Martabak aceh is a typical Aceh snack or snack that looks like a martabak egg in general. In making these foods a little bit different from the usual egg martabak. At first it starts with this first pengan leather fry that is formed a regular square, as in making bread rolls. Furthermore, this martabak skin poured by using egg whisk that has been given a mixture of spices and fried as well as making an omelet.
Martabak Aceh is already very famous to get out of Aceh, even this delicious pangan also been varied along with curry spice and meat curry.
As for the recipes and the process of making this delicious snack as follows.
The ingredients for the egg dough:
3 tablespoons of cooking oil (for stirring).
1 cloves of onion (thinly sliced).
2 cloves of garlic (fine count).
2 celery sticks (thinly sliced).
2 stalks of onion (thinly sliced).
200 grams of small shrimp (small pieces).
200 grams of boiled chicken breast (suir-suir).
1 tsp fine salt.
8 chicken eggs.
The ingredients for the dough:
400 grams of wheat flour.
175 ml of boiled water.
50 grams margarine.
1 tsp fine salt.
2 chicken eggs.
Supplementary material :
Pickled cucumber.
Meat curry sauce.
How to make :
To make the egg dough:
First warm the cooking oil and saute the garlic and onion until fragrant. Add also into the shrimp, chickens and chicken salt then cook it back until completely cooked and then lift.
After that break all eggs in a container then beat the egg together with stir until mixed and then set aside.
To make the dough: Stir in the flour mixed with margarine and fine salt and stir the dough until it is gritty. After that break the 2 eggs into it and mix well, then add the boiled water slowly, stirring until the dough becomes dull.
Next take the dough approximately 75 grams of skin and then round shape. Perform this step until the skin finishes after that soak the dough in vegetable oil and cover with a cloth napkin approximately 1 hour.
After that, take 1 dough and then thin about ½ cm thick about 15-20 cm in diameter.
Then warm up enough cooking oil over a flat pan and fry the skin dough until cooked with a slightly brownish color and then lift and set aside. (Repeat this flattening step as well as fry this dough until all the dough is gone).
Reheat cooking oil to taste then enter 1/3 of the egg dough then flatten and spread until approximately as wide as the wok.
When the dough is fried eggs start sudak, put 1 piece of skin that has been fried earlier in the center then fold the sides of the eggs to cover all the dough fried skin. Fry until all sides of the eggs ripen and then lift. (Perform these steps until the egg dough runs out).
Finally, serve this martabak aceh along with a meat curry sauce and pickled cucumber to taste more delicious
