Joyce's Indonesian Fried Rice
Recipe
- Title:
- Joyce's Indonesian Fried Rice
- Categories:
- Mideast
- Yield:
- 4 servings
Ingredients
- 1
- 1-in chunk tamarind pulp
- 1/2 c Diced red pepper
- 1/2 c Chopped shallots
- 1/2 c Green peas
- 1 1/2 tb Chopped garlic
- 1 c Shredded purple cabbage
- 2
- Red serrano chiles; chopped
- 6 c Cooked long-grain white rice
- 1 ts Shrimp paste (optional)
- - (cold) -
- -=OR=- Anchovy paste
- 2 tb Ketjap manis
- 1/2 ts Turmeric
- -=OR=- Dark soy sauce
- 1 ts Salt or to taste
- 1 tb Light soy sauce
- 3 tb Vegetable oil
- 3
- Green onions; thinly sliced
- -(or more if needed)
- 1/2 c Diced cooked chicken
- 6 oz Med shrimp (41-to-50 per lb)
- 1/2 c Chinese barbecued pork
- - shelled and deveined
- -=OR=- Ham
Ingredients
GARNISHES
- Fresh coriander leaves
- - thinly sliced -
- 1/2
- English cucumber
Directions
- 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.
Directions
- JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
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