| 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 |
