Martabak

Yield: 1 Servings

Measure Ingredient
1 pounds Ground beef
4 \N Cloves garlic, chopped fine
¼ cup Thin sliced onion
2 teaspoons Salt
1 teaspoon Pepper
½ cup Carrot slivers
4 \N Eggs
6 \N Scallions, sliced thin
\N \N Egg roll skins

Martabak is convenient (this is not the martabak/murtabak of Singapore and Malaysia)

Fry beef, garlic, onion, salt, pepper, carrots a few minutes until cooked dry. Cool Beat 1 egg, add 5 heaping tablespoons and 1 tablespoon scallions.

Put 2 tablespoons of this mixture in a skin. Fold like an envelope and fry in a little oil in a kwali/wok/cast iron pan. Drain. Keep going until all the stuffing is used up. These freeze well. Great with kechap manis (sweet soy sauce). BTW, this is Sumatran style. The Javanese is a little different.

Posted to FOODWINE Digest 07 Feb 97 by Elliott Parker <3ZLUFUR@...> on Feb 7, 1997.

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