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Author Notes: A snack that is traditionally deep fried, resulting in a very crispy finish, but the bread would soak the oil up like a sponge! I have adapted the recipe and added cubes of butter and bake these instead, the amount of butter can be adjusted to you liking. The arjardt, or cucumber relish is usually served with a large variety of fried foods, predominantly tart, it will cut through the oiliness and richness of fried foods, bringing back a welcomed balance and cleansing the palette. —siamesecooking
For the topping
- 100g pork mince
- 1 tablespoon garlic, finely chopped
- freshly ground white pepper
- 1 onion , finely diced
- 2 spring onions finely chopped
- 50g butter, cut into small cubes
- 1 egg
- oyster sauce
- light soy sauce
- 4 slices of white toast bread
For the cucumber relish
- half a cucumber, quartered and sliced
- 2 shallots, thinly sliced lengthways
- 1 large red chilies sliced
- 1 handful coriander, roughly chopped
- white vinegar
- castor sugar
- a pinch of salt
- TOPPING- Combine all of the topping ingredients together and season with light soy sauce and oyster sauce.
- BREAD- Remove the crusts from the bread and cut each slice into 4 equal squares, set aside.
- SPREAD- Spread the topping on squares of the bread and arrange on a baking tray lined with greaseproof paper.
- BAKE- Bake at 150 degrees Celsius for approximately 15 minutes or until the pork is fully cooked and the bread os golden brown, serve with arjardt.
- RELISH- In a small saucepan make the dressing by combining vinegar, sugar and salt together, stir well to dissolve and bring to the boil. When the dressing has cooled, add the cucumber, shallots, chilies and coriander.