Empuk Kenyal & Bikin Nagih! Resep PANADA TONGKOL RICA [Khas Manado]

Name: Panada Tongkol Rica
Yield: 12 pcs
Ingredients: 100 ml warm water; 6 g yeast; 15 g sugar; 300 g all-purpose flour; 1/2 tsp salt; 1 pc egg; 30 g coconut milk; 25 g margarine, melted; 200 g steamed skipjack tuna, shredded; 1 tsp salt; 1½ tbsp sugar; 1 tsp MSG; 80 ml oil, for sautéing; 10 pc shallot; 4 clove garlic; 4 cm ginger, cut into pieces; 3 cm turmeric, cut into pieces; 12 pc red Thai chili; 2 pc large red chili; 60 ml water; 1 stalk lemongrass; 2 pc bay leaf; 1 pc pandan leaf; 3 pc kaffir lime leaf

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Panada Tongkol Rica

Makes 12 pcs

Bahan

Bahan adonan panada:

Bahan isian:

Bahan bumbu halus tongkol rica:

Bahan aromatik:

Cara Membuat

Untuk adonan, buat larutan ragi dengan mencampurkan ragi dan gula pasir ke dalam air hangat, aduk kemudian diamkan sesaat
Siapkan mangkuk, tuangkan tepung terigu dan garam lalu aduk rata. Buat rongga di tengah mangkuk, kemudian tuangkan larutan ragi, telur, santan, dan margarin yang sudah dilelehkan, aduk hingga rata
Uleni adonan hingga permukaannya halus dan tidak lengket, bulatkan dan tutup dengan plastic wrap, istirahatkan selama 30 menit atau hingga mengembang
Untuk isian, siapkan blender lalu masukkan bawang merah, bawang putih, jahe, kunyit, cabai rawit merah, cabai merah besar, dan air, lalu haluskan
Panaskan minyak untuk menumis dan masukkan bumbu halus. Geprek serai dan masukkan ke tumisan bumbu halus bersama daun salam, daun pandan, dan daun jeruk. Tumis dengan api sedang-kecil hingga wangi dan pecah minyak
Masukkan tongkol suwir, garam, gula pasir, dan penyedap lalu aduk rata. Masak dengan api kecil hingga kering kemudian matikan api dan biarkan dingin
Buang gas pada adonan panada yang sudah mengembang, bagi adonan menjadi 12 bagian masing-masing berat 40-42 gr. Bulatkan adonan dan istirahatkan kembali selama 5-10 menit
Pipihkan adonan kemudian beri isian tongkol rica sekitar 20 gr. Lipat dan tutup adonan kemudian ulir bagian pinggir adonan hingga benar-benar rapat. Diamkan panada yang sudah dibentuk selama 10-15 menit sebelum digoreng
Goreng panada di minyak panas dengan api sedang-kecil selama 1 ½ menit di masing-masing sisi atau hingga matang kecokelatan
Panada siap disajikan

Ingredients

Panada dough:

Filling:

Spice paste:

Aromatics:

Steps

For the dough, prepare the yeast mixture by combining the yeast and sugar with the warm water. Stir and let sit briefly.
In a bowl, combine the flour and salt. Mix well. Make a well in the center, then add the yeast mixture, egg, coconut milk, and melted margarine. Mix until combined.
Knead the dough until smooth and no longer sticky. Shape into a ball, cover with plastic wrap, and let rest for 30 minutes or until doubled in size.
For the filling, place the shallot, garlic, ginger, turmeric, red Thai chili, large red chili, and water into a blender. Blend until smooth.
Heat the oil for sautéing and add the spice paste. Bruise the lemongrass and add it along with the bay leaf, pandan leaf, and kaffir lime leaf. Sauté over medium-low heat until fragrant and the oil separates.
Add the shredded skipjack tuna, salt, sugar, and MSG. Stir well and cook over low heat until dry. Turn off the heat and let cool.
Deflate the risen dough and divide it into 12 portions weighing 40-42 g each. Shape into balls and let rest again for 5-10 minutes.
Flatten each dough portion and fill with about 20 g of tongkol rica filling. Fold and seal the dough, then crimp the edges tightly. Let the shaped Panada rest for 10-15 minutes before frying.
Fry the Panada in hot oil over medium-low heat for 1.5 minutes per side or until golden brown and cooked through.
Panada Tongkol Rica is ready to serve.