Pen Cai by Amy Jeane

Recipe: http://jeaneskitchen.blogspot.sg/2015/02/pencai2.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/784867814915630/

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!

Pen Cai by Zann Teo

Stock base :
Chicken breast
Ikan bilis
Yellow beans
Boiled for few hrs .
Discard the ingredients . 

Add dried oyster , dried mushroom to cook this ingredients till soft . Take this out leave aside for arrangement .

Now, we can add seasoning to the soup base add the canned abalone water to the base too . Salt n pepper to taste thicken slightly with potato starch .
Transfer this base to your preferred pot. Add all the ingredients on top .

Rest of the ingredients need to boiled .
Brocoli
Carrot
Quail egg
Scallop
Prawns
Leave aside .
Fry yam . Leave aside to arrange
Roast pork belly ,buy from stall
Roast chicken , buy from stall

I am using a steamboat pot . After arrange all the ingredients, bring to boil.
Serve and enjoy!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/774893069246438/

Fish Maw with Chinese Mushrooms & Sio Bah Stew by Joyce Ng

Fried fish maw, 2 packs (abt 6-7 pcs), blanched & cut into preferred size
5 chinese mushrooms, rehydrate, sliced, halved, quartered or whole
2 carrots, cut into pcs
4 stalks celery, cut into pcs
sio bah, cut into pcs, around $10 worth quantity
15 pcs Chikuwa (optional)
Abt 5 cups broth
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tbsp potato starch + 5 tbsp water

Bring sio bah, chinese mushrooms in broth to a boil and simmer. After 1/2 hr add fish maw & continue to simmer. Follow by carrots in 15 minutes after adding fish maw. Simmer for another 10 minutes and finally the celery, chikuwa (if using), oyster sauce & shaoxing wine. Simmer for another 5 minutes, season wif salt & thicken with potato starch mixture and it's ready to serve. (Nice to serve with chopped chilli padi in lime juice)

For easy reference :
Start: sio bah, mushrooms & broth
30 mins from start : fish maw
45 mins from start : carrots
55 mins from start : celery, chikuwa, oyster sauce & shaoxing wine
1hr from start: season with salt & thicken with potato starch mixture. Ready to serve.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/773841916018220/