*  Exported from  MasterCook  *
 
                       JOYCE'S INDONESIAN FRIED RICE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indonesian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    1-in chunk tamarind pulp
      1/2   c            Chopped shallots
    1 1/2   tb           Chopped garlic
    2                    Red serrano chiles -- chopped
    1       t            Shrimp paste (optional)
                         -ÿÿAnchovy paste
      1/2   ts           Turmeric
    1       t            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
                         -ÿÿDark soy sauce
    1       tb           Light soy sauce
    3                    Green onions -- thinly sliced
      1/2   c            Diced cooked chicken
      1/2   c            Chinese barbecued pork
                         -ÿÿHam
                         -----GARNISHES-----
                         Fresh coriander leaves
      1/2                English cucumber
                         - thinly sliced -
 
   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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