2/2 Singaporean Rice

By Food Fusion · 60 min

Ingredients

Instructions

1. In a bowl, whisk together the mayonnaise, ketchup, cream, lemon juice, paprika, pink salt and caster sugar. Add the Sriracha and mix well. Set the spicy mayo aside.
2. Heat the Dalda oil in a tarka pan. Fry the chopped garlic on low heat until golden and crispy. Strain out the garlic, add the crushed red chilli to the pan, mix and set aside. Keep the strained oil for later.
3. In a wok, heat 2-3 tablespoons of the reserved oil. Add the crushed ginger garlic and sauté until fragrant. Add the onion, carrot, capsicum and cabbage, and sauté on high heat for 30 seconds.
4. Add the boiled noodles, soy sauce, crushed black pepper, pink salt, the red chilli from the tarka, and the spring onion greens. Toss on high heat for 1-2 minutes, then remove and set aside.
5. In the same wok, heat the remaining oil. Add the chicken and cook on medium heat until it changes colour. Add the ginger garlic paste and cook on medium heat for 2-3 minutes.
6. Add the hot sauce, soy sauce, ketchup, crushed black pepper, pink salt, red chilli powder and chicken powder, and mix well. Add the paprika, mix, and cook on medium heat for 2 minutes. The chicken is ready; set aside.
7. In a serving platter, layer the boiled rice, fried garlic, spicy mayo, noodles and vegetables, the cooked chicken, more spicy mayo, spring onions and fried garlic. Serve.

Summarized from Food Fusion's video. Watch it for the details.

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