Have you ever wondered what is common between cultures across the borders. Languages change, customs change, dressing styles, even physical attributes of the people change. Certainly, tastes in food change, but even the water will taste different in different places.
The one thing that stikes the foodie in me as unanimous, however, is how everyone everywhere loves street food. From tacos in America to vada pav in India, from simit in Turkey to curry puffs in Malaysia.. Everyone. Everywhere. Loves. Street Food.
A year ago, while vacationing in Bali, we were stuck in a traffic jam. There were street food vendors every 100 metres or so and the food looked yummm!!!!
Hungry and tired, we decided to eat from a vendor. The vendor, however, did not know english. Our driver knew enough english for me to tell him to show me the ingredients so I do not ingest something I dont wish to.
I did NOT mean to be sneaky at the time.. but I got a visual tutorial of the entire recipe.. from an expert who makes the same thing hundreds of times everyday.
The dish was delishhh.. crispy shell outside, yummy eggs inside. My neice asked me if I can make it and I promptly replied ‘Yes’!!! This however was forgotten as soon as we came back. I miss her today as I type this, since she is not in town 😦
Some of the recipe, like the marinade for chicken and dough for the shell are guesswork on my part, but the taste had an eery similarity.
I was told that my version is every bit as yummy, and is also much less oily than the original ones, so i guess that’s a win.. yayyyyiiii!!!!!!!
This recipe will make a great quick snack any time of the day, and will be awesome for breakfast.. however as each wrap has to be cooked individually, and is best served hot, I would not make this for a large gathering.
And now for the recipe..
shred a medium size chicken breast, about 1 cup, and marinade in 1 tbsp vinegar, 2 tbsp yoghurt, ½ tsp salt, ½ tsp black pepper, ½ tsp allspice powder, ½ tsp curry powder.
In a skillet, heat 2 tbsp sesame oil, add chicken and cook well. Let all the liquid dry and remove from heat
For the dough, take 1 ½ cup of all-purpose flour, add ½ tsp salt, 3 tbsp sesame oil, water as needed.
In a bowl mix ¾ cup green onion stems, 2 chopped tomatos, 5 eggs and chicken. Ad salt, black pepper, green chillies and allspice according to taste.
Take a small ball of dough and make a flat bread using a rolling pin.
Heat a pan with a flat base and add butter. Put the flour sheet on the pan.
Quickly add some egg mixture, and fold from all four sides.
Cook on low heat, for 2-3 minutes and flip. The egg will not be cooked from inside and some of it will leak. This is alright, as the leaked egg will promptly cook and form a covering on any open part of the wrap.
Cook again for 10 minutes, flipping ever 2-3 minutes.
Ensure that you cook on low heat throughout as this will ensure that the egg is cooked through and the wrap is not burnt.
Serve with peanut-hoisin sauce or chilly sauce.
MARTABAK TELOR – BALINESE CUISINE
for chicken
1 cup shredded chicken
1 tbsp vingar
2 tbsp yoghurt
½ tsp salt
½ tsp black pepper
½ tsp allspice powder
½ tsp curry powder.
For dough
1 ½ cup all-purpose flour
½ tsp salt
3 tbsp sesame oil
water for kneeding
others
¾ cup green onion stems
2 chopped tomatos
5 eggs
½ tsp salt
½ tsp black pepper
½ tsp allspice powder
1-2 green chiilies chopped
butter for frying
shred a medium size chicken breast, about 1 cup, and marinade in 1 tbsp vinegar, 2 tbsp yoghurt, ½ tsp salt, ½ tsp black pepper, ½ tsp allspice powder, ½ tsp curry powder.
In a skillet, heat 2 tbsp sesame oil, add chicken and cook well. Let all the liquid dry and remove from heat
For the dough, take 1 ½ cup of all-purpose flour, add ½ tsp salt, 3 tbsp sesame oil, water as needed.
In a bowl mix ¾ cup green onion stems, 2 chopped tomatos, 5 eggs and chicken. Ad salt, black pepper, green chillies and allspice according to taste.
Take a small ball of dough and make a flat bread using a rolling pin.
Heat a pan with a flat base and add butter. Put the flour sheet on the pan, quickly add some egg mixture, and fold from all four sides.
Cook on low heat, for 2-3 minutes and flip. The egg will not be cooked from inside and some of it will leak. This is alright, as the leaked egg will promptly cook and form a covering on any open part of the wrap.
Cook again for 10 minutes, flipping ever 2-3 minutes.
Ensure that you cook on low heat throughout as this will ensure that the egg is cooked through and the wrap is not burnt.
Serve with peanut-hoisin sauce or chilly sauce.
//
my chocoholic life 