Panada

Panada or panado is a sort of bread soup composed of bread boiled to a pulp in water or other liquids.In British cuisine, it may be flavored with sugar, Zante currants, nutmeg, and so on. A version of panada was a favorite dish of the author Percy Bysshe Shelley who was a vegetarian. Mentions of this dish included bread, water and nutmeg.[citation needed]
In French cuisine, it is often enriched with butter, milk, cream, or egg yolk.
In northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.
In Spain, it is made by boiling bread in water or milk and adding flavoring.
In Sardinia, a panada is a pie filled with lamb, potatoes, sundried tomatoes, onions, garlic, saffron, etc.

Ingredients

• 250 g bread flour
• 25 mL lukewarm water
• 1 1/2 tbsp sugar
• 1 tsp instant yeast
• 80 – 90 mL coconut milk
• 1 tbsp margarine/butter, melted
• 1 egg, lightly beaten
• a pinch of salt

Filling

• Cakalang Pampis/Spicy Tuna Floss

How To Make

1. Add sugar into 25 mL luke warm water and sprinkle the yeast over. Let stand for 5 minutes or until its foamy.
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.
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.
4. Punch the dough and start to stir with hand again, divide by 10 – 15 and make balls. Let stand for 15 minutes.
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.
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.
7. Fry them. Do not use very hot oil but medium heat to deep fry so the skin still smooth without bubbles.

Categories: Savory Snacks