Leather Martabak Ingredients:
100 grams flour
boiled water to taste
2 tablespoons beaten egg (taken from the contents of the egg to the batter)
1 tbsp oil / liquid margarine
salt to taste
Content of Martabak Ingredients :
300 g ground beef
1 leek sliced, mixed when sautéing ground beef
4 leeks sliced
6 tablespoons sliced onions
4 garlic, mashed
1 teaspoon curry powder
6 eggs
pepper and salt to taste.
Martabak Sauce:
2 tablespoons soy sauce
1 tsp tamarind water
salt & sugar to taste (optional)
1 tbsp tomato sauce
1 tablespoon chili sauce bottle (can be replaced slices of green chili sauce)
cucumber slices
2 tablespoons boiled water
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How to Make Skin Martabak:
Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually while diuleni until dough is dull.
Divide the dough into 2 parts, round and soak it with cooking oil.
Let stand for 1-2 hours. For an hour the first batter should be submerged in the cooking oil, for 1 hour lift the dough is still smeared with oil, place it in a container / bowl, and cover with a cloth / towel
How To Create Content Martabak:
Saute onions, garlic, until fragrant, put ground beef, curry powder, pepper, sliced 1 stalk of green onion and salt.
Stir until meat is cooked and water out of the ground beef shrinks. Lift. Set aside, for those into 2 parts.
Beat 4 eggs (formerly been taken for a mixture of 2 tablespoons of dough make the skin), make a scrambled half-baked. Set aside., Divided into 2 parts.
How to Make Sauce Martabak:
Mix all sauce ingredients together.
Completion:
Take a section of skin dough, flatten with your palm under the thumb of a circular direction so that little bit wide. Grasp both ends of the dough, turn from the left side to right back in place the original over and over so that the dough into a thin (can also run over-roll).
Take a bowl, fill with 1 piece of beaten eggs, ground beef, scrambled eggs, sliced 2 leeks, salt, pepper. Stir. For the dough a second skin, doing the same manner as the first batter who skin, as well as to its content.
Heat oil in a rather large flat pan, put the dough skin that has been diluted. Fill the center with the last batter in the bowl, fold the edges of the skin towards the middle, until sealed, fry until cooked. Lift. Serve while hot / warm with gravy.
Recipe for: 2 pieces martabak Special Eggs (6 slices / pieces)
