Indonesia Fried Rice

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

Preparation

1. Cover over tamarind pulp with 1/2 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 hallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible.
5. Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown.
6. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove and set aside.
7. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes.
8. Add rice; stir-fry together, breaking up the lumps of rice.
9. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together.
10. Check for seasonings.
11. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge.

Serving

Serves 4 people