Fried Wrapped Egg a.k.a Martabak Telor

Martabak telor is a common street food in Indonesia. You can easily find street food vendors selling this food. It's an appetizer. It's a bit costly for street food because the main ingredients are eggs and meat (eggs and meat are consider as a bit expensive ingredient in Indonesia). If they usually use duck egg, in my recipe here, I just use chicken eggs. Duck egg has a pungent smell and usually its size is bigger that regular chicken egg. It has light blue color and Indonesian like to use it to make cooked salty egg. I found some cooked salty egg at Asian store in here but I'm not sure whether they make it from duck egg or chicken egg.

I'm a big fan of martabak telor. I really like the combination of eggs, lots of green onions and ground meat. They are so tasty. For the wrapper, I just use spring rolls wrapper. I have no idea how the street food vendor make their own martabak wrapper. They really make their own homemade wrapper though...Anyway, pickled cucumber and carrot are the best companion for martabak telor. Of course with some heat from red or green chili peppers.

So let's check out the recipe below:

Ingredients:

2 eggs, lightly beaten

6 stalks of green onion, chopped thinly

100 gr of ground beef

1 shallot, minced

1 clove of garlic, minced

1/2 tsp ground black pepper

1/2 tsp curry powder

1 tsp chicken stock powder

1 tsp salt

7 spring rolls wrapper

1 tbs olive oil for sauteing

vegetable oil for deep frying

Direction:

Using a skillet, saute minced shallot and garlic until fragrant. Add ground beef and ground black pepper, stir it until the meat is tender enough.

Combine eggs, green onion, curry powder, chicken stock powder, salt and ground beef. Stir it evenly.

Place one spring roll wrapper on a flat plate. Put 1 tbs of egg filling in a middle of the wrapper and fold it like an envelope. Glue the margin with water. Keep doing it until all of the wrappers is filled.

Heat the vegetable oil in a frying pan (under medium-high heat) and deep fry the filled wrapper until golden brown. 

Serve it with pickled cucumbers and carrot also a few chili peppers.

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Sweet and Spicy Fried Potatoes a.k.a Kentang Balado

I just came back from the potluck dinner with my friend. I brought two dishes, chicken satay (sate ayam) and sweet and spicy fried potatoes (kentang balado). It ended up so satisfying. They all like the food I made. So here I would like to share my sweet and spicy fried potatoes which is Damien's favorite food. It's easy to make, just need a little bit patient to slice the potatoes and deep fry it. During the summer time, I got so many fresh potatoes and I store it in my fridge. They are Manitoba grown potatoes, absolutely tasted great. Here it is the recipe:

Ingredients:

8 medium red potatoes, peel of the skin and sliced thinly

500 ml water

3 tbs sea salt

1/2 cup shredded palm sugar or coconut sugar

6 lime leaves

3 bay leaves

1 galangal

1 tbs tamarind

3 red/ green cayenne peppers, discard the seeds and chopped into angle

2 tbs vegetable oil 

250 ml vegetable oil for deep frying

Spices to blend:

4 shallots

3 cloves of garlic

1 red Thai chili peppers

2 red cayenne pepper

1/2 tsp shrimp paste

1 1/2 sea salt

Garnish:

Italian parsley

Fried garlic

Direction:

Soak the sliced potatoes into 500 ml water and 3 tbs of salt. Let it sit for 30 minutes. By soaking the potatoes before deep fry it, it'll make the potatoes more crispy.

Deep fry the potatoes until golden brown. Put it on a plate covered with paper towel so that it'll absorb the excess oil.

While you deep frying, you can blend the spices above.

When you're done deep frying all the sliced potatoes, you can start to heat up 2 tbs of vegetable oil in a skillet. Saute the blended spices along with palm sugar/ coconut sugar, bay leaves, galangal, lime leaves, tamarind and chopped cayenne peppers until the sugar start to caramelizing.

Add the deep fried potatoes and coat it with the spices evenly for about 5-10 minutes. 

Sprinkle with fried garlic and garnish it with Italian parsley.

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