Recipe - Joyces Indonesian Fried Rice

1 1in chunk tamarind pulp
One half cup Chopped shallots
1 One half tablespoon Chopped garlic
2 Red serrano chiles; chopped
1 teaspoon Shrimp paste (optional)
=OR= Anchovy paste
One half teaspoon Turmeric
1 teaspoon Salt or to taste
3 tablespoon Vegetable oil
(or more if needed)
6 ounce Med shrimp (41to50 per lb)
shelled and deveined
One half cup Diced red pepper
One half cup Green peas
1 cup Shredded purple cabbage
6 cup Cooked longgrain white rice
(cold)
2 tablespoon Ketjap manis
=OR= Dark soy sauce
1 tablespoon Light soy sauce
3 Green onions; thinly cut or sliced up
One half cup Diced cooked chicken
One half cup Chinese barbecued pork
=OR= Ham

GARNISHES
Fresh coriander leaves
One half English cucumber
thinly cut or sliced up

COVER TAMARIND PULP with One half 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 mediumhigh heat. When hot,
add the oil and spice paste; gently brown. Turn heat to high and add the
shrimp; stirfry until they turn bright orange, about 30 seconds. Remove
and set aside. Add bell peppers, peas and cabbage; stirfry until
vegetables are cooked but still crisp, about 1 One half minutes. Add rice;
stirfry 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.

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