Aoa everyone,
Anyone have any idea what I can pair with Singaporean rice ? Making it for a casual dinner for some friends. Really wanna try Singaporean rice but I don’t what to pair with it
Re: Singaporean rice pairing
definitely with coconut milk chicken curry .. will come back tomorrow and write the detailed recipe for you
Re: Singaporean rice pairing
what is singaporean rice?
Re: Singaporean rice pairing
I think the desi/pakistani version of Singapore Chicken Rice is very different from the true, authentic one.
Singapore Chicken Rice (also called Hainanse Chicken Rice) is a complete meal with different components.
It’s not really “paired” with anything. It already has the rice, chicken and condiments. It’s more about the specific flavors.
This is now it’s made
Marisa’s PERFECT Hainanese Chicken Rice « Sam Tan’s Kitchen
Auto, how do you make it?
Khatti I’m gonna try fauzias kitchen fun recipe. I know its not paired with anything but one dish seems incomplete #sospoilt](http://www.paklinks.com/gs/usertag.php?do=list&action=hash&hash=sospoilt) #Allahhelpme](http://www.paklinks.com/gs/usertag.php?do=list&action=hash&hash=Allahhelpme)
I had an idea to make broast chicken and fries with it.
Good idea or bad
Re: Singaporean rice pairing
Hold on, let me recover first from the murder that is Fauzia’s “Singaporean Rice” :eek: lol…that’s not even remotely close to the actual dish. Mayonnaise sauce??? :teary2: #HaiiiiiiAllah](http://www.paklinks.com/gs/usertag.php?do=list&action=hash&hash=HaiiiiiiAllah)
Broast Chicken and fries…bad idea. At least keep it somewhat Asian. The only other thing I’d serve with that would be spring rolls, and maybe gobi manchurian (shireen anwar has a good recipe)
Re: Singaporean rice pairing
^yikes!!! 
Don’t recall mayonnaise ever featuring in Southeast Asian cuisine.
Rofl khatti . I know this is not the real deal but she has such rave reviews I thought this was a good place to start .
Spring rolls is a good idea…
I was thinking of broast chicken coz of the mayoonaise sauce…hahaha
Re: Singaporean rice pairing
Baksh do behen, Allah ke wastay…that recipe already has chicken in it..along with every other ingredient known to man and the kitchen sink. If you’re making that, you really don’t need chicken broast as well. Just make shrimp toast and spring rolls to go along side it.
Hahaha I know right… I can’t stop laughing at your response… Shrimp toast is a better idea, got any recipes or general idea of how to do those. I don’t think I’ve ever done those.
Re: Singaporean rice pairing
Shrimp Toast (baked version)
INGREDIENTS
- 10 slices firm white sandwich bread, crust removed
- 1/4 cup oil (canola or olive)
- 2 tablespoons plus 1 teaspoon Garlic Chili Pepper Sauce
- 1 egg yolk
- 1 lb raw shrimp, peeled, deveined and minced
- 4 scallions, minced
- 1 tablespoon minced garlic
- 1 tablespoon minced cilantro
- 1 tablespoon sesame seeds
DIRECTIONS[TABLE=“class: directions”]
Preheat oven to 400°F. Line a baking sheet with aluminum foil. Place bread on baking sheet and brush with oil. Bake 5 minutes (oil side up). Set tray aside to cool.
In a medium bowl beat the Garlic Chili Pepper Sauce and egg. Add shrimp, scallions, garlic and cilantro. Mix well.
Flip bread over and spoon shrimp mixture on top, spreading evenly to edges. Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
Bake 10 minutes. Cut each bread slice into 4 triangle or square shaped pieces and serve.
Test Kitchen Tip: For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag. Directions 3-4 can be completed in 15 minutes, just before serving.
Shrimp Toast: (fried version)
1/2 lb shrimp, peeled and de-veined
1 egg
pinch of salt
2 scallions, finely chopped
5 slices of white bread, crusts removed, cut into triangles (4 triangles per slice of bread)
1 cup bread crumbs
oil for frying
DIRECTIONS:
- Pulse shrimp, egg and salt in food processor until mostly smooth though some lumps in the shrimp mousse is fine. Add in scallions and pulse again just until the scallions are incorporated.
- Spread shrimp mousse on top of each triangle, making sure to spread evenly across.
- Add oil to pot being used for frying, about 1 inch deep. Bring oil to a medium high heat. Dip shrimp mousse side of toast into breadcrumbs, so that it covers the shrimp mousse. Place toast into hot oil, frying the shrimp side first. When it turns golden, turn it to the other side and fry until toast side is also golden. You can cook a few at a time. Serve warm. You can garnish with fresh herbs like scallions or parsley.
Thanks a bunch khatti 
Re: Singaporean rice pairing
I have had this version of Singaporean rice,which seemed to be pretty close to what Fauzia’s website has.It actually does not need anything to go with it.I am not sure if that was actually mayo based chicken that was served over the rice and noodle just before serving (it actually did not taste like mayo or anything like that!),but the whole dish wasn’t that bad.
If you still feel the need to have something else,just do an appetizer or something like that (shrimp toasts sound pretty good to go with it!).
Singaporean rice pairing
This “Singaporean Rice” isn’t served any where in Singapore. Lol. It’s a desi thing.
The one Khatti posted is what is generally served and known as Chicken Rice. I’ve tried it!
Re: Singaporean rice pairing
Don’t you mean peeled? 
Re: Singaporean rice pairing
I had something called Singapore Rice at the Banana Leaf at The Grove in LA. They served it with canned tuna, cooked in a tomato gravy.
@rosedreams, yeah we have Banana Leaf here too.
Re: Singaporean rice pairing
typo, fixed
Exactly. What is served in Singapore (it’s actually their national dish) is called Hainanese Chicken Rice and is available all over Singapore and Malaysia, from street hawkers to restaurant chains. It’s quite delish!
Re: Singaporean rice pairing
Sorry off topic but …
Fauzia’s recipes were enough for me to pull out my face-palms that too several times…My mom/khalas/mumani’s would give me a beating if I ever told them I put a spoonful of vanilla custard powder in kheer 
Re: Singaporean rice pairing
I agree…I find a quite a few of her “recipes” unnerving. In fact, I just may start a whole new thread on this topic…it’s along the same lines as putting corn kernals in lasagna, or “lassania”. I don’t understand why desis have to do this to other cusines 
There is a famous restaurant called Banana Leaf in Singapore too, popular for its fish head curry. I’ve never been there though. Canned tuna in tomato gravy sounds… Different.