Indonesian fried rice

Yield: 4 servings

Measure Ingredient
1 \N 1-inch chunk tamarind pulp
½ cup Chopped shallots
1½ tablespoon Chopped garlic
2 \N 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
\N \N Fresh coriander leaves
½ \N 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 \N Green onions, thinly sliced
½ cup Diced cooked chicken
½ cup Chinese barbecued pork or: Ham thinly sliced


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.


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