Description
Literally 'Coffin Board'. A Tainan B-grade gourmet where a thick slice of white bread is deep-fried golden, hollowed out, and filled with rich chicken/shrimp cream stew.
Restaurants serving Coffin Bread
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thick-sliced white bread
- Milk
- Chicken
- Shrimp
- Mixed veg
- Butter
Instructions
- [Authentic Recipe]
- Prepare a thick slice (~5cm) of white bread, submerge it whole in hot 180°C oil.
- Deep-fry, flipping it until the entire surface is crispy golden brown.
- Drain oil well, then cut a square 'lid' off the top with a knife.
- Use a spoon to crush or scoop out the white crumb to form a square 'box (coffin)'.
- [Stew] Heat butter in a pan, sauté chicken, shrimp, squid, and mixed veg. Add flour and milk to make a thick, rich 'cream stew'.
- Pour the cream stew generously into the hot hollowed bread box, and place the bread lid slightly ajar on top.
Learn more Spice, substitutes, tips
Key spices
Butter and Cream aroma
Substitutes at Japanese supermarkets
Store-bought retort stew, Thick-sliced white bread
Pairing
Tapioca Milk Tea(Ignore calories)
Trivia
[For Youth] A Taiwanese-Western fusion born post-war under US military influence. Named for its square shape resembling a 'coffin', it's Tainan's representative highly photogenic calorie bomb.
Eating tips & etiquette
[Unique Eating] Use a knife and fork to tear down the walls of the 'crispy fried bread' that have slightly softened from absorbing the hot stew inside!
Allergen
Wheat, Dairy, Chicken, Shrimp, Squid