Claypot Chicken Rice by Derek Woo

Marinate about 500g of chicken meat with 1 tbsp dark sauce, 2 tbsp oyster sauce, pepper and 2 tsp ginger juice for 2 hours. 

Rehydrate 4 mushrooms and soak lup cheong to remover the skin. Leave the skin of the duck liver lup cheong on. Fry some diced salted fish with a tbsp of oil in the clay pot then remove. 

Add a cup uncooked rice which has been rinsed and stir to make sure it's coated. Then add a cup of water and 2 tbsps of water from the mushrooms when you rehydrated them. Cover n simmer for 10mins until rice is almost cooked. Add in marinated chicken, lup cheong, mushrooms and salted fish. 

Drizzle the sides of the clay pot with oil to get the charred bits and simmer for a further 20 mins with lid on. Switch off fire and add in 3 stalks of bak choy and leave the cover on for a further 15mins. Uncover and enjoy!

Pulut tai tai by Lena Lai

Recipe: http://nasilemaklover.blogspot.sg/2012/12/pulut-tai-tai-nyonya-steamed-blue.html?m=1

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781073541961724/

Bubur Pulut Hitam by Lilian Teo

Recipe: http://kiddohut.com/2015/01/recipe-black-glutinous-rice-bubur-pulut-hitam-dessert/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/773593116043100/

Yang Zhou fried rice by Jane Chew

For 3-4 pax

Ingredients:
4 tablespoons oil
3-4 cloves garlics, minced
3 cloves shallots, minced
5 thin slices ginger
2 eggs (i don't beat the egg)
1/2 cup ofchar siew (barbecue pork), diced
1/2 cup of shrimp, peeled, shelled and deveined, diced
3 rolls of fish cakes (i prefer "value" brand from supermarket), diced
1/2 cup of french bean, diced
overnight rice, approx 4-5 bowls

Marinades for ingredients (A)*
1 table spoon soy sauce
1 teaspoon sugar
Few dashes pepper

Marinades for rice (B)*
1 teaspoon fish sauce
1.5 tablespoon soy sauce
1.5 tablespoon sugar
Few dashes white pepper

Method:
1. Heat up a wok or pan with one tablespoons of oil. Once heated add in the two eggs and let it set for a few seconds, do not flip just wait till the edge of the egg turn lightly brown, break it with the spatula. Dish up set aside.

2. Heat up the wok with 2 tablespoon of oil, add the ginger and garlic(don't use all, leave some for fried rice) stir fry until fragrant. Add in french beans stir fry till 3/4 cooked.

3. Add in shrimp and fishcake. When shrimp turning red add in Marinades (A). Lightly fried for few seconds. Dish up set aside.

4. Wash and dry the wok (this step is important to keep the rice look "neat"; otherwise the rice will be coated with the residues from ingredients fried earlier! )

5. Heat up the wok with remaining oil.

6. Add in garlic and shallot stir fried till fragant. Spoon in the overnight rice(room temperature). Break down the clupms if any by pressing spatula lightly over it.

7. Add in Marinades (B) - except the fish sauce which is to be sprinkle last before serving. Continue to stir fry the rice for a couple of minutes.

8. Add in ingredients in the following sequence and mix them well:
--Mixtures of vege, shrimps n fishcake
--Char siew (barbecue pork)
--Eggs

9. Finally drizzle the fish sauce over the rice and a quick stir before dishing up.

Job done !
*you may adjust the marinades according to you taste.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/773218452747233/

Butter Corn Rice 玉米牛油香饭 by Lily Tan

~ Butter + sweet corns make a perfect match in complementing each other in terms of taste. I like the slightly salty buttery taste in every rice grains and the natural sweetness of the kernel corns, this unique combined flavour plus the butter aroma is simply irresistible.

{Just for info, no exact measurement as it was leftover, should be about 1.5 cups of rice which was enough for 2A2C. The butter was slightly more than 1/10 (horizontally) of a butter block. One can of Mili kernel corns also used.}

Ingredients:
- Frozen or chilled overnight cooked rice
- Butter (block or spreadable)
- Kernel Corns (canned or freshly steamed)
- Salt & Black Pepper

Steps:
1. Remove cooked rice from the fridge just before cooking. If frozen, ensure it is fully defrost before cooking. {Fried rice is best done with cold refrigerated overnight cooked rice as the rice grains get firmed up, making it easier to separate and less chance of mushy clumpy fried rice.}

2. Melt butter in a wok or skillet with low heat, as soon as it is melted, add rice. Turn to high heat, stir rice continuously to avoid getting burnt, ensure all rice is well-mixed with the butter.

3. Add kernel corns (without its brine) into the rice and mix well. Add more butter if required, until the rice has a smooth, slightly buttered (but not too greasy) and NON-DRY texture. Basically, you should be able to smell and taste tinge of butter in your rice.

4. Lastly, season it with salt and black pepper. Mix well and serve while it is hot. Enjoy! {Best eaten when hot, please reheat it if turned cold since butter is used.}

Post link: https://www.facebook.com/photo.php?fbid=10153033672779643&set=gm.773597076042704&type=1&theater

Garlic Butter Rice by Yvonne Mah

1. Heat up some olive oil and butter over medium heat. Add minced garlic and stir-fry till fragrant.
2. Add minced carrot and continue stir-frying for another min.
3. Add uncooked rice, sea-salt, turmeric powder & stir-fry for 3-4 minutes.
4. Transfer to rice cooker, add water/chicken stock & raisin. Cook according to the rice cooker function.
Alternatively you can throw in all the ingredients in the rice cooker & cook! Easy-peasy method.

Post link: https://www.facebook.com/photo.php?fbid=10152773627652979&set=gm.773678289367916&type=1&theater