the recipes much easier. Good job:D

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    Comment by Lily | October 31, 2011

  118. happy while surfing your blog, adding my recipes coll., tq rose..

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    Comment by siti | November 16, 2011

  119. Hello Rose

    Happy 2012. Greetings from Singaporean living in Kyushu, Kumamoto.
    I found your website earlier while searching for Singapore and Malaysian recipe years back. Today I stumbled on it again when I google for Hua Tiew Chiew.

    As for your cancer there is no worry if you drink fresh harvest non fermentated green tea that is less than 6 to 9 months old. I will be glad to send you the high quality green tea. All you need to do is drink 200ml per day or 500ml if you still have cancer. The green tea will suppress the cancer cells. Since 2007 til now I have many positive feed backs on my selected green tea directly from the cottages green tea field here.

    Let me have your mailing address. I will be glad to send you my selected green tea for review and supply for 3 to 6 months.

    Hope for hear from you.

    Best of health to you

    Regards

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    Comment by Moritz Tea | January 5, 2012

  120. Hi Rose,

    My husband and I came across your site and are so impressed with your recipes. We would like to invite you to join our site on facebook and spread your delicious recipes with our members. We live in Canada and love to share great global recipes.

    http://www.facebook.com/groups/144461422292875/?ref=ts
    Regards,
    Vineeta

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    Comment by Vineeta | January 21, 2012

  121. wow, awesome blog post.Much thanks again. Fantastic.

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    Comment by Emiliano Napper | January 29, 2012

  122. Hello Rose,

    While searching for Nonya/Oriental recipes I came across your site. Many interesting recipes you have there. I live in London. I was teaching food studies at a local college until 2010. Wish I found you earlier. Now I have a lot of free time that I would like to explore our heritage cuisine.

    All the best wishes.
    With kind regards,
    Siti Merrett

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    Comment by Siti Radiah Merrett | March 20, 2012

  123. Hi, how are U doing.
    ThankU very much for sharing ur recipe. I am international student as I actually like baking cakes but one problem that I found was that I do not know where I can find Anchor whipping cream. I don’t really like other brands. Can U please suggest me a place where I can get it in Melbourne.
    Your answer would make me so happy 🙂 thankU! Have a great day!
    Tor…

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    Comment by Tor | April 1, 2012

  124. HiRose

    How are you? I found your website and I am happy there are many interesting recipes.
    You are very kind as you share your recipes with others.
    All the best and God bless you.
    thanks and regards
    mei ling

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    Comment by mei ling | June 19, 2012

  125. You are a treasure!Your wonderful recipes brought back memories long ago. With your recipes I can now relived those days.
    Thank you
    Ps: could please upload Kueh Split recipes

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    Comment by Lyna Uch | June 21, 2012

  126. Dear Rose,

    I was looking for Babi Assam today and was lucky to come to your page. Thank you very much for the wonderful recipes.
    Hope your are doing well. God Bless you n your family.

    Thanks again.

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    Comment by Annie Chan | September 29, 2012

  127. Hi Rose

    I am very excited to have found your blog and have been telling my friends about it. I have tried several of your recipes successfully but the most popular one in our family is your Curry Pork Ribs. Yum… it is just perfect and I love cooking it as your instructions are easy to follow and the ingredients are easily obtained here in Sydney. Thank you again and keep well.

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    Comment by Mary | February 4, 2014

  128. Dear Rose,

    I love the receipes on your website. May I know do you have the receipe for Nonya Laksa which I hope you cud let me know.

    Tks

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    Comment by winnie wan | February 11, 2015

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