Indonesia has a reputation for conceiving some of the most versatile dishes on the planet. With a very arable land, Indonesia is a natural producer of some of the unique ingredients that grow abundantly from the fertile soil. Easily, any ordinary theme ingredient is made extra special. An example of which is martabak telur, Indonesia’s foremost egg dish.
Essentially this dish is Indonesia’s version of egg rolls. Here’s how it’s made.
First, you have to prepare the pastry component with these ingredients:
- 250g plain flour
- 1 Tablespoon oil
- 200ml water
- Salt
Place the flour at the center of a medium sized bowl. Slowly add in the oil and follow it up with some water. Knead it vigorously and add water in small amounts until it is completely incorporated into the mixture. Once you have a smooth consistency, you can divide this into ten equal portions. Set aside for about an hour, and then flatten each one evenly from the middle.
Then, have these ingredients ready for the filling component:
- 300g ground beef
- 13 shallots, finely sliced
- 1/2 tsp curry powder
- salt, sugar, black pepper
- 10 eggs
- onions, finely diced
- spring onions, finely sliced
Simply sauté the ground beef, the shallots, and the spices. Cook until all done. Then pour the mixture into a bowl with scrambled eggs. Include the raw onions and spring onions.
At this point, heat some oil in a pan and gently set a dough sheet. Place a tablespoon of the filling in the center of the sheet. Fold carefully until you form a rectangular roll. Turn this upside down to ensure even cooking, and then set aside on a dish layered with some kitchen towels to remove excess oil. Repeat this process until all the sheets have been used up.
They are now ready to serve.
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