Recipe by Dapur Rasamasa
Serve: 3 Piece
Crispy layered martabak filled with chicken and shrimp
- Spicy
Ingredients
- 300 gr thin noodles
- 100 gr beef, cut into cubes
- 50 gr fresh shrimp, remove the skin and head, wash thoroughly
- 50 gr bean sprouts, cleaned
- 50 gr cabbage, thinly sliced
- 1 spring onion stalk
- 1 celery stalk
- 1 ½ glasses of chicken stock
- 2 tablespoon soy sweet sauce
- 2 tablespoon chili sauce
- 1 teaspoon curry seasoning powder
- 1 teaspoon chili powder
- Sugar
- ½ teaspoon salt
- Cooking oil for stir-frying
Seasoning Paste
- 5 shallots
- 3 garlic cloves
- 3 red chilies
- 3 red bird’s eye chilies
- 1 thumb-sized turmeric
- 1 thumb-sized ginger
- 4 whole cardamom seeds
- 1 teaspoon cumin seeds, pan roasted without oil
- ½ teaspoon sweet fennel seeds, pan roasted without oil
- 1 teaspoon coriander, pan roasted without oil
Side dishes
- Fried emping chips
- Fresh Pickles
- Limes, cut and use for squeezing over noodles
The spices in these noodles leave a warm aftertaste. Use thin noodles that look like spaghetti.
Steps
- Put noodles into a pan of boiling water. Cook until noodles become tender. Remove from heat and set aside.
- Grind seasoning paste ingredients until smooth with pestle and mortar, then stir-fry until fragrant. Add beef and stir well until the color changes. Add shrimp and cook until the color changes. Add tomato and cook until tender. Add bean sprouts and cabbage. Cook until all vegetables are tender.
- Add thin noodles, spring onion, and celery, stir well. Pour in chicken stock, add chili sauce, curry powder, and chili powder, stir well. Bring to a boil on high heat. Add salt and sugar to taste.
- Serve warm.
