Recipe by Dapur Rasamasa
Serve: 8 Piece
Sweet green tea martabak with four different toppings:…
Ingredients
Cooking oil
Egg mixture
250 gram chicken breast fillet, boiled then cut coarsely
250 gram shrimp, cut coarsely
2 cloves garlic, chopped finely
1 onion, chopped finely
2 spring onion, sliced finely
2 celery, sliced finely
9 eggs
1½ teaspoon salt
Cooking oil
Crispy wrap
375 gram all purpose flour
1 teaspoon salt
4 tablespoon butter
2 eggs
¾ glass (175 ml) water
Acar, pickled
50 green bird's eye chili, stalks removed
25 shallots, diced ½ cm
2 teaspoon vinegar
1½ tablespoon sugar
½ teaspoon salt
Steps
Egg mixture
- Heat oil on a pan, sauté garlic and onion until fragrant.
- Put in egg, chicken and other ingredients then add shrimp, and cook quickly until shrimp changes color. Remove from heat.
- Place on a bowl and leave to cool.
- Add egg and mix well. Set aside.
Crispy wrap
- Mix flour, salt and butter, to achieve a clumpy dough.
- Add egg, mix well. Pour water slowly while slowly kneading to a smooth dough that does not stick to your hands.
- Take a fistful of dough, shape into a ball. Repeat until finished. Cover under a damp cloth for an hour.
- Take one dough ball, roll into a sheet as thin as possible. Roll the sheet to form a bun, roll again to ½ cm thick (diameter 15 cm). Repeat with all the dough balls. Set aside.
Finishing
- Heat oil on a flat plan (diameter 18 cm). Place wrap dough then pour ⅓ egg mixture on top and flatten to the size of the wrap. Cook on medium heat.
- Once egg mixture turns golden, fold wrap inward to cover the egg. Flip to cook the other side until golden brown. Remove from heat.
- Repeat until wrap dough and egg mixture are finished.
- Cut into squares and serve with acar.
