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