Indonesian fried rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1-inch chunk tamarind pulp | |
| ½ | cup | Chopped shallots |
| 1½ | tablespoon | Chopped garlic |
| 2 | Red serrano chiles, chopped | |
| 1 | teaspoon | Shrimp paste (optional) or: Anchovy paste |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt or to taste |
| 3 | tablespoons | Vegetable oil (or more if needed) |
| 6 | ounces | Med shrimp (41-to-50 per lb) shelled and deveined |
| Fresh coriander leaves | ||
| ½ | English cucumber | |
| ½ | cup | Diced red pepper |
| ½ | cup | Green peas |
| 1 | cup | Shredded purple cabbage |
| 6 | cups | Cooked long-grain white rice (cold) |
| 2 | tablespoons | Ketjap manis or: Dark soy sauce |
| 1 | tablespoon | Light soy sauce |
| 3 | Green onions, thinly sliced | |
| ½ | cup | Diced cooked chicken |
| ½ | cup | Chinese barbecued pork or: Ham thinly sliced |
Directions
GARNISHES
COVER TAMARIND PULP with ½ cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve ⅓ 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 1½ 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.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK