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Singaporian Rice

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Number of Votes 3
Number of times Viewed 12567
Comments 4
Rating 3.5/5.0
 
Occasion: Any   Total servings: 2
Cuisine: Asian   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 45 min
How to serve: Hot    

Singaporian Rice recipe by Miss Ayub at PakiRecipes.com.
A hot and spicy dish that makes a great accompaniment for exotic curries.


Ingredients
1 cup long grained rice
2 cloves of garlicClick to find more about garlic chopped finely
1/2 onionClick to find more about onion chopped
8 -10 Whole Dry Red Chilis
1 teaspoon freshly ground black peppercornClick to find more about peppercorn
1 teaspoon very thinly sliced gingerClick to find more about ginger
4 tablespoons oil (preferably 100% Pure Sesame Oil)
2 teaspoons oil ( to use when boiling the rice)
2 teaspoon white vinegarClick to find more about vinegar
2 teaspoon dark soy sauce
1/2 green bell pepper chopped
1/2 cup peas
1 Big carrotClick to find more about carrot chopped
3 sprigs of green/spring onionClick to find more about onion chopped
1 tablespoon cilantro chopped
1/2 cup shredded cabbageClick to find more about cabbage
SaltClick to find more about Salt to taste


Preparation
Boil 1 1/2 cups of water, add 2 teaspoons of oil to it and and add the rice. The oil will help the rice not to stick to one another. Cook it so it so they are long and done but separate. If there is till some water left and the rice it done, strain the water.
Spread the cooked rice in a thin layer on a plate and sprinkle vinegarClick to find more about vinegar on it. Let it cool
Heat oil in a Wok. Once its smoking hot, add the crushed black peppercorns and the dry red chilis. The chilis will soon turn dark and sizzle. Add the garlicClick to find more about garlic and the onionClick to find more about onion. Fry at high heat till the onionClick to find more about onion starts to brown. Add the peas, carrots, bell pepper, and gingerClick to find more about ginger and fry at high hear till all the moisture dries off. This should not take for than 3-4 minutes.
Lower the heat and add the soy sauce. Mix it with all the vegetables and add the rice. Stir it around to mix it and keep frying at medium heat. Increase the heat to high again. When all the rice is coated, with the sauce, add the cabbageClick to find more about cabbage and cook for a couple of more minutes tossing it around fast and sprinkling few drops of water on the wok for the sizzle and the smoke. Switch off the heat. Add the cilantro and spring onions and cover it for 5 minutes for the heat and the smoke flavor to be absorbed. The smoky flavor is a very distinctive flavor to this dish.



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There are 5 comment(s) for this recipe.
by ch ali 1/5 Star
pakistani khane kya km hen jo ye sekhen

Sat Jul 20, 2013

by sangita mishra 1/5 Star
good rice

Wed May 16, 2012

by Anonymous 1/5 Star
What's this?

Fri Jul 30, 2010

by Anonymous 1/5 Star
sahi kaha bilkul bakwas pehlay sekho

Mon Apr 12, 2010

by Anonymous 1/5 Star
had se ziada bakwas dobara ja k seekho k singaporian rice kise kehte hain.

Sat Sep 19, 2009


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  Singaporian Rice at PakiRecipes.com
 

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