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Indonesian Style Fried Rice
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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
1/2 tsp. Turmeric
1 tsp. Salt
1 Egg
3 tbsp. Vegetable oil
6 oz. Med shrimp (41-to-50 per lb) shelled and deveined
1/2 cup Diced red pepper
1/2 cup Green peas
6 cups Cooked long-grain white rice
1 tbsp. Light soy sauce
3 Green onions, thinly sliced
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1. 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.
2. 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 pink, about 30 seconds. Remove and set aside.
3. Add egg, 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, and reserved shrimp; mix together.
4. Check for seasonings. Transfer to a serving plate, garnish with green onion.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Indonesia |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 5542 times. |
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