Ingredients

  • Serves 2-4 people
  • For the pastry:

    400 g High Protein Flour

    50 g Sugar

    19 g Cooking oil

    29 g Butter

    100 ml Cold Water

    1 Egg

    19 g Cake Emulsifier

    10 g Instant Yeast

    1 L Cooking Oil For Frying

     

    For the filling:

    300 g Chicken Breast, Chopped

    50 g Carrots

    50 g Potatoes

    50 g Leeks, Sliced

    20 g Shallots

    7 gr Garlic

    100 g Curly Red Chili

    3 g White Pepper Powder

    13 g Chicken Powder

    7 g Salt

    50 ml Cooking Oil

     

Panada
Recipe Courtesy of
Asian Food Network

Panada

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Empanada with a local twist, Panada is a colonial legacy left by the Portuguese in Manado. Instead of pastry dough, Panada wrapping has a soft bread-like texture. Traditionally, the filling of this Indonesian snack is made of cakalang or skipjack tuna, but since this fish is not easily accessible to most, you can also use other meats like chicken as an alternative. Nibble on these deep fried delights as a light breakfast.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 18 Ingredients
  • Medium
  • 3 steps
  • 18 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Make the pastry

    • In a medium sized bowl add the high protein flour, sugar, cooking oil, egg, cake emulsifier and instant yeast then mix using a hand blender (or food processor) on medium speed while adding water a little at a time.

    • When the dough becomes smooth, add butter mix to combine.

    • Set aside and let stand for 20 mins.

    Make the pastry


  2. Make the filling

    • Cut the potatoes and carrots into ½ cm cubes. 

    • Using a food processor or mortar and pestle, mash or blend the shallots, garlic and chilies.

    • In a pan on medium heat, fry the spice paste until fragrant, then add the carrots and potatoes, stir-fry until cooked.

    • To the pan, add the chicken meat, white pepper powder, chicken powder and salt.

    • Stir to mix well and fry on medium heat. Once the chicken is cooked, add the leeks and fry until cooked. Set aside to cool.

    Make the filling


  3. Fry the Panada

    • Take the dough and knead it by hand until smooth.

    • Take a portion of dough, about 50 g. 

    • Roll the dough into a ball with your hand.

    • WIth a rolling pin on a clean flat surface, roll the ball of dough flat until it is about ½ cm thick.

    • With a spoon, scoop out about 15-20 g of filling and place in the centre of the dough.

    • Fold the edges of the dough into a semicircle and pinch the edges shut.

    • Crimp the edge of the dough with the tip of a fork to make it look more appealing..

    • Preheat a pan with cooking oil on low heat. 

    • Fry the Panada until golden brown on both sides.

    • Remove from heat and place on a paper towel to remove excess oil.

    Fry the Panada


Plate and Serve!

The dish is now ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • For the pastry:

      400 g High Protein Flour

      50 g Sugar

      19 g Cooking oil

      29 g Butter

      100 ml Cold Water

      1 Egg

      19 g Cake Emulsifier

      10 g Instant Yeast

      1 L Cooking Oil For Frying

       

      For the filling:

      300 g Chicken Breast, Chopped

      50 g Carrots

      50 g Potatoes

      50 g Leeks, Sliced

      20 g Shallots

      7 gr Garlic

      100 g Curly Red Chili

      3 g White Pepper Powder

      13 g Chicken Powder

      7 g Salt

      50 ml Cooking Oil

       

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