(Indonesian Food) Panada - Manadonese Fried Bread Stuffed with Spicy Tuna

Panada dengan isi tuna pedas siapa yang nolak? :). Thanks for sharing ya, Pep. Definitely gonna bookmark this recipe.



Panada
-Manadonese Tuna Stuffed Bread/Pastry-
source : Pepy P.Nasution
recipe by Yasa Boga and Ellen, modified by Pepy

Ingredients:
250 g bread flour
25 mL lukewarm water
1 1/2 tbsp sugar
1 tsp instant yeast
80 - 90 mL coconut milk
1 tbsp margarine/butter, melted
1 egg, lightly beaten
a pinch of salt



Methods:
1. Add sugar into 25 mL luke warm water and sprinkle the yeast over. Let stand for 5 minutes or until its foamy.

2. In a bowl mix flour and make hole in the centre. Add egg, butter and yeast mixture, knead while pouring in coconut milk a little at a time until the dough elastic and not sticking to the bowl and hand.

3. Shape batter into large balls and put into a bowl covered with a damp napkin or a piece of plastic. Leave for 1-2 hours in a warm place until the dough rises.

4. Punch the dough and start to stir with hand again, divide by 10 - 15 and make balls. Let stand for 15 minutes.

5. Roll each piece 1/2 cm thick. Put over the pastry maker. Make sure that the pastry dough is slightly larger than the pastry maker.

6. Put a tablespoonful of filling on the center. Slowly fold the pastry maker and then press a bit firmly to seal the edges. Open carefully halfway and take out your panada. Repeat until you finished all. Let stand for 15 minutes and pinch the edge one more time with a fork, so the filling will not be popping out before deep fry.

7. Fry them. Do not use very hot oil but medium heat to deep fry so the skin still smooth without bubbles.

For filling

Cakalang Pampis
- Manadonese Skipjack Tuna Floss -
source : Pepy P.Nasution

Ingredients:
• 200 g broiled cakalang meat (You can substitute for canned tuna in water and drain)
• 1 pandan leaf, finely sliced
• 3 kaffir lime leaves, discard the midrib and slice finely
• 30 lemon basil leaves, coarsely sliced
• 1 daun tebal/bangun-bangun/Coleus amboinicus Lour, finely sliced (Since this herb has an oregano-like flavour, I substituted for 1 tbsp dry oregano)
• 2 lemongrass, take the white parts and crushed (I used 1/3 cup frozen minced lemongrass)
• 250 mL thick coconut milk (I used a combination creamed coconut and coconut water)*

Ground Spices:
• 4 long red cayenne peppers
• bird eye chilies (I don't put the amount as some people have different palette to handle heat. If you want to skip it, it's your call)
• 3 cm long ginger, scrape off the skin with a spoon
• 5 shallots (I used 3 of the bigger size shallots)
• 2 cloves garlics
• ½ teaspoon salt

Directions:
1. In a pot, combine coconut cream and coconut water; bring to a boil.

2. Add ground spices and reboil until bubbling. Add cakalang, pandan, oregano and kaffir lime leaves. Let them cook for 10 minutes. Add lemongrass and lemon basil. Stir and cook until everything is dry. Leave to cool if you want to use them for panada. Scoop over the warm cooked rice if you want to enjoy with rice.

Asians also love to enjoy floss with the bread.

Parmesan Tuna Muffin

I just saw these photo sets in my flickr and remembered that I haven't posted the recipe yet. And it's been almost 2 months ;) *dear Pati, maybe you're the one who's gonna smile, you've received the recipe, right?*.

Too many photos and too little time for blogging. Sometimes I got too excited taking so many food pics and spent most of my time for photo editing or flickring. The other time, with my girls, we were busy with our art and craft project.




And some other times I was so into stitching, and then I forgot about blogging :D. Until I realize there were so many foodie photos on my flickr queueing to be blogged.



Many friends asked me how did I manage my time between parenting, baking, cooking, blogging, food photography, crafting, etc. I'm not a super mommy. When I do something, I always take my time. Otherwise never do everything such in a rush and always low my expectation. I don't need to do everything perfectly because it would be impossible. With the girls around, my hands is full and somehow I always try to put them in my first priority and involved them in my activity *Yea right! Parenting kicked my butt big-time ;)*.



I just want to take my life easy and be happy everytime ;).



Anyway, my lovely foodie blogger buddy, Mindy, posted this recipe around May. She used the recipe from Rita's.

I was interested, because I've never had savory muffins before. Those looked so tasty! I adapted her recipe and with a little re-worked, I made my Parmesan Tuna Muffin.

The original calls for curry powder but since I didn't have one, I used parmessan cheese. These muffins supposed to be tasty but they turned out salty because I put too much salt. I forgot that I used parmessan cheese which already salty :P.



Just try these savory muffins for another experience! Maybe you'll be quite surprised in the first bite ;). Pretty strange yet delectable.

Here's the original recipe.

Curry Tuna Muffin
from : Mindy's Deli

Ingredients:
1 can tuna in water - drained
2 cloves garlic - finely chopped
1 onion - finely chopped
1 cup self raising flour - sifted
3 tbsp curry powder (dita-I used Parmesan)
Parsley - chopped
Salt
Granulated sugar
1 egg - beaten
1/3 cup coconut milk (dita-I used milk)
1/4 cup canola oil

Topping (dita-I sprinkled the muffins with Parmesan)
Tuna mixture
Chili flakes

Directions:
Preheat the oven to 175°C. Grease muffin tin
Sauté chopped garlic and onion until fragrant. Add salt, curry powder (dita-Parmesan) and tuna chunks. Combine well. Set aside.
Combine sifted flour, salt and sugar. Make a well in the middle.
In another bowl, combine beaten egg, coconut milk (dita-Milk) and oil. Pour the mixture into a well. Stir well
Add chopped parsley and the tuna mixture. Left some for topping. Combine well.
Pour the mixture into a greased muffin tin until 3/4 full. Bake muffins 25 minutes or until set. 10 minutes before the muffins are set, put the topping on each muffin. Served warm.