When hubby and I still live in Indonesia, martabak was one of our go-to food when I didn't feel like having something too filling (well, it doesn't actually make much difference as we'd finish the entire martabak between the two of us..).
Martabak telor (egg martabak) are usually made with duck eggs but here in Perth they're not very easy to find. Our local grocer sometimes have them, most of the time they don't. So whenever hubby comes home with a box of fresh duck eggs, martabak feast is guaranteed to begin.
The thing about using duck eggs is that it will give the martabak more 'body', and it tastes better than chicken egg. At least martabak-wise. I also use curry powder in the mince to make the martabak flavorsome. As most deep fried dishes, murtabak is best served hot (and with chili).
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