Talking about martabak, in Indonesia itself there are 2 types of martabak, namely sweet martabak and egg martabak. Sweet martabak is better known as the bright moon. Even though they have the same first name, namely martabak, in fact these two martabak are far It's different from egg martabak, which is fried food by making its own skin and contents. It's different from egg martabak, which is fried food by making its own skin and contents.

Until now, both sweet and egg martabak have their own space in the hearts of their fans. For fans of egg martabak, of course, you will be familiar with the taste of this snack. The salty taste with the combination of vegetables and meat certainly. These popular food vendors have mushroomed everywhere, sometimes even the distance between one vendor and another is only a few meters. Not only street vendors, even restaurant classmates also provide egg martabak in their menu. book.

As is the custom of Indonesian food in general, the method of making and filling egg martabak is of course according to the region. However, although it is different, mostly in various regions, egg martabak can only be enjoyed late in the evening because of That's why we can't enjoy the enjoyment of egg martabak all the time. So in order to enjoy the joy of egg martabak at any time, you can try to come on, let's just see how to make a homemade egg martabak that is no less delicious than what is usually sold by egg martabak traders.

1. How to make egg martabak

How to make egg martabak shells

Material: Material:

1. Wheat flour with a high protein content of 200 g

2. Salt ½ tsp

3. Mineral water 150 ml

4. Cooking oil 50 g

5.1 egg chicken eggs, shake off

How to make:

Prepare a container then add the flour and salt.

Stir until well blended.

Add the eggs and stir again until well blended.

Pour the water little by little while continuing to stir by hand until the dough becomes smooth.

Divide the dough into two equal parts and then form a circle.

Grease the outside of the dough with oil then let stand for 15 minutes.

The dough is ready to be made into an egg martabak shell.

How to make egg martabak contents:

Material: Material:

Ground or minced beef or ground or minced chicken 250 g

5 stalks of leeks, finely sliced

4 cloves of garlic, finely sliced

8 red onions, finely sliced

1 onion, finely sliced

Ground pepper

Oil 4 tbsp

How to make:

Prepare a frying pan, then heat the oil over medium heat.

Add the shallots, garlic and onions. Saute until it smells good.

Enter the minced or ground beef. Saute until smooth and until the meat is slightly cooked.

Add the chives and ground pepper. Saute until smooth and the meat is cooked.

Set aside.

2. How to make egg martabak

Material: Material:

Egg martabak shell that has been made before

The contents of the egg martabak that have been made before

Salt ½ tsp

4 chicken eggs or duck eggs, beaten off

Cooking oil 4 tbsp

How to make:

Take one dough skin, then press it with your palms in a circular motion until the dough is wide.

Hold the two ends of the dough then with a circular hand movement upwards, slam the dough until it widens carefully so that the dough does not tear.

Prepare 2 beaten eggs then add salt. Beat until combined.

Enter ½ the contents of the egg martabak that has been made before. Beat until combined.

Heat cooking oil in a frying pan over low heat, preferably prepare a wide diameter frying pan.

Take the skin that has been dilated. Put it slowly and carefully into the pan so it doesn't tear.

Martabak skin fry until ½ cooked.

Pour the contents of the egg martabak in the middle of the egg martabak shell that is being fried.

Then fold each end of the skin to the center until the contents are covered with the egg martabak shell.

Fry the martabak by turning it back and forth until cooked or browned.

Martabak eggs that are cooked then set aside.

Egg martabak is ready to be served.

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