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How to Cook The savory Egyptian Martabak mesir Kubang is typical of West Sumatra

"The savory Egyptian Martabak Mesir Kubang is typical of West Sumatra,Martabak Mesir Kubang,INGREDIENTS OF BEEF SALE:MATERIAL CONTENTS :REFINED SEASONI"

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The savory Egyptian Martabak Mesir Kubang is typical of West Sumatra

Recipe Dalgano - Padang is one of the cities in the West Sumatra region that has many delicious culinary delights. For example, the Egyptian Kubang Martabak. This dish has a spicy, savory taste. and also this culinary is very healthy. because it is made from natural spices. If you want to enjoy Kubang Egyptian Martabak Culinary, you can make it yourself at home.

Martabak Mesir Kubang


The history of the origin of the Egyptian martabak many things make this martabak memorable. First, the name alone is impressive. How could the Minang people of West Sumatra have Egyptian Martabak? The history handed down by my parents shows that this martabak was brought by black and Arab-faced people. The Minang people used to think that these people were Egyptians. Finally, because the beef egg martabak is mostly made by the "Egyptians", it is called the Egyptian Martabak.




INGREDIENTS OF BEEF SALE:

  • 6 tablespoons vegetable oil.
  • 180 grams of onions, thinly sliced.
  • 400 grams of ground beef.
  • 6 lime leaves.
  • 2 lemongrass stalks.
  • 2 lemongrass stalks
  • 2 tablespoons of sweet soy sauce
  • 2 teaspoons salt1 teaspoon white pepper powder
  • 4 teaspoons curry powder
  • 200 ml thick coconut milk, from 1 grated coconut


MATERIAL CONTENTS :

  • 4 duck eggs.
  • 200 grams of onions, thinly sliced.
  • 4 curly green chilies, thinly sliced.
  • 2 spring onions, thinly sliced.
  • 2 stalks celery, thinly sliced.



REFINED SEASONING:

  • 40 grams of hazelnut
  • 20 red onions
  • 10 cloves of garlic
  • 16 cm ginger, peeled

MARTABAK LEATHER MATERIALS:

  • 500 grams of wheat flour
  • 180 ml water
  • 100 ml vegetable oil
  • 2 teaspoons salt




STEPS TO MAKE MARTABAK EGYPTIAN POLE:


How to Make Beef Saute Stuffing:

  1. Heat oil, saute onion until fragrant. Add the meat, stir until it changes color.
  2. Add the rest of the ingredients except coconut milk, stir until smooth. Pour the coconut milk, cook while stirring until the liquid runs out. then Lift.
  3. After a little cool, mix with the ingredients and spices. Then set aside.

How to make Egyptian Kubang Hayuda Martabak Skin:

  1.  Mix all ingredients, stir until smooth. Divide the dough into 6 parts (50 grams).
  2. Take 1 part, flatten. Put it in a special Martabak pan filled with hot oil. Place a little filling in the center of the skin, smooth it out. Wrap it in the shape of an envelope

How to Fry Martabak Egypt Kubang Hayuda:

  1.  Fry while splashing with oil until brown and cooked. Lift. Cut into pieces.

Repeat the same steps until the ingredients run out.

Serve for 12 egg martabak.

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