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Indonesian Fried Rice Recipe
   
Recipe Categories: Beans - Grains   |   Miscellaneous Recipes
Yield: 4 servings
 
Ingredients
  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  
 
Instructions
 
  1. 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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