Martabak

A thick folded pancake sold in savory versions with spiced minced beef and egg, or sweet with chocolate and cheese.

Ingredients

• 700g large prawns
• 2 cups fried shallot crackers (krupuk)
• 2 tsp sliced galangal
• a pinch of tamarind paste
• 3 tbsp coconut oil
• 200g chayote
• a handful of fresh Thai basil, chopped
• roasted peanuts, for serving
• 400ml tamarind water

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the tempeh, shallots, sliced galangal, and coriander seeds, mixing well so everything is evenly seasoned.

3. 3

   Heat coconut oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the tempeh mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of crispy fried shallots, and a scattering of Thai basil.

7. 7

   Add a final touch of roasted peanuts for extra flavor and texture.

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