Martabak
(pancakes with meat filling)
- 275 GRAM FLOUR
- 3 CLOVES GARLIC, chopped
- 400 GRAM GROUND BEEF
- BUNCH OF GREEN ONIONS, chopped
- 2 RED CHILLIES, chopped
- 1/2 TSP CURRY POWDER
- 200 GRAM FRENCH BEANS, chopped
- 4 EGGS
- 800 GRAM CHICKEN BREAST
- 1 ONION, chopped
- PIECE OF GINGERROOT, grated
- 100 GRAM BABY CORN, cut in pieces
- 1 GREEN PEPPER, chopped
- 75 GRAM DRIED MUSHROOMS, soaked
- 50 GRAM CASHEW NUTS
- 2 TBSP SOY SAUCE
- 2 TBSP LEMON JUICE
- 2 TBSP HONEY
Mix the flour with 3/4 cup of water, knead to a dough, divide the dough into 4 portions and refrigerate for one hour. In the meantime, fry the garlic, the beans, the onions and the chillies for three minutes. Add the beef and stir-fry 5 minutes more. Stir in the curry and the eggs and salt and pepper to taste. Roll the pieces of dough out to thin pancakes. Put 1/4 of the meat mixture in the middle of each of them and fold the pancakes around the filling. Fry them in a grill pan, 5 minutes per side.
Mix the soy sauce, ginger, lemon juice and honey and marinate the chicken two hours in this mixture. Bake the chicken half an hour in the oven at 190 degrees Celsius. In the mean time, stir fry the onion and the green pepper. Stir in the mushrooms and the baby corn and heat two minutes. Stir in the remaining marinade and put this mixture in a shallow dish. Slice the chicken and put it on top of the vegetable mixture. Sprinkle with cashew nuts.
Chicken and cashew nuts as a combination is popular in many countries in Asia. See also a Laotian recipe for chicken curry wtih cashew nuts and a Thai/Indian recipe for chicken curry wtih cashew nuts.
Martabak in Arabian means "folded". The recipe is originally from the Indian Muslim kitchen.
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