Martabak Rendang

Ingredients

• 600 gr beef, thinly sliced ​​and lightly beaten with the back of a knife
• 800 ml thin coconut milk
• 300 ml thick coconut milk
• 1 tbsp brown sugar
• Salt to taste
• 3 tablespoons grated coconut, roasted until brown (can be skipped)

Refined Material

• 15 cloves of red onion
• 10 cloves of garlic
• 5 pecans
• 15 curly red chilies
• 10 cayenne pepper (if you want it spicier)
• 1 tsp nutmeg powder
• 1 tbsp coriander
• 1 tsp pepper
• 1 thumb of galangal
• 1 cm ginger

Cemplung Material

• 2 lemongrass stalks, crushed
• 4 lbs lime leaves
• 2 bay leaves
• 1 lb turmeric leaf, tear and tie
• 3 cloves
• 2 pcs of flower

How to make

• 1. Saute ground spices and ingredients until fragrant, add the meat. Stir until it changes color.
• 2. Pour the liquid coconut milk, stir gently so that the coconut milk does not break.
• 3. After the coconut milk has shrunk by half and the meat has started to become tender, pour in the thick coconut milk. Add salt, brown sugar and roasted coconut.
• 4. Cook until the coconut milk is reduced and dry.
• 1. Beat eggs, salt and mushroom stock, cook with spring onions and onions over low heat just enough to thicken.
• 2. Combine eggs with rendang, mix well.
• 3. Put enough dough on the spring roll skin, fold and glue with the starch + water mixture.
• 4. Fry in enough oil until brown.
• 5. Serve with pickled cucumber and cayenne pepper.

Martabak Ingredients

• A few pieces of beef rendang, cut into small pieces
• 5 eggs
• 1 tsp mushroom stock
• 1/2 tsp salt
• 3 spring onions, sliced
• 1 small onion, chopped small
• 10 sheets spring roll skin ready to use

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