Indonesian Fried Rice
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | chunk |
tamarind
1-inch |
*
|
| ½ | cup |
shallots
chopped |
*
|
| 1 ½ | tablespoons |
garlic
chopped |
|
| 2 | each |
serrano chiles
chopped, red |
*
|
| 1 | teaspoon |
shrimp paste
, optional, or: anchovy paste |
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
to taste |
|
| 3 | tablespoons |
vegetable oil
(or more if needed) |
|
| 6 | ounces |
shrimp
shelled and deveined |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| ½ | cup |
green peas
|
|
| 1 | cup |
cabbage
chopped, purple |
|
| 6 | cups |
long grain rice
white, cooked, (cold) |
|
| 2 | tablespoons |
kecap (ketjap) manis
or: dark soy sauce |
* |
| 1 | tablespoon |
soy sauce, light
|
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
chicken
cooked, diced |
|
| ½ | cup |
ground pork
or ham |
*
|
| Garnishes | |||
| 1 | x |
cilantro
fresh |
*
|
| ½ | each |
english cucumber
thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | chunk |
tamarind
1-inch |
*
|
| 118 | ml |
shallots
chopped |
*
|
| 23 | ml |
garlic
chopped |
|
| 2 | each |
serrano chiles
chopped, red |
*
|
| 5 | ml |
shrimp paste
, optional, or: anchovy paste |
*
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
salt
to taste |
|
| 45 | ml |
vegetable oil
(or more if needed) |
|
| 173.4 | ml/g |
shrimp
shelled and deveined |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 118 | ml |
green peas
|
|
| 237 | ml |
cabbage
chopped, purple |
|
| 1.4 | l |
long grain rice
white, cooked, (cold) |
|
| 3E+1 | ml |
kecap (ketjap) manis
or: dark soy sauce |
* |
| 15 | ml |
soy sauce, light
|
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
chicken
cooked, diced |
|
| 118 | ml |
ground pork
or ham |
*
|
| Garnishes | |||
| 1 | x |
cilantro
fresh |
*
|
| 0.5 | each |
english cucumber
thinly sliced |
*
|
Directions
COVER TAMARIND PULP with ½ cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve ⅓ 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 1½ 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.
