Yesterday I was asked, what is the favorite food of Indonesians? My answer is two. Nasi uduk and martabak. But because of that answer, a question popped up in my head. Take a look, friends, there are 2 types of martabak. There is a sweet martabak, the same as an egg martabak. The raw materials are different, the taste is different, the way of making it is different. But why is it the same name, martabak?
Do you know where martabak comes from? If we learn from history, martabak comes from Arabic, which means folded. This is the information I got from wikipedia. But when we talk about sweet martabak, the first time it came from Bangka Belitung, the name was Hok Lo Pan, at that time. Invented by the Hakka (Khek), from China. Meanwhile, the egg martabak, or salted martabak, was discovered by an Indian youth, named "Abdullah Bin Hasan."
He made a dough made of wheat flour, as well as vegetables. Do you think you have questions like me or not? Which is more nutritious, egg martabak or sweet martabak? My personal opinion is that egg martabak is more nutritious than sweet martabak. Why ? Because, one egg, then there are the vegetables. So that the nutrients and protein are in the egg martabak. But that's my opinion. In your opinion, which one is more nutritious?
Okay, then, to be more specific, which one is more nutritious, sweet martabak, or egg martabak? Alright, now is the time for me to bring out my nutritionist knowledge, for more information
If we look at the content of essential substances, it can be said that egg martabak is better, because egg martabak not only contains carbohydrates, but is also rich in protein. The protein comes from the egg earlier. If the martabak is sweet, it's pure from all flour. Except for the sweet martabak which we add cheese as a topping, now it also contains protein. So if the choice is sweet with eggs, the recommended egg martabak is for those who are in need of protein. Not only in Indonesia, there are several types of martabak that are popular in various countries.
Arabic Martabak
The first is Arabic. This food in Arabic is known as Muttabaq. Arabic martabak, made from special bread, such as thin fish meat, stuffed with meat, eggs, scallions, then folded and fried. This martabak has a crunchier texture, compared to martabak from Indonesia.
Malaysian Style Martabak
In Malaysia, this food is known as Apam. Which means behind. Compared to the sweet martabak in Indonesia, this apam has a thinner shape, but the contents of this martabak resemble the sweet martabak we often encounter.
Singaporean Martabak
The third is salty martabak from Singapore. Martabak this one too, when viewed from the texture resembles pasta bread from India. This martabak is usually filled with chicken pieces, and has a very spiced taste.
Portuguese Martabak
When you step foot in Portugal, you will find a martabak called Aletria Doce. This dish has a fairly sweet taste. This food is shaped like a paste, which is made with sugar, milk, egg pudding and cinnamon. It almost tastes like rice pudding. This dish is very traditional in Portugal. Usually this martabak is enjoyed at Christmas.
That's the menu presentation, and unique facts about my martabak today. Hopefully the information was useful for you. Don't forget to stay tuned on global Steem for more interesting information.
Best regards always.
By @midiagam
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