SAMBAL & CUCUMBER FINGER SANDWICHES Recipe Recipe

Name: SAMBAL & CUCUMBER FINGER SANDWICHES Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 fresh red chilies, 2 small cloves of garlic, 3 small shallots, sliced, 2 teaspoons roasted belacan, and more.

Yes, SAMBAL & CUCUMBER FINGER SANDWICHES Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

SAMBAL & CUCUMBER FINGER SANDWICHES Recipe

How did you like this recipe?

Frequently Asked Questions