Vegetable pancake Cakranegara – Martabak Cakra

Ingredients for 6 servings:

• 1 m.-large salad cucumber(s), slim, seedless
• 1 m.-large radish(s), white (beer’s radish)
• 1 m.-sized carrot(s)
• 2 Pepper, red, long, mild
• 2 tbsp celery leaves
• 2 tbsp celery, only the stalks
• 2 tbsp salt
• 1 tbsp sugar, fine
• 4 small chili peppers, green
• 2 tbsp ginger root, finely grated
• 2 eggs, size M
• 1 pinch of salt
• 3 tbsp coconut milk, creamy, 24% fat
• n. B. Wheat flour type 405
• 2 tbsp sugar, fine
• 2 tbsp sunflower oil
• Salt and pepper, black, freshly ground
• Sunflower oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

Spicy-sweet-spicy puffer, a hit at every party

Wash the cucumber, beer radish, and carrot, trimming both ends. Peel the radish and carrot, then coarsely grate all three. Remove the stems from the peppers, wash them, cut them lengthwise, open them, remove the seeds, and cut them crosswise into thin strands. Wash the fresh celery, shake them dry, and pick off the unblemished leaves and chop them. Set aside a sufficient amount and freeze the remaining leaves. Weigh the frozen celery and thaw them. Cut the leafless and unblemished stalks crosswise into approximately 3 mm long rolls. Measure the used amount and set aside, and freeze the remainder. Weigh the frozen celery and thaw them. Place the vegetables in a sufficiently large bowl, add the salt and sugar, and mix everything well. Let it stand for 30 minutes, then use a fresh tea towel to vigorously squeeze (wring) the mixture and discard the salty vegetable water. Whisk the eggs with coconut milk and salt and mix in enough flour to form a sluggish, runny batter. Mix in the squeezed vegetables, sugar, and 2 tablespoons of sunflower oil. Season the batter with salt and pepper, and let it rest, covered, for 20 minutes. Wash the small green chilies, cut them crosswise into thin rings, leaving the seeds and discarding the stems. Wash and peel the fresh ginger. Grate the required amount finely. Weigh the frozen goods and thaw them. Mix the chilies and ginger into the mixture. Heat 4-5 tablespoons of sunflower oil in a pan. Form thin pancakes from 2 tablespoons of the vegetable batter in the pan and fry until the edges are light brown, then turn over and fry the other side in the same way. Drain the pancakes in a coarse sieve. Continue in this manner until all the batter is used up. Serve the vegetable pancakes immediately while still hot at a party; otherwise, keep them warm until ready to eat.