Categories: Rice 
      Yield: 4 servings 
  
      1    1-inch 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 
 
---------------------------------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. 
   
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK