Panada Ikan Pedas

I’m sharing another Indonesian snack today. Yes, we do have lots of snacks in Indonesia.

This is fried bread with spicy fish filling. Yummeeeeeeh.. dip in chili sauce.. Oh my… *drooling*.

FYI, the photos in this post are edited by me. Yup. My very first photos that I edited my self. After a short and quick lesson from husband last night, this morning I finally did it my self. So tell me what you think of these photos :)

I don’t have anything to say today really. Except that I have new furniture projects now. I’ve been working with my dinning set last week. That’s why i didn’t have time to post anything.

Anyway, this is the recipe. Original is here.

panada ikan

Ingredients:

for the bread

  • 500g bread flour
  • 300ml coconut milk
  • 25g caster sugar
  • 2 tsp dry yeast
  • 1 egg
  • a pinch of salt

 

for the filling

  • 3 cans of tuna (450g)
  • 1 lemon grass, bruised
  • 1 tsp ground ginger
  • 3 kaffir lime leaves
  • 1 tsp tamarind juice (lemon juice for substitute)
  • 1 red onion
  • 3 garlic cloves
  • 1 big red chili
  • 3 bird eye chili
  • salt
  • oil

 

How to:

  • Place red onion, chillies, and garlic in a blender and blitz until it forms a nice smooth paste.
  • In a non stick pan, add 3 tbsp of oil and saute the onion paste until fragrance. Add lemon grass, lime leaves and tamarind paste. Saute for 1 minute.
  • Add in the tuna and stir well.
  • Keep stirring tuna constantly until it starting to dry a bit. And then stir one in a while until it’s completely dry (this is so the filling can last longer).
  • Once ready you can set it aside and make the bread dough.
  • For the bread: Place all the ingredients for the bread in food processor or standing mixer. And knead until smooth. Let it rest for 30 minutes.
  • Divide the dough and weigh 25g each.
  • Flatten the dough and fill with 1 tsp of the filling. Seal the edge properly (you can use fork).
  • Fry in hot oil (170°C) until golden brown. You can also bake it in the same temperature for about 8 to 10 minutes.

panada ikan

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28 Comments

  1. marymtf says:

    This looks scrumptious. I’m also imagining that it might make a lovely vegetarian dish (for my vegetarian boys) if I substitute the tuna for some tofu, or maybe eggplant or leek and red capsicum (love leek and red capsicum.) Thanks.

    • Ridha says:

      I guess you could. I’ve never tried making this as a vegetarian dish. The most important thing is the spices (I think), so it doesn’t taste very heavy and you can eat it as a snack :)

  2. Sam Sin says:

    They look delicious! Your photo skills obviously show off your cooking, well done!
    I’ve never tried cooking Indonesian food, but will need to start with your recipes!

  3. Gosh says:

    Mbak ridha dari Indonesia ya? Tinggal dimana? I was just thought to make a panada, and it brought me here. Resepnya lebih simpel dari yang saya baca di list resep.

    • Ridha says:

      Iya, salam kenal Gosh (bener ya?) Aku asal balikpapan. Ini resep udah disesuaikan sama keadaan disini yang susah nyari ini itu. Dibikin gampang aja :)

      • Gosh says:

        Salam kenal jg. Iya bener, gosh itu dari gosal (Nama keluarga) hehe, tmn2 manggilnya pake nama keluarga. pantes, tapi racikannya enak loh, uda di coba bikin :) bakal sering nyoba dr resep Mbak ridha nih.

      • Ridha says:

        Panggil Ridha aja. Ikut seneng dengernya klo suka :)
        Silahkan banget.. seneng klo ada yang nyoba resep disini terus berhasil dan suka hasilnya ^^

      • Gosh says:

        Thank you, oya ketinggalan nanya satu lagi, itu bagaimana bikin supaya lingker2 diatas panadanya ya? Krn ga bs jd pake garpu doank :(

      • Ridha says:

        Itu yang agak susah dijelasin, makanya aku tulis pake garpu aja. Ntar klo ada waktu pas bikin lagi, mudah2an bisa dibikin short video buat bikin tutupan diatasnya itu ^^

    • Ridha says:

      Isn’t curry puff the one with lots of layers? Correct me if I’m wrong. I’ve never been to Malaysia, but lived in Singapore for few months, and they sell lots of curry puffs too :D
      This panada how ever, is just like any other bread. But fried :)

      • HedonistEats says:

        The curry puffs I’ve eaten here are in the same form as your panada, but with a thinner and harder crust. Sedap! You’ve inspired me to learn more about how Malaysian food compares to Indonesian – time to plan a trip!

      • Ridha says:

        Yes, that’s curry puff. Our food are very similar (at least in Sumatra Island). But Indonesia has so many islands and every island has it’s own “taste”. Some parts like the food a bit more sweet. Some parts prefer spicy. And the other use lots of coconut milk, etc.
        Do visit Indonesia sometime, and you can find tons of different yummy foods ;)

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