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1 1-in 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
---------------------------------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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