Singaporean Rice
by #Sarah Hanif
1/2 kg chicken
Ketchup 1/2 cup
Soya sauce 1.5 tbsp
Chilli sauce 1.5 tbsp
Chilli powder 1 Tsp
Salt as per taste
Ginger garlic paste 1 tbsp
Saute ginger garlic paste in 2-3 tbsp oil, fry chicken until it turns golden, then add soya sauce, chili sauce, chili powder, and ketchup. You can add water or cornflour water to increase and thicken the gravy.
For noodles
Boil noodles, in a wok, add 3 capsicums (diced) 2 carrots, 1 tbsp ginger (Jullien cut) 3 tbsp green onion. Mix all the vegetables together and then add 1 tsp chicken powder, 2 tbsp soya sauce 1 tsp chili powder and 1 tbsp sesame oil. Mix it well and then add noodles.
For sauce
1 cup mayonnaise
2 tbsp ketchup
1 tsp vinegar
1 tsp black pepper
A pinch of salt
Mix them well
Take a dish, layer the rice add noodles, add chicken and gravy and then add sauce. Take a frying pan to saute garlic, slit chilies and 1 tsp of chili flakes.
And pour it on the dish. Sprinkle green onions and serve.