Shanghai Martabak Delicious Recipes

Martabak (Arabic: مطبق, means "folded") is a dish commonly found in Saudi Arabia (especially in the region of Hijaz), Yemen, Indonesia, Malaysia, Singapore, and Brunei. Depending on its location, name, and martabak composition can vary.

In Indonesia, there are two types of martabak, namely martabak salt made from a mixture of eggs and bacon and sweet martabak (bright moon cake) which is usually filled chocolates. In contrast to martabak eggs, sweet martabak is a kind of cake or butter sandwich commonly eaten in a relaxed moment as snacks. In Malaysia, martabak sweet (known as Apam Balik) is often used as a breakfast dish with a glass of tea

Recipes Martabak Shanghai Enak - martabak special menu this time is a recipe martabak shanghai. martabah martabak shanghai is a type of cherry country which is unique, because of making use of a special mold with a small size. the manufacturing process to prepare half the dough and filled with the contents martabak and menumpangnya again with the dough in a mold. for no less delicious flavor with other martabak. jusrtu with its small size and unique, creating a unique flavor as well. this is the recipe and how to make Martabak Shanghai

Ingredients and seasonings Martabak Shanghai:

250 grams of cake flour

1 tea spoon of salt

1 teaspoon baking powder

2 eggs

350 ml coconut

1 tablespoon finely chopped celery leaves, squeezed the water

1 tablespoon margarine, melted

Martabak contents:

5 cloves garlic, finely chopped

5 red onions, finely chopped

150 grams of ground beef

100 grams of carrots, cut into cubes / square small box

100 grams of potatoes, cut into cubes, fried briefly

1 teaspoon curry powder

5 scallions, finely sliced

50 ml of water

1 tablespoon cooking oil

Salt to taste

Ground pepper to taste

Sugar to taste

the oil for frying

HOW TO MAKE MARTABAK SHANGHAI:

Make the contents martabak Shanghai:

Saute garlic and onion until fragrant.

Enter the ground beef. Stir until the color changes.

Enter the carrots and potatoes. Stir well.

Add curry powder, salt, pepper, and sugar. Stir until blended completely.

Add the leek and water.

Cook until absorbed and dry.

Make skin Martabak Shanghai:

Stir make the flour, salt, and baking powder.

Add the eggs and milk. Stir until smooth.

Add celery and melted margarine. Stir until smooth.

Heat the mold martabak shanghai in oil that has been heated over medium heat. Lift.

Pour batter halfway up the mold, insert the contents above. Cover again with dough. Fry until cooked