Joyce's Indonesian Fried Rice

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.