Martabak Tahu Recipe, Minced Meat

The idea of martabak knowing this is actually I contacted from a minimarket in front of my office that every morning I always sell warm tofu martabak. This food is selling well when the office employees have not had breakfast or lazy breakfast with a heavy menu. Actually it cannot be pure, it is said to be a martabak because the skin of the martabak tofu is made from skin risoles / lumpia, ready for use, which is widely sold in traditional markets, then filled with mashed white tofu and added with scallions. Although simple, this food tastes delicious and filling because the contents are solid and the size is quite jumbo.

So that the martabak knows it tastes better then I add minced beef to it. Of course you can do other creations depending on taste and fill the refrigerator. For example using chicken or chopped shrimp. Corned beef can also be used as an alternative. Don't want to use meat-meat? Only with tofu and green onions are also delicious. If you want a healthier one, you can add chopped boiled spinach or coarse grated carrots. Very flexible. The ingredients used are also simple and the process makes it very fast.

Material:

• 350 grams of white tofu, puree
• 200 grams of minced beef
• 30 sheets of ready-to-use skin with a diameter of + 20 cm
• 2 chicken eggs
• 3 finely sliced onions
• The oil for frying

Seasoning:

• 1 small onion, roughly chopped
• 4 garlic cloves, crunched and finely chopped
• 1 teaspoon of pepper powder
• 1 teaspoon of instant broth
• 1 1/2 teaspoons of salt
• 1 tablespoon of oil to saut

How to make:

• Get a frying pan, heat the oil. Saute onions and garlic until fragrant and transparent. Add the minced beef. Stir and cook until the meat changes color. Lift.
• Prepare a large bowl, enter the tofu that is mashed into it. Add stir-fry meat, salt, stock broth, pepper powder and spring onions. Stir well. Add chicken eggs, stir until smooth and taste it.
• Prepare 2 sheets of risoles (because the skin is ready to use very thin, I use 2 copies). Fill with 1 - 1 1/2 tablespoons of the mixture. Fold like an envelope. We recommend that while you wrap the mixture filled with skin, you also at the same time fry the spring rolls that are ready to fry. Because if too long the content of the dough is in the skin and not immediately fried, the martabak skin will be hollow because of the wet mixture. Except if you make your own martabak skin which is usually stronger and thicker.
• Heat the oil a bit in the pan using low heat so that the martabak is cooked inside and the skin does not burn quickly. Fried martabak with a folded skin position below (so that the skin is bent properly when fried). Fried martabak until golden brown. Lift and drain. Do it until all the ingredients run out.
• Serve the tofu martabak while warm with cayenne pepper or bottled chili sauce. Enjoy!

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