Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp yeast
- 1 cup warm water
- 1/4 cup vegetable oil
- 1/2 cup roasted peanuts, finely chopped
- 1/4 cup brown sugar
- 1/4 cup condensed milk
- 1/2 tsp cinnamon powder
- 1/4 tsp salt
- 1/4 cup butter, melted
Special equipment needed:
- Non-stick pan
- Rolling pin
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, sugar, and yeast. Mix well.
2. Add warm water and vegetable oil. Knead until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate bowl, mix chopped peanuts, brown sugar, condensed milk, cinnamon powder, and salt. Set aside.
5. Divide the dough into 8 equal portions.
6. Roll each portion into a thin circle.
7. Spread 1-2 tablespoons of the peanut filling on one side of the dough.
8. Fold the other side of the dough over the filling and press the edges to seal.
9. Heat a non-stick pan over medium heat.
10. Brush the pan with melted butter.
11. Cook the martabak for 2-3 minutes on each side or until golden brown.
12. Repeat the process with the remaining dough and filling.
13. Cut the martabak into small squares and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
8 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 35g
Protein: 7g
Substitutions for ingredients:
- Roasted peanuts can be substituted with any other nut of your choice.
- Brown sugar can be substituted with white sugar or honey.
- Condensed milk can be substituted with coconut milk or almond milk.
Variations:
- You can add chocolate chips or shredded coconut to the filling.
- You can use different types of nuts for the filling.
- You can make a savory version of martabak by using meat or vegetable filling.
Tips and tricks:
- Make sure the dough is rolled out thin enough to ensure even cooking.
- Use a non-stick pan to prevent the martabak from sticking.
- Brush the pan with butter before cooking each martabak to ensure a crispy texture.
Storage instructions:
Store leftover martabak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat martabak in a toaster oven or microwave until heated through.
Presentation ideas:
Arrange the martabak on a platter and sprinkle with powdered sugar.
Garnishes:
Garnish with chopped nuts or fresh fruit.
Pairings:
Serve martabak with a cup of hot tea or coffee.
Suggested side dishes:
Serve martabak with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the martabak is not crispy enough, cook it for a few more minutes on each side.
Food safety advice:
Make sure the filling is cooked through before serving.
Food history:
Martabak Aceh is a popular street food in Indonesia, particularly in the Aceh province.
Flavor profiles:
Sweet and nutty.
Serving suggestions:
Serve martabak as a snack or dessert.
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Region: Indonesian