Coffin bread is something that is most commonly found in the south of Taiwan, my papa’s hometown – Tainan. This crispy loaf with filling is very similar to our South African bunny chow. The traditional filling is a creamy-based seafood chowder, but you can use any filling. For this recipe, I used one of my brother’s favourite filling – Teppan-style beef with onions.
- 700g steak
- 3 Tbsp soya sauce
- 1 tsp sugar
- 2 tsp water
- 2 tbsp corn flour (Maizena)
- 4 Tbsp sunflower oil
- 2 large onion
- 1 block of butter
- 1 loaf of white bread
- Preheat the oven at 180 degrees Celsius
- Tenderise the steak and cut it up into small strips.
- Marinade it in the soya sauce, sugar, water and corn flour, work it in to the meat and let it chill for at least half an hour.
- Cut the loaf into 5cm thick pieces (or according to how much you’d eat)
- Bake the bread in the preheated oven for 5-10 minutes.
- Slice the onions.
- Melt the butter on a pan then braise the onions on a low heat.
- Cut lids out of the toast and scoop out ¾ of the soft bread.
- Before adding the beef, add the oil to the marinated beef – this stops the beef pieces from sticking to each other when frying.
- Add the meat into the pan and stir fry until cooked.
- Add soya sauce to taste.