FOOD · From My Kitchen


I love different cuisines of the world. Infact I am ready to eat almost all the foods around the globe except raw and weird ones that I really do not even want to mention. Infact I started blogging thinking of posting recipes but turned out not the way I planned. As a new blogger in Qatar, I was very surprised at the amount of response and love and the opportunities that came behind me.

All that apart, lets talk about the recipe I am going to share with you all today. I love food and pasta and rice are among my top favorites. Some days I love food that nurtures the body within within and some days I need food for my emotions and heart. Pasta clearly hits the spot when I am in the latter mood.


The dish, Singaporean rice is a combination of rice, pasta/spaghetti, and the creamy mayonnaise sauce. This dish can be made as healthy as possible and as calorific as possible. Either way its delicious and plate licking good. My family loves this dish and I am sure you will love it too.


So, here is my version of the Singaporean rice;


For Rice:

Rice – cooked 1 cup
Garlic – 1 clove minced
Parsley/ cilantro – 1 tbsp chopped
Olive oil – 1 tbsp

For Pasta:

Pasta preferrably spaghetti or any noodles – cooked 2 cups
Chicken – 200g
Cayenne powder – 1/2 tsp
Chilli sauce – 2 or 3 tbsp
Soy sauce – 1 or 2 tbsp
White/ red onion – 1
Ginger and garlic – 1 tsp minced
Green pepper – 1/4 cup cut into juliennes
Carrot – 1/4 cup cut into juliennes
Green chilly – 1
Black Pepper powder – 1/8 tsp
Oil for frying

For Mayonnaise sauce:

Mayonnaise – 1/2 cup
Tomato ketchup – 2 tsp
Yogurt – 1 tbsp
Sugar – 1/2 tsp


1. Cook and drain rice. Heat an pan and add olive oil and when it starts to heat up add the minced garlic. Saute for a minute. Add parsley/ cilantro. Saute for a minute. Add the cooked rice and salt if needed. Remove from flame.

2. Sprinkle cayenne or paprika powder, salt to the chicken and keep aside for 10 minutes. Fry the chicken in little oil and make the sauce. For the sauce; Reserve some of.the pil that you fried the chicken and add the minced ginger and garlic. Saute for a minute and add the onion. When the onions are transparent add the green chilly, green pepper and carrots. Add the fried chicken. Saute for one minute and add the sauces. Adjust the amount of sauce according to your liking. Add the pepper powder at this stage and salt if needed. Meanwhile cook and drain the pasta. Add the pasta and mix well.

3. Sauce: Mix the ingredients of the sauce together. It should be a light peach color and should be slightly sweet.


To serve Singaporean rice, arrange the rice first. Serve the pasta either on top of the rice or around the rice. Pour the mayo sauce on the top. Garnish with some chopped spring onion and you are ready to attack. Enjoy!

Do you think you like this recipe? Try it out and I am sure you will love it and let me know.

With Love




  1. It is so funny to read that this dish – Singaporean rice also has pasta.. It looks like a simple recipe and I will most definitively make it…with alterations to the mayo though:)

    Liked by 1 person

  2. I don’t really like rice and whenever I can I try to avoid it, but this post brought back memories of my visit to Singapore – it was the best place for food in the whole Asia for me (well, the part I’ve visited at least).

    Liked by 1 person

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