Murtabak Food

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.

INDONESIAN SWEET MARTABAK

Steps:

• Combine first 7 ingredients in a bowl. Adjust water amount to make a slightly runny batter and let sit on the counter for 3 hours. It will thicken up.
• Finely chop the chocolate (good quality works best).
• Finely chop the peanuts (salted works best).
• Spray a nonstick skillet or griddle and cook the batter pancake style (makes 2), flipping once.
• When cooked, butter the top.
• Pour generous amount of sweetened condensed milk over top and sprinkle with chocolate and nuts.
• Fold in half like a taco.
• Cut into strips and serve warm.