This specialty really comes from India. Since there are lots of Indian communities in Indonesia, this meal currently has become a preferred snack. it is a night-time favourite, isn't the type of dish that will be ready at home, however could be a bought as a light-weight meal from food stalls that you just will realize it simply along the streets in Indonesia. Yet, as a result of nobody is selling Martabak here, I actually have to form it unaided. it is a terribly tasty snack.
Category : Appetizer
Difficulty : simple
Cooking time : fifteen – half-hour
Ingredients
- 250 g minced beef
- four gloves garlic, peeled and sliced
- one medium onion, peeled and sliced
- one tiny leek, halved lengthwise and sliced
- one spring onion, finely sliced
- 3 eggs
- a pair of tablespoons chopped Chinese celery leaf (optional)
- one tablespoon curry powder
- salt and white pepper to style
Dough
- a pair of cups plain flour
- three tablespoons oil
- 3/4 cup water
- pinch of salt
Directions
1. Prepare the dough initial by combining all ingredients and kneading them into an oily elastic dough. cowl and leave at area temperature for two hours. Divide into four and roll each bit into a ball. Pull out with gently oiled hands on an oiled or marble surface to form an outsized skinny circle.
2. whereas dough is resting, build the filling. Heat oil and saute garlic and onion for few seconds. Add the meat till the meat changes color. Add leek and celery and continue sauteing for two or three minutes. Then add curry powder, combine well and cook for three minutes. Set aside.
3. to form martabak, take a bowl, place the filling, eggs spring onion, salt and pepper, mix well. Heat a frying pan, fill the centre of every circle of dough with the mixture, fold within the sides and ends to fully enclose the filling envelope fashion. Fry it till golden brown on one facet, flip and fry the opposite facet.
4. When it’s done, cut into items and serve with vegetables pickles and sliced chillies.
Helpful hint : to reduce the cooking time, you'll be able to use ready-use spring roll sheet/wrapper or phylo pastry sheets as substitute for dough. For spring roll wrapper the scale ought to be wider than the one that sometimes for creating a spring roll.
