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Kay's House of Treats: Singaporean Rice

Friday, November 9, 2012

Singaporean Rice

I have no idea why this dish is titled as Singaporean rice, or what the origins of this dish are. I really doubt that this truly reflects cuisine from Singapore, however, all I know is that I remember having it at a wedding a couple of years back in Karachi and it was all the rage back then. From then onwards, there have been lots of variations of this recipe with different variations of cooking the rice, the chicken and the noodles. This latest version is a recipe from Shireen Anwer and remains my favorite version both in terms of taste as well as in the relative ease of making the dish. For people who have not had the dish, this might seem like a very strange combination, but trust me, it's actually very delicious. 

Singaporean Rice (Adapted from Shireen Anwar) 
I have added comments in purple where I have deviated from the original recipe

Ingredients for Rice Layer
Rice                                          1/2 kg
White and black cumin seeds     1/2 tsp each
Peas (lightly boil them)              1/2 cup
Star aniseed (Badiyan ka Phool)  2
Oil                                            1/4 cup
Comments: I prefer the rice without the peas and the Aniseed/badiyan kay phool because otherwise it tastes Desi and similar to matar pulao; however, this is upto personal preference; I think other vegetables can also be added and the rice can even be made Chinese style

Ingredients for Chicken Layer
Boneless chicken                      1/2 kg
Carrots                                     1
Capsicums                                2
Tomato and onion                     1 each
Cabbage (sliced)                       1 cup
Ginger (chopped)                      1 tbsp
Spaghetti (boiled)                      1 cup
Comments: 
My family loves noodles, so I use a minimum of 200 grams egg noodles at least; For a different flavor, the spaghetti can even be fried and then added on the rice at the last moment just like chopsuey which gives it more crunch
The original recipe includes vegetables in the quantity given above, however, I always like to add more vegetables; in this version of Singaporean Rice, I had leftover boiled broccoli which I forgot to add in the vegetable mixture so I used it as a garnish in the end
Salt                                          1 tsp
Crushed black pepper                1 tsp
Red chilies                                1 tsp
Soya sauce                               2 tbsp
Red chili sauce                          2 tbsp
Ketchup                                    4 tbsp
Corn flour                                 1 tbsp
Oil                                            1/4 cup

Ingredients for Sauce
Mayonnaise                              1/2 cup
Salt                                          pinch
Crushed red chilies                    1/2 tsp
Sugar                                       1 tsp
Vinegar                                     2 tbsp
Ketchup                                    4 tbsp

Ingredients for Garnish
Green chilies (sliced and fried)   8
Garlic (sliced and fried)         4 tbsp

Method: 
For Rice
Soak rice for 15 minutes.
Heat oil. Put cumin seed, Ani star, salt, peas and rice with 2 cups of water.
Cover with lid and cook till rice done.
For Sauce
Put all sauce ingredients in a bowl; mix well and keep aside.
For Chicken
Heat oil in a pot and lightly fry ginger in it. Add chicken pieces and stir fry. Add salt, red chilies, black pepper, ketchup, chili and soya sauces. Fry for a while and add all vegetables. Do not over-cook vegetables. Add 1 cup water and when it comes to a boil, add corn flour mixed in 2 tbsp of water. When it becomes thick, turn off the flame. Add noodles in the vegetables and mix them all up. Add sauce in the above  mixture and mix it all up.
Topping
In another frying pan fry garlic cloves till golden and then green chili slices. Crush the garlic cloves in your hand.
To Serve
Take big serving dish; First spread rice; then spread the layer of spaghetti with vegetables and sauce; then garnish with fried garlic and green chilies.  
However, I like to serve this in a Pyrex baking dish, because I always put it in the oven and bake it for 10-15 minutes so it becomes warm and the flavors have a chance to meld together.


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3 Comments:

At November 13, 2012 at 6:25 AM , Blogger Wajiha Danish said...

I tried your Singaporean Rice recipe and it turned out awesome :) Thanks :)

 
At November 14, 2012 at 11:33 PM , Blogger Kay said...

@Wajiha ..
Thanks for liking the recipe :) .. So glad it turned out well .. Do try out other recipes ..

 
At November 15, 2012 at 7:59 PM , Blogger bushraalee said...

Looks interesting :) will try this one out..

 

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