Simple and Delicious Javanese Tempe Martabak Recipe. Have you ever tried tempeh martabak? if not this time, the Milkbar kitchen will share the recipe, composition and how to cook it or process it into salty martabak with tempeh stuffing mixed with beef and it can also be chicken.
This tempeh martabak recipe is the same as egg martabak or salty martabak, so it is different from the typical Cilacap tempe martabak which is basically mixed with tempeh soybeans which consists of sweet martabak and egg martabak.
Actually, this is a salty martabak recipe or egg martabak, usually the egg martabak is filled with ground beef, but this time the meat is replaced with tempeh or you can mix both ground beef and tempeh, how does it taste? Come with me, peek at the secret of making it.
Here's a delicious and savory Javanese tempeh murtabak recipe, soft and tender when bitten, one of the recipes that is suitable for beginners who are practicing cooking, I designed this recipe to be easy for beginners to learn, complete from the list of ingredients for Javanese tempeh martabak to the cooking steps. Please give it a try and good luck!
JAVA TEMPE MARTABAK RECIPE
MARTABAK SKIN INGREDIENT:
- 2 eggs
- 200 grams of wheat flour
- 1/2 tsp salt
- 500 ml water
FILLING INGREDIENTS:
- 200 grams of tempeh, steamed
- 45 grams of ground beef
- 2 eggs
- 1 onion, sliced crosswise
- 2 spring onions, thinly sliced
- 1/2 tsp pepper powder
- 1 tsp salt
HOW TO MAKE TEMPE MARTABAK:
- How to make martabak skin: Combine flour, eggs, salt and water into a bowl, mix well.
- Heat a flat pan with a little oil, then pour enough martabak skin mixture, make a thin omelet and let it cook, remove. do it until it's done. Set aside.
- How to make the martabak filling: Heat a little oil, fry the sliced onions until fragrant, add the steamed tempeh, ground beef, scallions, eggs, pepper and salt. stir well. cooked until done. lift.
- Take a piece of martabak skin, give the tempe filling to taste.
- Then the skin is folded neatly. Make it again until all the skin dough and filling are used up.
- Heat the oil, fry the tempeh martabak until cooked until golden. Then lift and drain.
- Serve.