Ingredients Jump to Instructions ↓

  1. 1 1-in chunk tamarind pulp cup Chopped shallots

  2. 1 1/2 tablespoon Chopped garlic

  3. 2 Red serrano chiles; chopped

  4. 1 teaspoon Shrimp paste

  5. 1 teaspoon Salt or to taste

  6. 3 tablespoons Vegetable oil (or more if needed)

  7. 6 ounces Med shrimp (41-to-50 per lb) shelled and deveined Fresh coriander leaves English cucumber cup Diced red pepper cup Green peas

  8. 1 cup Shredded purple cabbage

  9. 6 cups Cooked long-grain white rice (cold) -

  10. 2 tablespoons Ketjap manis

  11. 1 tablespoon Light soy sauce

  12. 3 Green onions; thinly sliced cup Diced cooked chicken cup Chinese barbecued pork

Instructions Jump to Ingredients ↑

  1. GARNISHES 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. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK


Send feedback