Sunday, September 11, 2011

SARDINE PANADAS - MANADONESE SARDINE STUFF BREAD / ROTI SARDINE

This is interesting lately I've seen a lot of "empanadas" recipe in Foodbuzz and Food Gawker. The snack look's like our owned "karipap". I was quite curious and I did some research on this. To my surprise this snack was known all over the world with each country adaptation..wow.....great ha!! and I will be sharing with you some of the empanandas information and recipe that I had tested in my kitchen. So let's start with our neighbouring country first, Indonesia.



In Indonesia it is known as panada or pastel. The Northern Celebes version, called panada, has thick crust made of fried bread, giving it bread texture and is filled with spicy tuna and chili peppers


The other less spicier version, called pastel, has thin crust makes it more crispy and a fillings typically made of finely diced potatoes, carrot, green onions, chicken, garlic, and white pepper some people added glass noodles


A less common version can also be found, filled with curried chicken and/or potatoes with one quail egg.

another version of pastel is pastel tutup. it has the same fillings as pastel but in pie form Just like chicken pot pie only with the soft thick crust made of mashed potatoes. pastel tutup is baked instead of fried.

Ingredients:
250 g bread flour/ 250 g tepung roti
25 mL lukewarm water/ 24 ml air suam
1 1/2 tbsp sugar/ 1 1/2 sdb gula
1 tsp instant yeast/ 1sdt yeast segera
80 - 90 mL coconut milk/ 80-90 santan
1 tbsp margarine/butter, melted/ 1 sdb margerine cair
1 egg, lightly beate/ 1 biji telur 
a pinch of salt/secubit garam

1. Add sugar into 25 mL luke warm water and sprinkle the yeast over. Let stand for 5 minutes or until its foamy./Masukkan gula dalam air suam dan rinjiskan ke dalam yis. Biarkan sehingga berbuih lebih kurang 5 minit

2. In a bowl mix flour and make hole in the centre. Add egg, butter and yeast mixture, knead while pouring in coconut milk a little at a time until the dough elastic and not sticking to the bowl and hand./ Dalam mangkok berisi tepung buatkan lubang ditengah-tengah. Masukkan telur, mentega dan campuran yis tadi. Uli sambil dimasukkan santan sedikit demi sedikit sehingga doh menjadi kenyal dan tidak melekat pada tangan

3. Shape batter into large balls and put into a bowl covered with a damp napkin or a piece of plastic. Leave for 1-2 hours in a warm place until the dough rises./ Tutupkan doh dengan kain dan biarkan sehingga doh naik 2 kali ganda

4. Punch the dough and start to stir with hand again, divide by 10 - 15 and make balls. Let stand for 15 minutes./Tumbuk-tumbukkan doh dan bahagikan doh kepada 10-15 bahagian. Rehatkan lagi 15 minit.

5. Roll each piece 1/2 cm thick. Put over the pastry maker. Make sure that the pastry dough is slightly larger than the pastry maker./ Canai dan masukkan ke dalam acuan karipap

6. Put a tablespoonful of filling on the center. Slowly fold the pastry maker and then press a bit firmly to seal the edges. Open carefully halfway and take out your panada. Repeat until you finished all. Let stand for 15 minutes and pinch the edge one more time with a fork, so the filling will not be popping out before deep fry./ Masukkan inti dan klim macam membuat karipap, Rehatkan lagi 15 minit

7. Fry them. Do not use very hot oil but medium heat to deep fry so the skin still smooth without bubbles./ Goreng seperti menggoreng karipap.


For The Fillings

15 dried chilies /15 batang cili kering
7 shallots/ 7 biji bawang merah
5 cloves garlic/ 5 ulas bawang putih

Blend into wet paste / blend menjadi pes basah

2 tbsp oil / 2 sdb minyak
1 onion chopped / 1 biji bawang merah cincang
1 can sardine / 1 tin sardine
salts and sugar to taste / garam dan gula secukup rasa

Heat up oil. Saute the wet paste till brown and fragrant. Drain sardine from the sauce and add in the fried paste. Mashed the sardine. Add salts to taste and a little bit of sugar. Add a little bit of the sauce if it's too dry./Panaskan minyak dan tumis cili blend tadi. Tumis sehingga gareng dan naik baunya. Masukkan sardine yang telah ditoskan sosnya. Hancur-hancurkan sardine. Tambah sos sardine kalau terlalu kering. Jangan terlalu basah sebab inti ini hendak dimasukkan ke dalam panada.
Add chopped onion. Simmer for a while. Remove from heat and let cool./ Masukkan bawang besar yang dicincang tadi. Biarkan seketika dan padamkan api. Sejukkan sebelum dimasukkan kedalam panada

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Sejak akhir-akhir ini saya banyak melihat resipi seolah-olah karipap tetapi dinamakan empanada. Bahan yang digunakan dan cara membuatnya memang persis karipap, cuma setengah resipi menggunakan pastry tetapi setengah menggunakan yis. Saya begitu tertarik sekali dengan perkembangan ini lalu membuat kajian saya sendiri...wow.... tidak disangka sekali karipap yang kita makan hari-hari itu sebenarnya memang "world" punya makanan...ada dimana-mana di dunia..di Latin Amerika, Indonesia, Filipina dan kebanyakan negara Asia Tenggara. Mula-mulanya agak hairan juga tetapi kalau dilihat pada faktor sejarah maka wajarlah makanan ini ada di rantau ini....dibawa oleh perdagang=perdagang terutama perdagang Portugis.

Dalam entry saya yang akan datang saya akan huraikan sedikit latar belakang "empanadas" aka karipap ini. Tapi sebelum ini saya nak kongsikan empanadas yang cukup terkenal di Indonesia. Dinamakan Panada atau Manadonese Stuff Bread. Bentuk seperti karipap tetapi kulitnya adalah kulit roti yang digoreng. Version yang saya buat kurang menampakan bentuk karipapnya. ialah pertama kali buat dia mengelembung sedilit. may be the next try kut boleh cantik sedikit. Seperti karipap intinya boleh dibuat apa sahaja. Saya gunakan sardine.  Cubalah sesuai buat minum petang.!!!!!!

Next Post 5th Syawal Fasting Menu
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