For the dough

Pour 3/4 cup of warm water into a large bowl; sprinkle with yeast and let stand until
foamy, about 5 minutes. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky
dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap
and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out
onto a lightly floured work surface and gently knead 1 or 2 times before using.

For the filling

Preheat large frying pan with canola oil over medium high heat for 2 minutes. Add
the ground beef to the pan, break up the meat with a wooden spoon or spatula as it cooks. Once
beef is mostly cooked, add onion, carrot and celery. Once vegetables are soft, add spices and bay
leaves. Add coconut milk, frozen peas, and season with salt and pepper, then bring to a simmer.
Dilute cornstarch in 2 tablespoons of water before adding to ground beef mixture. Continue to
simmer until juices have thickened, about 2 minutes. Remove from heat and let cool to touch.

To form the panada

Divide the dough in 12 equal pieces. Whisk egg with 2 tbsp of water in a small
bowl. Dust your work surface will flour. Working on one piece at a time, roll out your dough to
about 1/4” think. Spoon 1-2 tbsp of beef filling in the middle of dough. Brush side with egg wash.
Fold the dough over filling to make half moon. Press edges together with fork. Repeat until dough
pieces are all used.

To bake

Arrange 6 panada on the parchment lined baking sheet. Brush the top of your panada
with leftover egg wash or milk. Bake 400℉ for 20 to 25 mins, until golden brown.

To shallow fry

Heat oil in a sauté pan. Place 2 to 4 panada in the hot oil; do not over crowd your
pan. Let fry for 3 to 5 minutes. Flip over and fry for another 3 to 5 minutes. Remove with slotted
spoon to paper towel to soak excess oil.

Serve panada warm with sweet chilli sauce or sambal oelek. Store in airtight container or bag in the
refrigerator