Singaporean Rice

Singaporean Rice

There comes a time in year when I crave for this killer dish and that is mostly in January – I wonder why. I prefer rice over roti (loaf) both in cooking and eating plus this recipe includes pasta which is one of my favourite comfort food. The combination becomes irresistible when mixed with creamy mayo sauce and spicy cooked chicken gravy, it is a treat to your taste buds. Irrespective of the fact that it requires a little more time and effort as compared to other recipes, I enjoy preparing it invariably. Interestingly the recipe has nothing to do with or related to Singapore’ in any way. It is just a fancy name given to this aromatic and creamy fusion of elements.

Sharing the recipe with you all, please abstain from getting intimidated by the number of steps. The outcome is an incredibly delicious menu item, we always end up over eating no matter how hard we try to avoid it. You will win many hearts with this course – totally worth it! 🙂


About Singaporean Rice: A contemporary dish which includes layers of fried rice, spaghetti, chicken and veggies cooked in spices topped with mayonnaise sauce.

Rating:   chef-hatchef-hatchef-hatchef-hat

Inspired from: Food Fusion

Cuisine: Fusion

Course:  Main

Serves: 4-6 Ease Level:  chef-hatchef-hat
Prep Time:  25 mins Quickness:  chef-hatchef-hat 
Cooking Time:  45 mins Spice Level:  chef-hatchef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5
chef-hatCooking times are approx and calculated while working simultaneously on 2 stoves.

GET:

chef-hat Cutting Board
chef-hat Knife
chef-hat Some bowls / plates and spoons / forks
chef-hat Wok
chef-hat Cooking pot

SET:

For Chicken Gravy
chef-hat Oil 2 tbs
chef-hat Chicken boneless 0.5 kg
chef-hat Ginger garlic paste 1 tbs
chef-hat Soya sauce 1 tbs
chef-hat Vinegar 1 tbs
chef-hat Salt 1 tsp
chef-hat Red chili powder 1 tsp
chef-hat Black pepper 1/2 tsp
chef-hat Hot sauce (or Chili Sauce) 1 tsp
chef-hatKetchup 1/2 cup

For Spaghetti and Veggies
chef-hat Spaghetti 250 gms
chef-hat Turmeric powder 1/2 tsp
chef-hat Oil 1 tbs
chef-hat Ginger (julienne cut) 1 tbs
chef-hat Capsicum 1/2 cup
chef-hat Spring onion chopped  1/2 cup
chef-hat Cabbage (julienne cut) 1 cup
chef-hat Carrots (julienne cut) 1/2 cup
chef-hat Salt to taste
chef-hat Black pepper to taste
chef-hat Red chili powder 1/2 tsp
chef-hat Soya sauce 2 tbs

For Mayonnaise sauce
chef-hat Mayonnaise 1/2 cup
chef-hat Ketchup 1/3 cup
chef-hat Hot sauce 1 tsp
chef-hat Salt 1 pinch
chef-hat Black pepper 1 pinch

For Rice:
chef-hat Rice 1/2 kg
chef-hat Salt 1 tsp

GO:

I worked in batches  simultaneously.

chef-hat Boil spaghetti as per instructions written on pack. Add turmeric powder to give a little color.

chef-hatSide by side start making chicken gravy:

chef-hat Heat oil, add chicken and ginger garlic paste. Fry until chicken changes color.
chef-hatAdd soya sauce, vinegar, salt, red chili, black pepper and mix well.
chef-hat Pour in hot sauce, ketchup and simmer for 3-4 minutes. Add some water to get the desired consistency. (should not be too runny nor dry)
chef-hat Transfer it to a dish.

chef-hat Meanwhile when spaghetti are done, boil rice with salt and strain them.

chef-hat Time to cook stir fry veggies and spaghetti:

chef-hatAdd oil in the same pan and all vegetables except green onion’s green parts.
chef-hatAdd soya sauce, salt, black pepper, red chili and stir fry for 1-2 mins.
chef-hatToss in boiled spaghetti and green onions’ green.
chef-hatMix well and set aside.

chef-hatMix all Mayo sauce ingredients. Set aside

chef-hatNow that we are done with the cooking part, lets assemble the product:

chef-hatIn a serving dish, spread a layer of rice.
chef-hatMake second layer of stir fried vegetables with spaghetti.
chef-hatAnd third layer of chicken gravy.
chef-hatAdd mayo sauce on top.
chef-hatGarnish with some green onion’s chopped green part.

chef-hatServe.

MY TWO CENTS:

chef-hatAdjust the spice level to suit your taste buds.
chef-hatYou can use your food processor to do the daunting task of cutting and chopping (it saves time), overall time to complete the dish will decrease drastically. I do it often 🙂
chef-hatYou can add subtract veggies as per availability.
chef-hatYou can use Chili sauce or Sriracha sauce in place of hot sauce.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Cooking!

6 thoughts on “Singaporean Rice

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