Joyces Indonesian Fried Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: 1-in chunk tamarind pulp,
1/2 cup: Chopped shallots,
1 1/2 tbsp: Chopped garlic,
2: Red serrano chiles, chopped
1 tsp: Shrimp paste, (optional) =OR=- Anchovy paste
1/2 tsp: Turmeric,
1 tsp: Salt or to taste,
3 tbsp: Vegetable oil, or more if needed
6 ounce: Med shrimp, (41-to-50 per lb) shelled and deveined
1/2 cup: Diced red pepper,
1/2 cup: Green peas,
1 cup: Shredded purple cabbage,
6 cup: Cooked long-grain white rice, (cold) -
2 tbsp: Ketjap manis =OR=- Dark soy sauce,
1 tbsp: Light soy sauce,
3: Green onions, thinly sliced
1/2 cup: Diced cooked chicken,
1/2 cup: Chinese barbecued pork =OR=- Ham,
GARNISHES
Fresh coriander leaves,
1/2: English cucumber thinly sliced -,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Indonesian