Today I am sharing you a recipe of Indonesian food called Martabak Panggang. My mom sent this recipe back in 2006! Long time ago. I don’t always prepare this but when I do, I know there’s a happy husband carrying his lunch box to work HA-HA-HA
Lucky I don’t have a fussy husband. I often decorate his lunch box a bit girly or kid-like 😀
Ingredients
- 500 g ground beef
- 1 large size onion, chopped
- 2 green onion, thinly sliced
- 10 eggs
- 1 tsp baking soda
- 1 tbsp olive oil
- 36 g curry paste (store bought or homemade, best if you can use Gulai paste (thicker version of curry), if not, curry paste is fine)
- salt and sugar to taste
- cucumber pickles as shown (recipe will follow)
Method
Heat 1 tbsp olive oil, saute chopped onion and sliced of 2 green onions; add in ground beef. Stir well, add in sweetener (sugar) and salt to taste followed with curry paste (I love using ready to use brand of Gule Bamboe – available at Asian store or online), stir well, cook until well done. Set aside.
In a bowl, using your electric mixer, process eggs mixed with 1 tsp baking soda. Pour egg mixture into slightly cooled ground beef mixture; stir well. Add in 1 green onion (sliced); stir well.
Line baking sheet/pyrex with aluminum foil, brush evenly with 1 tbsp olive oil. Pour in egg and beef mixture.
Heat oven to 400 F, bake food for 20 minutes.
Serve with chilled cucumber pickle (acar bawang)
Fresh Cucumber Pickle
- 1 cucumber, cut into thicker matchstick
- 1 onion, cubed into smaller portions
- a couple of red bird eye chilies either red or green
- water, enough
- salt and sugar, to taste
- vinegar, to taste
Method
- Mix salt sugar and vinegar into water, enough to make sweet, salty and vinegary juice
- Soak cucumber, onion and chilies in the juice
- Chill for at least 2 H before using
Obviously I did not prepare only for the lunch box, it was for our dinner as well 😀
Martabak Panggang
Ingredients
Martabak
- 500 g ground beef
- 1 large size onion chopped
- 2 green onion thinly sliced
- 10 eggs
- 1 tsp baking soda
- 1 tbsp olive oil
- 36 g curry paste store bought or homemade, best if you can use Gulai paste (thicker version of curry, if not, curry paste is fine)
- salt and sugar to taste
- cucumber pickles as shown
Pickle (acar)
- 1 cucumber cut into thicker matchstick
- 1 onion cubed into smaller portions
- a couple of red bird eye chilies either red or green
- water enough
- salt and sugar to taste
- vinegar to taste
Instructions
Martabak
- Heat 1 tbsp olive oil, saute chopped onion and sliced of 2 green onions; add in ground beef. Stir well, add in sweetener (sugar) and salt to taste followed with curry paste (I love using ready to use brand of Gule Bamboe – available at Asian store or online), stir well, cook until well done. Set aside.
- In a bowl, using your electric mixer, process eggs mixed with 1 tsp baking soda. Pour egg mixture into slightly cooled ground beef mixture; stir well. Add in 1 green onion (sliced); stir well.
- Line baking sheet/pyrex with aluminum foil, brush evenly with 1 tbsp olive oil. Pour in egg and beef mixture.
- Heat oven to 400 F, bake food for 20 minutes.
- Serve with chilled cucumber pickle (acar bawang)
Pickle (Acar)
- Mix salt sugar and vinegar into water, enough to make sweet, salty and vinegary juice
- Soak cucumber, onion and chilies in the juice
- Chill for at least 2 H before using
