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Coffin Bread Recipe

Coffin Bread Recipe

Coffin Bread Recipe

Coffin bread is a night market snack that originates from Tainan, a city in the South of Taiwan. Coffin bread gets its name from the way the bread is cut to create a box with a lid, resembling a coffin. For this particular recipe, I used a seafood mix with a coating of cheese, but you can use any other filling as well.

Ingredients :

  • 40 g (11/3 oz) peas
  • 40 g (11/3 oz) carrot, peeled and cut into pea-size cubes
  • 11/2 Tbsp unsalted butter
  • 40 g (11/3 oz) onion, peeled and finely chopped
  • 2 Tbsp plain flour
  • 300 ml (10 fl oz / 11/4 cups) milk
  • 200 g (7 oz) mixed seafood, such as prawns, squid, mussels, clams and fish
  • 11/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 loaf uncut bread
  • 1 litre (32 fl oz / 4 cups) cooking oil
  • 30 g (1 oz) cheddar cheese or red Leicester, grated

Method :

  1. Boil a small pot of water and cook the peas until tender. Drain and set aside. Repeat to cook the carrots.
  2. Melt the butter in a saucepan over medium heat. Add the onion and stir-fry until soft.
  3. Turn to low heat and add the flour. Mix evenly and cook for 20–30 seconds.
  4. Add the milk gradually, whisking gently until the mixture is thick and creamy, and there are no lumps.
  5. Add the seafood, peas and carrot. Season with salt and pepper. Cook, stirring, to prevent the mixture from burning. Remove from heat when the seafood is done. Set aside.
  6. Cut the bread into 4 thick slices, each at least 5-cm (2-in) thick.
  7. Heat the oil in a wok to 180°C (350°F) and deep-fry the bread until golden brown and crisp. Drain well.
  8. Using a small knife, cut a square out of the top of each piece of bread, then hollow out the bread. Be careful not to cut all the way through the bread.
  9. Fill the hollowed-out bread with the seafood and milk sauce and sprinkle the cheese over the sauce.
  10. Place the bread under the grill and cook until the cheese is melted.
  11. Serve immediately.

Serves 4

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Sweet Glutinous Rice Soup with Dried Longans and Red Dates Recipe”