Singaporean Rice Recipe | Dawat | Chef Abida Baloch

Served with special vegetable sauce, these Singaporean rice consist of rice topped with noodles and mayonnaise. Its very unique and tasty.

Watch this Masala TV video to learn how to make Singaporean Rice and Tea Time Fruit Cake.This show of Dawat with Chef Abida Baloch aired on 8 November 2019.





Boiled rice 2 cups
Boiled noodles ½ packet
Fried green chilies 8
Fried sliced garlic 8 cloves
Mayonnaise 2 tbsp
Vinegar 2 tbsp
Crushed red chilies1tsp

For Sauce:

Julienned chicken 300gm
Salt to taste
Ketchup 2 tbsp
Soy sauce 3 tbsp
Sugar 1 tbsp
Crushed red chili 1 tbsp
Water ½ cup
Oil 3 tbsp
Ginger garlic paste1tsp
Julienned carrot 1
Cabbage ¼ cup
Black pepper 1 tbsp
Green onion ¼ cup
Capsicum 1
Corn flour 3 tbsp


Heat oil then add ginger garlic paste and saute chicken in it. Then add vegetables and saute. Add salt, black pepper, sugar, crushed red chilies, sauces with ½ cup water and corn flour and let it thick. Mix mayonnaise, vinegar and red chilies. Assemble rice, noodles, mayo sauce, vegetable sauce add fry garlic and green chilies on top and serve.


  • Red/green ashrafiyan ¼ cup
  • Raisins, almonds, coconut ¼ cup
  • Butter ½ cup
  • Sugar ½ cup
  • Eggs 2
  • Vanilla essence ½ tsp
  • Flour 1 cup
  • Baking powder 1 tsp
  • Baking soda ½ tsp
  • Salt ¼ tsp
  • Lemon zest of 1 lemon
  • Milk ½ cup
  • Yellow food color 1 pinch
  • Flour 1 tbsp

Beat butter and sugar. Then add eggs and beat well. Sieve flour, baking powder, baking soda and add to egg mixture. Mix yellow food color with milk and add it to the cake mixture. Then add lemon zest, salt, vanilla essence and mix well. In last mix nuts, ashrafiyan in 1 tbsp flour and add it to the cake mixture. Bake cake in pre heat oven for 30 to 35 minutes on 180 C and serve.

Singaporean Rice Recipe in Urdu and English

At Masala TV you can check complete Singaporean Rice Recipe in Urdu and English. This is one of the best recipes by chef Abida Baloch at Masala TV show Dawat. Check out the other best recipes of chefs Abida Baloch.

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