Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

---------------------------------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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