Serves 1
Directions
- 1For the skin: Combine water, egg whites, salt, and powdered broth in a bowl and mix well.
- 2Add flour and mix until dissolved.
- 3Add cooking oil and knead by hand until the dough is smooth and cohesive.
- 4Form the dough into balls and let it rest for 30 minutes.
- 5For the filling: Finely chop onion, garlic, and shallots.
- 6Cut green onions and mince chicken breast.
- 7Sauté the chopped onions until fragrant.
- 8Add chicken and season with curry powder, salt, pepper, broth, oyster sauce, sweet soy sauce, and a little water.
- 9Cook until the chicken is done and fragrant.
- 10Divide the dough into 8 portions, form into balls, and soak them in oil. Soak for at least 1.5 to 3 hours.
- 11For the martabak filling: Beat 3 egg whites (or duck eggs for richer flavor).
- 12Add 2 tablespoons of the prepared curry chicken, green onions, a little salt, and broth.
- 13Mix until well combined.
- 14Roll out the dough: Grease a table with oil, place a dough ball, cover with plastic wrap, and roll until super thin and translucent but still strong.
- 15Place the thin skin on a preheated pan (turn off the stove temporarily).
- 16Pour in the filling.
- 17Fold the skin slowly and neatly.
- 18Turn the stove back on and drizzle hot oil from the edges to ensure even cooking and a crispy skin.
- 19Flip carefully and cook until golden and crispy.
- 20Drain the cooked martabak. If the edges are not fully cooked, press them down or drizzle more oil.
Ingredients
- 300 gr Tepung terigu
- 150 ml Air
- 2 butir Putih telur
- 35 ml Minyak goreng
- 1 sdt Garam
- 1 sdt Kaldu bubuk
- 250 gr Dada ayam (cincang)
- 1 buah Bawang bombay
- 3 siung Bawang putih
- 3 siung Bawang merah
- 3 batang Daun bawang
- 1 sdt Kari bubuk
- 1 sdm Saus tiram
- 3 sdm Kecap manis
- 3 butir Telur ayam/bebek
- Lada
- Sedikit air
Equipment
WadahTeflonPlastic wrap
Tips
- The longer the dough is soaked in oil, the more flexible and easier it is to shape the skin. Minimum 1.5 to 3 hours.
- Turn off the stove when placing the skin and filling on the pan to prevent burning.
- Pour hot oil from the sides during cooking for even doneness and crispy skin.
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