Sambal paste:
15 dried chilies, cut lengthwise with scissor and remove seeds
2 cloves of garlic
5 shallots, sliced
1 tsp roasted shrimp paste
1/4 cup of dried shrimp, soaked
1 tsp tamarind juice
1/2 tsp sugar
Salt, to taste
oil
8 slices of whole wheat bread
1/2 stick butter, at room temperature
1/2 English cucumber, sliced
Method:
Put red chilies in boiling water and soak them for 10 minutes.
Remove chilies from the water and put them in a grinder and add the garlic, shallots, shrimp paste. Once the chilies are nicely ground, add the soaked dried shrimp and grind the paste till the shrimp are ground well. Set aside.
Heat 1/4 cup oil on medium high and fry paste till fragrant and oil oozes out, about 7-10 minutes.
Add tamarind juice and sugar and continue cooking for another 5 minutes until the paste is red in color. Adjust the salt and sugar and set aside.
To make the sandwiches:
Salt, to taste
oil
8 slices of whole wheat bread
1/2 stick butter, at room temperature
1/2 English cucumber, sliced
Method:
Put red chilies in boiling water and soak them for 10 minutes.
Remove chilies from the water and put them in a grinder and add the garlic, shallots, shrimp paste. Once the chilies are nicely ground, add the soaked dried shrimp and grind the paste till the shrimp are ground well. Set aside.
Heat 1/4 cup oil on medium high and fry paste till fragrant and oil oozes out, about 7-10 minutes.
Add tamarind juice and sugar and continue cooking for another 5 minutes until the paste is red in color. Adjust the salt and sugar and set aside.
To make the sandwiches:
Assembly:
Place two slices of bread with crust on, on a cutting board. Butter one side of each slice of bread.
Spread a thin layer of the sambal, then top the bread with 4 slices cucumber and sandwich with buttered bread.
Cut the crust off and cut into quarters. Serve immediately.
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