Chicken and rendang savory martabak (stuffed pancake) is such a perfect side dish to eat with warm rice; delicious for lunch and dinner.
Chicken Rendang Savory Stuffed Pancake
Ingredients
wrapper ingredients:
175 grams high-gluten flour
1/4 teaspoon salt
140 ml water
25 grams cooking oil
500 ml cooking oilfor soaking the dough
stuffing ingredients:
200 grams minced chicken
2 cloves garlic,thinly sliced
3 cloves shallotsthinly sliced
2 red chili peppers, finely sliced
4 tablespoons rendang sauce
3/4 teaspoon salt
1/2 teaspoon white pepper powder
1/2 teaspoon sugar
1 scallion, finely sliced
1 tablespoon cooking oil
egg mixture ingredients (per pancake)
25 grams scallion,finely sliced
2 duck eggs, beaten
1/2 onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon white pepper powder
Cooking Steps
- Martabak wrapper: mix well flour and salt. Pour in water gradually. Mix it into smooth dough. Add cooking oil. Knead it until elastic. Form dough into balls weighed 75 grams each. Soak them in cooking oil for 2 hours.
- Stuffing: Sauté garlic, onion and red chili pepper until fragrant. Add in minced chicken. Stir it until the color changes. Add rendang sauce, salt, pepper, and sugar. Cook it until the sauce is blended well with the chicken. Add scallion and stir it well. Remove it from heat. Set aside.
- Flatten the dough balls. Roll them out into thin wrappers.
- Egg mixture: Mix well scallion, egg, onion, salt, pepper, and 50 grams stuffing. Stir it well.
- Heat cooking oil on a flat pan. Put a piece of wrapper. Put stuffing on top of the wrapper. Fold it into a thin box using a spatula.
- Fry the stuffed pancake. Keep drenching it with hot oil until it is cooked evenly and golden brown. Remove from heat.
- Repeat it until all ingredients are used.
- Chicken rendang martabak is ready to be served.
Dina
Dina
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