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Indonesian fried rice
Artist: _
Categories: Asian, Cereals, Chinese, Ethnic, Fried, Indonesian, Rice & Grains
Yield: 4
Rating: 0
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Ingredients:
1 1-inch chunk tamarind pulp
1/2 cupChopped shallots
1 1/2 tbspChopped garlic
2 Red serrano chiles, chopped
1 tspShrimp paste (optional)
-or: Anchovy paste
1/2 tspTurmeric
1 tspSalt or to taste
3 tbspVegetable oil
-(or more if needed)
6 ozMed shrimp (41-to-50 per lb)
- shelled and deveined
1/2 cupDiced red pepper
1/2 cupGreen peas
1 cupShredded purple cabbage
6 cupCooked long-grain white rice
- (cold)
2 tbspKetjap manis
-or: Dark soy sauce
1 tbspLight soy sauce
3 Green onions, thinly sliced
1/2 cupDiced cooked chicken
1/2 cupChinese barbecued pork
-or: Ham
GARNISHES
Fresh coriander leaves
1/2 English cucumber
- thinly sliced
Procedures:
1Cover tamarind pulp with ?cup of boiling water.
2With the back of a fork, mash the fibers and seeds.
3When dissolved, strain, and reserve 1/3 cup of tamarind water.
4In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible.
5Set a wok or skillet over medium-high heat.
6When hot, add the oil and spice paste; gently brown.
7Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds.
8Remove and set aside.
9Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 ?minutes.
10Add rice; stir-fry together, breaking up the lumps of rice.
11When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together.
12Check for seasonings.
13Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge.
14Joyce jue - prodigy guest chefs cookboo
 
 
 
 

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