Thursday, June 4, 2020

Martabak Mesir

Martabak Mesir / Martabak Telur
Ala Yuli

Ingredients :
Wrapper :
6 Tbsp All Purpose Flour
3 Tbsp Rice Flour
3 Tbsp Tapioca Starch
3 eggs
1/2 tsp Salt
350 ml water

Curry Filling :
1 lb ground beef
3 Tbsp Olive Oil
1 Onion
2 Tbsp minced garlic
1 Tbsp white pepper
1/2 Tbsp Salt
1 Tbsp Garlic Powder
1 - 2 Tbsp Curry Powder
1 - 2 Tbsp Cayenne Powder
1 - 2 Tbsp Chili Pepper Flakes
1/2 Tsp Sugar
1-2 Tbsp Worchestershire sauce/Kecap Inggris (*optional)

Martabak Filling :
6 Eggs
5 Stalks Scallions
1 Tsp Salt
1 Tsp White Pepper

Directions :
I. Making Curry Filling 
Preheat pan with olive oil, add sliced onion sautéed well, add minced garlic.
Add ground beef, mixed well, when its cooked then add seasoning, and mixed well. Taste it and add more seasoning as you like.
II. Making Wrapper
Prepare a bowl mixed all ingredients with mixer until mixed well, batter will be very thin
Prepare crepes pan (I used 12” crepes pan) preheat
Pour batter into the pan, make it even spread all pan
When its cooked put in plate, and continued to make wrapper until its finish
III. Filling Mixed
Prepare a bowl, add eggs, salt, pepper mixed well
Add cooked curry filling
Add chopped onion
Mixed Well
IV. Folded and Frying
Prepare 2 pan, 1 pan for folding (preheat spray oil), 1 pan for deep frying preheat
Take a wrapper and lay down in pan/skillet, pour filling mixed, and folded like envelope.Wait 3-5 mins until the bottom cooked and flipped it.
When both of side cooked/firm enough, put that martabak to pan/skillet for deep frying (medium heat) until its golden brown

Kripik/Stick Bawang

Kripik Bawang/Stick Bawang
Ala Yuli

Ingredients :
200 gr All purpose flour
50 gr Tapioca Starch
1 egg
50 ml water
50 gr butter (4 Tbsp stick butter) melted
2 stalk scallions

Seasoning :
1 tsp garlic paste
1 tbsp garlic powder
1 tsp onion powder
1 tbsp white pepper powder
1 tsp salt
1/2 tsp sugar

Directions :
Prepare a bowl add flour, starch, melted butter, seasoning
Add egg and water mixed well, add chopped scallions, kneading with hand
Covered with kitchen towel, Let rest for 30minutes.
Use gloves to work the dough, and thin it with roller.
If using machine roller, sprinkle flour before you roll into machine
I use lasagna pasta roller (Kitchen Aid extension) to make it thin, using no 1 couple time, no 2, couple time, and no 3 couple time (sprinkle flour to make it not sticky to machine)
I use fettuccine pasta roller (Kitchen Aid extension) to make it like a stick
Use knife to cut as desire length
Preheat wok with oil (I use canola oil), and fried (low - medium heat) until its golden brown.