About the Food
A traditional dish made from a combination of two brands, Sagu flour and Edamame Edashi, along with eggs, providing a delicious and healthy texture and flavor.
Ingredients
A. Martabak Skin
- Sago Flour 35 grams
- Egg 1
- Salt ½ tsp
- Pepper ½ tsp
- Seasoning Powder ½ tsp
- Water 100 mL
B. Filling
- Edamame Edashi 100 grams
- Minced Chicken 15 grams
- Egg 1
- Spring Onion 5 grams
- Pepper ½ tsp
- Salt ½ tsp
- Seasoning Powder ½ tsp
Preparation Steps
- Make the martabak skin by mixing all the skin ingredients together and stir until smooth with no lumps.
- Heat a pan and pour enough oil.
- Pour and fry a small amount of the batter in the pan, spreading it evenly and forming a circle. Continue cooking until golden and crispy. Repeat until all the batter is used up. Set aside.
- Soak Edamame Edashi in hot water for 2 minutes, then peel the skin and roughly chop. Set aside.
- Make the filling by mixing all the filling ingredients together, then stir until well combined.
- Pour the filling mixture onto the cooked martabak skin.
- Fold the skin with the filling slowly. Repeat until all the filling is used up. Set aside.
- Fry the martabak in hot oil until it puffs up and cooks evenly. Drain the excess oil.
- The martabak is ready to serve.