👨‍🍳 조리법

1. 1

   Prepare the filling: Heat 1 tablespoon of vegetable oil in a skillet over medium heat (175°C / 350°F). Add the chopped shallot and cook until softened and fragrant, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.

   ⏱️ 10 minutes
2. 2

   In a large bowl, whisk together the 6 eggs, curry powder, salt, and black pepper. Add the cooked beef mixture, the sliced white parts of the scallions, and about half of the green parts of the scallions. Mix well until everything is evenly combined.

   ⏱️ 5 minutes
3. 3

   Assemble the martabak: Lay one spring roll wrapper flat on a clean surface. Spoon about 1/4 of the egg and meat filling onto one half of the wrapper, leaving a border. Fold the other half of the wrapper over the filling to create a rectangular parcel. Gently press the edges to seal. Repeat with the remaining wrappers and filling.

   ⏱️ 10 minutes
4. 4

   Cook the martabak: Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering (about 190°C / 375°F). Carefully place 2 martabak parcels into the hot oil. Fry for about 4-6 minutes per side, or until golden brown and crispy, and the filling is cooked through. Adjust heat as needed to prevent burning.

   ⏱️ 10 minutes
5. 5

   Remove the cooked martabak from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining martabak, adding more oil if necessary. Cut each martabak into halves or quarters before serving.

   ⏱️ 5 minutes
6. 6

   Serve hot, garnished with the remaining sliced green scallions. Traditionally served with a side of Indonesian pickled vegetables (acar) or a chili sauce.