By Humera Belal
Today we are talking about Singaporean rice, I am assuming its a singaporean dish. A perfect weekend meal, but be prepared to wash a lot of pots and pans, but trust me when I say its all going to be worth it.
Its a dish made of layers of rice,mayonnaise sauce spaghetti, stir fried vegetables and chicken.
A perfect blend for a indo- chinese dish.
First, rice is boiled with salt and then stirred with a teaspoon of oil.
Noodles are boiled with salt and then mixed a with tablespoon of oil so they don’t stick to each other.
Cut your veggies, broccoli, onion, carrot and cabbage.
Vegetables lightly stir-fried to maintain their firmness and crispiness, I am sure nobody likes a mushy mess.
Stir fry the noodles
Chicken marinated with egg, flour, cornflour and seasoning.
Then layer everything with the mayo sauce.
2 cups rice
1 packet noodles
1+1 tsp oil
*For the chicken*
500gm boneless chicken cut into cubes
Black pepper 1tsp
Red chilli flakes 1Tbsp
*For the Vegetables*
Broccoli 1 small floret cut into small flowers
Onions 2 diced
Capsicum 2 julienne cut
Cabbages 1 small finley finely diced
Carrots 2 diced
3 Tbsp olive/ sesame oil
Soya sauce 2 Tbsp
Vinegar 1 Tbsp
Chilli sauce 1 Tbsp
Chilli garlic sauce 1 Tbsp
White pepper 1 Tsp
*For the mayo sauce*
1 cup mayonnaise
1/3 cup ketchup
Salt 1/2 tsp
Hot sauce 1tsp
Black oepper 1/2 tsp
Green chillies 3 chopped
Garlic cloves 3 cloves finely sliced