Egg Martabak And Does Martabak Use Eggs

Does Martabak Use Eggs?

How to cook martabak: prepare a beaten egg and give it a little salt and add the stuffing and spring onions. Pour the skin mixture into a greased or Teflon pan, then pour the egg mixture into it. then fold the martabak skin, wait until it is cooked or browned.

How to Make Egg Martabak?

How to make: mix eggs, corned beef, garlic, onions, scallions, salt, ground pepper, and mushroom broth. beat until smooth. heat a little oil in a frying pan. Enter the martabak skin, give the contents of the egg mixture to taste, fold the edges. fry until cooked. serve with sauce according to taste.

Egg Martabak Using What Flour?

Use high protein flour, egg martabak shells are best made from high protein flour. this needs to be done because the egg martabak skin must be thinned to form a membrane.

What is Martabak Seasoning?

Martabak sauce, mix: 50 gr brown sugar. 1 clove of garlic. finely chopped carrots. finely chopped cucumber. finely chopped red onion (if you like) 3 tbsp vinegar. 100 ml of boiled water. green cayenne pepper (if you like spicy) other items

Leather

150 gr wheat flour
2 tbsp sago flour
pinch of salt
150 ml of water (pour little by little until the dough can be shaped)
4 tbsp cooking oil
Cooking oil for soaking the dough

The method

Mix the dry ingredients and add the wet ingredients little by little until the dough is smooth and not sticky. Divide the dough according to taste then round and soak in a container with cooking oil until submerged then cover with a clean cloth and let stand for 1-2 hours

Meat Ingredients

300 gr minced beef
3 finely chopped garlic
5 chopped red onions
1/2 tsp salt (to taste)
1 tbsp curry powder
1/2 tsp stock powder
1/2 tsp sugar
1 tsp pepper (to taste)

How to make

-Heat 2 Tbsp Oil, Saute Duo Onion Until Fragrant Then Add Meat Saute Until Fragrant Add All Seasonings Stir Well Correct Taste. Cook Until Meat Tender And Seasoning Sees Then Set aside
- Mix all the additional ingredients and the cooked curry meat, beat until smooth and then adjust the taste
-Heat a large Teflon skillet with enough cooking oil, heat it on low heat
-Take the skin dough then flatten it until it is very thin and arrange it on a Teflon pan then give enough stuffing. Fold it like an envelope and then increase the fire until it is yellowish and evenly cooked
- Remove and serve with pickled cucumber and cuko