SAMBAL & CUCUMBER FINGER SANDWICHES Recipe

  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)

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