Hello food lovers...
Panada is one of Manado's most populer cakes, some say this cake is a dutch culinary influence, or also say this cake is a Portuguese culinary influence because it's shape is similar to a pastry.
However, it is believed that this cake is a culinary of Spain because it is very similar to the Empanada cake. This cake is like fried bread or donuts, which is filled with tuna seasoned with pampis seasoning. The making of panada consist of ingredient and contents, then fried in warm cooking oil.
Panada has a soft, bread-like taste on the outside. While on the inside, the taste of tuna fish will taste spicier and tastier. The texture of this cake at glance resembles Prastel. If Prastel uses pastry dough, Panada uses bread dough. Because of this, the texture of panada is softer not cruchy and crispy. And here the recipe :
INGREDIENT :
500 g High protein flour
1 tbs Instant yeast
1 Egg, loosely beaten
300 ml Coconut milk
4-5 tbs Sugar
1/4 tsp Salt
FILLING :
200 g Tuna
1 tbs Lime juice / Tamarind water
250 ml Coconut milk
1 Kaffir lime leaf, veins removed, finely sliced
25 Holy basil leaves, coarsely sliced
1 Fennel leaf, finely sliced (optional)
1 Tomato, chopped
GROUND SPICES :
2 cloves Garlic
5 Shallots
4 Red chilies
2 Candlenuts, chopped
1 tsp Chopped ginger
1/2 tsp Salt
1/2 tsp Sugar
HOW TO MAKE :
1. Filling : Rub fish with lime juice/tamarind water, leave to stand for 10 minutes. Grill or steam until cooked, scrape the flesh and set aside.
2. Saute ground spices until fragrant, add sliced leaves and chopped tomato. Once leaves have wilted, add fish, and cook until all ingredient are ready and dry. Remove from heat and leave to cool.
3. Dough : Dilute instant yeast with 1 tbs warm water. Add flour, sugar, salt, and egg. Combine thoroughly and knead, adding coconut milk a little each time, until dough is smooth and doesn't stick to hand anymore.
4. Divide dough into 12 portions, make into balls and flatten. Fill flatten ball dough with sauteed filling, and fold, making a half circle shape. Seal the opening and plait to secure.
5. Fry bread rolls one by one in plenty of oil over medium heat until golden brown. Panada ready to serve.
