The Home of Jewish Food

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Ingredients

2 servings
  • 2 eggs
  • ⅓ cup coconut milk
  • 2 tablespoons brown sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 2 garlic cloves, grated
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kosher salt
  • 1 tablespoon cilantro, finely chopped
  • 1 scallion, green tips only, finely chopped
  • ½ teaspoon black pepper
  • 4 slices of day-old challah, ½” cut on diagonal
  • ¼ teaspoon chili oil
  • 1 tablespoon coconut oil
  • Coconut milk and honey for finishing

Preparation

Step 1

Make coconut batter: Whisk the eggs, coconut milk, brown sugar, soy sauce, fish sauce, garlic, turmeric, salt, cilantro, scallions and black pepper together in a medium bowl.

Step 2

Place the slices of challah in the coconut batter and pierce each piece with a fork a few times to help promote soakage. Let sit for 10 minutes, flipping over several times throughout.

Step 3

Preheat a cast iron skillet or frying pan on medium heat. 

Step 4

Place 1 tablespoon of coconut oil in the pan and carefully transfer 2 of the soaked slices. Lower the heat to medium low.

Step 5

Cook undisturbed for 2 minutes per side. Repeat with the remaining slices.

Step 6

Enjoy hot with a drizzle of coconut milk and honey.

Betty, Anna and Mira in Tel Aviv, 1955.