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Indonesian fried rice

Yield: 4 servings

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

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. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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