I was really surprised when Andrew announced WTSIM this month theme: Indonesian! How can't I? Indonesia is my home-country where I lived, enjoyed traditional foods, made friends with and where I met my husband for the very first time. I love Indonesia as much as I love the food.
Perhaps, not many of you have been experiencing Indonesian cultures and food, let alone, tasting them. Although there are a lot of recipes posted in different websites, it is not the same as the true experience where the atmosphere is Indonesia air and the people smiling at you are Indonesians.
I am quite surprised that many of you have known beef rendang for so long, but have failed to recognize the originality of this dish. I don't want to rise any subject of copyright here, yet all I can say beef rendang has been a famous iconic dish Padangese people in West Sumatra inherited in generations. My point is, you can't really look at Indonesia from Malaysia or Singapore. It is just wise to look at Indonesia from inside it, then you'll know exactly what the cultures and who the people are, and so are what the iconic dishes from each island.
My entry this time is a pastry filled with egg and meat mixture which is called martabak telur. I use a home-made recipe for the pastry instead of buying store-bought wrappers or paratha. I guess, it is just being a HomeMadeS.
Martabak Telur [Egg-Meat Stuffed Pastry]
source: Our Snacks by Herti [Indonesian version]
Some people call this martabak telur with martabak Medan. Perhaps, this is where the original dish coming from. I haven't been to Medan, which is on the north side of Sumatra island, but this food can be found in Indonesia nationwide. The unique thing about this pastry making is it's made in a circular motion by the food vendor, practically, in the air. Pretty impressive, but I can't do that.
250g plain flour
1 Tbs oil
Place the flour in a bowl, make well in the centre. Add in the oil. Mix well. Pour in the water in a thin stream while start kneading the dough. Keep kneading until smooth. Divide the dough into 10 portions. Soak in oil for 1 hour. [I know this sounds weird, but I found it in the end, the oil is needed to soften the dough and makes it easier to flatten and rolled thinly on a marble table].
When it's the time to cook, take out one slice of dough. Put it on the marble work-bench. I use my hand to start flattening it from the middle and messaging with a circular motion from there to the edge until I have got a very thin pastry.
300g mince beef
13 shallots, finely sliced (I only use 4 large shallots)
1/2 tsp curry powder
salt, sugar, pepper (usually white pepper)
onions, finely diced
spring onions, finely sliced
Meanwhile, make the filling. Heat 3 Tbs oil. Cook the sliced shallots until fragrant. Add in mince, salt, sugar, pepper, and curry powder. Cook thoroughly.
25g red chillies
25g bird-eye chillies
25g cloves garlic
75g palm sugar
25g white sugar
2 Tbs vinegar (lemon juice)
salt, to taste
Mix all ingredients, except vinegar. Cook until thicken. Add in the vinegar or lemon juice in the enf of cooking. Set aside.
Heat 3 Tbs oil on a pan (I use teflon pan). Panaskan kurleb 3 sdm minyak di atas wajan martabak. Put in a small bowl: one egg, 1 Tbs finely diced onion, 1 Tbs spring onions, 1 Tbs cooked mince, a little sprinkle of salt and pepper. Peel the thin pastry from the table carefully and place it on the hot pan. Whisk the filling and pour in the middle of pastry. Quickly fold the edge of the pastry to make a rectangle or a square bag. Cook on a low heat until browned. Served hot with sauce and pickle.