Recipe#25125

Title: Indonesian Fried Rice

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

Yield: 4 servings
 
      1    1-inch chunk tamarind pulp
    1/2 c  Chopped shallots
  1 1/2 tb Chopped garlic
      2    Red serrano chiles, chopped
      1 ts Shrimp paste (optional)
           -or: Anchovy paste
    1/2 ts Turmeric
      1 ts Salt or to taste
      3 tb Vegetable oil
           -(or more if needed)
      6 oz Med shrimp (41-to-50 per lb)
           - shelled and deveined
    1/2 c  Diced red pepper
    1/2 c  Green peas
      1 c  Shredded purple cabbage
      6 c  Cooked long-grain white rice
           - (cold)
      2 tb Ketjap manis
           -or: Dark soy sauce
      1 tb Light soy sauce
      3    Green onions, thinly sliced
    1/2 c  Diced cooked chicken
    1/2 c  Chinese barbecued pork
           -or: Ham
-------------------------GARNISHES-------------------------
           Fresh coriander leaves
    1/2    English cucumber
           - thinly sliced
 
  COVER TAMARIND PULP with 1/2 cup of boiling water.
  With the back of a fork, mash the fibers and seeds.
  When dissolved, strain, and reserve 1/3 cup of
  tamarind water. In a food processor or mortar, process
  or pound the shallots, garlic, chiles, shrimp paste,
  turmeric and salt into as smooth a paste as possible.
  Set a wok or skillet over medium-high heat. When hot,
  add the oil and spice paste; gently brown. Turn heat
  to high and add the shrimp; stir-fry until they turn
  bright orange, about 30 seconds. Remove and set aside.
  Add bell peppers, peas and cabbage; stir-fry until
  vegetables are cooked but still crisp, about 1 1/2
  minutes. Add rice; stir-fry together, breaking up the
  lumps of rice. When the rice grains are separated, add
  tamarind water, ketjap manis, light soy sauce, green
  onions, chicken, barbecued pork and reserved shrimp;
  mix together. Check for seasonings. Transfer to a
  serving plate, garnish with coriander and arrange the
  cucumbers around the edge.