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  Recipe Home » Indo Chinese » Joyce's Indonesian Fried Rice
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  Joyce's Indonesian Fried Rice
  Category: Indo Chinese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 404
Ingredients:
1 1-in 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

MMMMMGARNISHES

Fresh coriander leaves
1/2 English cucumber thinly sliced -
Instructions:
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.
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