MARTABAK TELUR
Ingredients
- 250g all-purpose flour
- 1 tsp salt
- 1 egg
- 1 tbsp cooking oil
- 150ml lukewarm water
For the filling
- 2 eggs, beaten
- 1/4 cup minced meat (beef, chicken, or lamb)
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1/4 cup chopped cabbage
- 1 tbsp soy sauce
- 1 tsp ground coriander
- 1/2 tsp black pepper
Instructions
Make the Dough:
- In a large bowl, combine flour and salt. Whisk in the egg and oil.
- Gradually add lukewarm water, kneading until you have a smooth, elastic dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Make the Filling:
Mix all the ingredients of the filling.
Assemble and Cook:
- Heat a large skillet and oil over medium heat to prevent it from sticking and for a crispy result.
- Divide the dough into equal balls.
- On a lightly floured surface, roll each ball into a thin circle.
- Put the thin circle of the dough into the skillet.
- Spread sufficient amount of filling in each circle.
- Fold the dough over the filling. Seal the edges by crimping them.
- Fry martabak for 1-2 minutes per side, or until golden brown and the filling is cooked through. Don’t overcook or it will be burnt.
- It is best enjoyed fresh and warm.
The following statements are coherent with the text.
I. Overcooking will make martabak lose its desired texture.
II. Folding the dough with its filling in it will make it cook faster.
III. Sealing the edges of martabak will make the filling more delicious.
IV. Preheating the pan before adding dough will make a crispy martabak.