Martabak Javanese Beef Rolls Food

MARTABAK (JAVANESE BEEF ROLLS)

Steps:

• In a wok or skillet, drizzle 1 tablespoon oil over medium heat. Add the beef and stir in the garlic, salt, pepper, cinnamon, nutmeg, and cloves. Cook, stirring often and breaking up the beef, until browned. Remove from heat and let cool.
• Once thoroughly cooled, mix in green onions and shallots. Reserve 1 tablespoon of the beaten egg and stir the remaining into the beef mixture.
• Place one egg roll wrapper on work surface and cover the others to keep them from drying out. Place about 1/4 cup of beef mixture in center of wrapper. Fold two of the edges over the center. Brush the other two edges with reserved egg and fold over towards center to seal and create a square shape.
• Clean wok or deep skillet and add 1 cup oil over medium heat. Once thoroughly heated, fry the folded martabak until browned and crisp on each side, about 3 minutes total. Place on towel lined plate.
• Serve warm with Kecap Manis or other sweet Indonesian sauce.

DEEP FRIED BEEF ROLLS (MARTABAK TELUR)

Steps:

• Deep Fried Beef Rolls:.
• Brown grown beef in a skillet.
• Discard excess fat.
• Mix ground beef with chopped scallions, salt, coriander and eggs.
• Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
• Fold the edges to make a rectangle shaped rolls.
• Deep fried beef rolls in oil, 2-3 minutes per side.
• Dipping Sauce:.
• Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.

MURTABAK

Steps:

• Sift flour into bowl, rub in ghee.
• Stir in water and enough extra water to form a soft dough.
• Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic.
• Divide dough into 12 portions, roll each portion into a ball.
• Place balls in a bowl and pour oil over balls, cover and stand for 1 hour.
• Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square.
• Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square.
• Fold in sides of dough to form a parcel: trim overlapping edges if too thick.
• Repeat with remaining dough balls and filling.
• Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper.
• Serve immediately.
• FILLING.
• Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft.
• Stir in spices, stir until fragrant.
• Add mince and cook stirring until well browned, stir in herbs; cool.
• Stir in eggs.