Ingredients
- 50 per
- 2 serrano chiles (red)
- 1 tamarind pulp (chunk)
- 1/2 english cucumber
- 6 c long rice (cooked grain white)
- 1/2 c green peas
- 6 oz shrimp
- 1 c purple cabbage (shredded)
- 1/2 c chicken (diced cooked)
- 1/2 c pepper (diced red)
- 1/2 c shallots (chopped)
- 1/2 c chinese barbecued pork
- 3 tb vegetable oil
- 2 tb ketjap manis or dark soy sauce
- 1 tb soy sauce (light)
- 1 1/2 tb garlic (chopped)
- 1 ts shrimp paste
- 1/2 ts turmeric
- 3 slices green onions
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