Recipe

Peranakan Spiced Bread with Okra

Nyonya Okra Bread: A Fusion of Flavors

4.5 out of 5

This recipe combines the traditional Colombian dish, Pan con chimbombo, with the vibrant flavors of Peranakan cuisine. The result is a delightful fusion of spices and textures that will transport you to the streets of Colombia while embracing the rich culinary heritage of the Peranakan culture.

Sandwich/Wrap› Sandwich› Pan con chimbombo

Cuisine of the Americas› South American cuisine› Colombian cuisine

Asian cuisine› Chinese cuisine› Overseas Chinese cuisine› Peranakan cuisine

Preparation time

30 minutes

Cooking time

15 minutes

Total time

1 hour 45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using plant-based milk), Dairy-free, Nut-free, Egg-free

Allergens

Wheat

Not suitable for

Gluten-free, Paleo, Keto, Low-carb, High-protein

Ingredients

In this adaptation, we have replaced the traditional Colombian bread with a Peranakan-style bread infused with spices like turmeric, coriander, and cumin. Additionally, we have incorporated okra into the recipe to add a unique texture and freshness to the dish. We alse have the original recipe for Pan con chimbombo, so you can check it out.

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon ground coriander 1 teaspoon ground coriander
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon salt 1 teaspoon salt
1 tablespoon sugar 1 tablespoon sugar
1 packet (7g) instant yeast 1 packet (7g) instant yeast
1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 cup (150g) okra, thinly sliced 1 cup (150g) okra, thinly sliced
Oil for frying Oil for frying

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 8g, 2g
Carbohydrates (total, sugars): 38g, 2g
Protein: 6g
Fiber: 3g
Salt: 1g

Preparation

1.
In a large mixing bowl, combine the flour, turmeric powder, ground coriander, ground cumin, salt, and sugar.
2.
In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3.
Add the yeast mixture, coconut milk, and vegetable oil to the dry ingredients. Mix well until a dough forms.
4.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
5.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6.
Punch down the dough and divide it into small portions. Shape each portion into a round ball.
7.
Heat oil in a deep pan or skillet over medium heat. Fry the bread balls until golden brown and cooked through. Remove from the oil and drain on a paper towel.
8.
In a separate pan, sauté the sliced okra with a little oil until tender.
9.
Serve the Peranakan Spiced Bread with Okra warm, accompanied by the sautéed okra.

Treat your ingredients with care...

Okra — Make sure to slice the okra thinly for a delicate texture. Sautéing the okra will help retain its crunchiness while enhancing its flavor.

Tips & Tricks

For a spicier version, add a pinch of chili powder to the dough.
Serve the Peranakan Spiced Bread with Okra with a side of sambal for an extra kick of flavor.
If you prefer a softer crust, cover the bread with a damp cloth immediately after frying.

Serving advice

Serve the Peranakan Spiced Bread with Okra as a snack or appetizer. It pairs well with a cup of hot tea or a refreshing glass of iced lemongrass drink.

Presentation advice

Arrange the golden-brown bread balls on a platter and garnish with fresh coriander leaves. Place the sautéed okra in a separate bowl for easy serving.