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
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