Singaporean Rice is a rich and flavorful dish with a lot of layers! none of the layers are repeated but a lot of things go on top of each other to make an amazing combination and mouthwatering taste. I don’t know why is it called Singapore Rice (as I didn’t find anything like this in Singapore – I tried searching a lot for it, I swear! 😂) but it is one of my favorite recipes to indulge in.
Ingredients:
Rice – 2.5 cups (3 tbs of salt with it to boil)
Noodles – 2/3 packet (1 tbs of oil and 2 tbs of salt with it to boil)
Chicken – 750 grams (boneless – cut in 1.5 inches cubes)
Oil – 3 tbs
Ginger garlic paste – 2 tsp
Vinegar – 2 tbs
Soy sauce – 1 Tbs
Salt – 1.25 tsp or to taste
Red chili powder – 1 tsp
White pepper powder (optional) – 1/4 tsp
Tomato paste – 3tbs
Ketchup – 3 Tbs
Chilli garlic sauce – 5 tbs
Mayo sauce ingredients (this is what gives it a different and so awesome taste):
Mayonnaise – 4 tbs
Red chilli powder 1/2 tsp
Salt – 1/4 tsp
Chilli garlic sauce – 2 tbs
Sugar – 1.5 tsp
Water 3-5 tbs (to make it into a dropping like consistency)
Topping:
Garlic cloves – 8-10 chopped finely
Green chillies – 5-7 cut diagonally
Oil for frying the topping
Method:
Boil 2.5 cups of rice and with 2-3 tbs of salt until they are nice, soft and fully done. Keep a aside.
Same with noodles, prepare according to your package instruction. Tip: Just make sure that once you drain the water, add 2 tbs of oil on top of while it’s hot and mix it vigorously to coat all the noodles. This helps them to stay separate and not stick to each other.
Chicken sauce:
Heat oil. Add chicken cubes and ginger garlic paste in it. Make sure the heat is high. Mix thoroughly to cook the chicken until it’s tender and white in color. Add all the seasonings and tomato paste. Keep on stirring and mixing. Once the chicken is done, add the ketchup and chilli garlic sauce. Cook until it’s nice and slightly thick gravy.
Mayo topping:
Mix all the ingredients for the topping and whisk vigorously from the start so mayo doesn’t form lumps (slight lumps are fine). The topping should be thin like crepe batter (not thick like pancake). Thin enough so it’s in a pouring consistency.
Topping (should be made at the last – I do it T the time when assembling my Singaporean rice):
Fry 3 tbs of oil and add finely chopped garlic in it. Fry until it changes its color (make sure to not burn it!). Add green chillies quickly so they have a couple of minutes to fry in the same oil. Add as the final layer.
ASSEMBLY OF THIS ROYAL FEAST!
Layer 1: Rice. Spread the rice evenly at the bottom of the dish.
Layer 2: Noodles. Now spread noodles nicely on top of the rice.
Layer 3: Chicken Sauce: Try to put the sauce in a way that it remains even while covering the entire top of the noodles.
Layer 4: Mayo topping. I take a table spoon and pour the topping on top of the chicken sauce with it, covering the sides of the dish and everywhere.
Layer 5: Fried garlic and green chillies. Just pour it from the frying pan on top of the mayo goodness. It’s like a tarka, so it might sizzle.
Serve this while it’s HOT!! Enjoy ❤️
