This recipe how to make a practical egg martabak at home
1. How to make small martabak
Material:
- Ready-made springroll/spring roll leather
- 4 leeks, finely sliced
- 3 eggs, beaten loose
- 250 gr ground chicken
- 1/2 onion, roughly chopped
- 2 cloves garlic, bruised, finely chopped
- 1 tsp curry powder
- 1 tsp pepper
- Salt powder to taste
- A pinch of granulated sugar
- Oil for frying
How to Make:
1. Heat a little oil, sauté onion and garlic until wilted and fragrant. 2.Enter the chicken, stir until discolored, give curry powder, pepper, salt, sugar, mix well, add a little water if it is too dry.
3. Cook until cooked, turn off the heat.
4. Mix with leeks and eggs, mix well.
5. Take a sheet of spring roll skin, give a spoonful of contents, fold like an envelope. Glue the edges with egg whites/flour solution.
6. Directly fry in the preheated oil (the folded part below
so that it does not open when fried, oil not too much) Cook until browned both
sides, remove, drain. Do it until it runs out.
Martabak Vinegar Soup
Material:
A (put in a bowl):
1/2 carrot cut into squares
1/2 cucumber, split, seeded, cut into squares
5 shallots, roughly sliced
10 whole cayenne peppers/coarsely sliced
1 tbsp vinegar/to taste
Material B:
A cup of water 2 tbsp brown sugar/to taste
Salt
How to Make:
1.Boil ingredients B until boiling and sugar dissolves. Pour directly into ingredient A while filtered, mix well. Let it infuse 1 hour.
2. How to Make Minced Beef Egg Martabak
Stuffing Material:
- 300 gr minced beef
- 3 cloves chopped garlic
- 1 clove of coarsely chopped onion
- 1-2 tsp curry powder
- Salt, mushroom broth, pepper powder and a little sugar
- 3-4 duck/chicken eggs
- 3 leeks sliced A little salt
Leather Material :
- 100 gr triangular flour
- 2 tbsp sago flour A pinch of salt
- 1 egg
- 250 - 280 ml of water
- 1 tbsp cooking oil
How to Make :
1. Stuffing: Sauté garlic until fragrant, put the cooked minced meat until discolored, give salt, broth, pepper, tsp sugar and curry powder, check the taste, lastly enter the onions stir briefly, remove set aside.
2. Skin: Mix all the skin ingredients into one, stir until it does not clump, strain, heat teflon take the dough about 1 spoonful of vegetables for a thin omelette do until exhausted (so about 8 martabak skin).
3. Beat the eggs with a little salt, add the stuffing and leeks, take the stuffing about 2 tbsp put it into the skin martabak then wrap / fold like an envelope, fry until cooked browned, remove serve with pickled cucumber carrots.
3. How to Make Martabak Potato Eggs
Material:
- 300 gr of potatoes, diced, boiled until tender
- 1 egg
- 1 large leek, sliced
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1/2 tsp curry powder
- Salt, pepper, broth powder
- 6 sheets spring roll skin Flour solution for glue
How to Make:
1. Mix and mix until smooth all the ingredients contents.
2. Heat the oil a lot, then set a medium-low heat.
3. Take a sheet of spring roll skin, fill with 1/6 part of the contents, fold, glue with a solution of wheat, directly fry until browned. Serve with gravy.
Soup Ingredients:
- 400 ml of water
- 125 gr brown sugar or palm sugar
- 1 tsp Javanese acid
- salt
- 1/2 small onion, long sliced
- 1/2 tomato, seeded, diced
- Green cayenne pepper, cut into small pieces
How to Make:
1. Bring water, brown sugar, Tamarind and salt to the boil until the sugar dissolves. Remove and strain. Chill.
2. Put bombai, tomato and cayenne pepper, mix well, let stand for a while so that the scent of bombai into the gravy. Serve.
4. How to Make Corned Beef Egg Martabak
Leather Material:
- 300 g high protein flour
- 2 egg whites
- 100 ml of water (approximately)
- 5 tbsp cooking oil
- Pinch of salt
How to Make:
1. Mix flour and egg whites, knead while adding water little by little until consistency.
2. Add oil and salt, knead again until drained.
3. Cut the dough into small (25 g) then round.
4. Soak the dough in oil, cover with plastic wrap. Let stand 1 hour.
Stuffing Material:
- 2 pieces of noodles boiled briefly
- 2 egg whites
- 1 whole egg
- 150 g corned beef chicken
- Sugar, salt, broth powder, pepper powder, coconut milk powder
- 1 tbsp curry powder
- 1 tbsp oyster sauce
- 3 leeks
- 3 cloves shallots
- 3 cloves garlic
How to Make:
1. Sauté the shallots and garlic until wilted and fragrant.
2. Add corned beef, sauté briefly.
3. Add noodles, sugar, salt, coconut milk powder, broth powder, curry powder, pepper powder, and oyster sauce. Cook until well blended.
4. Mix the noodle dough with eggs and leeks until well blended.
5. Flatten the dough skin, alasi with a baking sheet and flatten with the help of a rather thick plastic. Thin it to be as thin as possible.
6. Fill with stuffing material, fold.
7. Fry over medium heat until browned yellow.
5. How to Make Martabak Egg Mozarela
Material
- Spring roll skin: 250 grams of wheat flour
- To taste water
- A little salt
- 1 tbsp cooking oil
Content Material:
- 100 grams of beef
- 2 eggs chicken
- 5 leeks
- To taste salt
- Toping : mozarela cheese
How to Make:
1. Spring roll skin: Mix flour, salt, oil and add water little by little until the dough is smooth. Soak with cooking oil for 2 hours in a closed state.
2. Fill: chop small pieces of beef then add instant curry seasoning. Cook until the meat is half-cooked. Remember, don't over-cooked.
3. Beat the eggs together with the scallion. Add sautéed meat. Set aside.
4. After 2 hours, take 1 circle and give the filling. Cover the martabak by folding and fry until cooked.
0 Komentar