Part 1/2 Singaporean Rice

By Food Fusion · 60 min

Ingredients

Instructions

1. Whisk the mayonnaise, ketchup, cream, lemon juice, paprika, pink salt and sugar together in a bowl until smooth, then stir in the Sriracha. 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, then strain it out, stir in the crushed red chilli and set aside.
3. Keep the strained oil. Put 2-3 tbs of it in a wok, heat it, then add the ginger garlic and sauté until fragrant.
4. Add the onion, carrot, capsicum and cabbage and sauté on high heat for 30 seconds.
5. Add the boiled noodles, soy sauce, black pepper, pink salt, red chilli, and spring onion. Toss on high heat for 1-2 minutes, then remove and set aside.
6. In the same wok, heat the remaining oil. Add the chicken and cook on medium heat until it changes colour.
7. Add the ginger garlic paste and cook on medium heat for 2-3 minutes.
8. Add the hot sauce, soy sauce, ketchup, black pepper, pink salt, red chilli powder and chicken powder and mix well.
9. Add the paprika, mix, and cook on medium heat for 2 minutes. The chicken is ready; set it aside.
10. Layer the boiled rice, fried garlic, spicy mayo, noodles and veggies, chicken, more spicy mayo, spring onion and fried garlic on a platter and serve.

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

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