Joyce's Indonesian Fried Rice
Serves:
Ingredients:
1
1/2
-
1 1/2
Chopped garlic
2
Red serrano chiles; chopped
1
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
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GARNISHES ---------
Fresh coriander leaves
1/2
English cucumber
- thinly sliced -
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GARNISHES ---------
Method:
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.