Meatless Martabak Telur
Meatless Martabak Telur

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, meatless martabak telur. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Meatless Martabak Telur is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Meatless Martabak Telur is something which I have loved my entire life. They’re nice and they look fantastic.

Martabak telur is the famous savoury meat pancakes in Indonesia and this is one of our favorite snack every time we come to Indonesia for visiting my family. Since my husband is become vegetarian now I created this dish using quorn mince even this meatless but it taste the same #mycookbook Haily Rahmad. Martabak telur is the famous savoury meat pancakes in Indonesia and this is one of our favorite snack every time we come to Indonesia for visiting my family.

To begin with this recipe, we must first prepare a few ingredients. You can cook meatless martabak telur using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Meatless Martabak Telur:
  1. Get Martabak Wrappers :
  2. Get 150 gr plain flour
  3. Get 1 1/2 tbsp tapioca flour
  4. Get 80 ml water
  5. Prepare to taste Salt
  6. Take 150 ml oil to saturate the dough
  7. Get Martabak Filling :
  8. Make ready 300 gr mince quorn
  9. Get 1 medium size onion, finely chopped
  10. Take 6 spring onions, finely chopped
  11. Get 8 eggs
  12. Get 2 tsp curry powder
  13. Get 1/2 tsp ground white pepper
  14. Take 1 tsp sugar
  15. Get 2 tsp salt

In Indonesia, martabak is mostly sold as streetfood. There is martabak manis (sweet) and martabak telor (savory). The sweet version, martabak manis, is also called terang bulan and is made with flour and yeast: like a bread in. Nowadays, martabak is present in numerous Asian countries under various names.

Instructions to make Meatless Martabak Telur:
  1. Making the dough wrapper : Mix flour and salt throughly in a bowl. Add a little water at a time, mix & knead with your hand until you get smooth & elastic dough. Add 2 tbsp oil to the dough, knead all over again until the dough is no more sticky.
  2. Divide the dough into 4 a tennis ball alike form. Saturate in vegetable oil for 2 hours. Make sure all part of the dough are bathed in the oil. But don’t worry, the oil will stay clean and you can use it again later.
  3. Making the filling : Heat 3 tbsp oil, stir fry the chopped onion over medium heat until fragrant. Add quorn mince, curry powder, white pepper, salt and sugar. Stir to mix and cook until the quorn mince is cooked and put aside.
  4. Preparing the wrapper : Take one piece of dough, flatten with your palm of your hand or press with rolling pin until you get a thin and transparent pastry.
  5. Preparing the Martabak : Beat 8 eggs in a bowl. Add the quorn filling and chopped spring onion, mix it and set a side.
  6. Heat 3 tbsp oil in a frying pan over low medium heat. Put the pastry wrapper onto the frying pan, add quarter of the filling mixture evenly around the center of the pastry.
  7. Fold the wrapper from the 4 sides like folding an envelope so all the filling is well covered with the wrapper. Turning it over several times, until the filling mixture is being set and the whole pastry is hot and lightly brown. Repeat the process for the rest of the pastry.
  8. Pat dry with kitchen towel. Cut in serving portions and serve with acar (Indonesian vegetable pickles)

Arabic countries such as Yemen and Saudi Arabia call it mutabbaq or mutabbag and fill it mostly with mutton, eggs, green onion, garlic, and tomato. In Indonesia, the dish is known as martabak and has two variants — savory martabak telur and sweet martabak manis. Murtabak (Arabic: مطبق ‎) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Kuwait, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Thailand. Depending on the location, the name and ingredients can significantly vary. The name Mutabbaq in Arabic means "folded".

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