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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|Serving Size: 1 Serving (533g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (15%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 29mg||9 %|
|Sodium 935mg||32 %|
|Potassium 532.9mg||14 %|
|Total Carbohydrate 106.9g||31 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 105.2g|
|Protein 23.5g||34 %|
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Calories per serving: 625
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