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Panada
5 from 2 votes

Panada

A specialty of the city of Manado, panada is a fried Indonesian turnover that is filled with tuna or spicy bonito.

Prep Time
1 hr
Cook Time
30 mins
Resting Time
1 hr
Total Time
1 hr 30 mins
Servings: 10 people
Calories: 393 kcal
Course: Breakfast, Appetizer, Snacks
Cuisine: Indonesian

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
    Cup of Yum
  1. Place the onions, peppers, ginger, chillies, and garlic cloves into the jug of a blender, and blend to a smooth paste.
  2. In a non-stick pan, heat the vegetable oil over medium heat, and fry the paste for 3 minutes, stirring constantly.
  3. Add the lemongrass, kaffir lime leaves and tamarind paste. Fry for 1 minute, stirring constantly.
  4. Add the tuna and mix well.
  5. Keep stirring until the mixture begins to dry out. Lower the heat, and stir occasionally until the liquid is completely reduced. Set aside.
Dough
  1. Place all the ingredients for the dough, except the salt, into the bowl of a stand mixer.
  2. Using the dough hook or flat beater, mix for 2 minutes.
  3. Add salt, and knead for 10 minutes or until obtaining a smooth homogeneous dough.
  4. 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.
  5. Cover the dough and let rest for 45 minutes, away from drafts.
  6. On a floured work surface, knock back the dough, and divide it into pieces of 1 oz (25 to 30 g) each.
  7. Roll out all each piece, cover, and set aside to rest for 15 minutes.
  8. Using a rolling pin, roll out each piece of dough into a circle to a thickness of about ¼ inch (½ cm).
  9. In the center of each circle, place 1 teaspoon of filling, and fold it into the shape of a half moon.
  10. Seal the edges well, either with a fork or by crimping between the thumb and forefinger.
  11. In a large deep pan, heat a large amount of vegetable oil and bring it to 350 F (170 ° C).
  12. 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.