---------- Recipe via Meal-Master (tm) v8.03
  Categories: Rice
       Yield: 4 servings
       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
   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.