Support
Hi, I am rose’s son and I manage this website for her. You may have noticed that this website is a replicate of roseskitchen at wordpress. I decided to set up a separate, self-hosted site because there were a number of features that we wanted to make available that we could not do on wordpress.com. We wanted anyone to be able to access a recipe quickly and print it out or email it to a friend. (I don’t cook with my laptop in the kitchen, so I’m assuming most people don’t) We could not do this on wordpress.com.
Future plans:
As my mum continues to add her favourite recipes, sifting through the increasing number of recipes will become more difficult. I am working on a better way to catalogue and organize recipes. We are also working on adding more pictures and possibly introduce browsing by pictures.
How you can support:
1. Encouragement - If you have enjoyed the recipes, please feel free to give my mum some encouragement and positive feedback. She loves receiving notes of encouragement and always writes back (if you’re nice). You can email her here.
2. Technical expertise - If you have comments or suggestions on how to improve roseskitchenette.com, you can email the webmaster (me).
3. Share a recipe - you can email us your recipe if you would like your recipe to appear on this blog. Please include your name and a link to your site if you would like so that we can give you full credit.
Other ways to support:
Running this site costs about $70 a year. The hosting is $60 a year and the domain name is about $10 a year. Any donations to help defray these costs would be appreciated. You can donate here (paypal):
Thanks!
Mark
Recommendations:
- We use www.site5.com for hosting and godaddy.com for domain registration. Did you know that google apps uses godaddy too?
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Hi Rose, do you have a good recipe for a rich dense moist chocolate cake, with or without fudge frosting? And a recipe for the chocolate gelatine topping/filling that I see on some cakes, if that is what it is?
Thanks a lot, Veronica
Comment by Veronica | November 8, 2007
Hi, just to let you know how pleased I am to discover your recipes. I am a Malaysian living in Cardiff, UK. I miss Malaysian food and have been scouring around for recipes so that me, wife and my children can enjoy and recall the good old times. Keep up the good work!
Comment by Derek Tan | January 23, 2008
This is major discovery indeed for me. Am I excited! The recipes look like absolutely gems, authentic Malaysian.
Also, the personal background of this site touches my heart. What a giving person you are, Rose, and what a thoughtful son! The ambience of love fills me with inspiration.
Am so looking forward to visiting here frequently.
Comment by Caprice | January 29, 2008
Hi Rose:Will you please tell me which is the substitution for pandan paste or leaves,also softasilk flour, because in Lima, Peru is unavailable.Thank you in advance.
Comment by Celeste | February 5, 2008
Hi
Just wondering if there is a way of formatting so that when you print… the ingredients will print on one page and the instructions will print on the second page whereas right now the instructions start on the first page and continue on the second page.
Many thanks for the website!!
Comment by Lei | February 25, 2008
Hi Aunty Rose,
I stumbled upon your blog and really appreciate your generosity of sharing the recipes. I hope you are well. I just started out blogging myself. May I link your blog to mine?
Thanks
Rei
Comment by Rei | February 26, 2008
Hi Rose^^
i juz tried your Ha Kau (dim sum) recipe..and its really gooooddd!!! i really love the filling and the skin…thank you so much! ^^
its one of my favourite dish!! and i can make it now^^
but i realy have trouble with wrapping it, because the skin is very delicate…i wonder if you have any more tricks to share? hehhehe…
but thank you so much for sharing the recipe!!!^^
love
D
Comment by Dewi | September 13, 2008
Dear Aunty Rose,
Like the others, just stumble into your website. Me too would like to thank you for sharing your recipes. Living in France for the past few years, missed the local food very much. Now at least i’m able to catch up what i’ve missed. May God Bless you too and hope that you continue to share your talents with others.
Comment by Alice in the Wonderland | October 4, 2008
Dear Rose
I like to eat the Hainanese Kueh, but I like to learn to make the kueh with your help that you can share with me. I very happy tru the feed back that you have share your exptise and not shelfish in parting your knowledge to the public. God will always take care of your health and be rewarded in the long run. I have gone tru up and down I always believe that good deeds will be rewarded.
Comment by Susan Goh | February 10, 2009
Hi Aunty Rose,
I’m a hainanese and loved the hainanese yi bua. Would appreciate it if you could share with me your receipe for the kuey.
rgds,
stacy
Comment by stacy | August 13, 2009
Hi Rose,
When I search for where can I buy “Softasilk” flour in Singapore? I just stumble into your website. Notice that in your recipes you are using “softasilk” flour as well. May I know where can I get it? And I would lik to thank you for sharing your recipes. Thak!
Have a nice day
Jane
Comment by Jane | September 24, 2009
Hi Rose
We’re keen to attempt your recipe for fried mee siam. However we’re Jewish and therefore not able to cook with belachan or shrimp (both of which aren’t Kosher). Could you kindly recommend a substitute, if any. Thanks for sharing your wonderful recipes. Be well.
Cheers
Melissa
Melbourne, Australia
Comment by Melissa Appel | December 28, 2009
Hi Melissa,
You can omit the belachan. As for dried shrimps sometimes I substitute with small dried anchovies in my other dishes.
Wish you a Blessed New Year 2010!
Comment by rose | January 2, 2010
Hi Rose,
I have been searching the recipe for “popiah skin” for a very long time. Do you have the recipe for me?
Comment by Ashley See | February 12, 2010
I thoroughly enjoy your reservoir of recipes which I am endeavouring to try bit by bit.
However, I am searching desperately for the Tau Sar Pau recipe. My husband is constantly disappointed whenever he goes to the pau stall and on sinking his teeth into what they call “tau sar” actually is red beans. He remembers the good old days when tau sar pau was authentically black, and he has challenged me to make some. Can you help?
Comment by Angeline | February 21, 2010
Hi Rose,
Have been following your blog and experimented some of your wonderful recipes. Thanks so much for sharing. Like other bloggers who lived all over the world; words can’t express much how we missed the directions and missed homecooked food. You not only shared the recipes; you have also indirectly encouraged us to cook. For me, it feels like having a wonderful friend next to me; teaching and guiding me. I’m forever indebted to your sincere sharing. About the support;
can I send a cheque to you instead of going thru paypal? I just wanted to send you something as a gift for my appreciation.
Sincerely,
Nancy
Comment by Nancy Eckerfield | February 27, 2010