Recipe
Peranakan-inspired Open-faced Sandwiches
Nyonya Fusion Delight: Peranakan-inspired Open-faced Sandwiches
4.6 out of 5
Indulge in the vibrant flavors of Peranakan cuisine with these Peranakan-inspired open-faced sandwiches. Combining the essence of Argentinian sandwiches de miga with the unique spices and ingredients of Peranakan cuisine, this fusion dish is a delightful blend of cultures.
Metadata
Preparation time
20 minutes
Cooking time
N/A
Total time
20 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Gluten-free (if using gluten-free bread), Nut-free, Low-carb (if using low-carb bread)
Allergens
Shellfish (prawns), Gluten (if using regular bread)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
Ingredients
While the original Argentinian sandwiches de miga are typically made with simple fillings like ham and cheese, this Peranakan-inspired version incorporates the bold flavors and spices of Peranakan cuisine. The use of lemongrass, turmeric, galangal, belacan, and tamarind adds a unique twist to the traditional sandwich, creating a fusion dish that celebrates the best of both cuisines. We alse have the original recipe for Sandwiches de miga, so you can check it out.
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8 slices of crustless bread 8 slices of crustless bread
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200g (7 oz) cooked chicken, shredded 200g (7 oz) cooked chicken, shredded
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100g (3.5 oz) prawns, cooked and peeled 100g (3.5 oz) prawns, cooked and peeled
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1 tablespoon belacan (shrimp paste) 1 tablespoon belacan (shrimp paste)
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1 tablespoon tamarind paste 1 tablespoon tamarind paste
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1 lemongrass stalk, finely chopped 1 lemongrass stalk, finely chopped
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon galangal powder 1 teaspoon galangal powder
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4 tablespoons mayonnaise 4 tablespoons mayonnaise
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1 cucumber, thinly sliced 1 cucumber, thinly sliced
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Fresh herbs (such as cilantro and mint) for garnish Fresh herbs (such as cilantro and mint) for garnish
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 20g, 3g
- Protein: 20g
- Fiber: 2g
- Salt: 1g
Preparation
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1.In a bowl, combine the shredded chicken, prawns, belacan, tamarind paste, lemongrass, turmeric powder, and galangal powder. Mix well to ensure the flavors are evenly distributed.
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2.Toast the slices of bread until lightly golden.
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3.Spread a thin layer of mayonnaise on each slice of bread.
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4.Divide the chicken and prawn mixture evenly among the bread slices, spreading it out to cover the entire surface.
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5.Top each sandwich with cucumber slices and garnish with fresh herbs.
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6.Season with salt and pepper to taste.
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7.Serve the Peranakan-inspired open-faced sandwiches immediately and enjoy!
Treat your ingredients with care...
- Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more delicate flavor.
- Belacan (shrimp paste) — Toast the belacan in a dry pan before using to enhance its aroma and flavor.
- Tamarind paste — Soak the tamarind pulp in warm water, then strain it to remove any seeds or fibers before using.
Tips & Tricks
- Experiment with different types of bread, such as pandan-flavored bread or roti canai, to add an extra layer of Peranakan flavor.
- For a spicier kick, add sliced chili peppers or a drizzle of sambal sauce to the sandwiches.
- Customize the fillings by adding other Peranakan ingredients like julienned kaffir lime leaves or grated coconut.
Serving advice
Serve these Peranakan-inspired open-faced sandwiches as an appetizer or light lunch. They pair well with a refreshing side salad or a bowl of clear Peranakan soup.
Presentation advice
Arrange the sandwiches on a platter, garnishing them with a variety of fresh herbs to create an eye-catching display of colors. Consider using a mix of cilantro, mint, and Thai basil for a vibrant and aromatic touch.
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