Martabak Tahu Jamur Mini: A Delicious and Versatile Treat
Martabak Tahu Jamur Mini is a delightful Indonesian snack that combines crispy spring rolls with a savory filling of tofu and mushrooms. This recipe is perfect for gatherings or as a delicious appetizer. With its golden exterior and flavorful interior, it’s sure to please everyone. Let’s dive into the ingredients and steps to create this scrumptious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring roll wrappers (Kulit Lumpia) | 10 sheets |
| Firm tofu (Tahu Kotak) | 5 blocks |
| Wood ear mushrooms (Jamur Kuping) | To taste |
| Salt | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Bird’s eye chilies (Cabe Rawit) | 5 pieces |
| Green onions (Daun Bawang) | To taste |
| Small onion (Bawang Bombay Kecil) | 1 piece |
| Egg (Telur) | 1 whole |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 7 g |
| Carbohydrates | 10 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sodium | 250 mg |
Instructions
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Prepare the Tofu: Start by washing the firm tofu blocks thoroughly. Heat oil in a pan and fry the tofu until the skin is crispy and turns a beautiful golden brown. Once done, remove the tofu from the pan and let it drain on paper towels to reduce excess oil.
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Make the Spice Mixture: While the tofu is frying, prepare the spice mixture by grinding the bird’s eye chilies, sugar, and salt together until fine. This mixture will provide a spicy kick to the filling.
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Chop the Vegetables: Finely chop the green onions and the small onion. These will add flavor and texture to your filling.
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Combine the Ingredients: Once the tofu is fried and drained, crumble it into a bowl. Add the ground chili mixture and stir well to combine. Adjust the seasoning according to your taste, keeping in mind that the level of spiciness can be adjusted by adding more or less chili. If you prefer a milder taste, feel free to skip the chili altogether.
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Add the Vegetables: Now, add the chopped green onions, pre-cooked wood ear mushrooms (washed, briefly fried, and chopped), and the small onion to the tofu mixture. Mix everything thoroughly until well combined.
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Prepare the Egg Wash: Beat the egg in a small bowl. This will act as a glue to seal the spring rolls and help patch any tears in the wrappers.
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Fill the Spring Roll Wrappers: Take one spring roll wrapper and lay it flat on a clean surface. Place a portion of the tofu mixture towards the lower edge of the wrapper, slightly towards the center. Fold the left side over the filling, brush with the beaten egg, and then fold the right side over the top, sealing it. Roll it up tightly from the bottom to the top, using the egg wash to seal the edge.
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Fry the Martabak: Heat oil in a deep pan over medium heat. Once the oil is hot, gently place the filled martabak into the oil. Fry until they are golden brown and crispy, turning them occasionally for even cooking. This usually takes about 3-5 minutes.
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Serve: Once cooked, remove the martabak from the oil and let them drain on paper towels to absorb any excess oil. Serve hot with your favorite dipping sauce or simply enjoy them on their own!
Tips and Variations
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Substitutions: If you’d like to experiment with the filling, consider using ground chicken, minced beef, or corned beef instead of mushrooms. The filling can be customized to suit your tastes and dietary preferences.
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Dipping Sauce: Serve these martabak with a side of sweet soy sauce, chili sauce, or a tangy vinegar dip for an extra flavor boost.
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Storage: Leftover martabak can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven for best results.
Conclusion
This Martabak Tahu Jamur Mini recipe is a fantastic way to enjoy the flavors of Indonesia in a bite-sized treat. With its crispy exterior and savory filling, it’s perfect for parties, snacks, or a casual meal. Feel free to get creative with the fillings, and most importantly, enjoy the process of making this delightful dish! Bon Appétit! ❤️
