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 |
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