| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Sainsbury9, Sainsbury’s |
1 |
servings |
INGREDIENTS
| 175 |
g |
Pakcet of won ton skins; or 40-50 X 7cm |
|
|
; (3inch) filo pastry |
|
|
; squares (6oz) |
| 300 |
ml |
Sunflower or corn oil; ( 1/2 pint) |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Onions; sliced finely |
| 2 |
|
Garlic cloves; chopped finely |
| 5 |
|
Cm; (2-inch) piece of |
|
|
; fresh ginger, |
|
|
; peeled and chopped |
|
|
; finely |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Turmeric or curry powder |
| 5 |
|
Cm; (2-inch) piece of |
|
|
; lemon grass, outer |
|
|
; leaves discarded, |
|
|
; chopped finely |
| 1 |
ts |
Salt |
| 500 |
g |
Lean minced beef; (1lb) |
| 4 |
|
Spring onions; chopped finely |
| 3 |
|
Eggs; beaten |
INSTRUCTIONS
GENERAL
FOR THE FILLING
Heat the olive oil in a wok or frying-pan and fry the onions, garlic and
ginger until they are soft.
Add the other filling ingredients, except the minced beef, spring onions
and eggs. Fry for another half-minute, stirring all the time and add the
meat. Mix well and fry, stirring occasionally, for about 15 minutes.
Let the mixture cool for 30 minutes to an hour . Put the mixture in a bowl,
add the chopped spring onions and mix well.
When you are ready to cook the Martabak add the beaten eggs to the filling
and mix well. Lay a few won ton skins on a flat plate or tray. Put a
tablespoonful of filling into each won ton square. Then put another square
on top, and press the edges down so that they are more or less sealed.
Put the sunflower or corn oil into a frying-pan and heat it to a high
temperature. Fry the filled Martabak for about 2 minutes each side turn
once only.
The casing should be quite crisp around the edges, but not in the middle
and the finished Martabak should be flat and evenly filled with meat almost
to the edge. Serve hot or cold.
Converted by MC_Buster.
NOTES : Makes 20-25
Converted by MM_Buster v2.0l.
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