| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Malay |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 4 |
|
Cloves garlic, chopped fine |
| 1/4 |
c |
Thin sliced onion |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
c |
Carrot slivers |
| 4 |
|
Eggs |
| 6 |
|
Scallions, sliced thin |
|
|
Egg roll skins |
INSTRUCTIONS
Martabak is convenient (this is not the martabak/murtabak of Singapore and
Malaysia)
Fry beef, garlic, onion, salt, pepper, carrots a few minutes until cooked
dry. Cool Beat 1 egg, add 5 heaping tablespoons and 1 tablespoon scallions.
Put 2 tablespoons of this mixture in a skin. Fold like an envelope and fry
in a little oil in a kwali/wok/cast iron pan. Drain. Keep going until all
the stuffing is used up. These freeze well. Great with kechap manis (sweet
soy sauce). BTW, this is Sumatran style. The Javanese is a little
different.
Posted to FOODWINE Digest 07 Feb 97 by Elliott Parker
<3ZLUFUR@CMUVM.CSV.CMICH.EDU> on Feb 7, 1997.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”