Tuesday, May 20, 2008
This week has been a busy week for us, as we are ready to pack everything up and leave by Friday. We are looking forward for a new challenge and big change in our life. Busy packing up means cleaning up and getting rid of what is inside the fridge and freezer. I had to find idea of what to cook with limited choice of ingredients every day for the whole week. Since I still had some ground beef and spring roll skin, I decided to make this yummy martabak telor. I used to have it from street vendor in Jakarta Indonesia. Bianca loves it...she is just like me, she eats it with steam rice.
- 300gr of ground beef
- 6 green onion, chop thinly
- 6 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly
- 3 egg
- 1tsp of fish sauce
- 1Tbsp of oyster sauce
- 1/2tsp of curry powder
- 1tsp of ground white pepper
- spring roll skins
- oil for frying
In a pan, saute garlic and onion until fragrant. Add the ground beef and stir it while cooking, until change color. Add fish sauce, oyster sauce, curry powder and pepper, stir it well. Adjust the taste with salt and sugar. Continue to cook until the meat tender. Keep it aside and cool it off.
In a mixing bowl, beat the egg with fork. Add the green onion and then the meat. Stir it well until all distributed evenly.
Take one of the spring roll skins and place it on a cutting board or flat plate. Put one spoonful of the filling mixture on it. Roll it up and form an envelope shape. Glue the margin with water. While doing it, prepare the oil by heating it up in a frying pan. Deep fry the envelope in the hot oil under medium high heat until golden brown. Flip it over and wait until the other side turns to golden brown too. Take it out of the oil and drain the oil by placing it on paper towel.
Do it again and again until all done. Serve it warm with fresh chili paddy.