Name: Martabak
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

The Scripture is clear that all will be found praising Jesus Christ. Those who begin praising Him now after receiving Him by faith as their Savior will enjoy the blessed consummation of that throughout all of eternity. Those who reject Him will praise Him, but under obligation and separated from Him (Jn. 18:6; Phil. 2:10; Rev. 5:13). Simply put, God is too glorious to allow any corner of His creation to exist without recognizing His glory by ascribing to Him the worship that is due His name.

Randy Smith

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
<[email protected]> on Feb 7, 1997.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”