Latkes (Grated Potato Pancakes)
INGREDIENTS:
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
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.
JOYCE JUE -
PRODIGY GUEST CHEFS COOKBOOK
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.
JOYCE JUE -
PRODIGY GUEST CHEFS COOKBOOK