Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1-inch 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

-------------------------GARNISHES------------------------------
Fresh coriander leaves - thinly sliced
1/2 English cucumber

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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