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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 5709 times. |
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