Peranakan-inspired Open-faced Sandwiches

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.

• 8 slices of crustless bread 8 slices of crustless bread
• 200g (7 oz) cooked chicken, shredded 200g (7 oz) cooked chicken, shredded
• 100g (3.5 oz) prawns, cooked and peeled 100g (3.5 oz) prawns, cooked and peeled
• 1 tablespoon belacan (shrimp paste) 1 tablespoon belacan (shrimp paste)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 lemongrass stalk, finely chopped 1 lemongrass stalk, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 4 tablespoons mayonnaise 4 tablespoons mayonnaise
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• Fresh herbs (such as cilantro and mint) for garnish Fresh herbs (such as cilantro and mint) for garnish
• 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

1. 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.
2. 2.
   Toast the slices of bread until lightly golden.
3. 3.
   Spread a thin layer of mayonnaise on each slice of bread.
4. 4.
   Divide the chicken and prawn mixture evenly among the bread slices, spreading it out to cover the entire surface.
5. 5.
   Top each sandwich with cucumber slices and garnish with fresh herbs.
6. 6.
   Season with salt and pepper to taste.
7. 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.