Martabak Tahu // Soybean Curd In Folded Pastry

According to Wikipedia Martabak, or Murtabak, is an Indian Muslim (Mamak) dish commonly found in Malaysia, Indonesia, Singapore, Brunei and Yemen where it is called Motabbag (Arabic: المطبّق) which means "The Folded" so the name could be of Arabic origin. It is made from a thin dough filled with minced meat, usually mutton, and fried on a griddle until it turns golden brown. The fillings also include garlic, egg and onion. Martabak is served with slices of cucumber and onion, and a bowl of curry sauce. In Indonesia, Martabak also tends to be served with some kind of dark brown sauce made of vinegar and palm sugar.

Ingredients:
4 cloves garlic, peeled and sliced
250 gr minced or ground beef
1 medium-sized onion, halved and sliced
2 Tbls. chopped Chinese celery leaves
1 Tbls. curry powder
2-3 eggs
1/2 kg tofu (firm soybean curd), flatten
1 stalk green onion, finely sliced
Salt, white pepper, broth powder to taste
20-30 spring roll sheets

There are two ways to make the filling. Either you cook the ingredients first before folded or you can also saute the filling then folded into the spring roll sheet.

To make the filling:
1st way:
1. In a large bowl put all ingredients together. Season with pepper, salt and broth powder.
2. Fold in the eggs and mix all thoroughly.
3. Take 1 tablespoon filling, put it at the center of spring roll sheet, then folded like an envelope, or rolls to taste.
4. Deep fry over medium heat. Remove & drain.

2nd way:
1. Heat oil, saute onion and garlic until fragrant fine.
2. Enter the ground meat, stir until meat changes color.
3. Add the curry powder and pepper, pour 1 / 2 cup water / broth.
4. Cook until the spices to infuse.
5. Add the tofu, green onion and green pepper slices and stir well.
6. After all ingredients cooked, turn off heat, set aside.
7. Put the eggs in to the filling, mix thoroughly.
8. Take 1 tablespoon of egg mixture at the center of spring roll sheet, then folded like an envelope, or rolls to taste.
9. Fry over medium heat until the sheet golden brown. Remove and drain.

Serve with tomato sauce or chili sauce or soy sauce & pickles.

Quiche

Quiche again.. again... and again :-p I never get bored with this. It's easy to make, just using some leftovers, some eggs and the ready to use pastry, put it in the oven.. and done! I don't have to eat it straight away after done from the oven, usually I keep it for the day after, the day when I go to the gym. So when I'm back... quickly take a shower.. feeling fresh, tired and hungry.. voilà, there is quiche awaiting for me to be eaten, with a bit salad and few drops chilli sauce.. yummieeee!!!

Quiche

Ingredients:
Ready-to-use pastry
Steamed/blanched broccoli
Blanched leek
Leftover boiled chicken, shredded
2 eggs, lightly beaten
200 ml cream
nutmeg, salt, pepper to season
100 gr grated cheese


Directions:
1. Preheated the oven to 200°c. Prepare and bake the pastry according to pastry's directions in the packaging.

2. Mix the cream, eggs, salt & pepper in a container.

3. Scatter the vegetables, chicken and grated cheese on the bottom of the pastry case.

4. Pour the cream mixture and scatter the grated cheese on top.

5. Bake for about 15-25 minutes or until the filling solid. Remove from the oven and cool for about 5 minutes. Serve hot or cold with mix salads.

Low Fat Tomato Quiche

For a quick warm lunch or brunch, quiche is the best solution. It's easy to make and you can put anything you like in it. Quiche is known as tart or flan. Normally I use milk or cream in the egg mixture, but this time I try to replace it with low fat yogurt. Eventhough the taste is slightly different, but surely lighter and low calorie than using milk or cream.

Ingredients:
Ready-to-use pastry
9 cherry tomatoes, cut in half
Steamed/blanched broccoli
2 eggs, lightly beaten
125 gr low fat yogurt
nutmeg, salt, pepper to season
100 gr grated cheese

Directions:
1. Preheated the oven to 200°c. Prepare and bake the pastry according to pastry's directions in the packaging.

2. Mix the yogurt, eggs, salt & pepper in a container.

3. Scatter the cherry tomatoes and grated cheese on the bottom of the pastry case.

4. Pour the yogurt mixture and scatter the grated cheese on top.

5. Bake for about 15-20 minutes or until the filling solid. Remove from the oven and cool for about 5 minutes. Serve hot or cold with mix salads.

Oven dish with egg, chorizo and bread

An egg.... being poached, fried, boiled or in the oven; an egg makes your (easter) -breakfast, -brunch or -lunch complete. Egg is already so good that you have little to add.

This is my entry for Jugalbandi Photo Event which theme of this month is Spring/Autumn.


Oven dish with egg, chorizo and bread (source: Delicious magazine, march 2008 edition)
Serving for 4

Ingredients:
1/2 sweet onion, finely chopped
1/2 dry Spanish chorizo sausage (substitute with salami)
parsley, finely chopped
4 slices old bread
4 eggs
200 ml milk
salt, pepper and paprika powder to season

Directions:

Pre-heat the oven to 190°c.

Cut the sausage or salami in small pieces. Butter an oven-proof dish or smaller ramekins and lay the bottom out with the onion, pieces of sausage, parsley and pieces of bread. Break an egg on each dish. Gently pour in the milk and season with salt, pepper and paprika powder.

Bake in the oven for about 4-5 minutes, when the eggs are just cooked. Serve hot when it just comes out of the oven.