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
garlic, finely chopped
freshly ground white pepper
onion , finely diced
spring onions finely chopped
butter, cut into small cubes
light soy sauce
slices of white toast bread
For the cucumber relish
half a cucumber, quartered and sliced
shallots, thinly sliced lengthways
large red chilies sliced
coriander, roughly chopped
a pinch of salt
In This Recipe
Combine all of the topping ingredients together and season with light soy sauce and oyster sauce.
Remove the crusts from the bread and cut each slice into 4 equal squares, set aside.
Spread the topping on squares of the bread and arrange on a baking tray lined with greaseproof paper.
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.
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.