Indonesian fried rice

4 servings

Ingredients

QuantityIngredient
11-inch chunk tamarind pulp
½cupChopped shallots
tablespoonChopped garlic
2Red serrano chiles, chopped
1teaspoonShrimp paste (optional) or: Anchovy paste
½teaspoonTurmeric
1teaspoonSalt or to taste
3tablespoonsVegetable oil (or more if needed)
6ouncesMed shrimp (41-to-50 per lb) shelled and deveined
Fresh coriander leaves
½English cucumber
½cupDiced red pepper
½cupGreen peas
1cupShredded purple cabbage
6cupsCooked long-grain white rice (cold)
2tablespoonsKetjap manis or: Dark soy sauce
1tablespoonLight soy sauce
3Green onions, thinly sliced
½cupDiced cooked chicken
½cupChinese 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