Summer is almost here! Time to slow down and enjoy the gorgeous days. As we ease into the warmest season of the year, I plan to stay cool and light in both what I wear and what I cook/eat. So for food, I am compiling recipes that might go well with my idea of summer menu: simple, light, and delicious. One dish that I thought about immediately was martabak, one of my favorite street food in Indonesia.
Recently, inspired by a recipe I found online, I baked martabak instead of following the street vendor’s traditional way: frying (less oil mess, less stress). They came out crispy and delicious.
Here’s my version:
(Make 8-10 martabak)
- 3 eggs
- 1 pound of sirloin ground beef
- 1 teaspoon of minced garlic
- 3 bunches of scallions (chopped)
- 1 egg for eggwash
- ½ cup of vegetable oil
- 1 teaspoon of curry powder
- 1 tablespoon of cayenne pepper powder
Making the mixture:
- Preheat the oven to 350 degrees Fahrenheit.
- Heat up a tablespoon of vegetable oil in a medium pan (over medium heat)
- Add garlic and let it sizzle for two minutes.
- Add curry powder, cayenne pepper powder, and salt. Mix together with the garlic.
- Add ground beef and mix it with the spices.
- Dump the juice from the meat and let the beef continue to brown.
- Taste and add spices if necessary.
- Add the chopped scallions, mix them up with the beef, and set the pan aside.
Folding the martabak:
- Pick up 3 fillo dough sheets for each piece of martabak, brush with the rest of vegetable oil, scoop the beef mixture, and add to the middle of the sheets. Repeat.
- Place the folded martabak on a greased oven tray, brush the top with eggwash, and place into the oven for 20 minutes until they are golden brown.
- Let them rest for a couple of minutes, cut in the middle, and serve. (I made mine a bit bigger and then I cut them before serving).
- Serve with Thai peppers (optional).
More to come later!