Jajan Pasar (literally 'Market Snack' better translated as 'Street Food')
This delight can be bought anywhere in Indonesia from streets vendors with small trolleys who will cook them on the spot from late afternoon through until the early hours of the morning.
The original street version, based on a recipe from Bogasari Flour Mills
Ingredients A:
350 grams of general purpose flour
80 grams of granulated sugar
5 grams of yeast
3 grams of salt
1 grams of vanilla crystals
400 grams of water
100 grams egg
Ingredients B:
2 grams of baking powder
Ingredients C:
Margarine
Chocolate �Hundreds and Thousands�
Toasted peanuts (unsalted)
Toasted sesame seed
Sweetened condensed milk
Processed Cheddar cheese
Instructions :
Mix all of the ingredients in list A and whisk together until smooth, leave to rest for 30 minutes .
When ready to cook, add the baking powder from list B and whisk to incorporate into the batter.
Take a cast iron frying pan of about 10 to 12 inches, add margarine and heat on a medium heat.
Pour about 15mm of the batter into the pan, wait until bubbles or holes are forming in the top of the batter (should look like English Crumpet), and sprinkle some sugar onto the top of the batter.
Cover the pan until the batter is cooked.
Spread some margarine on the top of the cooked batter followed by the chocolate �Hundreds and Thousands�, the roasted peanuts, sesame seeds, grated cheese, then pour onto the top of this the sweetened condensed milk.
Cut the Martabak in half and place one half on top of the other, topsides together.
Add more margarine to the top of Martabak, slice and serve.
For those of more refined tastes here are a few suggestions:
Replace the margarine with butter, and replace ingredients C with your choice of the following or anything else you fancy:
Mascarpone cheese, chopped roasted almonds and drizzle with honey.
Home made mint ice cream drizzled with molten rich dark chocolate.
Home made strawberry jam and clotted cream (Indonesian cream tea)
Homemade vanilla ice cream, chopped toasted nuts and grated dark chocolate
For those who like things a bit more savory, reduce the sugar in the batter leaving enough to feed the yeast, and top with:
Chicken live pate ala fois gras served with a relish made from raisins plumped in a hot reduction of a sweet white muscatel wine infused with cinnamon and cloves.
Cream cheese topped with crispy fried smoked bacon pieces, drizzled with the pan dripping and sprinkled liberally with chopped chives or finely sliced spring onions.
Regards,
Richard
