Martabak Tahu, Telur, Kornet Recipe
Ingredients:
- 12 spring roll wrappers (ready-made)
- 2 large eggs
- 1 large block of firm tofu, crumbled
- 1 can of corned beef
- 3 shallots, finely chopped
- 2 garlic cloves, minced
- 3 stalks of green onions, sliced
- Salt, pepper, and seasoning to taste
- For the adhesive:
- 1 tablespoon all-purpose flour
- A small amount of water
Instructions:
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Prepare the Filling:
- In a pan, heat a little oil over medium heat. Add the chopped shallots and minced garlic, cooking until fragrant and golden brown.
- Crack the eggs into the pan and scramble until they are just cooked through.
- Add the crumbled tofu and canned corned beef to the pan, stirring to combine well.
- Season with salt, pepper, and your preferred seasoning. Stir to incorporate the flavors. Taste and adjust the seasoning as needed.
- Finally, stir in the sliced green onions. Mix everything thoroughly, then remove from heat and let the mixture cool completely.
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Assemble the Martabak:
- Once the filling has cooled, take a spring roll wrapper and place a spoonful of the filling in the center.
- Fold the edges of the wrapper over the filling to create a neat parcel or roll it up tightly, depending on your preference.
- To seal the edges, prepare the adhesive by mixing 1 tablespoon of all-purpose flour with just enough water to form a thick paste. Brush this paste along the edges of the wrapper to secure them.
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Fry the Martabak:
- Heat oil in a frying pan over low heat. Carefully place the prepared martabaks in the pan, cooking in batches if necessary to avoid overcrowding.
- Fry each side until golden brown and crispy, about 3-4 minutes per side. Adjust the heat as needed to ensure even cooking without burning.
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Serve and Enjoy:
- Remove the martabaks from the oil and drain on paper towels. Serve hot as a delicious snack or appetizer.
Enjoy this savory Martabak Tahu, Telur, Kornet with your favorite dipping sauce or alongside a fresh salad for a satisfying treat!
