Ampenan tobacco plantation

Ingredients for 1 servings:

• 40 g carrot(s)
• 40 g spring onion(s), fresh
• 30 g green beans
• 30 g mung bean sprouts, fresh
• 14 sugar snap peas, fresh
• 2 small chili peppers, fresh or frozen, green
• 3 medium-sized garlic cloves, fresh
• 2 tbsp sesame seeds, light
• 2 eggs, size M
• 100 g coconut cream (24% fat)
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp white sugar
• 2 tsp, leveled chicken broth, strong bouillon
• 1 tsp, leveled mace powder
• ½ tsp black pepper, freshly ground
• 3 tbsp wheat flour type 405
• 1 tbsp tapioca flour
• 5 tbsp sunflower oil
• n. B. Sesame, lighter
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Nighttime street food from Lombok, Indonesia – vegetable pancakes with eggs, coconut milk and green chili

Wash all the vegetables, peel if necessary, and cut into thin strips or crosswise into slices. Wash the snow peas, cut off both ends, and remove the strings on both sides. Cut the pods crosswise into strips approximately 6 mm wide. Cut off both ends of the garlic cloves, peel them, and press them through a garlic press. Rinse the mung bean sprouts, shake them dry, and use them whole. Crack the eggs and whisk them together with all the ingredients, from coconut milk to pepper. Weigh the flours, mix well, and combine with the coconut milk mixture. Then stir in the prepared vegetables with 1 tablespoon of the sunflower oil. Let it rest for 10 minutes to form the martabak dough. Heat a large pan with 4 tablespoons of the sunflower oil and add the martabak dough a tablespoon at a time, in separate portions, thinning it out slightly with a spoon. Fry on both sides until golden brown and transfer to a plate. Garnish with sesame seeds, flowers, and leaves and serve warm.