Panada

Had I never left Indonesia to come and live in The Netherlands, I would never find out how much I love this food. Funny though, I remember that I did not quite fond of this delicacy because of the fish. I had this hate-hate relationship way back then with fish, mainly due to its strong fishy odour. And boy, all the winds and snow must have changed me (to the better or worse? Still figuring that out…) so much that I actually like Panada now. More funny things is that one of a friend of mine said that this kind of food also popular and is a traditional food in South America, but there they call it Empanadas instead of Panada. Indonesia also has quite a variety of pastry dough delicacies such as pastei, risoles, and panada. We only called the ones with the fish filling as Panada, others we commonly use the name Pastei/Pastel.

Ingredients:

Pastry Dough

  • 250 gram flour
  • 1 tbsp yeast
  • 1 egg, store in room temperature for at least 30 minutes
  • 1/2 tsp salt
  • 125 ml luke warm water
  • 1 tsp sugar
  • 1 tbsp of margarine

Filling

  • 2 cans of tuna or mackerel, in natural taste, not smoked or dipped in tomato sauce
  • 200 ml coconut milk
  • Sugar
  • Salt
  • 5 small pc shallots
  • 3 pc garlic
  • 1 cm ginger, or 1 tsp ginger extract
  • 2 tbsp cooking oil
  • Frying oil

Cooking

  1. Do the pastry dough first: sift together flour. yeast, salt and sugar. Make a hole in the middle of the dough and put the egg into the hole. Slowly knead until coarse and sand-like
  2. Slowly pour in water, keep kneading until all water is added and the dough has form a big ball
  3. Mix in margarine and keep kneading until the dough is no longer stick to your fingers and hands. Put aside, cover with clean dry cloth for 30 minutes
  4. Mince shallot, garlic, and ginger
  5. Heat oil in a pan and cook minced shallot, garlic, and ginger until the fragrant smell comes out
  6. Add in sugar, salt, and fish. stir while mincing the fish with spatula
  7. Pour in the coconut milk, stir and cook until the coconut milk evaporates. Leave to cold for 10 minutes
  8. In a big wok or round pan, heat the frying oil with medium heat
  9. Work with the dough: deflate the dough and divide it into smaller round doughs with the diameter of 2cm or weigh around 20 grams each. Leave all doughs for 5-10 minutes.
  10. Flatten dough one by one until round and thin like small discs. Leave for 5 minutes
  11. Prepare a small glass of water to glue the dough, if necessary
  12. Put a tablespoon of the filling in the middle of the disc-like dough and fold it into a crescent shape (or half a circle) pinch the outer dough together and glue it with water. Or you can glue it with water and then use a fork to make a fan-shaped outer lining. Leave for 5 minutes
  13. Fry all the panada for 10 minutes each in medium-low heat.

 

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