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| Indonesian Fried Rice Recipe |
Category: Rice
Rating:
N/A
Servings: 4
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Ingredients
1 1-inch chunk tamarind pulp
1/2 cup chopped shallots
1 1/2 tablespoon chopped garlic
2 red serrano chiles, chopped
1 teaspoon shrimp paste (optional) or: anchovy; paste
1/2 teaspoon turmeric
1 teaspoon salt or to taste
3 tablespoon vegetable oil (or more if needed)
6 oz med shrimp (41-to-50 per lb) shell; ed and deveined
1/2 cup diced red pepper
1/2 cup green peas
1 cup shredded purple cabbage
6 cup cooked long-grain white rice (cold; )
2 tablespoon ketjap manis or: dark soy sauce
1 tablespoon light soy sauce
3 green onions, thinly sliced
1/2 cup diced cooked chicken
1/2 cup chinese barbecued pork or: ham
----GARNISHES----
1 fresh coriander leaves
1/2 english cucumber thinly sliced
Cooking Directions:
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
rice
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