Title: INDONESIAN FRIED RICE
Categories: Rice
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.
