Sunday, September 23, 2012

Singaporean Rice

Hello everybody, back after yet another very long break. It's not that I haven't been experimenting, I have made a lot of seasonal things, which with one thing or another (I blame it all on business school), I wasn't able to post them. And since they were based on season's available fruit, they are kind of irrelevant now.

This week , I made some Singaporean Rice. And you know what, this is a desi dish and has no roots in Singapore. There is nothing like Singaporean Rice in Singapore. This dish is actually a combination of 3 - 4 separate yet complementing recipes. Served in layers, Singaporean rice is a complete meal in its own regard and doesn't need any other complimenting flavor. It seems like a very complex and time consuming recipe, but it is very easy to make, despite so many ingredients.

People layer rice with spaghetti, I like to use elbow or shell macaronis. It makes it easier to serve and, well, eat. The picture doesn't show Mayonnaise garnish, as everyone might not like it, so I prefer to serve it separately.



  • 12 - 15 small pieces of chicken, use boneless if you like
  • Marinade 
    • 2 tbsp corn flour
    • 1 tbsp soya sauce
    • 1 tbsp brown sugar
    • 1/2 tsp black pepper

  • Sauce
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 1/2 cup chicken stock
    • 3 tbsp tomato puree
    • 3 tbsp ketchup
    • 2 tbsp brown sugar
    • 2 -3 tbsp soya sauce
    • 1 tbsp red chili powder
    • 1 tsp black pepper
    • oil, as required
    • salt, to taste
    • Green chilli, for garnish, optional
Vegetable Stir-fry

  • 250 gm Carrots, peeled and cubed
  • 125 gm Capsicum, cubed
  • 250 gm Potato, peeled, cubed and boiled
  • 250 gm Cabbage, cubed
  • 3 tbsp soya sauce
  • 2 tbsp vinegar
  • Salt, to taste
  • Pepper, to taste
  • oil


  • 2 cups rice
  • 4 - 5 spring onion
  • 2 chicken cubes
  • Soya sauce, as required
  • Oil

1/2 packet Spaghetti, boiled according to directions
Mayonnaise, for garnish
Ketchup, for garnish



Put chicken and marinade ingredients in bowl. Mix thorughly and let the chicken marinate for 1 hour.
Heat some oil in a pan, put chicken and stir fry chicken , until it changes color. Remove chicken. In the same oil saute ginger and garlic paste. Add tomato puree, ketchup, soya sauce, brown sugar, red chili, and black pepper and mix. Reduce heat and cook for 2 - 3 minutes. Add salt and mix. Pour in the chicken stock, cook for a couple of minutes. Put the chicken and cook until chicken is tender (almost 10 mins or so). Thicken the sauce to your desired consistency. If you like garnish with fresh green chillies.

Vegetable Stir-fry

Heat oil in pan. Add all vegetables. Add the soya sauce, vinegar, salt and pepper. Stir to coat to vegetables, Cook for 5 - 6 minutes. Remove from heat, set aside.


Boil rice in salted water. In another pan, heat oil. Put chicken cubes and soya sauce. break chicken cubes to dissolve.Add finely sliced green onions and mix. Put boiled rice over the onion mixture. Dot with some soya sauce in 4 - 5 places. Heat a girdle and place the rice, covered on the girdle. Reduce flame to very low heat. After 10 - 15 minutes, fluff up rice, taking care to mix the green onion mixture thoroughly in rice. Use a light hand so as not to break the rice. Remove from heat.


Heat some oil and fry peanuts. Set aside.


Heat all the prepared parts of the recipe. Put rice in a serving platter. Put the vegetables over rice. Put the boiled spaghetti over the vegetables. Pour the Manchurian over spaghetti. Sprinkle the fried peanuts. Garnish with Mayonnaise or serve separately. Serve. Happy cooking !!!