Martabak Telor Special

Martabak (Semitic: مطبق, thought "pleated") is a saucer commonly open in Arab Arabia (especially in the Hijaz part), Yemen, Land, Malaysia, Island, and Brunei. Depending on the position, plant, and arrangement of martabak can variegate.

In Land there are two types of martabak, viz. preserved martabak / egg made from a miscellanea of foodstuff and meat and taste martabak (stagnate bar) are ordinarily in the list of umber and cheese. Unlike the egg martabak, fresh martabak is a soft of block or jam sandwich that is usually ingested in a relaxed instant as a eat. In Malaya, sweetness martabak (celebrated as Verso Flame) is often served as a breakfast saucer accompanied by a glaze of tea move.

Materials and Spices Recipes .Martabak Egg Special

The main ingredient required is wheat flour which has a moderate protein content of approximately 200 grams only (skin martabak).
Iodized salt kitchen to taste or approximately as much as a quarter to half a small spoon or teaspoon.
Clean water to taste or approximately as much as 140 ml.
Chicken egg 1 grain to make skin martabaknya.
Oil is sufficient to fry the martabak later and 50 grams of oil to mix the dough ingredients of the skin.
Small minced beef or can also use ground beef approximately 200-250 grams only.
Fresh onion leaves are of good quality, about 3-5 large medium sized stems. Wash thoroughly before use and finely slice the contents of the martabak.
Large medium size garlic as much as 4 pcs. Peel the skin and then chop the garlic until it is completely smooth for the contents of martabak.
Onion medium size large good quality as much as 1 pcs only. Peel the skin and sliced finely for the contents of martabak.
A large medium size red onion for approximately 8 pcs. Peel the skin and sliced thinly / chopped for stuffing martabaknya later.
Powdered or finely ground pepper to taste or about half a small spoon.
Iodized kitchen salt and taste flavoring.
Duck eggs or chicken eggs to taste or approximately as much as 4 pcs to make the dough above (1-2 grains per serving).

How to Make Martabak Skin

The first step is to make the martabak skin.
Take one large medium size container. Add the prepared protein flour and iodized kitchen salt. Stir until both ingredients are well blended.
Break an egg and add to the flour mixture above. Stir until mixed well.
Enter the clean water bit by bit while stirring stirring using hand / diuleni until dough into dull. Add water when needed.
Divide the dough into 2 parts then shape into a circle. Rub the outside of the mixture with oil and let stand for a while or about 10-13 minutes.
Lay out the outside of the dough skin with oil again and then put in the basin and cover with a cloth for approximately one hour.

How to Make the Chopped Martabak Eggs

The second step is to make the contents of the martabak.
Prepare a frying pan and give only a little oil.
Add the shallots, garlic and onions that have been finely chopped. Stir for a while until it smells nice.
Enter the minced meat or meat that has been prepared into it. Stir in all the ingredients to mix well until the meat is slightly cooked.
Add the scallion and fine pepper. Stir and stir again all the ingredients until the meat is cooked.

How to make a special delicious egg martabak

The final step is to make an egg martabak.
Take one dough and flatten it by pressing with the palm of the hand slightly twisted until the dough is widened.
Hold both ends of the dough and then turn from left to right until the dough is wide again. Repeat until the desired width is obtained and the martabak skin mixture becomes thin.
Take the stuffed martabak sufficiently or about half of the portion. Enter into the egg whisk and add the salt of the kitchen, seasoning flavor if liked, stir until blended.
Pour the stuffed martabak onto the skin of martabak.
Take the ends of the skin and fold them in the middle until they are covered. Fried martabak and back and forth until cooked and brown.