Indonesian fried rice Recipe

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Indonesian fried rice

Artist:	_	Yield:	4
Categories:	Asian, Cereals, Chinese, Ethnic, Fried, Indonesian, Rice & Grains	Rating:	0
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Ingredients:

1		1-inch chunk tamarind pulp
1/2	cup	Chopped shallots
1 1/2	tbsp	Chopped garlic
2		Red serrano chiles, chopped
1	tsp	Shrimp paste (optional)
		-or: Anchovy paste
1/2	tsp	Turmeric
1	tsp	Salt or to taste
3	tbsp	Vegetable oil
		-(or more if needed)
6	oz	Med shrimp (41-to-50 per lb)
		- shelled and deveined
1/2	cup	Diced red pepper
1/2	cup	Green peas
1	cup	Shredded purple cabbage
6	cup	Cooked long-grain white rice
		- (cold)
2	tbsp	Ketjap manis
		-or: Dark soy sauce
1	tbsp	Light soy sauce
3		Green onions, thinly sliced
1/2	cup	Diced cooked chicken
1/2	cup	Chinese barbecued pork
		-or: Ham
		GARNISHES
		Fresh coriander leaves
1/2		English cucumber
		- thinly sliced

Procedures:

1	Cover tamarind pulp with ?cup of boiling water.
2	With the back of a fork, mash the fibers and seeds.
3	When dissolved, strain, and reserve 1/3 cup of tamarind water.
4	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.
5	Set a wok or skillet over medium-high heat.
6	When hot, add the oil and spice paste; gently brown.
7	Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds.
8	Remove and set aside.
9	Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 ?minutes.
10	Add rice; stir-fry together, breaking up the lumps of rice.
11	When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together.
12	Check for seasonings.
13	Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge.
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