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CARA MEMBUAT MARTABAK TELUR TERENAK

24

January

HOW TO MAKE THE BEST EGG MARTABAK

Materials:

Skin dough:

  • 500 grams of wheat flour
  • 1 teaspoon of salt
  • 2 tablespoons of cooking oil
  • 1 egg
  • 300 ml of boiled water
  • Oil for frying

    • Field:

  • 5 eggs, shake loose
  • 2 leeks, finely chopped
  • 2 celery stems, finely chopped
  • 250 grams of minced beef
  • Salt and pepper to taste
  • spices, sweet soy sauce, and chili sauce to taste

    • How to make:

    Skin dough:

  • Mix flour and salt in a large bowl.
  • Add eggs, cooking oil, and boiled water little by little while stirring to form a soft and elastic dough.
  • Leave the dough for 30-60 minutes.
  • After resting, divide the dough into small parts.
  • Take one part of the dough, flat it with your hands or rolling pins.
  • Heat a flat, thin, and large frying pan. Fry the skin mixture until cooked and brownish yellow. Do the same with other parts of the dough.

    • Field:

  • Heat a little oil in the pan, saute the minced beef until cooked.
  • Enter the beaten eggs, stir until half cooked.
  • Add leeks and chopped celery, stir well.
  • Give salt, pepper, seasoning, sweet soy sauce, and chili sauce according to taste.
  • Take a piece of martabak skin that has been fried, place it on a flat skillet, give filling, fold to form a square or triangle.
  • Fried Martabak until the skin is crisp and brown.

    • Enjoy the Delicious Egg Martabak that you made yourself!

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    Materials:

    Skin dough:

  • 500 grams of wheat flour
  • 1 teaspoon of salt
  • 2 tablespoons of cooking oil
  • 1 egg
  • 300 ml of boiled water
  • Oil for frying

    • Field:

  • 5 eggs, shake loose
  • 2 leeks, finely chopped
  • 2 celery stems, finely chopped
  • 250 grams of minced beef
  • Salt and pepper to taste
  • spices, sweet soy sauce, and chili sauce to taste

    • How to make:

    Skin dough:

  • Mix flour and salt in a large bowl.
  • Add eggs, cooking oil, and boiled water little by little while stirring to form a soft and elastic dough.
  • Leave the dough for 30-60 minutes.
  • After resting, divide the dough into small parts.
  • Take one part of the dough, flat it with your hands or rolling pins.
  • Heat a flat, thin, and large frying pan. Fry the skin mixture until cooked and brownish yellow. Do the same with other parts of the dough.

    • Field:

  • Heat a little oil in the pan, saute the minced beef until cooked.
  • Enter the beaten eggs, stir until half cooked.
  • Add leeks and chopped celery, stir well.
  • Give salt, pepper, seasoning, sweet soy sauce, and chili sauce according to taste.
  • Take a piece of martabak skin that has been fried, place it on a flat skillet, give filling, fold to form a square or triangle.
  • Fried Martabak until the skin is crisp and brown.

    • Enjoy the Delicious Egg Martabak that you made yourself!