Ingredients
Bread
- 200 gr flour, shifted
- 3 tsp instant yeast
- 2 tbsp caster sugar
- 1 egg, whisked
- ½ warm coconut milk made from ¼ grated coconut
- ½ tsp salt
- Oil
Filling
- 3 lemongrass bulbs (remove stalks), finely sliced
- 1 pandan leaf, knotted
- 20gr of smoked tuna, shredded
- ½ glass of coconut milk made from ¼ grated coconut
- 1 handful of basil leaves
Spice Paste
- 10 shallots
- 3 garlic cloves
- 3 large red chilies, deseeded
- 6 red bird’s eye chilies, deseeded
- ½ tsp salt
- Sugar
This bread comes from Manado. The word Panada originated from the Portuguese word “empada” which means bread filled with something savory, such as beef or cheese. In Manado, spicy smoked tuna is a common filling.
Steps
- Bread: Stir the flour, sugar, and yeast until mixed average. Add the eggs, mix well. Pour santansedikit little while knead dough. Season with salt, knead until dough is not sticky to the touch (dull).
- Large round shape cover with a clean cloth. Let stand 1 hour until the dough.
- Content: saute ground spices until fragrant. Add lemongrass and pandan belt. Enter suir tuna and stir. Pour coconut milk, stirring constantly until thick and mature. Add basil, stir quickly until wilted. Lift. Set aside.
- Solution: Kempeskan dough, for 12. Take one, round and thin rollers. Put the contents of taste, fold in half, glue the edges with a twist edges.
- Fried bread until cooked brownish yellow. Drain. Serve.
