175 g packet of won ton skins, or 40 to 50 7 cm filo pastry squares
300 ml sunflower or corn oil
2 tbsp olive oil
2 large onions, sliced finely
2 garlic cloves, chopped finely
5 cm piece of fresh ginger, peeled and chopped finely
1 tsp ground coriander
1/2 x 1 tsp ground cumin
1/2 x 1 tsp turmeric or curry powder
5 cm piece of lemon grass, outer leaves discarded, chopped finely
1 tsp salt
500 g lean minced beef
4 spring onions, chopped finely
3 medium size eggs, beaten
300 ml sunflower or corn oil
2 tbsp olive oil
2 large onions, sliced finely
2 garlic cloves, chopped finely
5 cm piece of fresh ginger, peeled and chopped finely
1 tsp ground coriander
1/2 x 1 tsp ground cumin
1/2 x 1 tsp turmeric or curry powder
5 cm piece of lemon grass, outer leaves discarded, chopped finely
1 tsp salt
500 g lean minced beef
4 spring onions, chopped finely
3 medium size eggs, beaten
method
1. Heat the olive oil in a wok or frying pan and fry the onions, garlic and ginger until they are soft.
2. 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.
3. Mix well and fry, stirring occasionally, for about 15 minutes. Let the mixture cool for 30 minutes to an hour.
4. Put the mixture in a bowl, add the chopped spring onions and mix well.
5. When you are ready to cook the Martabak, add the beaten eggs to the filling and mix well.
6. Lay a few won ton skins on a flat plate or tray.
7. Put a 1 tbspful 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.
8. Put the sunflower or corn oil into a frying pan and heat it to a high temperature.
9. 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.
2. 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.
3. Mix well and fry, stirring occasionally, for about 15 minutes. Let the mixture cool for 30 minutes to an hour.
4. Put the mixture in a bowl, add the chopped spring onions and mix well.
5. When you are ready to cook the Martabak, add the beaten eggs to the filling and mix well.
6. Lay a few won ton skins on a flat plate or tray.
7. Put a 1 tbspful 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.
8. Put the sunflower or corn oil into a frying pan and heat it to a high temperature.
9. 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.
serving amount
serves: 20
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