Resep Martabak Telur

Instructions

1. 1. Wash carrots, cucumbers, onions and chilies. Cut the carrots and cucumber (remove the seeds) into small squares. Coarsely slice the red onion. Chop the cayenne pepper or leave it whole according to taste. 2. In a bowl, mix carrots, cucumber, shallots, cayenne pepper and vinegar. Stir well. Set aside. 3. In a saucepan, combine water, brown sugar, and salt. Boil until it boils and the sugar dissolves. Remove then pour while straining into the container containing the mixture. Stir well. 4. Ready to serve.
2. 1. Heat oil. Saute the onion and garlic until fragrant. 2. Add chicken meat, stir until it changes color.   3. Add salt, sugar, ground pepper, and pour in a little water so it doesn't get too dry. Cook until done. Set aside to cool.
3. 1. In a container, stir together the flour, salt, cooking oil. 2. Pour in water little by little until the dough is just smooth.  Knead again until the dough is smooth and elastic, for 10-15 minutes. 3. Divide the dough into 2 parts. Round and rest for 5 minutes. 4. Prepare a bowl, pour in cooking oil (500 ml). Put the mixture into it until it is submerged. Soak for 30 minutes.
4. 1. Heat a lot of oil. 2. Take 1 circle of skin dough. Move it to the work table. Flatten the dough using your fingers until the dough is wide and thin. 3. Take 1 part of the filling. Pour over the martabak skin. Fold the envelope shape. 4. Fry the martabak in hot oil, until cooked and brown on both sides. Lift, drain. 5. Do the same thing for another piece of martabak dough. 6. Cut the martabak according to taste. 7. Ready to be served with martabak vinegar sauce.
5. 1. Flatten the dough with a rolling pin. But if you're really stuck and don't have one, you can use an old bottle. Diva-Davi rolling pin (see on Lazada) is non-sticky and easy to clean. So, the skin texture is not destroyed and the results are perfect. 2. Another way to cook martabak: The skin mixture is placed directly on a large flat pan containing a little hot oil. Add the filling then fold. 3. If you use this method, folding the skin must be done quickly. Because this thin skin will dry out very quickly when exposed to heat. 4. Good skin dough: if it is spread thinly it will not tear. 5. Fry the martabak while turning it over and pressing a little so that it is cooked deep.