How to make Martabak

Martabak is one of the snacks are made from a mixture of eggs and meat, which is sold at night on the roadside. Martabak usually served during warm along with pickles and chili to taste becomes more comfortable and enjoyable. In Indonesia alone martabak divided into two kinds, namely sweet martabak (moonlight) and martabak salty (martabak eggs). Actually how to make martabak 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 her beloved family.

For that those who want to know the recipe and how to make a special egg martabak easy and practical, please continue to follow the following article will give you information on how to make martabak, ranging from leather martabak, content, and how to make it complete step by step.

How to Make Martabak

Material Leather Martabak:

- 100 grams of wheat flour

- Air mature taste

- 2 tablespoons egg beaten off (taken from egg to dough)

- 1 tablespoon oil / liquid margarine

- Salt Moderation

Material Content Martabak:

- 300 grams of ground beef

- 6 eggs

- 6 tablespoons bonbay onion, sliced

- 4 garlic, crushed

- 4 scallions, sliced

- 1 leek, sliced (mixed pasa when frying ground beef)

- 1 teaspoon curry powder

- Pepper to taste

- Salt to taste

Sauce Martabak:

- 2 tablespoons of boiled water

- 2 tablespoons soy sauce

- 1 tablespoon tomato sauce

- 1 tablespoon chili sauce bottle (can be replaced sliced green chili)

- 1 teaspoon of tamarind

- Salt and sugar to taste (optional)

How to Make Skin Martabak:

Combine flour, oil, eggs and salt, then additional water little by little while diuleni until the dough becomes smooth.
After that the dough into 2 parts, round and soak with cooking oil.
Let stand for 1-2 hours. For the first 1 hour all the dough must be submerged in oil, and for the next 1 hour lift the dough is still smeared with oil and place it in a container and cover with a cloth or napkin.

How to Create Content Martabak:

Saute onion and garlic until fragrant, then enter the ground beef, curry powder, pepper, slices of 1 leek and salt. Then stir until cooked meat and water coming out of the ground meat shrink. Remove and set aside, divided into 2 parts. After the shake 4 eggs (previously already taken 2 tablespoons of batter mix skin), make scrambled half-baked. Set aside and divide into 2 parts.

How to Make Martabak:

Take one piece of dough skin, averaged with palms under the thumb of the circumferential direction so that the dough becomes somewhat widened. Grasp both ends of the dough, turn from the left side to right, back in its original place over and over again so that the dough becomes thin.Then fill with 1 piece of beaten eggs, ground beef, scrambled eggs, chopped green onion, salt and pepper, then stir until blended. For the dough second skin, done in the same manner with the first batter skin, as well as to its contents. After that, heat the oil in a rather large griddle, put the dough skin that has been thinned. Fill the center with earlier dough, fold the edges of the skin towards the center, until closed, fry until cooked. Remove and serve while warm.