Eggs Martabak with Halal Vinegar Sauce

I had never thought before to make martabak with a homemade martabak sheet. Usually I just rely on the dumpling wrap or paratha pack that is ready to use. But it turns out … I managed well. Here are the ingredients and how to make it.

Martabak sheet:

• 250 gr flour
• 1 tablespoon oil
• 200 ml of boiled water
• salt, a little

Filling:

• 300 gr of halal minced beef
• 6 grains of red onion (small size), sliced
• 2-3 garlic, mashed
• 1 teaspoon curry powder (to taste)
• salt, sugar, pepper to taste.
• 10 eggs
• onion, finely chopped
• scallion, thinly sliced

Complement:

• Pickled cucumber (cucumber slices mixed with vinegar, sugar, and chili slices)
• Sauce

Sauce Ingredients:

• 25 gr of red pepper
• 25 gr of cayenne pepper
• 25 gr garlic
• 75 gr of brown sugar
• 25 gr sugar
• 2 tablespoons vinegar (lemon water)
• 250 ml of water
• salt to taste

How to make:

The sheet:

1. Put flour in a container with holes in the center, then add the oil. Stir.
2. Gradually pour some water. Knead until the dough is smooth.
3. Divide the dough into 10 parts.
4. Then soak in oil (should really dip) for 1 hour.

Insides:

1. Heat about 3 tablespoons of oil, then saute the onion until fragrant.
2. Add garlic, salt, pepper and curry powder and saute again until the seasonings are cooked.
3. Add the meat, cook until it changes color.
4. Keep it on low heat until the meat is quite dry and has absorbed the seasoning.

Completion:

1. Heat about 3 tablespoons of oil in a skillet martabak (or flat surface).
2. Meanwhile put 1 circle of a dough sheet on the table (I use a large plastic cutting board),
3. Then tap gently in a circular motion so it becomes wide.
4. Trim the back by pulling up, down, left, and right.

For the filling:

1. Whip 1 egg, 1 tablespoon of onion, 1 tablespoon of scallion, 1 tablespoon of sautéd meat, a little salt and pepper.
2. Put the dough skin that has thinned over the already hot griddle.
3. Pour filling in the middle of the layer.
4. Then fold the edges of the layer to the center to cover the filling.
5. Cook over low heat until fried.

Sauce:

1. Mix all ingredients, except vinegar. Cook until the sauce becomes quite thick.
2. Add vinegar or lemon juice.

Presentation:

Serve martabak warm with complement.

Note:

Served in addition to pickles, also with curry sauce.

Related posts:

aMuslima Kitchen: Fried Shrimp With Tomato Sauce Halal Food Series: Stuffed Vegetables Halal Recipe For Tekwan (Fish Ball) Soup