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.
