From North SulawesiCakes & Snacks
Panada (Manado Spicy Tuna Buns)
Panada
Manado's fried pasty-shaped bread filled with shredded skipjack tuna, spicy seasoning, shallots and lemon basil.
- Time
- 2 hr
- Serves
- 15 people
- Origin
- North Sulawesi
- Type
- Cakes & Snacks
Ingredients
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Dough
Filling
Spice paste
How to Make
Dough: mix the flour, yeast and sugar. Add the egg and warm water and knead, then add the margarine and salt. Knead until elastic, cover and rest for 1 hour.
Filling: fry the spice paste, lime leaves and lemongrass until fragrant. Add the fish, salt and sugar and cook until dry. Stir in the basil and cool.
Knock back the dough and divide it into 15 balls.
Flatten each ball, add 1 tablespoon of filling, fold into a half-moon and crimp the edge.
Rest for 15 minutes until slightly puffed.
Fry in plenty of oil over medium heat until golden brown. Drain.
Kitchen tip
The filling must be dry and cool before wrapping so the dough does not tear and the inside does not turn greasy.
Questions
Where does Panada (Manado Spicy Tuna Buns) come from?
Panada is a traditional dish from North Sulawesi (capital: Manado), in the Sulawesi region of Indonesia.
How long does Panada (Manado Spicy Tuna Buns) take to make?
It takes about 2 hr in total to make 15 servings, including preparation.
What is the secret to a good Panada (Manado Spicy Tuna Buns)?
The filling must be dry and cool before wrapping so the dough does not tear and the inside does not turn greasy.
