Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
GENERAL
- 175 g Pakcet of won ton skins; or
- ; (3inch) filo pastry
- ; squares (6oz)
- 300 ml Sunflower or corn oil; ( 1/2
FOR THE FILLING
- 2 lg Onions; sliced finely
- 5 Cm; (2-inch) piece of
- ; fresh ginger,
- ; peeled and chopped
- ; finely
- 1/2 ts Turmeric or curry powder
- 5 Cm; (2-inch) piece of
- ; lemon grass, outer
- ; leaves discarded,
- ; chopped finely
- 500 g Lean minced beef; (1lb)
- 4 Spring onions; chopped
- 1 ts Salt
- 1/2 ts Ground cumin
- 2 tb Olive oil
- 1 ts Ground coriander
- 3 Eggs; beaten
- 2 Garlic cloves; chopped
Preparation
Heat the olive oil in a wok or frying-pan and fry the onions, garlic and ginger until they are soft. Add the other filling ingredients, except the minced beef, spring onions and eggs. Fry for another half-minute, stirring all the time and add the meat. Mix well and fry, stirring occasionally, for about 15 minutes. Let the mixture cool for 30 minutes to an hour . Put the mixture in a bowl, add the chopped spring onions and mix well. When you are ready to cook the Martabak add the beaten eggs to the filling and mix well. Lay a few won ton skins on a flat plate or tray. Put a tablespoonful of filling into each won ton square. Then put another square on top, and press the edges down so that they are more or less sealed. Put the sunflower or corn oil into a frying-pan and heat it to a high temperature. Fry the filled Martabak for about 2 minutes each side turn once only. The casing should be quite crisp around the edges, but not in the middle and the finished Martabak should be flat and evenly filled with meat almost to the edge. Serve hot or cold. Converted by MC_Buster. NOTES : Makes 20-25 Converted by MM_Buster v2.0l.
