JOYCE'S INDONESIAN FRIED RICE

      Title: JOYCE'S INDONESIAN FRIED RICE
  Categories: Indonesian
       Yield: 4 Servings
  
       1    1-in chunk tamarind pulp
     1/2 c  Chopped shallots
   1 1/2 tb Chopped garlic
       2    Red serrano chiles; chopped
       1 ts Shrimp paste (optional)
            -=OR=- Anchovy paste
     1/2 ts Turmeric
       1 ts Salt or to taste
       3 tb Vegetable oil
            -(or more if needed)
       6 oz Med shrimp (41-to-50 per lb)
            - shelled and deveined
     1/2 c  Diced red pepper
     1/2 c  Green peas
       1 c  Shredded purple cabbage
       6 c  Cooked long-grain white rice
            - (cold) -
       2 tb Ketjap manis
            -=OR=- Dark soy sauce
       1 tb Light soy sauce
       3    Green onions; thinly sliced
     1/2 c  Diced cooked chicken
     1/2 c  Chinese barbecued pork
            -=OR=- Ham
 
 MMMMM-------------------------GARNISHES------------------------------
            Fresh coriander leaves
     1/2    English cucumber
            - thinly sliced -
  
   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.
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