1 1-inch 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 oz med shrimp (41-to-50 per lb) shell, ed 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
1 fresh coriander leaves
1/2 english cucumber thinly sliced
A Recipe for
Indonesian Fried Rice
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This Recipe for Indonesian Fried Rice is one of thousands in the Recipes-to-go Barbecue Cookbook.
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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Food Tip |
This is a recipe for Indonesian Fried Rice from the recipe cookbook of Recipes-to-go (Barbecue)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Herb Tip |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Food Tip |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
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
Serves: 4
Indonesian Fried Rice Recipe brought to you by Recipes To-Go