Rose's Kitchenette

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Lor Mai Kai (Steamed Savoury Glutinous Rice)

Lor Mai Kai 2



600g glutinous rice, soaked for 2 hours

300g boneless chicken thigh, sliced

2 lap cheong (chinese preserved sausage), remove casing and slice thinly

6 Shitake mushrooms, soaked and sliced thinly

2 cloves garlic, minced

1 tbsp oil

Seasoning for chicken and mushroom:

1 tbsp light soy sauce

1 tsp dark soy sauce

1/2 tbsp Abalone sauce

1 tbsp Shao Xing wine

1 tbsp ginger juice

1 tsp sesame oil

1 tsp sugar

1 tsp cornstarch

Seasoning for glutinous rice:

1 tbsp light soy sauce

1 tsp dark soy sauce

1/2 tbsp sesame oil

1 tsp ground pepper

1 tbsp sugar

1/2 tsp salt

300ml water


1.  Marinate chicken and Shitake mushrooms with seasoning ingredients for 1 hour or more.

2.  Fry the sliced lap cheong lightly, remove and set aside.  In the remaining oil from the lap cheong, saute half the minced garlic until fragrant.  Add the chicken and the mushrooms and fry till chicken is tender. Dish up and set aside.

3.  Heat 1 tbsp oil in wok and saute the remaining minced garlic until fragrant. Add the glutinous rice, the seasoning ingredients and 300 ml water and mix well. Place rice in a steaming tray and steam rice over high heat for 30 minutes.

4.  Prepare 8 aluminium or stainless steel bowls.  Arrange chicken, mushrooms and lap cheong slices at the bottom of the bowls.   Divide steamed glutinous rice into 8 portions.  Spoon one portion of glutinous rice into one small bowl and press it lightly.

5.  Place prepared mai kai into steamer and steam for a further 30 minutes.

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October 12th, 2014 Posted by | Dim Sum | one comment

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Chwee Kueh



300g rice flour

2 Tbsp  tapioca flour

2 Tbsp cooking oil

1 tsp salt

1200ml water


  1. Mix rice flour and tapioca flour with 600 ml water and strain mixture into a saucepan.
  2. Bring 600 ml water, salt and cooking oil to a boil and pour into flour mixture gradually, stirring quickly until it forms a smooth paste.
  3. Fill the heated, greased chwee kueh moulds to about ¾ full.
  4. Arrange moulds on steaming trays and steam over medium heat for about 15-20 minutes.
  5. Allow to cool in moulds to set.
  6. To serve, re-steam chwee kueh.  Unmould and top with fried chai por.

Chai Por Topping:

150g sweet chai por (preserved radish)

3 cloves garlic-minced

2 tsp light soy sauce

¼ dark soy sauce

2 Tbsp sugar

½  tsp pepper

Toasted sesame seeds


  1.  Chop chai por finely, rinse briefly and squeeze dry.
  2. Heat ½ cup oil in the pan. Add the minced garlic and fry until fragrant.  Add chai por and seasoning and continue to stir-fry until fragrant.
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November 19th, 2012 Posted by | Dim Sum | 3 comments

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Har Kow (Shrimp Dumplings) Recipe

har kow


  • 125 g Wheat starch
  • 1/2 cup boiling water
  • 1 tablespoon cornflour
  • 1 teaspoon lard


  • 1/2 egg white
  • 300g Shelled shrimps
  • 30g bamboo shoots


  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour

Pastry –

  • Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
  • Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
  • Roll into a long strip and cut into 32 equal portions.

Filling –

  • Dice the shrimps.
  • Shred the bamboo shoots finely.
  • Place both filling ingredients into a bowl.
  • Add the egg white, salt, sugar and pepper and mix well.
  • Then add the cornflour and pound the mixture until firm.
  • Keep in the refrigerator for 30 minutes.

To complete –

  • Roll each portion of dough into a small round.
  • Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.
  • Arrange the har kow in a greased steamer.
  • Steam over medium heat for 5 minutes.
  • Remove and serve hot.

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March 24th, 2008 Posted by | Dim Sum | 7 comments

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Seafood or Pork Shumai (Siew Mai)


I always wanted to learn how to make Shumai (my favourite Dim Sum dish!) – I found one in “Joy of Cooking”:

Makes 32 dumplings

Put together into a large bowl and mix well:

  • 1 pound sea bass or other mild white fish fillets, finely chopped, or a combination of fish, shrimp, and scallops, finely chopped, or ground pork
  • 1 large egg
  • 2 tablespoons minced peeled fresh ginger (about a 2-inch piece)
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced scallion
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons rice wine vinegar
  • salt and Black Pepper to taste

