Martabak Telur (Pan Fried Beef & Vegetables Wrap)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
200 gr Terigu protein sedang+ekstra
1 Telur-kocok, ½ st Garam, 1 sm Margarin
75 ml Air, Minyak sayur & Minyak goreng
Isi:
500 gr Daging kambing/sapi cincang
7 Telur bebek/ayam, 1 st Lada bubuk
250 gr Prei-iris, 5 Daun bawang-iris
200 gr Bawang bombay cincang, 1 st Gula
3 Bawang putih-hlskan, 1 st Jintan bubuk
1 sm Ketumbar bubuk, 3 sm Minyak samin
2½ st Bumbu kari bubuk, Garam secukupnya
Saus:
90 gr Gula jawa, 375 ml Air, 1 st Garam
2 sm Air jrk nipis, 1 st Bawang pth bbk
1 sm Gula, 2-3 Rawit-hlskan (opsional)
Acar:
80 gr Ketimun-ptg kcl, 100 ml Air
4 Baw.merah-belah, Cabai rawit
80 gr Wortel-potong dadu kecil
5 st Cuka, 1 st Garam, 5 st Gula
Cara membuat
Kulit: Campur terigu dng margarin, telur, air & garam. Uleni hingga kalis & tdk terlalu lengket. Bagi adonan sama besar jadi 5. Bulatkan, lalu rendam adonan di dalam minyak sayur hingga terendam seluruhnya selama 30-60 mnt. Angkat dari minyak, tempatkan adonan di dlm wadah tertutup lap lembab selama ± 1 jam.
Acar: Campur rata semua bahan acar lalu diamkan minimal selama 1 jam. Sisihkan
Saus: Campur semua bahan saus. Masak hingga gula larut & mendidih. Angkat, saring, sisihkan.
Isi: Tumis bawang pth & bombay dng minyak samin sampai harum. Mskkan daging, bumbu kari, ketumbar, jintan, gula, garam & bawang prei. Masak hingga matang & cairan daging kering. Angkat, biarkan hingga dingin. Kocok telur sampai naik, aduk rata dng tumisan daging, garam & daun bawang.
Panaskan minyak di wajan datar yg agak besar/lebar. Taburi meja kerja & tangan dng terigu. Tekan & pipihkan 1 bulatan adonan kulit dng telapak tangan hingga agak melebar (biarkan sisa adonan tetap di dalam mangkuk, tertutup lap lembab). Angkat & pegang 2 ujung adonan, putar adonan ke arah kebalikan jarum jam kmd pantulkan ke atas meja kerja, ulangi beberapa kali hingga adonan benar2 tipis & lebar (dapat juga dng cara menggilas adonan berbentuk persegi hingga benar2 tipis). Bentangkan adonan kulit tsb di atas wajan panas. Tuang 1/5 bagian adonan isi merata ditengah kulit, lipat kulit ke arah tengah spt membtk amplop, menutup rapat adonan isi (gunakan sutil utk melipat). Goreng hingga kedua sisinya kuning kecoklatan & kering. Angkat, keringkan dikertas penyerap minyak. Ulangi prosedur utk sisa adonan kulit & isi sampai habis. Potong2 martabak & sajikan hangat2 bersama acar & sausnya.
* Sebagai alternatif, dapat juga utk dibuat martabak mini. Dari 1 martabak mini, dapat dipotong menjadi 4. Bahan2 lain & cara membuatnya:
Utk kulit: 7 lmbr kulit lumpia persegi ukuran 22 cm (skip bahan2 kulit & prosedur pembuatan kulit yg tertera di resep utama). Bahan lain yg diperlukan adalah 1 putih telur sbg perekat.
Pembuatan isi: Lakukan prosedur yg sama sampai ditahap pengolahan utk daging. Lalu telur dibuat orak arik setengah matang saja (jangan sampai kering, hrs masih agak basah). Angkat dari api, campurkan telur dengan adonan daging & daun bawang.
