Name: Indonesian Fried Rice
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; Fresh coriander leaves; 1/2 English cucumber thinly sliced

Nothing makes God more supreme and more central than when a people are utterly persuaded that nothing – not money or prestige or leisure or family or job or health or sports or toys or friends – is going to bring satisfaction to their aching hearts besides God. This conviction breeds a people who passionately long for God on Sunday morning. They are not confused about why they are here. They do not see songs and prayers and sermons as mere traditions or mere duties. They see them as means of getting to God or God getting to them for more of His fullness.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Indo	Rice	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
		Fresh coriander leaves
1/2		English cucumber thinly sliced

INSTRUCTIONS

GARNISHES
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Nothing ruins the truth like stretching it.”