Have ready:
32 round wonton wrappers

Place a wonton wrapper on a work surface and place 1 tablespoon filling in the center. Pick the wrapper up so that it partially surrounds the filling, pleating the edges of the wrapper so that it resembles a cup, the filing should be exposed at the top and level with the wrapper. Tap the dumpling against the work surface to flatten the bottom. Place on a plate and repeat with the remaining wrappers and filling. Place half the dumplings, without touching each other, in an oiled steamer basket. Bring 1 inch of water to a boil in a large pot, put the basket on top, cover, and cook 10 minutes, or until dumplings are cooked through. Remove to a plate and keep warm. Cook the remaining dumplings in the same way.Serve hot with:

  • Soy sauce
  • Thai Hot sauce
  • Chilli Sauce
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March 18th, 2008 Posted by | Dim Sum | 5 comments

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Hum Cheem Peang

Hum Cheem Peang

Ingredients For Yeast Dough:

450 gm plain flour

250ml water


1.  Sift flour onto table, add water gradually and knead into a smooth dough, taking about 20 minutes.

2.  Place dough into an oiled container, cover with a piece of damp cloth and put on the container lid.

3.  Set aside for 48 hours for dough to ferment.  (Dough will take a longer or shorter time to ferment depending on weather conditions).  The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnut:

450 gm prepared yeast dough

250 gm sugar

375 gm plain flour

125 ml water

1 tbsp bicarbonate of soda

1/2 tsp alkaline water

Filling Ingredients:

1 tbsp five-spice powder

1 tbsp salt

a little water for brushing


1.  Dissolve bicarbonate of soda in 125 ml water and add to yeast dough.  Add sugar and alkaline water and knead for 5 to 10 minutes.

2.  Add sifted flour and knead well.  Sprinkle top with some flour, cover with a piece of damp cloth and set aside to proof for 1 hour or longer.

3.  Sprinkle some flour on table top.  Roll out dough into a rectangular sheet.

4.  Sprinkle some five-spice powder and salt over dough.  Dip a brush with some water and brush over mixture lightly.

5.  Roll dough up like a swissroll and cut into 2.5 cm slices.  Flatten each piece into a thin round shape with a wooden roller.

6.  Deep fry in hot oil till golden brown.  Drain off excess oil on absorbent paper.

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August 14th, 2007 Posted by | Dim Sum | 20 comments

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Sponge With Minced Meat


5 eggs

100g plain flour

1 tsp baking powder

1 tbsp sugar

a pinch of salt

a dash of pepper powder


1.  Beat eggs with sugar and salt until light and fluffy.

2.  Fold in flour sifted with baking powder and pepper powder.

3.  Pour a thin layer of batter into greased patty tins and place 1 tsp meat filling in the centre.  Cover with another layer of batter and top with a parsley leaf.

4.  Bake in a moderate oven at 180 deg C for 25 – 30 minutes.

Meat Filling:

200g minced meat

1 clove garlic, pounded

1 big onion, chopped

2 tbsp cooking oil

1 tbsp plain flour


1 tbsp light soya sauce

1 tbsp dark soya sauce

1/2 tsp vetsin

a dash of pepper


1.  Heat oil and fry chopped onion and ground garlic until fragrant.

2.  Add minced meat, seasoning and plain flour and fry until cooked.

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April 22nd, 2007 Posted by | Dim Sum | one comment

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Teochew Png Kueh


Teochew Png Kueh b


Skin Ingredients:

300g rice flour

100g tapioca flour

11/2 tbsp cooking oil

1/2 tsp salt

a dash of pepper

750ml water


1. Mix rice flour, tapioca flour, salt, pepper and oil with 750ml water and leave to soak for 4 hours.

2. Pour all ingredients into a wok and stir continuously over a slow fire until cooked. Remove dough onto tabletop and add in a bit of pink colouring. Sprinkle with some tapioca flour and knead well into a soft and pliable dough.

3. Divide dough into small portions. Flatten each portion of dough and wrap with a spoonful of the filling. Press into a mould and gently knock out the kueh and place on a greased steaming tray. Steam over medium heat for 10-15 minutes or until cooked.

Filling Ingredients:

300g glutinuous rice

50g boiled peanuts

30g dried prawns, chopped

30g preserved radish

3 dried mushrooms


1 tsp pepper

1 tsp vetsin

1/2 tsp salt

1/2 tbsp light soya sauce


1. Soak glutinous rice for 3 hours. Wash and drain rice and put into a tray. Add enough water to just cover rice and steam for half an hour or until cooked.

2. Soak dried mushrooms and cut into strips, wash ‘chai por’ and squeeze dry. Wash dried prawns and drain.

3. Heat some oil in a wok and fry the ‘chai por’, dried prawns and mushrooms until fragrant. Add the boiled peanuts, seasoning and the steamed glutinuous rice and fry till well mix. Leave to cool before use.

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April 10th, 2007 Posted by | Dim Sum | 14 comments