Recipe of Martabak
Martabak is one of the snacks made from egg and meat mix, which is sold at night by the roadside. Usually martabak served while warm with pickles and lombok to taste more delicious and delicious. In Indonesia alone martabak divided into 2 kinds, namely sweet martabak (bright moon) and salted martabak (martabak egg). Actually how to make martabak is very easy and does not require a lot of material and time, so you can try to make it yourself at home as a special dish for beloved family.
For those who want to know the recipes and how to make a special egg martabak easy and practical, please follow the following articles that will provide information on how to make martabak, ranging from martabak leather, contents, to how to make it complete step by step.
How to Make Martabak
Martabak Leather Material:
- 100 grams of wheat flour
- Water is cooked to taste
- 2 tablespoons of loose shake egg (taken from egg for dough fill)
- 1 tablespoon oil / liquid margarine
- Salt to taste
Content Martabak:
- 300 grams of ground meat
- 6 eggs
- 6 tablespoons bonbay onions, sliced
- 4 garlic, puree
- 4 spring onions, sliced
- 1 spring onion, sliced (mixed pasa when stir frying ground beef)
- 1 teaspoon curry powder
- Pepper to taste
- Salt to taste
Martabak Sauce :
- 2 tablespoons boiled water
- 2 tablespoons soy sauce
- 1 tablespoon tomato sauce
- 1 tablespoon bottle sauce (can be changed slices of green cayenne pepper)
- 1 teaspoon of tamarind water
- Salt and sugar to taste (to taste)
How to Make a Martabak Skin:
1. Combine wheat flour, oil, eggs and salt, then additional water little by little while kneading until the dough becomes dull.
2. After that for the dough into 2 parts, round and soak it with cooking oil.
3. Let stand for 1-2 hours. For the first 1 hour the dough should be submerged all into the cooking oil, and for the next hour lift the dough that is still covered with oil and place it in a container and cover with a cloth or napkin.
How to Make a Martabak Content:
- Saute onions and garlic until fragrant, then enter the ground meat, curry powder, pepper, slices of 1 spring onion and salt.
- Then stir until the meat is cooked and the water that comes out of the ground meat shrinks. Lift and set aside, divide into 2 parts.
After that shake 4 eggs (previously been taken 2 tablespoons for a mixture of skin dough), make half-cooked scrambled. Set aside and divide into 2 parts.
How to Make a Martabak:
- Take 1 piece of skin dough, flatten with the palm of the hand under the thumb in a circular direction so the dough becomes slightly widened. Grasp both ends of the dough, turn from the left side right, return to the original place repeatedly so the dough becomes thin.
- Then fill with 1 egg whipped, ground meat, scrambled eggs, sliced leek, salt and pepper, then stir until blended
- For the second dough, work the same way with the first dough, as well as for the contents.
- After that heat the oil in a large flat pan, put the doughed skin dough. Fill the middle with the dough content, fold the edge of the skin towards the middle, until tightly closed, fried until cooked.
- Remove and serve while warm.
For those who want to know the recipes and how to make a special egg martabak easy and practical, please follow the following articles that will provide information on how to make martabak, ranging from martabak leather, contents, to how to make it complete step by step.
How to Make Martabak
Martabak Leather Material:
- 100 grams of wheat flour
- Water is cooked to taste
- 2 tablespoons of loose shake egg (taken from egg for dough fill)
- 1 tablespoon oil / liquid margarine
- Salt to taste
Content Martabak:
- 300 grams of ground meat
- 6 eggs
- 6 tablespoons bonbay onions, sliced
- 4 garlic, puree
- 4 spring onions, sliced
- 1 spring onion, sliced (mixed pasa when stir frying ground beef)
- 1 teaspoon curry powder
- Pepper to taste
- Salt to taste
Martabak Sauce :
- 2 tablespoons boiled water
- 2 tablespoons soy sauce
- 1 tablespoon tomato sauce
- 1 tablespoon bottle sauce (can be changed slices of green cayenne pepper)
- 1 teaspoon of tamarind water
- Salt and sugar to taste (to taste)
How to Make a Martabak Skin:
1. Combine wheat flour, oil, eggs and salt, then additional water little by little while kneading until the dough becomes dull.
2. After that for the dough into 2 parts, round and soak it with cooking oil.
3. Let stand for 1-2 hours. For the first 1 hour the dough should be submerged all into the cooking oil, and for the next hour lift the dough that is still covered with oil and place it in a container and cover with a cloth or napkin.
How to Make a Martabak Content:
- Saute onions and garlic until fragrant, then enter the ground meat, curry powder, pepper, slices of 1 spring onion and salt.
- Then stir until the meat is cooked and the water that comes out of the ground meat shrinks. Lift and set aside, divide into 2 parts.
After that shake 4 eggs (previously been taken 2 tablespoons for a mixture of skin dough), make half-cooked scrambled. Set aside and divide into 2 parts.
How to Make a Martabak:
- Take 1 piece of skin dough, flatten with the palm of the hand under the thumb in a circular direction so the dough becomes slightly widened. Grasp both ends of the dough, turn from the left side right, return to the original place repeatedly so the dough becomes thin.
- Then fill with 1 egg whipped, ground meat, scrambled eggs, sliced leek, salt and pepper, then stir until blended
- For the second dough, work the same way with the first dough, as well as for the contents.
- After that heat the oil in a large flat pan, put the doughed skin dough. Fill the middle with the dough content, fold the edge of the skin towards the middle, until tightly closed, fried until cooked.
- Remove and serve while warm.
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