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Posts tagged “棺材板

府城棺材板 – Tainan Coffin Toast Bread

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Long before the designation of Taipei 台北 as the capital city of Taiwan 台湾 by the Qing court in early 18th century, the southern city of Tainan 台南 was long regarded as the centre of administration, politics, as well as financial and economic development in this island state. Tainan was established as the base of Dutch Formosa when the Dutch East Indies company came in the early 1600s and used it as a trading post, which they’d named Fort Zeelandia at Anping 安平. This earned Tainan the name “hoo siah” 府城 in the local Min dialectal tongue, a place where the local folks in southern Taiwan, especially those in the neighbouring counties like Chiayi 嘉義, Pingtung 屏東, Kaohsiung 高雄 and Nantou 南投 looked upon as a site of social and cultural flourish back in the old days.

As the city prospered and grew, more and more people from surrounding rural regions moved into Tainan in search for a better livelihood and opportunities. As such, many aspects of Tainan also became more varied and diversified demographically, socially and culturally. Through the innovation of the locals, many Taiwanese snacks 台式小吃 and signature dishes in Taiwanese cuisine 台菜 we know today have their roots in Tainan. These include 擔仔麵 Dah-a Mee Soup Noodles with Braised Meat Sauce, 台式滷 Lor Mee Noodles in Thick Braising Sauce, 鳝 Sen-Hee Yee Mee Braised Eel Noodles, 碗粿 Wah Kueh Tainan Steamed Rice Cake in a Bowl, 蚵仔麵線 Oh-aa Mee Sua Oyster Meesua, 蚵仔煎 Oh-aa Tsen Fried Oyster Omelette  and of course, 棺材板 Gwa Tsah Pang Coffin Toast Bread.
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简易牛奶白土司麵包 Simple White Milk Loaf Bread

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Bread is part and parcel of the our lives. It is a staple for many as its versatility allows one to have it for practically all meals of the day, be it breakfast or supper. Its portability allows one to have it as a meal-on-the-go, be it on the bus or while waiting for it. Here’s a no-frills bread recipe which I’d been using for sometime now. I seldom make bread because I simply don’t have the patience for it. The multitude of waiting times as the bread goes through repeated proofing as well as time for the dough to rest. But once a while when a recipe calls for bread or when I’m in the mood, I’ll just get my Pullman tin out to make a simple loaf. It is incredibly easy to make with very reproducible results!

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