MARTABAK

Ingredients :

25        wonton wrappers

for the filling :

2 tsp                 finely chopped garlic

100 gr              minced mutton/beef/chicken

¼ cup               minced onion

¼ cup               sliced celery and spring onions

1-2 tsp             salt

1 tsp                 sugar

1 tsp                 fine pepper

2 tbs                 margarine

5                      eggs

2 ½ cups          cooking oil to fry 

Method :

1. For the filling : fry the garlic in 2 tbs of oil till golden and mix in the minced mutton/beef/chicken, salt sugar and pepper. Cook till mixture is nearly dry and add the sliced spring onions and onions. Remove from the heat. Beat eggs with a fork and pour into the mutton mixture. Stir till evenly combined. Grease a 15 cm x 15 cm baking tin with margarine and pour in the egg mixture. Bake for 15 minutes. Remove from the oven and leave to cool.   
2. Cut the egg-mixture into 2 ½ cm x 2 ½ cm squares and wrap them in wonton wrappers. Secure the edges with a little water.
3. Heat the cooking oil in a work and fry the small squares till golden brown. Serve the Martabak with bird’s eye chili sauce.

for the sauce :

mix  together :            

               7 bird’s eye chilies (red and green) diced

               5 shallots, sliced

               1 cup boiled water

               1 ½ tsp salt

               1 ½ tbs sugar , 1 tsp vinegar

EGG RICE ROLL ( Semar Mendem )

Ingredients :

250 gr              glutinous rice, soaked in water for ½ hour and drained

¾ cup               cooked thick coconut milk (from ¼ coconut)

1 tsp                 salt

for the filling :

150 gr              chopped/minced chicken

½ tsp                finely chopped garlic

½ tsp                salt

1 tbs                 sugar

½ tsp                coriander powder/fine pepper

for the omelettes :

4                      eggs

¼ cup               milk

1 tsp                 flour

¼ tsp                salt

3 tbs                 cooking oil to brush the pan

Method :

1. Steam the glutinous rice for 20 minutes and remove from steamer. Mix ¾ cup of cooked coconut milk with 1 tsp of salt and pour into the half cooked rice. Stir till evenly combined and steam again till rice become soft.
2. For the Filling : fry garlic till golden and add the remaining indredients. Stirfry till mixture become dry.
3. For the omelletes :  beat eggs and salt with a fork and add the milk and flour. Strain. Heat the cooking  pan and brush with oil. Make thin omelettes.
4. Take 1 tbs of glutinous rice and flatten it out. Place 1 tsp of filling in the centre and enclose filling with the rice. Shape the rice into a small cylinder and place it on the omelettes in the middle of the edge nearest to you. Fold the left and right edges towards centre and roll the omelettes away from you. Repeat this process till rice is finished