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Martabak Telor - Indonesian Savory Crunchy Meat Pancake
Martabak Telor - Indonesian Savory Crunchy Meat Pancake

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One way to address this to begin seeing some results is to realize that you do not have to alter everything right away or that you need to altogether eliminate certain foods from your diet. Even more important than wholly altering your diet is simply substituting healthy eating choices whenever you can. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you used to. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

Obviously, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to martabak telor - indonesian savory crunchy meat pancake recipe. To make martabak telor - indonesian savory crunchy meat pancake you only need 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Martabak Telor - Indonesian Savory Crunchy Meat Pancake:
  1. Use 1 pack spring rolls sheet ready to use
  2. You need 6 eggs
  3. You need 6 spring onions, finely chopped
  4. Provide For the Filling :
  5. Prepare 250 grams minced beef
  6. Get 50 grams onion
  7. Prepare 4 cloves garlic, finely grinded
  8. Provide 2 tsp curry powder
  9. Provide 1/2 tsp ground pepper
  10. Prepare 1 tsp sugar
  11. Get 2 tsp salt
  12. Provide For the Sauce, mix in bowl :
  13. Get 50 gram palm sugar
  14. Take 1 carrot, finely diced
  15. You need 1 cucumber, finely diced
  16. Get 3 shallots, finely chopped
  17. Use 3 tbsp vinegar
  18. You need 100 ml water
  19. Prepare Red bird chilies (if you like spicy)
Steps to make Martabak Telor - Indonesian Savory Crunchy Meat Pancake:
  1. Defrost the spring rolls sheets. They need some time to be flexible enough to handle. As soon as it can pull one off the pile, place the sheets under a damp towel. Otherwise they dry out quickly.
  2. Making the filling : Heat 3 tbsp oil, stir fry the chopped onions and grinded garlic cloves over medium heat until fragrant. Add the minced beef, stir to mix and cook until the meat is changing its color.
  3. Add pepper and curry powder, stir to mix. Adjust the seasoning, add salt and sugar to taste. Cook until the liquid from the meat has evaporated and the beef becomes drier. Remove from heat and leave it to cool.
  4. Whisk 6 eggs firmly and add finely chopped spring onions. When the meat has cooled, add it to the egg mixture. If the meat is too hot, the eggs turn into omelet and that is not what you want at this stage.
  5. Put the spring rolls sheet on cutting board. Get 1 tablespoons of the filling and place around the center of the sheet.
  6. Fold the sheet from the 4 sides like folding an envelope or just fold in your way that all the filling is well covered with the sheet.
  7. Heat up the vegetable oil but not too hot. If too hot the martabak can break. Deep fry them until golden brown. They float in the oil and need to be flipped over half way.
  8. Remove from the oil. Let them drip off their excess oil in a sieve.
  9. Serve hot with the sauce.

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