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Vegetable Pancakes Cakranegara – Martabak Cakra I

5 from 9 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 20 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

For the vegetables:

  • 1 medium sized Cucumber, green, slim, seedless
  • 1 medium size Beer radish
  • 1 medium sized Carrot
  • 3 small Chilies, green, fresh or frozen
  • 2 Hot peppers, red, long, mild
  • 2 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Cut celery stalks, fresh or frozen
  • 2 tbsp Salt or chicken broth, Kraft bouillon
  • 2 tbsp Sugar, white, fine

For the dough:

  • 2 Eggs, size M
  • 1 pinch Salt or chicken broth, Kraft bouillon
  • 3 tbsp Coconut milk, creamy (24% fat)
  • Flour, type 405
  • 2 tbsp Sugar, fine, white
  • 2 tbsp Sunflower oil
  • Salt and pepper, black and fresh from the mill

For seasoning:

  • 3 tbsp Ginger, finely grated, fresh or frozen

Also:

  • Sunflower oil for frying

Instructions
 

  • Wash the cucumber, beer radish and carrot, cap at both ends. Peel the radish and carrot, then roughly grate all three. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads.
  • Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have an appropriate amount ready and freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and keep it ready, freeze the rest. Weigh frozen goods and allow to thaw.
  • Put the vegetables in a sufficiently large bowl, add salt and sugar and mix everything well. Let it stand for 30 minutes, then squeeze (wring out) the mixture vigorously with a fresh tea towel and discard the salty vegetable water.
  • Whisk the eggs with the coconut milk and a pinch of salt and mix in enough flour until a sluggish, liquid batter is formed. Mix in the squeezed vegetables, sugar and 2 tablespoons of sunflower oil. Season to taste with salt and pepper and let rest covered for 20 minutes.
  • Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Mix the ginger into the mass.
  • 4 - 5 tablespoons of the sunflower oil in the pan get hot. Form thin flatbreads with 2 tablespoons of the vegetable dough in the pan and fry until they turn light brown on the edge, then turn over and fry the 2nd side in the same way. Drain in a coarse sieve. Continue like this until all of the batter is used up.
  • Offer hot to eat right away at a party. Otherwise keep warm until eaten.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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