Scallion Pancake

Saw a video on Tastemade last night and I couldn't help but try it 😜

All you need is 

2 cups flour

1 tsp salt 

3/4 cups boiling water + 1 tablespoon hot water 

Spring onions or scallions, chopped

Sea salt

Oil

Mix the dough and knead until smooth (about 7 minutes of kneading). Cover and rest for 30 minutes.

Divide the dough into 3 portions. Roll out thinly about the size of 3 hand palms.

Brush with oil, sprinkle with spring onions and sea salt. Not too much salt because the dough is already salted. Just enough to give you a salty crunch.

 Roll into a log.

And twist into a snail bun.

Repeat with the other dough.

Rest for 10 minutes. 

 And roll out each dough about the size of 2 hand palms. Careful not to tear the dough. 

Pan fry in oil until golden and crispy and fluff up but "crushing" the pancake. Cut into small wedges 

Martabak Daging

Feeling peckish.... Porridge does that to me ... So here I am making martabak... Woot woot!!

Minced beef filling 

1 onion thinly sliced

2 garlic chopped

1cm ginger grated

300g minced beef

Sauté the above until the onions softened , add the beef.

2 tablespoons curry powder

1/4 cup water

1 tsp salt

1 tsp pepper

Add the seasonings and set aside.

Dough

2 1/2 cup flour

1/3 cup oil

1 tablespoon ghee or softened butter

1 egg

1 tsp salt

1 cup warm water 

Mix all the dry ingredients and add the water bit by bit until you get a soft pliable dough. About 5 minutes in a mixer or 10 minutes by hand. 

Portion the dough and let it rest for about half an hour... 

Oil your board or tabletop and start spreading one dough at a time and add more oil until it becomes a thin square or rectangular shaped dough. (At this point my hands were too oily for any picture! :-))

More sliced onions 

Spring onions

Eggs 

Minced beef mixture

In a small jug, crack an egg, add in some sliced onions, spring onions and about 2 tablespoons of the minced beef mixture (its good to season your beef slightly salty so that once its mixed with the egg, you don't need to season it again)

For an amateur, I find cooking a small portion of the filling on the pan first to solidify it and then placing it on the prepared dough and then adding more egg mixture before folding it makes it easier to be placed in the frying pan.

I used 1 egg per martabak

I made the first martabak like at the mamak stall by filling the dough with the eggy filling and the egg mixture started seeping out when I transferred it to the pan! Blearrghhh big mistake! So for all my other martabaks, I precooked half the filling and then add more before folding. That seemed to work!

Pan fry both sides until nice and golden .. 

Serve it with dahl, sambal or even chilli sauce! I like it with a side of sliced cucumber and onions in tomato ketchup.

This recipe yields 8 portions of martabak. So I par-cooked them and kept it in the fridge for breakfast tomorrow before pan frying them again!