• 3 fresh red chilies
• 2 small cloves of garlic
• 3 small shallots, sliced
• 2 teaspoons roasted belacan
• ½ inch piece of tumeric/ ½ teaspoon tumeric powder
• ½ inch of galangal
• 1 lemongrass, sliced, white part only
• 2/3 cup of dried shrimp, soaked
• 1 teaspoon tamarind paste mixed with ½ cup water
• 3 tablespoon sugar, to taste
• Salt, to taste
• 1/2 cup canola oil
• 6 slices of white bread, crust removed
• ½ stick butter, at room temperature
• ¼ English cucumbe

Grind all spice paste in a food processor, set aside.

Drain the dried shrimps. Separately, place in food processor and grind till fine.

In a wok or a saucepan, heat ¼ cup canola oil on medium high. Fry 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.

Slice cucumber into thin rounds

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 4 diagonally, making 4 tiny triangles.

by Pak101.com (few years ago!) / 1004 views