Martabak

Martabak is a popular snack in Indonesia. Almost on every street corner in big cities sell this delicious snack. There are two types of martabak: sweet or terang bulang (moonlight) and savory (asin/telur) or egg. It is believed that this dish is influenced by Arab merchants. Martabak or murtabak (India / Malaysia) is derived from the word mutabbag (Arabic) meaning "folding" and it's very popular in Saudi Arabia, Yemen, Malaysia, Indonesia, Singapore and Brunei.This folding snack usually filled with sweet stuffing such as chocolate sprinkle, peanuts, sugar and combined with savory cheese. Famous sweet martabak is from Bangka island or known as Martabak Bangka.Meanwhile savory one usually filled with minced meat, duck eggs, green onion and fried in a pillow shape thin wrapper. Some variants can be found on savory martabak. In Malaysia, it's called murtabak usually filled with a mixture of goat meat, onion, egg and served with curry.Fixing martabak itself is not difficult. Only requires special requirements and specifics baking tips. Here are martabak recipes to try.

Ingredients:
750 cc water
500 grams cake flour
1sdt baking soda
1 tablespoon salt
1 egg
50 grams sugar

Fillings:
chocolate sprinkles
roasted peanuts
granulated sugar
sweetened condensed milk
grated cheese
bananas (optional)
margarine for spread

Method:
Mix all ingredients except baking soda and leave itfor at least 1 hour. Longer is better so the dough mixed perfectly.

Heat a skillet. Make sure it's really hot. Grease pan with oil martabak lightly.
Just before cook it, add baking soda. Stir to dissolve the baking soda. Pour batter into martabak skillet to half full. Cook until the top is dry and porous. Then sprinkle with sugar and cover the skillet. Remove martabak, spread with margarine and fillings .sprinkles 

By : Nanda Eka Pratiwi