Recipe

Peranakan Crispy Bread

Nyonya Crunchy Toast

4.6 out of 5

This recipe combines the traditional Lithuanian dish of Kepta duona with the vibrant flavors of Peranakan cuisine. The result is a delightful fusion of cultures, where crispy bread is transformed into a mouthwatering Peranakan snack.

Snack› Kepta duona

European cuisine› Northern European cuisine› Baltic cuisines› Lithuanian cuisine

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Peranakan cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free, Nut-free, Soy-free, Gluten-free (if using gluten-free bread and flour)

Allergens

Wheat (if using regular bread and flour)

Not suitable for

Vegan, Paleo, Keto, Low-carb, High-protein

Ingredients

In the original Lithuanian dish, Kepta duona, the bread is typically seasoned with garlic and served with a sour cream dip. In this Peranakan adaptation, the bread is deep-fried and coated with a blend of Peranakan spices, giving it a unique and aromatic flavor profile. We alse have the original recipe for Kepta duona, so you can check it out.

8 slices of white bread 8 slices of white bread
2 eggs 2 eggs
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon chili powder 1 teaspoon chili powder
1 teaspoon ground coriander 1 teaspoon ground coriander
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon salt 1 teaspoon salt
Vegetable oil, for frying Vegetable oil, for frying

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 12g, 8g
Carbohydrates (total, sugars): 44g, 4g
Protein: 8g
Fiber: 2g
Salt: 1g

Preparation

1.
In a shallow bowl, whisk together the eggs and coconut milk.
2.
In a separate bowl, combine the flour, turmeric powder, chili powder, ground coriander, ground cumin, and salt.
3.
Dip each slice of bread into the egg and coconut milk mixture, allowing it to soak for a few seconds on each side.
4.
Coat the soaked bread slices with the flour and spice mixture, ensuring they are evenly coated.
5.
Heat vegetable oil in a deep pan or skillet over medium heat.
6.
Fry the coated bread slices in the hot oil until golden brown and crispy, turning them over once to ensure even frying.
7.
Remove the fried bread slices from the oil and drain on a paper towel to remove excess oil.
8.
Serve the Peranakan Crispy Bread hot and crispy, either as an appetizer or snack.

Treat your ingredients with care...

Bread — Choose a sturdy white bread that can withstand frying without becoming too soggy. Sourdough or crusty bread works well for this recipe.
Coconut milk — Use full-fat coconut milk for a rich and creamy flavor. Shake the can well before measuring.

Tips & Tricks

For an extra kick of spice, add a pinch of cayenne pepper to the flour and spice mixture.
Serve the Peranakan Crispy Bread with a tangy chili dipping sauce for an added burst of flavor.
Experiment with different bread types, such as whole wheat or rye, to add a unique twist to the dish.
Make sure the oil is hot enough before frying the bread slices to ensure they become crispy and golden brown.
If you prefer a milder flavor, reduce the amount of chili powder in the spice mixture.

Serving advice

Serve the Peranakan Crispy Bread as an appetizer or snack. It pairs well with a refreshing cucumber and pineapple salsa or a tangy tamarind chutney.

Presentation advice

Arrange the Peranakan Crispy Bread slices on a platter and garnish with fresh cilantro leaves and a sprinkle of chili flakes for an attractive presentation.