Today I'm going to have a special celebration for something that I haven't enjoyed in a month, instant noodles. Haha it sounds funny but I'm a little less likely to enjoy instant noodles. Well because of this opportunity, I really want to process something from this instant noodle I have listed from the beginning of last month that the end of the month is the right day to process this noodle.
Egg martabak is one of the traditional foods in Aceh but it takes a lot of effort to make the typical martabak. I need to make the roti canai first and that takes more time. That's why I took the initiative to make an egg martabak version with instant noodles. And this is no less delicious than the original egg martabak that you usually find if you visit this area.
This time I made martabak noodles with a combination of many vegetables, because vegetables are that good, in my opinion it is much better to enjoy instant noodles in this way. And the original recipe doesn't use too many vegetables and some don't use any at all. You can adjust it to your own taste.
Well, I'm curious about the recipe, let's take a look at the step-by-step preparation.
1 pack of instant noodles
2 eggs
1 celery leaf stem
1 stalk of spring onion
2 red chili peppers
2 green chilies
1 carrot
2 white mustard leaves
5 cloves shallots
1 clove of garlic
Step 1
My first step is to start by cutting all the vegetables into small pieces or you can just chop them coarsely.
Step 2
Also cut the chili and celery leaves finely, don't forget to chop both onions finely.
 |  |  |
|---|
Step 3
Boil instant noodles in boiling water until half cooked, don't let the noodles get too mushy.
Step 4
If all the ingredients have been prepared, stir and mix everything then add instant noodle seasoning and salt.
 |  |  |
|---|
Step 5
Add 2 eggs and then add the chopped noodles so that they are not too long when battered.
Step 6
Then then fry in a small mold or can be in Teflon just add cooking oil, fry until brownish yellow don't forget to turn back and forth.
 |  |  |
|---|
Look at the result of this martabak, the combination of egg, noodles and vegetables is perfect. And I suggest you use small instant noodles and dominate with soup flavor to get a smaller noodle shape. This is so that the martabak is prettier and when fried has a crisper texture.
 |  |  |
|---|
I am very happy to be able to make this noodle martabak with a very savory taste that fits perfectly on my tongue. The combination of all the ingredients makes anyone really like it, my mom tasted it a little and said it was delicious you really have to try it at home.
One more thing for those of you who don't like vegetables, you can skip it, it will also taste good but it goes back to each one, what is clear is that in my opinion this is a quick dish that is very easy to make at home.
|
|
|--|
