I’m sharing one of my favourite dish, Singaporean rice! Easy to make and really yummy!
Boneless chicken 500 grams (cut in strips)
Ginger/garlic paste – 1 tbsp
Salt – as per taste
Black and White pepper – 1/2 tsp each
Oyster sauce – 2 tbsp
Worcestershire sauce – 2 tbsp
Chilli Garlic ketchup 3 tbsp (use plain ketchup if you don’t have the chilli garlic one)
Green pepper – 1 cut in strips
Green onion – 1
Onion – 1 cut in square pieces
You can add other veggies as per your choice, like cabbage, carrot, mushrooms!
Mayonnaise mixture (mix the ingredients)
Mayonnaise 4 tbsp
Chilli flakes – 1 tsp
Cumin seeds – 1/2 tsp
Ketchup 1 tbsp
Water 1 tbsp
Boil 1 cup white rice (you can make zeera rice)
Egg noodles – 1 cup boiled
Warm 2 tbsp oil in a pan and add ginger/garlic paste. Fry till it turns light brown. Add the chicken and fry till it changes colour.
Add the salt , black pepper and white pepper. Mix well!
Add in the vegetables and the sauces and mix them all well.
Add 1/2 cup water and cook on low heat. Please do check the taste, in case more salt is needed. Add 1tbsp cornflour mixed in water to the gravy and cook on high heat till it thickens.
Once your gravy is ready, put it aside.
Let’s start the layering now!
First layer is the rice, then pour the chicken gravy on it. Next add noodles on top of the gravy!
***Now here I must mention that some like crispy noodles and some add boiled noodles. I prefer crispy noodles.
I boil egg noodles, drain, and then put them in actifry to make them crispy. If you don’t have an actrifry, you can fry them***
After the noodles, I end the layering with the mayonnaise mixture. I also add roasted salted almonds and cashews for extra flavour!
If you prefer more spice, then in 1 tbsp oil, fry 2/3 slit green chillies and 1 chopped garlic pod. And then pour it on the rice.
And your Singaporean rice is ready!