---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Joyce’s Indonesian Fried Rice
  Categories: Indonesian
       Yield: 4 servings
  
       1    1-in chunk tamarind pulp          1/2 c  Diced red pepper
     1/2 c  Chopped shallots                  1/2 c  Green peas
   1 1/2 tb Chopped garlic                      1 c  Shredded purple cabbage
 	    2	 Red serrano chiles; chopped	     6 c  Cooked long-grain white
      rice
       1 ts Shrimp paste (optional)                  - (cold) -
            -=OR=- Anchovy paste                2 tb Ketjap manis
     1/2 ts Turmeric                                 -=OR=- Dark soy sauce
       1 ts Salt or to taste                    1 tb Light soy sauce
       3 tb Vegetable oil                       3    Green onions; thinly sliced
            -(or more if needed)              1/2 c  Diced cooked chicken
       6 oz Med shrimp (41-to-50 per lb)      1/2 c  Chinese barbecued pork
            - shelled and deveined                   -=OR=- Ham
 
 ---------------------------------GARNISHES---------------------------------
            Fresh coriander leaves                   - thinly sliced -
     1/2    English cucumber               
  
   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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