Recipes Panada
For the filling:
* 250 grams of tuna fish
* 1 tablespoon lemon juice
* 1 / 2 teaspoon salt
* Sufficient amount of oil, for sauteing
* 3 pcs of red onion, thinly sliced
* 2 cloves garlic, thinly sliced
* 3 red chillies, finely sliced
* 3 lbr lime leaves
* A segment of ginger, crushed
* 1 stalk lemongrass, white part, crushed
* 50 g basil leaves
* Salt to taste
For skin:
* 350 gr wheat flour disc
* 1 teaspoon instant yeast
* 1 / 2 teaspoon salt
* 1 tablespoon granulated sugar
* 1 tablespoon margarine
* 125 cc lukewarm water
* 1 eggs
* Sufficient amount of oil, for frying
Method:
1. Create content:
1. Clean the fish, coat with lemon juice and salt. Let stand for 20 minutes. Bake until done, take the flesh, torn. Set aside.
2. Heat oil, saute onion and garlic until fragrant. Insert slices of chili pepper, stir. Enter the fish meat, jeruh leaves, ginger, lemongrass and basil leaf. Add salt, stir, remove from heat. Set aside.
2. Create skin:
1. Sift flour into a container, add yeast, salt, sugar, margarine, eggs, and water. Mix well and knead until smooth and not sticky at hand. Cover the container with a wet towel, leave for more than 20 minutes.
2. Tipiskan dough on a cutting board that has been dusted with flour. 8cm diameter circular print.
3. Fill the dough circle with 1 tablespoon filling material, fold in half by bringing the sides, fold-fold the sides or press with fork to jagged.
4. Fry in hot oil until cooked and light golden brown. Remove and drain.
For 10 fruit.
