| 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
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