Panaskan minyak di penggorengan datar. Bentangkan 1 kulit lumpia di atas talenan (biarkan sisa kulit lumpia tetap di dalam bungkus seblm digunakan). Beri adonan isi merata diatas kulit. Lipat kulit kearah tengah sehingga menutup rapat adonan isi, lalu rekatkan kulit dengan putih telur. Kerjakan per satu/dua kulit saja (tergantung besar penggorengan yg digunakan) agar kulit tidak basah seblm digoreng. Prosedur selanjutnya sama dng di atas. Ulangi prosedur utk sisa adonan kulit & isi sampai habis. Potong2 martabak & sajikan hangat bersama acar & saus.
Ingredients
200 gr Flour+extra, 1 tbsp Margarine
1 Egg-beaten, ½ tsp Salt, 75 ml Water
enough Vegetable/Canola oil & Frying oil
Filling:
500 gr ground Beef/Mutton
7 Duck/chicken eggs, 2½ tsp Curry pwd
5 Green onions & 250 gr Leeks-sliced
200 gr chopped Onion, enough Salt
3 cloves Garlic-grind, 3 tbsp Ghee
1 tsp ground Cumin, 1 tsp ground Pepper
1 tbsp ground Coriander, 1 tsp Sugar
Sauce:
90 gr Coconut/brown sugar, 1 tsp Salt
2 tbsp Lime juice, 1 tsp Garlic powder
2-3 Bird`s eye chilies-grind (optional)
375 ml Water, 1 tbsp Sugar
Pickle:
80 gr Cucumber-small cut, 1 tsp Salt
4 Shallots-halved, 5 tsp Sugar
80 gr Carrot-small dice cut
100 ml Water, 5 tsp Rice vinegar
Bird`s eye chilies (optional)
Directions
Wrapper: Mix flour with margarine, water, egg & salt. Knead mixture until it becomes smooth, elastic & less sticky. Divide the dough into 5; form them into balls. Saturate dough in enough vegetable oil to cover all for 30-60 min. Remove dough from oil: put them in a bowl. Cover the bowl with damp cloth; let it stand for ~ 1 hour.
Pickle: Combine all pickle ingredients well; let it stand for minimal 1 hour. Set aside
Sauce: Combine all sauce ingredients; cook until sugar dissolved & the sauce is boiling. Remove from the heat & then strain the sauce. Set aside.
Filling: Sauté garlic & onion with ghee until fragrant. Add in the meat, coriander, cumin, sugar, salt, curry powder & leek. Cook until the meat liquid evaporate & meat become dries. Remove from the heat; let it cool down. Beat eggs until fluffy; stir in sautéed beef, salt & green onion.
Heat frying oil in a large skillet/griddle. Dust working table & your hands with some flour. Take 1 dough out (cover the rest of dough in bowl with damp cloth again); use your palm to flattening it. Roll out dough into a rectangular shape until it becomes very thin. Lay wrapper in the skillet. Spread 1/5 parts of filling in the center of wrapper evenly. Fold all edges, forming a rectangular envelope to completely enclose the filling (use a shovel spatula-frying utensil to folding it). Fry until both sides are lightly brown & crisp. Remove from the heat; drain on paper towel. Repeat procedures for the rest of dough & filling. Cut into pieces & serve warm with the pickle & sauce.
* Alternatively, you could also make it into mini pan fried beef & vegetables wrap. Later on, cut each 1 mini pan wrap into 4 pieces. Other ingredients & procedures:
The wrapper: 7 sheets of 22 cm rectangular spring roll wrappers (skip wrapper ingredients & procedures that stated in main recipe). Other ingredient is 1 egg white (for gluing)
Filling procedures: Do the same procedures stated above until the meat have cooked & cooled. Heat frying oil over low-medium heat; make scrambled egg (cook only for ~ 1 min not too dry). Remove from the heat; combine egg with the meat & sliced green onions well.
Heat some frying oil in a flat frying pan. Lay 1 wrapper in the working surface (let the rest of wrappers stay inside of the packaging). Spread some filling in the center of wrapper evenly. Fold all edges, forming a rectangular envelope to completely enclose the filling (smear wrapper with egg white for gluing). Do the wrapping procedure only for each 1 or 2 of them to avoid the wrapper becomes too wet (depends on the size of pan). Fry until both sides are lightly brown & crisp. Remove from the heat; drain on a paper towel. Repeat procedures for the rest of dough & filling. Cut into pieces & serve warm with the pickle & sauce.