Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!
As soon as I learnt about the challenge for this month, I made up my mind to cook an Asian burger – I guess, the rice flour that is used for the crunch topping, gave me an impetus to go in this direction. Can you imagine my surprise when I found out that Dutch Crunch bread (also called Tiger bread after the tiger-like shell) was initially made with sesame oil?! It seemed that my idea of using Asian flavours was more than appropriate!
I loved the recipe of the brown rice bread the girls provided us with: I figured out that it would be a perfect base for my dish. However, I decided to make bread rolls instead of a loaf and they turned to be much better than plain burger buns, with a sweetness of honey, earthiness of a brown rice and a scent of sesame oil.
Instead of beef I used prawns, chicken and fish to make meat cakes for the burger: I simply adapted the recipe of Chao Tom that I had in my cooking book. Chao Tom is basically a Vietnamese dish – an entrée made with prawns grinded to a paste, wrapped around the sugar cane sticks and grilled. Of course, I didn’t use any sticks and changed the shape of the dish in general but it was still packed with flavours: the use of different types if meat and Asian condiments made it a lip smacking treat!
An Asian cole slow was served as a side to the dish: Chinese cabbage, apple, capsicum and carrot with soy and honey dressing and toasted sesame seeds – can you think of a better accompany to the chaw tom cakes and brown rice tiger bread?
Thanks to Sara and Erica for an opportunity to have fun in the kitchen and to come up with a new, fusion, delicious dish!