Main Materials :
- Vegetable Oil
(for frying to taste)
Materials Content
of Martabak :
- 9 pieces of Chicken Eggs
- 2 stalks of Celery (thinly sliced)
- 2 stalks of Spring Onions (thinly
sliced)
- ¼ kg of Shrimp (small size, peeled
skin, boiled and roughly chopped)
- ¼ kg of Chicken Breast Meat (hard
boiled and chopped)
- 2 cloves of Garlic (finely chopped)
- 1 piece of Spanish Onion (thinly
sliced)
- 1 ½ teaspoon of Salt
- 2 - 3 tablespoons of Vegetable Oil (for
stir fry)
Materials Skin of Martabak
:
- 2 pieces of Chicken Eggs
- 400 gr of Wheat Flour
- 50 gr of Butter
- 1 teaspoon of Salt
- ½ cup of Water (about 150 - 175 ml)
Supplementary Pickle
Materials (can be stored overnight) :
- 150 gr of Red Onions (cut to taste)
- 100 gr of Cayenne Pepper
- 2 teaspoons of Vinegar
- 1 ½ tablespoons of Sugar
- ½ teaspoon of Salt
How to make :
Dough Content of
Martabak :
- Heat vegetable
oil.
- Stir fry materials
dough content (garlic and bombay).
- Add remaining materials,
wait and mature.
- Pour seasoning
stir in the container, pour the eggs, mix well.
Skin Dough of
Martabak :
- Mix the flour,
butter and salt on the container. Stir for a few minutes.
- Put the eggs,
stir again while pouring water little by little until the dough is smooth.
- Take the dough
the size of 75 grams, then round use hand. Keep doing until the dough runs out.
- Soak the dough
into vegetable oil, cover with cloth for 60 minutes.
How to Make a Martabak
:
- Take 1 dough of
skin martabak, flatten with a tool as thin as possible.
- Roll the dough
by centering it to the center, then roll again until the thickness is ½ cm
(diameter 15 cm).
- Heat 3
tablespoons of vegetable oil on a large skillet (30 cm in diameter).
- Fry the skin
dough until both sides are ripe and browned, remove.
- Perform rolling
and frying the dough until the skin runs out, separate.
- Heat 3
tablespoons of vegetable oil on the martabak pan, pour ½ part of the dough
fill, flatten to fill the width of the frying pan.
- When the egg is
bulging solid and colored brown, place 1 layer of fried martabak skin to the
center.
- Then, fold all
sides of the egg into the center until the skin is wrapped in eggs.
- Back and forth
the process of frying until both sides of eggs cooked, lift.
- Repeat the
process until the egg dough runs out.
- Cuts The Martabak
Aceh with its pickle supplementary.
Have a Nice Eat ...❤✌❤
