Comments 30

Panada Ikan Pedas

I’m sharing another Indonesian snack today. Yes, we do have lots of snacks in Indonesia.

This is fried bread with spicy fish filling. Yummeeeeeeh.. dip in chili sauce.. Oh my… *drooling*.

FYI, the photos in this post are edited by me. Yup. My very first photos that I edited my self. After a short and quick lesson from husband last night, this morning I finally did it my self. So tell me what you think of these photos πŸ™‚

I don’t have anything to say today really. Except that I have new furniture projects now. I’ve been working with my dinning set last week. That’s why i didn’t have time to post anything.

Anyway, this is the recipe. Original is here.

panada ikan


for the bread

  • 500g bread flour
  • 300ml coconut milk
  • 25g caster sugar
  • 2 tsp dry yeast
  • 1 egg
  • a pinch of salt


for the filling

  • 3 cans of tuna (450g)
  • 1 lemon grass, bruised
  • 1 tsp ground ginger
  • 3 kaffir lime leaves
  • 1 tsp tamarind juice (lemon juice for substitute)
  • 1 red onion
  • 3 garlic cloves
  • 1 big red chili
  • 3 bird eye chili
  • salt
  • oil


How to:

  • Place red onion, chillies, and garlic in a blender and blitz until it forms a nice smooth paste.
  • In a non stick pan, add 3 tbsp of oil and saute the onion paste until fragrance. Add lemon grass, lime leaves and tamarind paste. Saute for 1 minute.
  • Add in the tuna and stir well.
  • Keep stirring tuna constantly until it starting to dry a bit. And then stir one in a while until it’s completely dry (this is so the filling can last longer).
  • Once ready you can set it aside and make the bread dough.
  • For the bread: Place all the ingredients for the bread in food processor or standing mixer. And knead until smooth. Let it rest for 30 minutes.
  • Divide the dough and weigh 25g each.
  • Flatten the dough and fill with 1 tsp of the filling. Seal the edge properly (you can use fork).
  • Fry in hot oil (170Β°C) until golden brown. You can also bake it in the same temperature for about 8 to 10 minutes.

panada ikan



  1. bitsofnice says

    Drooling indeed! They look amazing and I could have them for breakfast right now!

  2. your photos are very edible πŸ™‚ and this recipe reminds me of some Spanish and Argentinian snacks. I’ve made similar breads like this at home but yours look so perfect!

    • Thank you. I’m not sure if this recipe originally from Indonesia or not. But it has always been one of my favourite ^^

  3. This looks scrumptious. I’m also imagining that it might make a lovely vegetarian dish (for my vegetarian boys) if I substitute the tuna for some tofu, or maybe eggplant or leek and red capsicum (love leek and red capsicum.) Thanks.

    • I guess you could. I’ve never tried making this as a vegetarian dish. The most important thing is the spices (I think), so it doesn’t taste very heavy and you can eat it as a snack πŸ™‚

  4. They look delicious! Your photo skills obviously show off your cooking, well done!
    I’ve never tried cooking Indonesian food, but will need to start with your recipes!

    • Unfortunately I’m really bad at taking proper photos (snapshot I can do). My husband helped me with it, but I edited the photos in this post.
      Please do try some of Indonesian recipes πŸ™‚

  5. Mbak ridha dari Indonesia ya? Tinggal dimana? I was just thought to make a panada, and it brought me here. Resepnya lebih simpel dari yang saya baca di list resep.

    • Iya, salam kenal Gosh (bener ya?) Aku asal balikpapan. Ini resep udah disesuaikan sama keadaan disini yang susah nyari ini itu. Dibikin gampang aja πŸ™‚

      • Salam kenal jg. Iya bener, gosh itu dari gosal (Nama keluarga) hehe, tmn2 manggilnya pake nama keluarga. pantes, tapi racikannya enak loh, uda di coba bikin πŸ™‚ bakal sering nyoba dr resep Mbak ridha nih.

      • Panggil Ridha aja. Ikut seneng dengernya klo suka πŸ™‚
        Silahkan banget.. seneng klo ada yang nyoba resep disini terus berhasil dan suka hasilnya ^^

      • Ok dech, nanti aku tulis review dari hasil buatan ku πŸ™‚ aku link ke post nya ridha, boleh ya?

      • Thank you, oya ketinggalan nanya satu lagi, itu bagaimana bikin supaya lingker2 diatas panadanya ya? Krn ga bs jd pake garpu doank 😦

      • Itu yang agak susah dijelasin, makanya aku tulis pake garpu aja. Ntar klo ada waktu pas bikin lagi, mudah2an bisa dibikin short video buat bikin tutupan diatasnya itu ^^

  6. These look delicious! Very similar to Malaysia’s ikan kari pap, except your bread looks much thicker. I will have to do a taste test comparison!

    • Isn’t curry puff the one with lots of layers? Correct me if I’m wrong. I’ve never been to Malaysia, but lived in Singapore for few months, and they sell lots of curry puffs too πŸ˜€
      This panada how ever, is just like any other bread. But fried πŸ™‚

      • The curry puffs I’ve eaten here are in the same form as your panada, but with a thinner and harder crust. Sedap! You’ve inspired me to learn more about how Malaysian food compares to Indonesian – time to plan a trip!

      • Yes, that’s curry puff. Our food are very similar (at least in Sumatra Island). But Indonesia has so many islands and every island has it’s own “taste”. Some parts like the food a bit more sweet. Some parts prefer spicy. And the other use lots of coconut milk, etc.
        Do visit Indonesia sometime, and you can find tons of different yummy foods πŸ˜‰

      • It sounds like there is a lot to explore! I will certainly travel to (and blog about) Indonesia and the foods I try. Thank you for sharing πŸ™‚

    • Salam kenal juga. Bisa aja diganti daging, tapi kalo sy pribadi kayanya lebih enak pake ayam kali ya, atau ikan lain juga bisa kok πŸ˜‰

A nice comment will make my day ^^

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s