Ingredients
- 50 per
- 2 serrano chiles (red)
- 1 in tamarind pulp (chunk)
- 1/2 english cucumber
- 700 gr long rice (cooked grain white)
- 100 gr green peas
- 90 gr shrimp
- 90 gr purple cabbage (shredded)
- 70 gr chicken (diced cooked)
- 65 gr pepper (diced red)
- 65 gr shallots (chopped)
- 50 gr chinese barbecued pork
- 45 ml vegetable oil
- 30 gr ketjap manis
- 16 ml soy sauce (light)
- 14 gr garlic (chopped)
- 3 gr shrimp paste
- 1 gr turmeric
- 3 slices green onions
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.