Title: Joyce's Indonesian Fried Rice
Categories: Mideast
Yield: 4 Servings

1		1-in 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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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