Exotic spicy vegetable pancakes

Ingredients for 1 servings:

• 300 ml milk
• 150 g wheat flour
• 3 tbsp peanut oil
• 3 m.-sized eggs
• 10 g chicken broth, powdered
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp Worcestershire sauce
• 3 tbsp palm sugar (coconut palm sugar, gula kelapa)
• 1 lemon(s)
• 12 small chili peppers, green
• 3 Pepper, red, long, (cabe besar merah)
• 30 g lemongrass, fresh
• 30 g celery
• 30 g ginger
• 100 g oyster mushrooms
• 100 g soy sprouts or mung bean sprouts
• 100 g carrot(s)
• 10 long green runner beans
• 3 m.-large tomato(s), fully ripe
• 3 medium-sized garlic cloves, fresh
• 1 tsp, levelled black pepper, ground
• 2 pinches of nutmeg, or makis, ground
• 1 pinch of clove(s), ground
• n. B. Honey
• n. B. Salt
• 80 ml peanut oil, for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Martabak Sayur yang rempah-rempah dan enak, recipe from Indonesia

Combine the flour and milk in a large bowl and mix with a hand mixer until smooth. Add the remaining ingredients one at a time, up to the lemon, and mix until smooth. Finally, squeeze the lemon and stir the juice into the batter. Let the batter rest for 15 minutes. Meanwhile, prepare the vegetable fillings, from the green chilies to the garlic cloves. Wash the ten green chilies, remove the stems, and slice thinly. Wash the red chilies, remove the stems, and slit the pods lengthwise, unfolding them, and removing the seeds and membranes. Cut the empty pod lengthwise into strips, then cut these crosswise into short pieces. Remove the brown leaves and the tough root stem from the lemongrass. Cut the lemongrass into very fine rings, always removing any outer leaves that are too green. Use only the white and light green parts. Wash the green celery, shake it dry, and cut it into small rings from the stalks to the leaf tips. Wash the ginger, peel it, and slice it thinly. Then cut them into fine strips. Clean the oyster mushrooms and cut them into thin strips. Discard the tough stems. Wash the bean sprouts in a sieve and shake off any water. Use them whole. Wash and peel the carrots and grate 100g of it using a coarse grater. Wash the green beans, cut off both ends and remove any strings, and cut them crosswise into very thin slices. Wash and halve the tomatoes, then remove the green stems. Cut the tomato halves twice more lengthwise and cut them crosswise into 3mm pieces. Press the flesh out of the garlic cloves using a garlic press. Add all the vegetable topping ingredients and the spices to the batter and mix well. Let the batter rest for another 10-15 minutes. Heat a pan as large as possible. Add 6 tablespoons of oil and add the batter with a tablespoon. One tablespoon makes 1 pancake. Spread out into thin flatbreads and cook until brown on both sides. Repeat this process until all the martabak mixture is used up. Layer the warm vegetable pancakes on a large plate, garnish, and serve warm. The flavor of these martabak savory is absolutely perfect, and no additional sauces or dips are needed. If you make enough, it’s a complete meal. These martabak savory are also a hit at any party. Expect to eat at least 5-7 pieces per person.