Joyce's Indonesian Fried Rice

• 1/2 cup shallots chopped
• 1 1/2 tablespoons garlic chopped
• 2 each serrano chiles chopped
• 1 teaspoon shrimp paste
• 1/2 teaspoon turmeric
• 3 tablespoons vegetable oil
• 6 ounces shrimp
• 1/2 cup sweet red bell peppers diced
• 1/2 cup green peas
• 1 cup cabbage shredded
• 6 cups long grain rice
• 1 tablespoon soy sauce, light
• 3 each scallions, spring or green onions sliced
• 1/2 cup chicken cooked
• 1/2 cup pork barbecue

1. COVER TAMARIND PULP with 1/2 cup of boiling water.
2. With the back of a fork, mash the fibers and seeds.
3. When dissolved, strain, and reserve 13 cup of tamarind water.
4. 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.
5. Set a wok or skillet over medium-high heat.
6. When hot, add the oil and spice paste; gently brown.
7. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds.
8. Remove and set aside.
9. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes.
10. Add rice; stir-fry together, breaking up the lumps of rice.
11. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together.
12. Check for seasonings.
13. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge.

shallots, garlic, serrano chiles, shrimp paste, turmeric, vegetable oil, shrimp, sweet red bell peppers, green peas, cabbage, long grain rice, soy sauce, scallions, chicken cooked, pork barbecue

Taken from recipeland.com/recipe/v/joyces-indonesian-fried-rice-45433 (may not work)