Wednesday, June 16, 2010

recipe: italian's pizza vs indonesian's martabak

any the same concept beetween italian and indonesian cuisines. they are pizza dough and martabak. both of them are made by easy methods.


1 cup of warm water (105F)

31/2 cups of all porpuse flour

2 tablespoon of olive oil

2 teaspoon of honey

1 tea spoon of salt

1 teaspoon of yeast


Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.

Gradually add flour and olive oil and start mixing.

When the mixture gets too heavy to mix, start kneading the dough with your hands.

Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.

Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.

Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

Put on your pizza sauce of choice.

Put on your favorite pizza topping

Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown.


1 lb groad beef

4 cloves garlic, chopped fine

¼ c thin sliced onion

2ts salt

1ts pepper

½ c carrot slivers

4 eggs

6 scallions sliced thin

Egg roll skins


Martabak is convenient (this is not the malaysian or singarupran one), fry beef, garlic, onion, salt, peppear, carrots a few minutes until cooked dry. Ccool beat 1 egg, add 5 heaping table spoon and 1 table spoons and telespoon scallions. Put 2 table spoons of this mixture in a skin. Fold like an envelope and fry in a little oil in a kwali/wok/cast iron pan. Drain keep going until the stuffing is used up. These freez well. Great with kechap (sweet soy sauce)

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