Joyce's Indonesian Fried Rice

Ingredients

1 in tamarind pulp
65 gr shallots
14 gr garlic
2 serrano chiles
3 gr shrimp paste
1 gr turmeric
45 ml vegetable oil
90 gr shrimp
50 per
65 gr pepper
100 gr green peas
90 gr purple cabbage
700 gr long rice
30 gr ketjap manis
16 ml soy sauce
3 slices green onions
70 gr chicken
50 gr chinese barbecued pork
1/2 english cucumber

Instructions

thinly sliced COVER TAMARIND PULP with half cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve one third 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 1.5 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.