Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp yeast
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 eggs, beaten
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup sweet soy sauce
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast. Mix well.
2. Add warm water and vegetable oil to the bowl. Mix until the dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 1 hour.
5. In a frying pan, sauté garlic and onion until fragrant.
6. Add ground cumin, ground coriander, turmeric powder, salt, and black pepper. Mix well.
7. Add beaten eggs to the pan and scramble until cooked.
8. Add scallions, cilantro, and peanuts to the pan. Mix well.
9. Divide the dough into 8 equal parts.
10. Roll out each dough ball into a thin circle.
11. Spoon the egg filling onto one half of the dough circle.
12. Fold the other half of the dough over the filling and press the edges to seal.
13. Heat a frying pan over medium heat.
14. Cook the martabak for 2-3 minutes on each side until golden brown.
15. Cut the martabak into small pieces and serve with sweet soy sauce.
- Time:
Preparation time: 1 hour and 30 minutes
- Cooking time: 16-24 minutes
Temperature:
- Frying pan over medium heat
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 13g
- Saturated fat: 2g
- Cholesterol: 135mg
- Sodium: 470mg
- Total carbohydrates: 29g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 10g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Martabak can be filled with other ingredients such as ground beef, chicken, or vegetables.
- The egg filling can be seasoned with different spices and herbs.
Tips and tricks:
- Make sure to knead the dough until it becomes smooth and elastic.
- Use a non-stick frying pan to prevent the martabak from sticking.
- Serve the martabak hot with sweet soy sauce for the best flavor.
Storage instructions:
- Martabak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat martabak, place it in a frying pan over low heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
- Serve martabak on a platter with sweet soy sauce on the side.
- Garnish with chopped scallions and cilantro.
Pairings:
- Martabak can be paired with Indonesian-style fried rice or noodle dishes.
Suggested side dishes:
- Serve martabak with a side of pickled vegetables or a fresh salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the martabak is sticking to the pan, add a little more oil to the pan.
Food safety advice:
- Make sure to cook the egg filling thoroughly to prevent foodborne illness.
Food history:
- Martabak is a popular street food in Indonesia, especially in the Aceh province.
Flavor profiles:
- Martabak Aceh with Egg Filling is savory, slightly spicy, and sweet.
Serving suggestions:
- Serve martabak as an appetizer or snack.
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Region: Indonesian