Ingredients
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salt
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2 tablespoons tamarind paste
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2 tablespoons vegetable oil
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8 shallots, chopped
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3 cloves garlic, crushed
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1/2 inch fresh ginger, grated
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2 teaspoons curry powder
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1/4 teaspoon turmeric
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1/2 small cabbage, thinly sliced
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2 medium tomatoes, peeled,seeded,and diced
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3 tablespoons soy sauce
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1 tablespoon packed dark brown sugar
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1 1/4 red peppers, cored,seeded,and diced
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1/2 cucumber, diced
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1 stalk celery, diced
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2 eggs
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1/4 teaspoon hot red pepper flakes
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3 tomatoes, coarsely chopped
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2 cups long-grain rice
Instructions
- Cook the rice in boiling salted water for 12-15 minutes, until tender.
- Drain, rinse, and drain again.
- Stir in the tamarind paste and set aside.
- Heat 1 tbls.
- of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
- Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
- Add the cabbage and cook for 3-5 minutes.
- Add the tomatoes and cook for 2-3 minutes.
- Remove from pan.
- Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
- Return the vegetables to the pan.
- Add the soy sauce and sugar and heat gently to warm through.
- Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
- Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
- Melt 2 tbls butter in an omelet pan or small skillet.
- Add the eggs to the pan and cook until set.
- Leave to cool.
- Roll up the omelet and slice across into fine strips.