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hi....plz help me in gettin a recipe...of SINGAPOORI RICE
If n e one knowz plzz....do let me know tooo
thnx

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Keep smiling n never frown...bcz u never know who is falling in luv wid URsmile...

koe aa kar yahaan bataooooooooooo

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nice work

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a bit more specific plz...

just give some clues

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Shahrukh Shahrukh he is the man..if he can't do no one can..Gooooo Khan!!:clap6

I don't know whether u were looking for this recipe .. but just a shot

HAINANESE a.k.a. SINGAPORE CHICKEN RICE

Ingredients for the chicken :

1 whole Chicken (to be boiled in a large pot of water by itself)

70 ml of Sesame Oil 60 ml of Light Soy Sauce

1 medium sized cucumber 1 sprig parsley

60 ml of Concentrated Chicken Stock ( made from boiling chicken bones or from chicken stock concentrate e.g. Maggie chicken stock)

Ingredients for Chicken Stock (Optional)

300 to 500 gm of chicken feet or bones. 2 liters of water

Ingredients for the rice

1 Clove Garlic 20 gm Ginger Bruised

4 cups of Thai Fragrant Rice Cooking Oil

150 gm of chicken fat Chicken Stock

1/2 teaspoon of salt

Water that was used to boil the chicken (some to be used for cooking the rice, the balance is to be used as a base stock for an accompanying soup)

Ingredients for the condiments

20 gm Galangal (optional) 100 gm Ginger

100 gm red peppers 1 teaspoon chicken oil

20 ml concentrated chicken stock 10 to 15 ml of dark soy sauce for each diner as dip

2 cloves Garlic

Ingredients for Soup to accompany the Chicken rice

Balance of water used to boil the chicken 250 gm of cabbage

20 gm peeled shallots Spring onion for garnishing

METHOD

Stock

1. First start preparing the stock. Simmer the chicken feet or bones for about 2 hours in the stated amount of water. By the time the stock is ready for use, ensure that there about 1.5 liters left after evaporation of the water during simmering. This makes the stock more concentrated and thus more effective. If this stock is used then the need for chicken concentrate or powder is not necessary.

2. While the stock is simmering, check and clean the whole chicken. Boil a large pot of water. The water has to be sufficient to cover the whole chicken. Bring the water to a boil. Put the whole chicken into the pot of boiling water. The fire should be strong so as to bring the water to a boil again as soon as possible. Approximately 15 minutes cooking is required. A good way to test whether the chicken is cooked or not is to get a skewer and stab the meatiest part of the chicken (e.g. the thigh) and if the meat is soft and easily penetrated, we know that it is cooked. Remove the chicken and let it cool down.

3. When the chicken is cooling down, the rice can be prepared. The rice is just as important as the chicken. This because the essence of good chicken rice is having tasty rice. Fry the uncooked rice in a wok with some of the chicken oil l obtained from the fat as well as some cooking oil. Keep on frying in a moderate fire. Continuously keep on turning over the rice so that it does not burn at the bottom of the wok. Continue until the rice turns a slight golden yellow shade. Next pour the rice into a pot. Add some chicken stock, salt and the balance of the water required is obtained from the water used to boil the chicken. The liquid added should cover the rice by about 1/2 an inch. Add 1 clove crushed peeled garlic and a piece of about 20 gm bruised ginger to the pot. Cook the rice. Serve in a bowl or plate.

4. While the rice is cooking, the chicken should have cooled down. The whole chicken should then be brushed evenly with sesame oil. This should be done as soon as the chicken is cool enough to handled Otherwise chicken skin would darken. The sesame oil also gives a fragrance and flavoring the the chicken. No salt is to be added to the chicken. The cooked chicken is then cut up into appropriate sized pieces and served on a large plate. It is not easy to cut a large chicken and yet not mess up the chicken. An alternative would be to debone the chicken meat in whole intact chunks as large as possible with the skin intact on the meat. These are then cut up into appropriate sized pieces. The chicken must not be overcooked. Served as shown in the above picture.

5. The condiments are prepared by grinding the ginger and galangal(optional) together. 5 to 10 ml of concentrated chicken stock is added. About 1 tsp. of chicken oil is also added. The red peppers are then ground with the peeled garlic. They are served separately as shown in picture.

6. The soup is then made using the balance of the stock and water that was used to boil the chicken. Add the shredded cabbage. Add the peeled shallots. Add the shredded cabbage. Add salt to taste. Simmer for 15 minutes.Cut the spring onion and garnish the soup.

7. The chicken rice should be served as shown in the picture above. The condiments should used as a dip for the chicken.

The above portion is sufficient for 5 to 7 persons

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Shahrukh Shahrukh he is the man..if he can't do no one can..Gooooo Khan!!:clap6

THNX ALOT...WAFA...!!>..so nice of u

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Keep smiling n never frown...bcz u never know who is falling in luv wid URsmile...

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Singaporean Rice

Ingrediants:

Chicken boneless ½ kg
Garlic / ginger 2 tbsp mashed
Oil 1 tbsp
Black pepper 1 tbsp
Salt 1 tbsp
Chili garlic sauce ½ tbsp

For vegetables:

Carrot 1 ½ cup
Capsicums 1 ½ cup
Bell paper 1 ½ cup
Soya sauce 1 tbsp
Vinegar 1 tbsp
Red chili (mothi) 1 tbsp
Salt ¼ tbsp
Black paper ¼ tbsp


Direction:
Boil rice and let stand. Place chicken in a pan. Add oil, garlic black pepper and salt. Cut boneless pieces into small chunky bits and fry. Stir to keep from burning. Add chili garlic sauce to it. Finely cut vegetables in long pieces.
In a separate pan put oil and add carrots first followed by capsicums and bell paper. Add salt, black pepper, Soya sauce and vinegar. To make sauce beat mayonnaise and put mothi red chili, salt, vinegar, and black paper. Beat the mixture well.
Put rice in a plate and pour the sauce on it. Add vegetables followed by chicken.
Enjoy tasty Singapore rice.
Time:
Preparation time: 30 min + standing
Serves: 4-6

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Sahilon Ki Hawa

Kis Qadar Masoom,Kitni Shokh,Kitni Bewafa
Humne Poocha Kaun? To Ghabra Ke Boley Zindagi

veryyyyyyyyyyy nice.

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