Singaporean Rice Recipe by Shireen Anwer

02/01/2017 Random Bytes FOODIE DELIGHTS 3

Tried and tested many times, this perfect recipe of Singaporean Rice by Shireen Anwer is one of my favourites and oft repeated several times in a month. Do try it out and let me know how it came out to be…

What you will need is:

For CHICKEN MIXTURE:

Chicken boneless 1/2 kg

Carrot 2 cut in long slices

Tomato 1 cut in chunks

Capsicum 2 cut in long slices

Onion 1 cut in short chunks

Cabbage 1 cup shredded finely

Ginger 1 tbsp

Spaghetti boiled 1 cup

Black pepper crushed 1 tsp

Red Pepper crushed 1 tsp

Soya Suace 1 tbsp

Ketchup 4 tbsp

FOR RICE:

Rice 1/2 kg

Cumin seed 1/2 tsp

Salt 1 tsp

Peas blanched 1/2 cup

Oil 1/4 cup

FOR TOPPING:

Mayonnaise 1/2 cup

Salt 1/4 tsp

Chili powder 1/2 tsp

Red pepper crushed 1/2 tsp

Vinegar 2 tbsp

Ketchup 2 tbsp

Sugar 1 tsp

Mix all of these together in a bowl and keep aside for the assembling stage.

FOR GARNISH: Green chillies 8 cut in long slices and Garlic cut in small pieces 4 tbsp

WHAT YOU WILL DO IS:

Soak rice for 15 minutes and then boil them just like we boil rice normally for any dish. Add peas, salt and cumin in boiling water as mentioned above.
Separately, take a pan and heat oil in it.
Add ginger and stir fry, then add chicken boneless chunks and stir fry again for few minutes.
Add in all the vegetables, ketchup, soya sauce and spices and keep frying.
Now add one cup water and let cook for 5 minutes.
Thicken this paste with cornflour
Switch off the flame and allow it to cool. Fold in spaghetti and mix well.

HOW TO ASSEMBLE SINGAPOREAN RICE:

Take a tray, and spread a layer of rice in it. Top it up with the chicken and spaghetti mixture you had prepared. Now pour the Mayonnaise Sauce you had made and kept aside. Heat up some oil, fry green chillies and garlic and pour on top.

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