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 ———————————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. JOYCE JUE – PRODIGY GUEST CHEFS COOKBOOK