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Martabak Eggs
Material Leather: 350 g flour 250 g of water 50 g of cooking oil ½ tsp fine salt 400 ml of oil for frying Material Content: 600 g of ground beef 14 duck eggs 100 g onions, chopped 100 g green onion, thinly sliced 7 cloves garlic, minced Curry powder 1 tablespoon instant 1 tsp pepper powder 2 tsp fine salt 1 tsp sugar 2 tablespoons vegetable oil

How to Make: A. Mix the flour and salt finely. Stir well. Pour water gradually while diuleni until well blended. Add oil, knead again until the dough is completely smooth.
2. Divide the dough into 7 sections. Round. Soak in oil for 2 hours.
3. Martabak leather trimmed with a rolling pin or by throwing widened by using both hands. Repeat until dough is formed a thin and transparent.
4. Solution: Heat two tablespoons of vegetable cooking oil, saute garlic until harum.Masukkan mince, stirring until meat changes color. Add pepper, salt, curry spices, and sugar. Cook until done. Remove and let cool. Mix meat with eggs, scallions and onions. Stir well. Set aside.
5. Heat 2 tablespoons vegetable oil in a skillet or griddle martabak. Put martabak skin, put three tablespoons of vegetable material content, smooth.
6. Martabak skin fold as folding envelopes or until all the contents covered. Fry said inverted until mature content and tawny-colored skin. Lift.
7. Arrange on a serving plate. Serve with mixed pickles and sauces complement.
to 7 pieces

tips: Duck eggs can be substituted with chicken eggs. To fill, ground beef may be substituted with chicken or minced shrimp meat.
Content of the meat should be fried in advance to avoid the content of the meat is still raw.
The dough must be rested martabak sauce first so that the dough is pliable and easily diluted.