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Culinary typical City Serambi Mecca, Aceh has one uniqueness. Ordinary eggs into the contents covered by martabak skin, if martabak aceh just the opposite, martabak skin wrapped by a flat egg (resembling the process of awareness). Perhaps because of that many people who call martabak aceh as martabak upside down or reverse.

In big cities, there are many sellers martabak aceh, because this culinary is so famous in all corners of the archipelago. About the taste, you must be addicted. First lady also got hooked with this typical Aceh martabak, probably because of its unique shape.

How to make egg martabak Aceh.

Some people are curious about the recipe martabak aceh eggs. But if guessed, the process of making it not so difficult, because our tasks only reverse the position and replace the contents and skin. If you are looking for the recipe, the following will be a Daily Recipe for you.

The main ingredient:

Vegetable oil to fry sufficiently

Ingredients for egg batter:

9 chicken eggs
2 celery sticks, thinly sliced
2 spring onions, thinly sliced
¼ kg of small shrimp and boiled chicken breast, both chopped roughly
2 white bwang bamboo, finely chopped
1 onion, thinly sliced
1 ½ tsp salt
For sauteing, use vegetable oil as much as 2-3 tbsp

Dough martabak dough ingredients:

2 eggs
400 grams of wheat flour, use Multipurpose brand
50 grams of butter
1 tsp salt
½ cup water more dikit, about 150 - 175 ml

Pickles (accompanied by making to stay overnight):

150 grams of onion, cut as desired
100 grams of green chili, lunch
2 teaspoons of cooking vinega
1 ½ tbsp sugar
½ tsp salt

How to make aeong egg martabak:

First, let's make the egg dough:

Heat vegetable oil.
Saute the seasoning on egg batter (garlic and bombay).
Add the rest of the ingredients, wait, mature.
Pour the stir-fry in a container to taste, pour the egg, mix well.
Ready-made egg dough.

Secondly, we further make the skin dough:

In one container, mix flour, butter, and salt. Stir for a few minutes.
Enter the egg, stir again while poured water little by little until the dough is smooth.
Take a dough the size of 75 grams, then rounded up using plastic-coated hands or not. Keep doing until the dough runs out.
Soak the dough into the vegetable oil, cover with a cloth for 60 minutes
The skin dough is ready to be processed.

Finally, we go into the process of making martabak:

Take 1 round of dough, flatten with as thin as possible.
*Roll the dough by centering it to the center, then roll again until it is ½ cm thick (15 cm in diameter)
Heat 3 tbsp oil on a flat skillet, 30 cm in diameter.
Fry the dough until both sides are ripe and browned, remove.
Perform rinsing and frying the dough until it runs out, separate.
Heat 3 tbsp oil on the martabak skillet, pour ½ piece of egg dough, flatten to fill the width of the pan.
When the egg is bulging solid and brownish, place 1 layer of fried martabak skin into the center.
Then, fold all sides of the egg into the center until the skin is wrapped in eggs.
Back and forth the process of frying until both sides of eggs ripen, lift.
Repeat the process until the egg dough runs out.
Before serving, cut into martabak and prepare also the pickle.

so is the recipe how to make aeong egg martabak, please try. do not forget follow and upvote me @kuliner01