Egg Martabak Recipe from Indonesia

Egg martabak is the right food to eat using rice or not using rice. In addition to its delicious taste, egg martabak is also suitable when used for family events or going on a tour. This food is popular among young people and high protein food enthusiasts. Besides being practical when eating it, we can also make it have a varied taste by mixing chili sauce or tomatoes into it.

No need to linger for friends. For those who want to immediately try making egg martabak, here are recipes for making martabak eggs that you can try:

Egg Martabak Material:

• 250 grams of flour
• 250 grams of ground meat
• 150 ml of water
• 2 chicken eggs
• 4 thin sliced leeks
• 4 finely chopped garlic fruit
• 7 finely chopped shallots
• 1 thinly sliced onion
• enough pepper powder
• Salt to taste
• Right amount of oil

How to make an egg martabak:

• To make a part of the skin : Put flour and salt into a large container and stir them until they are thoroughly mixed and evenly distributed. After flattening, add 1 chicken egg and stir until it becomes a unified mixture. Mix the mixture with water slowly and knead until smooth. After the mixture is finished, divide it into two parts and the two shapes become large spheres. Let it sit for about 15 minutes the rub the outside of the sphere with cooking oil. Place the two spheres in a basin then cover with a cloth for 1 hour.
• To make the contents: Prepare. Add enough chives, pepper and salt. Saute evenly.
• To cook the skin and its contents: Take the skin mixture and apply it until it is wide. Press by rotating the dough skin to get a really thin shape. Add enough eggs and salt to the glass and shake until evenly distributed. After the egg beaters are evenly distributed, mix into the stir-fry contents of the martabak containing the ground meat in a wide way. After mixing, enter the contents of the martabak onto the flattened martabak skin.Fold the part of the martabak to the center and close the filling tightly from end to end. After all is ready, heat a large skillet with enough oil then add the egg martabak into it. Fry until lightly browned and lift and drain. Place the martabak in a serving table, cut it into pieces and egg martabak is ready to be served.