Rose's Kitchenette

Support

Hi,

I am rose’s son and I manage this website for her. The old website is roseskitchen at wordpress.  We 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 to enable printing and emailing features, and also customize it for tablets.  (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 will write back if she sees the email. 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.

Corporate Sponsorship:

Roseskitchenette.com receives about 5000 unique visitors a month, about 32% of which are returning.  The average visitor views an average of 5-6 recipes.   Visitors are primarily from Singapore, Malaysia, USA, Australia and Canada, and as you can imagine, very much interested in good food.   We can display your corporate logo on the sidebar, with links and also a dedicated page to your company.  Corporate sponsorship is available at US$1000 per year.  You can email Mark at admin@roseskitchenette.com for more details.

Thanks!
Mark

 

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32 Comments »

  1. 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

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    Comment by Veronica | November 8, 2007

  2. 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!

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    Comment by Derek Tan | January 23, 2008

  3. 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.

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    Comment by Caprice | January 29, 2008

  4. 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.

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    Comment by Celeste | February 5, 2008

  5. 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!!

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    Comment by Lei | February 25, 2008

  6. 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

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    Comment by Rei | February 26, 2008

  7. 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

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    Comment by Dewi | September 13, 2008

  8. 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.

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    Comment by Alice in the Wonderland | October 4, 2008

  9. 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.

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    Comment by Susan Goh | February 10, 2009

  10. 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

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    Comment by stacy | August 13, 2009

  11. 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

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    Comment by Jane | September 24, 2009

  12. 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

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    Comment by Melissa Appel | December 28, 2009

  13. 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!

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    Comment by rose | January 2, 2010

  14. Hi Rose,

    I have been searching the recipe for “popiah skin” for a very long time. Do you have the recipe for me?

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    Comment by Ashley See | February 12, 2010

  15. 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?

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    Comment by Angeline | February 21, 2010

  16. 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

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    Comment by Nancy Eckerfield | February 27, 2010

  17. Dear Rose, I believed you have won the battle in fighting from the CA. Almighty God is the great healer and with your faith. He performed a miracle fpr me and doctors is shock. Have faith. God bless

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    Comment by Angela Kek | July 7, 2010

  18. Hi Rose,

    help…I am in NZ and really miss yi bua
    and art bua and bua tai art They are hainanese kueh.
    Please share your recipes for yi bua and art bua
    and bua tai art.

    Please help.

    Thanks
    Sylvia

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    Comment by Sylvia | July 27, 2010

  19. hi rose,

    i love your recipe i’ve tried a few and i’m very happy,but i wonder if you can help me,I’m looking for a recipe its yeh cheong ko,its made of coconut milk..it used to be sold at dim sum place back 20years ago,my mom wants to taste it again

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    Comment by gennie | September 23, 2010

  20. Dear Rose
    I would like to learn to make suji cake and carrot cake
    Can you help me teach me personally.
    I dont mind paying you for teaching me this course.

    Thanks,
    Patricia

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    Comment by patricia | October 1, 2010

  21. Hi Rose!
    I am so happy to locate yr website today with some of the receipes of my favourite food! Rose! Where r u based now?
    Regarding yr –Steamed Egg Cake” where can I buy ice-cream soda? can I use other alternative like water and 1 scoop of vanilla ice cream?
    Kindly advise..
    Thanks

    Winnie

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    Comment by Winnie | October 4, 2011

  22. Dear Rose

    I stumbled upon your site adter searching for an agar agar recipe. I must say it feels like striking gold. I live in the Netherlands and it feels so good to have access to Malaysian home cooked recipes. I hope to try many of your recipes and bring a taste of ‘home’ to my home here.

    Thank you for sharing your recipes!!!

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    Comment by Euying | January 3, 2012

  23. Thank you Rose,
    I’ve been cooking a lot in Australia of late. Hopefully to share the love of Jesus with my daughter’s friends, while I’m visiting this lovely country for a couple of months. I simply ran out of ideas of what to cook after awhile but Voila! I found your site.
    Your recipes look so inviting, I shall attempt to try out ASAP.
    You must have been doing alot of kitchen ministries. God bless you richly!
    Your sister in Christ.
    Winnie

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    Comment by Winnie | July 4, 2012

  24. Mark:

    How can I support your website. I used to be able to make a donation. However, the link is no longer there for me to make a contribution. Please advice.

    So glad Rose is still active and sharing her receipes. I wrote to her a couple of times but did not get a reply. Glad that she is still doing good then looking at this website. Thank you for maintaining this wonderful website. Keep up the good work…Elizabeth.

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    Comment by Elizabeth Quintal | January 7, 2013

  25. Thank you Elizabeth for your continued support!
    I just sent you an email, CC my mum. It’s great to hear from you!

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    Comment by mark | January 8, 2013

  26. Hi Rose.

    Tried your claypot chicken rice recipe today. Yum!.

    So glad I came across your website. Thank you.
    So many recipes, so little time.

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    Comment by Jin | January 13, 2013

  27. Hi Rose & Mark,
    Thank you so much for sharing your recipes, will try your Sugee cake recipe for Chinese New Year.
    God Bless 🙂

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    Comment by Sah Lee | January 17, 2013

  28. Dear Rose,
    Been looking around for a workable recipe for Mee Ku bun. The rose pink coloured steamed buns specially made for festive season. Do you have any idea?

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    Comment by Liling Tan | March 11, 2013

  29. Hi Rose and Mark,

    I am so glad to have discovered your blog. I love to cook and going through the recipes in your blog is like revisiting the times with my Aunts in their kitchen in my hometown. Thank you.

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    Comment by Lee Pheng | June 4, 2013

  30. I love your recipes. Especially your Coconut Rosettes and Green Bean Cookie.

    Boy did that bring back memories.

    I live in states and it is very difficult to get access to the actual treats. So getting my hands on your recipes is a god-send.

    Don’t suppose you know any good Achar recipes do you??

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    Comment by eiva | July 1, 2013

  31. Dear Rose,
    Thanks for sharing your recipes. Hope you are well and healthy.
    I am looking for a tau sar pow recipe and can’t make the red bean paste right. Could you please tell me how to make the red bean filling as well as ling yong filling. How long can I keep the fillings. Can I also have a pow recipe?
    Thank you and God bless you
    Regards, Valerie

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    Comment by valerie ooi | August 27, 2013

  32. Rose and Mark,

    Rose, thank you for sharing your recipes.

    The revamped site is excellent especially with the categories provided; it makes searching easy.

    And yes, your site is definitely my go to, when I want to cook local Singaporean dishes.

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    Comment by Diana Wee | February 27, 2014

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