Martabak Gurame Filet (DEBM)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Swallow Brand agar powder | 1 pack |
| Flavor enhancer | 1 tbsp (adjust to taste) |
| Gourami fish fillet | 1/4 portion (finely chopped) |
| Chicken eggs | 2 large |
| Garlic (minced) | 2 cloves |
| Bird’s eye chilies (minced) | 3 pieces |
Instructions:
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Mix the Ingredients: In a medium bowl, combine the agar powder, flavor enhancer, chopped gourami fish fillet, eggs, minced garlic, and minced bird’s eye chilies. Stir the mixture until well combined. Adjust the seasoning as desired.
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Heat the Pan: Preheat a non-stick skillet (or teflon) over low heat. You want to use low heat to ensure even cooking without burning.
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Cook the Martabak: Pour the fish mixture into the preheated skillet and spread it evenly. Cover the skillet to allow the martabak to cook thoroughly and evenly, trapping in the steam for a tender result.
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Check for Doneness: After a few minutes, when the aroma fills the air and the surface looks firm and cooked, it’s ready. The martabak should have a slight golden crust on the bottom.
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Serve: Carefully remove the martabak from the skillet, cut it into bite-sized pieces, and serve warm as a protein-packed, low-carb snack or meal. Enjoy!
Tips:
- You can adjust the spice level by adding more or fewer chilies, depending on your preference for heat.
- This dish is perfect for those following a low-carb diet, like the DEBM diet.
