Be on the top of your cooking game with this Singaporean rice dish. This dish is a fusion of all your favorite things in a single platter.
Click Here: https://www.masala.tv/singaporean-rice-recipe/
to watch this Masala TV video to learn how to make Singaporean Rice and Chicken Manchurian Recipes. This show of Tarka with Chef Rida Aftab aired on 17 February 2020.
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Singaporean Rice :
Ingredients:
Rice 2 cups
Egg noodles 1 packet
Boneless chicken ½ kg
Worcestershire sauce 2 tbsp
Chili sauce 2 tbsp
Tomato ketchup 2 tbsp
Capsicum 2
Mayonnaise 2 tbsp
Garlic 6 cloves
Green chiles 6
Turmeric ½ tsp
Cumin seeds 1 tsp
Black pepper 1 tsp
Salt 1 tsp
Cream ½ cup
Oil ½ cup
Method:
In saucepan boil 1 packet egg noodles.
In another frying pan add oil, heat and then add small small chicken pieces.
After this add cumin seeds turmeric, black pepper, salt, chili sauce tomato ketchup along with Worcestershire sauce.
Along with this add finely chopped capsicum. Turn off the flame.
Dish out rice on one platter then pour noodles on top, cream along with mayonnaise.
Also pour ready chicken.
Now heat the remaining oil then add chopped garlic cloves and fry well..
Also add 6 green chilies. Give beghar to rice.
Singaporean rice is ready to serve.
Chicken Manchurian:
Ingredients:
Boneless Chicken ½ kg
Sugar 1 tsp
Salt ½ tsp
Black Pepper 1 tbsp
Corn Flour 2 tbsp
Oil 2 tbsp
Oil as required
For Making Sauce
Stock 2 cups
Chopped Garlic 1 tbsp
Soya Sauce 2 tbsp
Ketchup ½ cup
Chili Sauce 2 tbsp
Vinegar 2 tbsp
Brown Sugar 1 tbsp
Corn Flour as required
Oil 2 tbsp
Method:
In bowl add chicken cubes, sugar, salt, black pepper, corn flour along with oil. Mix well. Leave it for minutes.
In frying pan heat oil and fry well. Cook until golden brown and dish out.
For making sauce, in frying pan heat oil then add crushed garlic and fry well.
After this add stock, soya sauce, ketchup chili sauce, vinegar along with brown sugar.
Cook until it reaches to boiling point then add corn flour as required till it turns thicken.
Turn off the flame. Chicken Manchurian is ready to serve.
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