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We hope you got insight from reading it, now let’s go back to meatless martabak telur recipe. You can have meatless martabak telur using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Meatless Martabak Telur:
- Provide Martabak Wrappers :
- Use 150 gr plain flour
- Get 1 1/2 tbsp tapioca flour
- Use 80 ml water
- Prepare to taste Salt
- Take 150 ml oil to saturate the dough
- Get Martabak Filling :
- Use 300 gr mince quorn
- Prepare 1 medium size onion, finely chopped
- Provide 6 spring onions, finely chopped
- You need 8 eggs
- Prepare 2 tsp curry powder
- Use 1/2 tsp ground white pepper
- Take 1 tsp sugar
- You need 2 tsp salt
Instructions to make Meatless Martabak Telur:
- Making the dough wrapper : Mix flour and salt throughly in a bowl. Add a little water at a time, mix & knead with your hand until you get smooth & elastic dough. Add 2 tbsp oil to the dough, knead all over again until the dough is no more sticky.
- Divide the dough into 4 a tennis ball alike form. Saturate in vegetable oil for 2 hours. Make sure all part of the dough are bathed in the oil. But don’t worry, the oil will stay clean and you can use it again later.
- Making the filling : Heat 3 tbsp oil, stir fry the chopped onion over medium heat until fragrant. Add quorn mince, curry powder, white pepper, salt and sugar. Stir to mix and cook until the quorn mince is cooked and put aside.
- Preparing the wrapper : Take one piece of dough, flatten with your palm of your hand or press with rolling pin until you get a thin and transparent pastry.
- Preparing the Martabak : Beat 8 eggs in a bowl. Add the quorn filling and chopped spring onion, mix it and set a side.
- Heat 3 tbsp oil in a frying pan over low medium heat. Put the pastry wrapper onto the frying pan, add quarter of the filling mixture evenly around the center of the pastry.
- Fold the wrapper from the 4 sides like folding an envelope so all the filling is well covered with the wrapper. Turning it over several times, until the filling mixture is being set and the whole pastry is hot and lightly brown. Repeat the process for the rest of the pastry.
- Pat dry with kitchen towel. Cut in serving portions and serve with acar (Indonesian vegetable pickles)
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