Martabak Tahu Daging Recipe
Ingredients:
- 100 grams ground beef
- 15 sheets of ready-to-use spring roll wrappers (single layer)
- 1 small onion, coarsely chopped
- 3 cloves garlic, finely minced
- 3 scallions, thinly sliced
- 2 large eggs
- 1 block firm tofu, mashed
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- Optional: a pinch of chicken bouillon powder
Instructions:
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Prepare the Filling:
- Heat a skillet over medium heat and add the ground beef. Cook until it changes color and is halfway cooked through.
- Add the chopped onion and minced garlic to the skillet. Season with ground nutmeg, salt, and pepper. Continue cooking until the mixture is fragrant and the beef is fully cooked. Allow this mixture to cool to room temperature.
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Combine Ingredients:
- Once the beef mixture has cooled, transfer it to a mixing bowl. Add the beaten eggs, mashed tofu, and sliced scallions. Stir well to combine. Taste and adjust seasoning with additional salt if necessary. If desired, you can add a pinch of chicken bouillon powder for extra flavor.
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Assemble the Martabak:
- Place a sheet of spring roll wrapper on a clean surface. Spoon a generous amount of the filling mixture onto the center of the wrapper. Fold the sides of the wrapper over the filling, then fold the bottom and top edges to create an envelope-like shape. Seal the edges with a little water if needed.
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Fry the Martabak:
- Heat oil in a frying pan over medium heat. Carefully place the prepared martabak in the hot oil, seam side down. Fry until golden brown and crispy, about 3-4 minutes per side. Remove from the pan and drain on paper towels.
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Serve and Enjoy:
- Serve the martabak hot as a delicious snack or appetizer. Enjoy the crispy, savory bite with your favorite dipping sauce or enjoy on its own!
Notes:
- This recipe yields approximately 15 pieces of martabak. For the best texture, fry the martabak immediately after assembling. If left to sit, the spring roll wrappers may become soggy from the filling.
Enjoy your homemade Martabak Tahu Daging!
