Panada
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
30 mins
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Resting Time
1 hr
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Total Time
1 hr 30 mins
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Servings
10 people
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Calories
393 kcal
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Cuisine
Indonesian
Panada
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A specialty of the city of Manado, panada is a fried Indonesian turnover that is filled with tuna or spicy bonito.
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Ingredients
For the dough
- 4 cups flour , sifted
- 1¼ cup coconut milk (at room temperature)
- 2 tablespoons caster sugar
- 2 teaspoons active dry yeast
- 1 egg , beaten
- 2 tablespoons butter (or margarine), melted
- 1 teaspoon salt
For the filling
- 16 oz. canned tuna fillet
- 4 tablespoons vegetable oil
- 1 lemongrass chopped, 1 stalk
- 1 tablespoon ginger chopped, fresh
- 3 kaffir lime leaves
- 1 teaspoon tamarind paste (or lime juice)
- 2 red onion small
- 4 cloves garlic
- 1 bull horn pepper
- 4 Bird's eye chilli
- salt
- vegetable oil (for frying)
Equipment
- blender
- Stand mixer
- rolling pin
Instructions
Filling
- Place the onions, peppers, ginger, chillies, and garlic cloves into the jug of a blender, and blend to a smooth paste.
- In a non-stick pan, heat the vegetable oil over medium heat, and fry the paste for 3 minutes, stirring constantly.
- Add the lemongrass, kaffir lime leaves and tamarind paste. Fry for 1 minute, stirring constantly.
- Add the tuna and mix well.
- Keep stirring until the mixture begins to dry out. Lower the heat, and stir occasionally until the liquid is completely reduced. Set aside.
Dough
- Place all the ingredients for the dough, except the salt, into the bowl of a stand mixer.
- Using the dough hook or flat beater, mix for 2 minutes.
- Add salt, and knead for 10 minutes or until obtaining a smooth homogeneous dough.
- If the dough is a little dry, add a little coconut milk or water until the dough takes on the desired texture or, on the contrary, if it is too wet, add a little flour.
- Cover the dough and let rest for 45 minutes, away from drafts.
- On a floured work surface, knock back the dough, and divide it into pieces of 1 oz (25 to 30 g) each.
- Roll out all each piece, cover, and set aside to rest for 15 minutes.
- Using a rolling pin, roll out each piece of dough into a circle to a thickness of about ¼ inch (½ cm).
- In the center of each circle, place 1 teaspoon of filling, and fold it into the shape of a half moon.
- Seal the edges well, either with a fork or by crimping between the thumb and forefinger.
- In a large deep pan, heat a large amount of vegetable oil and bring it to 350 F (170 ° C).
- Place the panada in the hot oil, and fry until golden brown.
Notes
- It is also possible to bake them in an oven preheated to 350 F (175 ° C), for about 10 to 15 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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