SAMBAL & CUCUMBER FINGER SANDWICHES Recipe

• 3 fresh red chilies
• 2 small cloves of garlic
• 3 small shallots, sliced
• 2 teaspoons roasted belacan
• A 1/2 inch piece of tumeric/ A 1/2 teaspoon tumeric powder
• A 1/2 inch of galangal
• 1 lemongrass, sliced, white part only
• 2/3 cup of dried shrimp, soaked
• 1 teaspoon tamarind paste mixed with A 1/2 cup water
• 3 tablespoon sugar, to taste
• Salt, to taste
• 1/2 cup canola oil
• 8 slices of white bread, crust removed
• A 1/2 stick butter, at room temperature
• A 1/4 English cucumber, unpeeled, sliced into paper thin rounds

1. Preparing the spice paste: chilies, garlic, shallots, belachan, tumeric, galangal and lemongrass in a food processor till a smooth paste.
2. Set aside.
3. Drain the dried shrimps.
4. Separately, place in food processor and grind till fine.
5. Cooking the sambal: In a wok or a saucepan, heat A 1/4 cup canola oil on medium high.
6. Fry the spice paste till fragrant, red and oil has separated, about 7-10 minutes.
7. Add more oil if necessary to prevent sticking.
8. Add the dried shrimp and sugar.
9. Fry until aromatic, about 5 minutes.
10. Add tamarind liquid.
11. Continue cooking, adding more oil if necessary for another 10 minutes until the sambal is a dry and deep red in color.
12. Assemble the sandwich: Remove bread crust, and place two slices of bread on a cutting board.
13. Generously smear butter on one side of each slice of bread.
14. Spread on a thin layer of the sambal, top with cucumber and sandwich with buttered bread.
15. Cut bread into diagonally twice making 4 tiny triangles per sandwich.

red chilies, garlic, shallots, belacan, tumeric powder, galangal, only, shrimp, sugar, salt, canola oil, white bread, butter, cucumber

Taken from cookeatshare.com/recipes/sambal-cucumber-finger-sandwiches-424 (may not work)