Martabak Javanese Beef Rolls Recipes

DEEP FRIED BEEF ROLLS (MARTABAK TELUR)

Steps:

• Deep Fried Beef Rolls:.
• Brown grown beef in a skillet.
• Discard excess fat.
• Mix ground beef with chopped scallions, salt, coriander and eggs.
• Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
• Fold the edges to make a rectangle shaped rolls.
• Deep fried beef rolls in oil, 2-3 minutes per side.
• Dipping Sauce:.
• Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.

MALAYSIAN-STYLE BEEF MURTABAKS

Steps:

• 1.In a small bowl, dissolve the sugar and salt in the water. Place the flour in a separate large bowl, then add the margarine. Use your fingers to distribute evenly into the flour.
• 2.Make a well in the centre. Add the egg and about one-third of the sugar/salt water. Stir, adding the remaining water gradually, until the mixture comes together. Turn the dough out onto a work surface and knead for about 10 minutes until soft, smooth and elastic (you can also use a stand mixer with the dough hook if you have one). Divide dough into 6 equal balls. Coat each ball with extra margarine, then transfer to an oiled tray. Cover with plastic wrap and place in the fridge overnight to rest.
• 3.To make the ajat, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture. This can be made up to a day in advance.
• 4.For the beef filling, heat the oil in a medium frying pan over high heat. Add the onion. Reduce heat to medium-low and cook, stirring often, for 5 minutes or until the onion is soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Add the curry powder and stir to coat. Increase heat to high. Add the mince and cook, stirring, until browned. Add 2/3 cup water. Reduce heat to low and simmer for 20 minutes or until water has evaporated. Season with salt. Transfer to a bowl and set aside to cool. When cooled, stir in the eggs and coriander.
• 5.Return the dough balls to room temperature. Lightly oil a work surface. Use the palm of your hand to 'press' a dough ball out until it's very thin (about 2mm, or 1/16", thick). Place one-sixth of the filling into the middle of the pastry. Fold the pastry - envelope style - to enclose. Carefully transfer to an oiled tray.
• 6.Repeat with the remaining dough and mince. Pour enough oil into a large frying pan to come 1cm (a little over 3/8") up the side. Cook the murtabaks, in batches, for 5 minutes, turning often or until crisp and golden. Drain on paper towel. Allow to cool slightly before cutting into pieces. Serve warm or room temperature with the ajat.
• Notes: - Try to use cake flour as it is a lower protein flour than pizza or bread flour. You could also use plain or all-purpose flour here if you can't find cake flour

MARTABAK (JAVANESE BEEF ROLLS)

Steps:

• In a wok or skillet, drizzle 1 tablespoon oil over medium heat. Add the beef and stir in the garlic, salt, pepper, cinnamon, nutmeg, and cloves. Cook, stirring often and breaking up the beef, until browned. Remove from heat and let cool.
• Once thoroughly cooled, mix in green onions and shallots. Reserve 1 tablespoon of the beaten egg and stir the remaining into the beef mixture.
• Place one egg roll wrapper on work surface and cover the others to keep them from drying out. Place about 1/4 cup of beef mixture in center of wrapper. Fold two of the edges over the center. Brush the other two edges with reserved egg and fold over towards center to seal and create a square shape.
• Clean wok or deep skillet and add 1 cup oil over medium heat. Once thoroughly heated, fry the folded martabak until browned and crisp on each side, about 3 minutes total. Place on towel lined plate.
• Serve warm with Kecap Manis or other sweet Indonesian sauce.

JAPANESE BEEF ROLLS

Steps:

• Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
• To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
• Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.