Plancha Meets India: Martabak Telor

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Plancha Meets India: Martabak Telor

Ingredients

For 8 people

• 400 g minced meat
of beef
• heat-resistant oil
• 280 g soup vegetables
(e.g. celery, carrot,
Leek), cut into fine cubes
cut
• 120 g onions,
finely chopped
• 1-2 garlic cloves,
finely chopped
• 25 g fresh
Coriander,
finely chopped
• 15 g masala powder
• Sambal for
Seasoning
(Indonesian spice
sauce)
• 2 eggs
• Salt
• Pepper

For the omelette:
• 8 eggs
• 200 ml milk
• 2 spring onions,
finely chopped
• Salt
• Pepper
• Oil


equipment

• Grill

preparation

Preheat the plancha to high heat. First, fry the minced meat on the plancha with a little oil. Drain in a sieve and then place in a bowl.

Put some more oil on the plancha and fry the onion and garlic. Then add the coriander, masala, sambal and a little salt and pepper. Mix everything well and add the soup vegetables, fry briefly. Take everything off the plancha and add to the minced meat in the bowl, mix everything together and leave to cool. As soon as the filling has cooled down, stir in the eggs and put the bowl to one side.

For the omelette, put the eggs in a mixing bowl and beat them with the milk using a whisk. Stir in the spring onions and a little salt and pepper. Prepare thin, not too large omelettes on the plancha at medium heat with a little oil. As soon as the bottom becomes firm, put 1 large tablespoon of filling in the middle of each omelette and use the plancha spatula to fold each omelette into a parcel. Cook on the plancha for a further 5-10 minutes, covering with a cooking cover (alternatively a saucepan, teppanyaki pan or stainless steel bowl).


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