Singaporean rice Recipe

Singaporean rice place of origin is Hong Kong. It is a vegetarian dish. Very delicious to eat. This dish has three different steps with three different layers. This dish has no concern with Singapore. Singaporean rice is well known at Chinese cuisines and many European countries. The dish has a very different taste as it has rice, noodles, tomato pastes and chicken gravy. The dish is unique in its own way and makes a taste which no other dish has. The main quality of the dish is it consists of variety of things. Vegetables, rice and noodles. You can win the hearts of your friends and family. In fact the dish isn’t very difficult to make. You just need to make three different layers and set them one by one. Let me tell you how to make Singaporean rice.

Ingredients:

1.       Rice (2 cups).

2.       Salt. (3-4 TBSP)

3.       Spaghetti (200 grams).

4.       Oil (2 cup).

5.       1 white onion.

6.       2 green onion.

7.       2 capsicum.

8.       ½ cabbage.

9.       Black pepper (2 TBSP).

10.   Mayonnaise (1/2 cup).

11.   Vinegar (1 TBSP).

12.   Tomato ketchup (4+2 TBSP).

13.   Chilli garlic sauce (3 TBSP).

14.   Chicken boneless pieces. (1/2 kg).

15.   1 small onion chopped length wise.

16.   Garlic chopped (6 cloves).

17.   Red chilli powder (1 TBSP).

18.   Chicken powder (1 TBSP).

19.   Hot sauce (1 TBSP).

20.   Soy sauce (2 TBSP).

21.   Lemon juice (1 TBSP).

22.   Cumin powder (1 TBSP).

23.   Garlic peeled (10 cloves).

24.   Green chillis (10 chopped).

Recipe:

·         Take a water bowl and soak 2 cups of rice for 60-90 minutes. Take the rice out of water. Now take another bowl wide enough to boil the rice. Add 2 TBSP of salt in the boiling water and when the water starts to boil add rice to the boiling water.

·         Boil the rice properly. Cook for about 10-15 minutes at medium and high flames. When boiled take the rice out of the pan and wash them with cold water. Now place them in a wide plate. Set them aside.

·         Going towards the second step we are going to make our noodles. Take a bowl for boiling water. When the water starts to boil add spaghetti, ½ TBSP of salt and 1 TBSP of oil in the pan. Boil the spaghetti until properly cooked. This will take 5-10 minutes on medium flame.

·         When spaghetti gets tendered enough to eat turn off the flame and stain the spaghetti out of water. Wash it with cold water so that the spaghetti does not gets sticked to one another.

·         While the spaghetti gets cool enough lets fry the vegetables. Take 1 white onion, 2 green onion, 2 capsicum, 1 medium size carrot and ½ cabbage. Chop carrot, capsicum and cabbage length wise. Make sure that the vegetable chopped are thin. Chop the onions just like you chop for an omelet.

·         Take a frying pan and add 3 TBSP of oil in it at medium flame. Let the oil heat and add white chopped onions in the oil. Fry it until it changes into golden color then add chopped carrots. Fry it that the carrots get half cooked in the oil. This will only take 2-3 minutes almost.

·         Add chopped capsicum, cabbage and 1 green onion to the frying pan. Fry it and mix it properly. When the vegetables gets soft enough add ½ TBSP of black pepper. You can also add 1 pinch of salt for your taste. Fry it for 2-3 minutes.

·         Now take the boiled spaghettis and add it to the pan. Mix it well with the help of two spoons in the vegetables at low heat.

·         Your spaghetti is ready now set the spaghetti on the rice set in plate.

·         Lets now make our mayo sauce for the topping. Take a bowl and add ½ cup of mayonnaise and 1 TBSP of vinegar. Mix it well with the help of a hand mixture. When mixed add 4 TBSP of tomato ketchup and 1 TBSP of chilli garlic sauce. At the end Mix all the four things with the hand mixture in such a way that they take the form of a paste.

·         Now put the paste in a ketchup bottle for the top most topping of our Singaporean rice.

·         Going towards the third step we need to make our chicken gravy.

·         Add ½ cup of oil to the fry pan and set it on fire. When the oil gets heats add chopped six garlic cloves. Half fry the garlic and add one small chopped onion to the pan. Fry them for one minute at medium flame.

·         Now add the boneless chicken pieces and fry them. You will see that you chicken will change its color from pink to white. This shows that it’s getting cooked. Cook it for 2 minutes on medium flame. Chicken will change fully into white color. Now add 1 TBSP of salt, 1 TBSP of red chilli powder, 1 TBSP of cumin powder, 1 TBSP of lemon juice, 1 TBSP of chicken powder, 1 TBSP of hot sauce and 1 TBSP of soy sauce. Mix it well in the chicken. Then add 1 TBSP of black pepper. Again mix it well.

·         Cover the frying pan and leave it for 10 minutes so that the chicken get cooked thoroughly.

·         After 10 minutes take off the cover and now stir it with the help of a spoon. Check whether the chicken is thoroughly cooked. If yes then add 1 TBSP of ketchup and 2 TBSP of chilli garlic sauce. Mix it well in the frying pan at low heat.

·         Set the flame at medium heat and now let it cook for 1- 2 minutes. When mixed well turn the flame off.

·         Your chicken gravy is ready. Make the third layer on the spaghetti with the gravy.

·         Take fry pan and add 1 TBSP of oil. Let it heat and add 10 cloves of garlic and 10 chopped green chillis. Fry them for 2-3 minutes in such a way that they are half fries. Turn off the flame. Set this fried garlic and green chillis on the top.

·         Your Singaporean rice recipe is complete now just garnish all the topping with the mayo sauce we have made earlier. Enjoy the meal.

Note:

Keep enjoying different dishes with different tastes. We make you teach new dishes continental, traditional, desserts and many more to come in near future. Hope you enjoyed the meal. The more the efforts, the more the taste. This Singaporean rice is actually three on one dish.