MARTABAK SPECIAL EGGS

Leather Materials Martabak:

    100 grams of wheat flour
    boiled water to taste
    2 tablespoons beaten eggs separated (taken from egg to batter the content)
    1 tbsp oil / liquid margarine
    salt to taste

Material Content Martabak:
    300 g ground beef
    1 leek thinly, saute ground beef mixed time
    4 leeks sliced
    6 tablespoons chopped onion
    4 garlic, puree
    1 teaspoon curry powder
    6 eggs
    pepper and salt to taste.

Martabak Sauce:
    2 tablespoons soy sauce
    1 teaspoon tamarind water
    salt & sugar to taste (optional)
    1 tbsp tomato sauce
    1 tablespoon chili sauce bottle (can be replaced sliced ​​green chili sauce)
    cucumber slices
    2 tablespoons boiled water

How to Make Skin Martabak:

    Mix the flour with the oil / liquid margarine, eggs and salt, add water gradually until dough is smooth while diuleni.
    For the dough into 2 parts, round and soak it with cooking oil.
    Let stand for 1-2 hours. For 1 hour the first batter should be submerged all the cooking oil, for the next 1 hour and lift the dough is still terlumuri with oil placed in a container / bowl, and cover with a cloth / towel.

How to Make Content Martabak:

    Saute onion, garlic, until fragrant, put ground beef, curry powder, pepper, chopped 1 stalk of green onion and salt.
    Stir until meat is cooked and water out of the ground beef shrinks. Lift. Set aside, for those into 2 parts.
    Beat 4 eggs (previously had taken a mixture of 2 tablespoons to make a dough skin), make a half-cooked scrambled. Set aside., Divided into 2 parts.
How to Make Sauce Martabak:Mix all sauce ingredients together.Completion:

    Take 1 portion dough skin, pipihkan with your palm under the thumb of a circular direction, so a bit wide. Hold both ends of the dough, turn from the left side to right back its original place repeatedly so that the dough into a thin (can also run over-roller).
    Take a bowl, fill with 1 piece of beaten eggs, minced meat, scrambled eggs, sliced ​​2 stalks green onion, salt, pepper. Stir. To batter a second skin, doing the same manner as the first batter who skin, as well as to its content.
    Heat oil in a rather large flat pan, put the dough that has been thinned skin. Fill the center with the dough in the bowl before, fold the edges of the skin towards the middle, to the closed meeting, fry until cooked. Lift. Serve while hot or warm with sauce.
To: 2 pieces martabak (6 slices ).