Recipe for Cucumber Finger Sandwiches:
Ingredients
- 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
Cooking Directions
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.
Cucumber Finger Sandwiches: Photos
by Pak101.com (few years ago!) / 995 views