Who does not know martabak, a snack that can be said most popular in Indonesia. Almost in all corners of the city in Indonesia both large cities and small town martabak vendors are very easy to find.
Egg martabak is an egg-based food combined with minced meat and spring onion, then wrapped with a flour-based skin that is elastic and folded when frying, when already fried brown martabak skin has a texture similar to the skin of spring rolls.
For the process of cooking your own egg martabak is fried on a flat skillet. The taste is tended to be salty, savory and slightly spicy, crisp skin martabak skin into a sensation of its own when eating it.
Materials needed in making stuffing egg martabak:
Chopped beef 1 to 2 tablespoons, if you do not want beef as stuffing martabak, you can replace it with corned beef or sausage. Curry spice or curry 1 tablespoon, to more practical use instant seasoning on the market. Duck eggs or chicken eggs 1 to 2 eggs. 2 spring onions. Salt to taste, sugar Sufficient, broth powder to taste and pepper powder to taste.
How to make egg martabak stuffing:
First of all prepare all the tools and materials needed in the mebab filling of egg martabak. Prepare a skillet and a trace of oil to sauté the sliced meat, stir-fry using medium heat. Add the curry or seasoning spices, stir-fry until the aroma is fragrant out and until the meat is tender. If it is set aside. prepare the container to put the stuffed stuffed stuff, then add the chicken or duck egg and also the green onion. Then stir until well blended. Then add salt, sugar and pepper to taste until it feels roughly fitting.
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