Singaporean Rice
Ingredients
Layers
- Spaghetti 200 gm
- Rice 1 cup, washed and soaked for 30 minutes
- Salt as needed
- Oil as needed
Gravy
- Oil 3-4 tbsp
- Onion 1 medium sized, chopped very fine
- Boneless chicken ½ kg, cut into very small cubes
- Ginger paste 1/4 tsp
- Garlic paste 1/4 tsp
- Capsicum chopped very finely (I used 1 yellow and 1 green for the color combination)
- Carrot 1, cubed finely
- Green chilies chopped 2 (if you don’t want the dish too spicy you can omit this)
- Chopped coriander 2 tbsp
- Juice of half a lemon
- Soy sauce 1 tsp
- Black pepper 2 tsp
- Red chilli flakes 1 tsp
- ketchup 2-3 tbsp
- Corn flour 1 tbsp mixed in 1/2 cup water
- Salt to taste
Mayo Sauce
- Mayonnaise of your choice 1/2 cup
- Ketchup 3-4 tbsp
- Pinch of salt
- Garlic paste for flavor 1/2 tsp
- Red chilli powder 1 tsp or as needed
- Milk as needed
Garlic Butter
- Butter 2-3 tbsp
- Garlic cloves 2-3, finely chopped
- Green/red chili as needed
Preparation
- SPAGHETTI: Boil water in a pot, add a little oil and salt and cook pasta according to the package instructions. Drain the water and keep aside.
- RICE: Boil water in a separate pot, add a little oil and salt and add soaked rice. Cook until completely done. Drain the excess water and keep aside.
- GRAVY: In a wok, add onion and sauté until translucent, then add chicken pieces, ginger paste and garlic paste.
- Stir fry on high heat until the chicken is almost cooked.
- Add chopped capsicums and carrot and stir fry, keeping the flame high until the chicken is cooked properly.
- Add the green chillies, chopped coriander, salt, black pepper, chili flakes, soy sauce, ketchup and lemon juice and cook for another 2 minutes until all mixed together.
- Add corn flour to water and mix well. Add this slurry to the gravy and mix thoroughly to avoid lumps. Let it cook until the white color of the corn flour disappears. Now you can add some extra water if you want extra gravy or if you find it too dry. Bring to a boil and adjust taste and turn off the heat.
- MAYO SAUCE: Now to prepare the mayo sauce by mixing all the ingredients except milk. If the consistency is thick, add some milk to make the mayo sauce runny.
- GARLIC BUTTER: Heat butter in a pan and add chopped garlic and green/red chilli. Fry until aromatic, do not let it brown.
- For the layering, take a serving tray/dish and add rice to it. Add spaghetti over rice and make a nest for the gravy.
- Pour the gravy in the middle of the nest.
- Pour Mayo sauce over uncovered spaghetti and top it off with garlic butter.
- Serve hot and enjoy!
Singaporean Rice
Ingredients
Layers
- Spaghetti 200 gm
- Rice 1 cup, washed and soaked for 30 minutes
- Salt as needed
- Oil as needed
Gravy
- Oil 3-4 tbsp
- Onion 1 medium sized, chopped very fine
- Boneless chicken ½ kg, cut into very small cubes
- Ginger paste 1/4 tsp
- Garlic paste 1/4 tsp
- Capsicum chopped very finely (I used 1 yellow and 1 green for the color combination)
- Carrot 1, cubed finely
- Green chilies chopped 2 (if you don't want the dish too spicy you can omit this)
- Chopped coriander 2 tbsp
- Juice of half a lemon
- Soy sauce 1 tsp
- Black pepper 2 tsp
- Red chilli flakes 1 tsp
- ketchup 2-3 tbsp
- Corn flour 1 tbsp mixed in 1/2 cup water
- Salt to taste
Mayo Sauce
- Mayonnaise of your choice 1/2 cup
- Ketchup 3-4 tbsp
- Pinch of salt
- Garlic paste for flavor 1/2 tsp
- Red chili powder 1 tsp or as needed
- Milk as needed
Garlic Butter
- Butter 2-3 tbsp
- Garlic cloves 2-3, finely chopped
- Green/red chili as needed
Instructions
- SPAGHETTI: Boil water in a pot, add a little oil and salt and cook pasta according to the package instructions. Drain the water and keep aside.
- RICE: Boil water in a separate pot, add a little oil and salt and add soaked rice. Cook until completely done. Drain the excess water and keep aside.
- GRAVY: In a wok, add onion and sauté until translucent, then add chicken pieces, ginger paste and garlic paste.
- Stir fry on high heat until the chicken is almost cooked.
- Add chopped capsicums and carrot and stir fry, keeping the flame high until the chicken is cooked properly.
- Add the green chilies, chopped coriander, salt, black pepper, chili flakes, soy sauce, ketchup and lemon juice and cook for another 2 minutes until all mixed together.
- Add corn flour to water and mix well. Add this slurry to the gravy and mix thoroughly to avoid lumps. Let it cook until the white color of the corn flour disappears. Now you can add some extra water if you want extra gravy or if you find it too dry. Bring to a boil and adjust taste and turn off the heat.
- MAYO SAUCE: Now to prepare the mayo sauce by mixing all the ingredients except milk. If the consistency is thick, add some milk to make the mayo sauce runny.
- GARLIC BUTTER: Heat butter in a pan and add chopped garlic and green/red chilli. Fry until aromatic, do not let it brown.
- For the layering, take a serving tray/dish and add rice to it. Add spaghetti over rice and make a nest for the gravy.
- Pour the gravy in the middle of the nest.
- Pour Mayo sauce over uncovered spaghetti and top it off with garlic butter.
- Serve hot and enjoy!