Panada

Name: Panada
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 2 tbsp granulated sugar; 1 tsp salt; 1 egg, beaten; 2/3 cup warm coconut milk; 2 cups vegetable oil; 4 shallots, minced; 2 garlic cloves, minced; 2 red chili pepper, minced; 2 cans canned tuna in water, drained; 2 tsp lime juice

A popular Manado fried bread pastry filled with a savory, spicy tuna and aromatic spices.

60 minMediumServes 4380 cal/serving

IndonesianAppetizerStovetopPescatarianHalal-friendlyDairy-FreeNut-FreePork-FreeAlcohol-Free

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Ingredients

3 cups all-purpose flour
2 tsp instant yeast
2 tbsp granulated sugar
1 tsp salt
1 egg, beaten
2/3 cup warm coconut milk
2 cups vegetable oil
4 shallots, minced
2 garlic cloves, minced
2 red chili pepper, minced
2 cans canned tuna in water, drained
2 tsp lime juice

Instructions

1

Combine 3 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp salt in a mixing bowl.
2

Mix in 1 beaten egg and 2/3 cup warm coconut milk, then knead into a smooth dough and let rest for 30 minutes.
3

Heat a small amount of 2 cups vegetable oil in a skillet over medium heat, then saute 4 minced shallots, 2 minced garlic cloves, and 2 minced red chili pepper until fragrant.
4

Add 2 cans drained canned tuna in water and 2 tsp lime juice, stirring until heated through to an internal temperature of 165°F.
5

Divide dough, roll into circles, place filling inside, seal edges tightly, and fry in remaining 2 cups vegetable oil until golden brown.

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Questions

What is Panada?

A popular Manado fried bread pastry filled with a savory, spicy tuna and aromatic spices. This reference files it under Indonesian appetizer: made on the stovetop, rated medium and about 60 minutes start to finish.

What internal temperature should Panada reach?

For Panada, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Is there a substitute for yeast in Panada?

The entry for Panada calls for 2 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Panada less spicy?

Yes. The heat in Panada comes from 2 red chili pepper, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

How long does Panada keep?

Refrigerate what is left of Panada within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

Serve it with

Sambal Matah sauce
Es Teler Mixed Fruit Coconut Cooler drink
Apple Butter sauce

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