Good and healthy recipes are meant to be shared, and Rosaline remembers fondly the many happy gatherings in her big family of 14 brothers and sisters with countless nieces and nephews when they gathered for a happy occasion and one of her brothers, a great cook, would cook big pots of the family’s favourite dishes. They would eat in relays at the family’s ‘tok panjang’ table in the kitchen.

The same 'tok panjang' table would be found at her in-laws home in Kedah when she and family went up every year for the family’s Chinese New Year reunion dinners.

Featured here are two recipes from both sides of her families, found in her book and shared here. These recipes are chosen for their simplicity in method and easily available ingredients and all her recipes do not use msg.

She invites feed-back and contributions from like-minded food lovers who believe that good recipes should be shared and tried and tweaked to suit one’s own personal tastebuds. Email:

A very healthy, spicy and tangy rice noodle ‘all-in-one dish from Singapore
Nonya Mee Siam ( serves 12-14)

• 250gm assam (tamarind) soaked in 3000 ml water
• 700gm shallots
• 2 big onions
• 70-80gm blended dried chillies
• ¾ rice bowl oil
• 250gm sugar
• 250gm tow cheo (salted brown soya bean)
• 10 gm belacan (shrimp paste)


1. Blend onions & shallots. Fry till dry. (It is important that this step is not hurried. If the onion is not fried well enough the dish will turn out ‘flat’.)
2. Squeeze assam and strain for juice. Set aside.
3. Fry chilli in oil (5 above) separately. Add in belacan (8 above) tow cheo (7 above) and fried onions (2 here)
4. Add assam water (1 here), sugar (6 above) and bring to boil. Leave to simmer.

Ingredients for Serving

• 700gm beehoon (thin rice noodles)
• 500gm tow gey (bean sprouts)
• 8 pieces tow pok (dried bean cake)
• 14 eggs
• 100gm koo chye (chives)
• 500gm prawns
• 1 tbsp chilli powder


1. Scald beehoon, drain, sprinkle chillie powder and mix evenly (easy way) or fry with chilli powder and some blended dried prawns
2. Scald tow gey and set aside
3. Boil eggs until hard boiled and peel
4. Toast tow kua pok lightly, cut into desired size (either in small squares or strips)
5. Cut koo chye into ½ cm lengths
6. Boil prawns and peel

Serving and garnishing

1. Place desired amount of beehoon in a shallow bowl or pasta dish
2. Add scalded tow gey, tow pok, an egg sliced as desired, and prawns
3. Ladle hot, boiling gravy and top it with koo chue as garnish

A delicious spicy, rich and interesting salad from Penang
Kerabu Chicken/Prawns ( serves 6-8)

• 1 chicken drumstick / chicken breast
• 500gm medium sized prawns
• 30gm (one large piece) black fungus (wood ear-big variety)
• 1 rojak flower (bungah gantan or torch ginger bud)
• 500gm shallots
• 2 tbsp lime juice (kek lar or calamansi)
• Pounded chilli belacan - fermented dried shrimp. Use 5gm to pound with 5 chillies (to your taste, about 2 tbsp is hot)
• Fish sauce or salt (to your taste)
• ½ tsp sugar or to taste (optional)
• milk from ½ a coconut or about 4 tbsp
• coriander leaves


1. Boil chicken drumstick, cool and peel the meat in strips
2. De-vein prawns, boil, shell and slice in half, breadthwise
3. Soak fungus, clean and cut into ½ cm strips
4. Cut rojak flower finely in rings
5. Cut shallots finely, in rings
6. Toast belacan, pound with chilli. Use 2 tbsp to mix with lime juice and shallots well.
7. Add in chicken, fungus, prawns and bungah gantan, mixing well with 1 tbsp of fish sauce. Taste and adjust to taste with sugar
8. Add coconut milk. Mix and garnish with plenty of coriander leaves before serving.