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How to Make Martabak Shanghai Stuffed Chicken Potato Carrot

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How to Make Martabak Shanghai - Some time ago, I ate martabak shanghai in a snack box when invited to a friend's thanksgiving event. It turned out to be delicious... at first I thought the Shanghai Martabak was fried bakwan. Apparently not hihihi, ndesoo yaa.

Out of curiosity finally try to read on the internet. It turns out that the way to make it is almost similar to bakwan. That is, both fried with a mold or stilt so that the results can form a plump round.

Also Read: Recipe for Making Fried Tofu Stuffed with Meat

For the current shanghai martabak stuffing varies. Starting from shrimp, vegetables, minced chicken, ground beef, sausage, corned beef, and vegetables. Well this time I will try to share the recipe for shanghai martabak with stuffing available in the refrigerator. Namely martabak shanghai stuffed chicken potato carrots.

Want to know the ingredients and how to make it? Let's just look at it in full below.

Martabak Shanghai Chicken Potato Carrot Recipe
Martabak Shanghai Chicken Potato Carrot Recipe - Credit : Indry Hapsari Cookpad


Complete Shanghai Martabak Ingredients:

  • Ground beef or ground chicken 150 grams
  • Carrots 100 grams (boiled, then cut into small cubes)
  • Potatoes 100 grams (cut into small cubes)
  • Garlic 5 cloves (finely chopped)
  • 5 red onions (finely chopped)
  • Curry powder 1 teaspoon (omit if no curry powder is available)
  • Salt 1 teaspoon
  • Pepper powder 1/2 teaspoon
  • Sugar 1 teaspoon
  • 3 spring onions (finely chopped)
  • 1 stalk celery (finely sliced)
  • 50 milli liters of water
  • Olive oil 1 tablespoon (use for sautéing, or vegetable oil usually works too)
  • Enough oil for frying

How to make Shanghai Potato Carrot Martabak Stuffing:

  1. First, sauté the garlic and shallots until they smell good.
  2. Add ground beef or ground chicken. Stir until it changes color. Add carrots and potatoes, stir again.
  3. Add curry powder, salt, ground pepper and sugar. Stir well.
  4. Add the scallions, celery leaves and water. Continue to cook until the meat is absorbed and slightly dry. Set aside.
Also Read:  Recipe for Making Delicious Fried Bakwan Vegetable Balas

Shanghai Martabak Leather Material:

  • 250 gram medium protein flour
  • 2 eggs
  • Salt 1/2 teaspoon
  • Baking powder 1 teaspoon
  • 500 milliliters of water (water can be replaced with coconut milk so the results are more savory)
  • Finely chopped celery leaves 1 tablespoon
  • Margarine 1 tablespoon (melted)

The Process of Making Shanghai Martabak Skin:

  1. Stir in flour, salt and baking powder. Add eggs and water. Stir until the dough is smooth, even and slippery.
  2. Next add the celery leaves and melted margarine. Stir again until everything is well blended and smooth.
  3. Heat the shanghai martabak mold in the preheated oil over medium heat. Lift.
  4. Pour the dough as high as half the mold, put the filling on top. Cover again with dough. Fry until fluffy and golden brown. Lift and drain.
  5. Serve shanghai martabak while warm accompanied by cuko empek-empek sauce, bottled chili sauce, mayonnaise or cayenne pepper.

Tips for Success in Making Martabak Shanghai To Anti-Fail:

  1. For shanghai cake molds, you can use a deep concave vegetable spoon, which is usually used to print bakwan heci or ote-ote dough.
  2. So that the mold does not stick, before using the mold, it is better to rub the concave surface of the vegetable spoon with candlenut that has been burned and mashed. Then heat it in cooking oil for a while, just to print.
  3. It's better if you use it to fry the Shanghai cake, don't wash it. Just clean it with a tissue, then store it by wrapping the ends in plastic so that it doesn't stick again when you use it.
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That's how  to make Shanghai Martabak with Chicken Potato Carrots which is suitable for snacks, snack box stuffing and also social gathering snacks. May be useful :)

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