Monday, July 14, 2008

Panada (Indonesia Empanada)

This is one of soulfood of Indonesia. Each time I made this, my memory goes back to late 70's and 80's when my mother and her friends made this. She learned this from her friend at church who was from North Sulawesi (as this is originally from Manado, North Sulawesi) and I remember how they twisted the edge of the bun with their own very fingers instead of like what I do; using the empanada mold:). Some people use shredded chicken rather than fish specially if you're allergic to seafood, but using Tuna is The Best:). Enjoy Trying!



  • 1 teaspoon granulated yeast

  • 25 ml lukewarm water

  • 250 g bread flour (high protein)

  • 1 egg

  • 2 tablespoon sugar

  • ½ teaspoon salt

  • 100 ml lukewarm coconut milk


  • 1 Tablespoon cooking oil

  • 250 grams tuna steak, steam and chopped or ground

  • 250 ml coconut milk (you might use less than what’s suggested here)

  • 20 Lemon Basil leaves (daun kemangi)

  • 1 Pandan leave, fine slice



Dissolve yeast into the lukewarm water, put aside until it’s sudsy. Put the flour in a mixing bowl, make a hole in the middle and put the egg, yeast mix, sugar and salt, mix thoroughly. Knead the dough well for about 3-4 minutes, then add coconut milk slowly, alternatively, just enough to form a smooth dough and not stick on your fingers. Make a ball of the dough, cover with a cloth and proof it for about 2 hours or until the dough rises.


Heat the frying pan and add the cooking oil. Sauté the ground ingredients until cooked, add fish and stir well. Add coconut milk and cook some more until the liquid dissolve, before it’s dry, add the leaves and remove from the heat.

To make Panada: Punch the middle of the dough, take an egg size of it, form round then flatten it. Put about 2 teaspoon of the filling mix in the center, cover the dough, pinch the edge with Empanada Mold. Deep fry in hot oil until golden-brown.

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