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Tilapia Egg Martabak

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

Ingredients:

Regal Springs Indonesia Tilapia Fillet: 200 g
Lime: 1 piece
Chopped shallots: 5 cloves
Chopped garlic: 4 cloves
Onion oil: 3 tbsp
Powdered stock: 1 tsp
Salt: ½ tsp
Powdered white pepper: ½ tsp
Sugar: 2 tsp
Curry powder: 2 tsp
Paprika powder: 1 tsp
Nutmeg powder: ½ tsp
Thick coconut milk: 100 ml
Chopped onion: 50 g
Chicken eggs: 2 pieces
Sliced spring onions: 40 g
Spring roll skin: Sufficiently

Sauce ingredients:

Water: 500 ml
Tamarind: 30 g
Palm sugar: 2 tbsp
Sugar: 1 tbsp
Sweet soy sauce: 2 tbsp
Salt: 1 tsp
Powdered stock: 1 tsp
Cooking vinegar: 1 tbsp

Fine seasoning:

Sautéed shallots: 4 cloves
Sautéed garlic: 3 cloves
Sautéed large red chili: 1 piece
Sautéed curly red chili: 5 pieces
Roasted shrimp: 1 tsp

Instructions

How to make:

Chop the Tilapia, add lime juice. Stir and set aside for a while.
Heat the onion oil, sauté the shallots and garlic until fragrant.
Add the Tilapia, salt, pepper powder, granulated sugar, paprika powder, broth powder, nutmeg powder, curry powder and coconut milk. Cook until the water reduces, turn off the heat and let it cool.
Mix the Tilapia mixture, spring onions, onions and chicken eggs. Stir well.
Prepare the spring roll skin, add the Tilapia filling then fold it. Do this until the filling runs out.
Fry the Tilapia martabak until golden brown. Remove and drain.
Prepare a pan, mix the sauce ingredients and fine seasonings. Stir until evenly distributed.
Cook the sauce over low heat for 10 minutes. Turn off the heat and strain the sauce.

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