Helloindonesia.id – Talking martabak, people are definitely more identical with the Bangka or Bandung area. But when talking about Martabak centers, Medan seems to be more like that title. As a melting pot (a city of people from different ethnic and ethnic backgrounds) in Sumatra, Medan has many types of martabak. There are six martabak that are easily bought in Medan. Martabak is sold from morning to night. Here are six types of martabak in Medan, have you ever tried all of them?
1. Sweet Martabak
Sweet Martabak in Medan is no different from other regions. The shape is the same as the martabak from Bangka and Bandung. Sweet Martabak is famous for its thick, unique texture like beehive and soft. The most standard filling is sesame, but now more and more contemporary content with famous chocolate, green tea, and many more. Martabak dough is even more diverse now, from the original taste, red velvet, green tea, taro, and others.
2. Plate Martabak
Martabak dishes are actually sweet martabak, but what is unique is the container for cooking. If sweet martabak generally uses a special flat pan for Martabak, it uses an old zinc plate. For that martabak plate has a shape and texture that is quite unique. Choice of the usual two dishes martabak, thick and thin dry. Thick plate martabak is also not as thick and as large as ordinary sweet martabak, while the thin dry one has a crisp texture. The filling is the same as sweet martabak in general. Martabak Kubang. Martabak kubang. (Kompas.com/Silvita Agmasari)
3. Egg Martabak
It is said that the egg martabak has an influence from India. Martabak is commonly sold in various regions, with the filling of eggs, meat, and scallions which is then poured onto the skin of martabak and fried. As a martabak dining companion, there is black vinegar and pickles.
4. Martabak Kubang Mesir
This Martabak actually originated from West Sumatra, but was added an Egyptian appendage. The filling of Martabak Kubang Egypt is very similar to Martabak egg. The difference is in the use of special herbs. If Martabak Kubang has Egyptian appendage, the egg abbey is in the outer layer while the skin is in the inner martabak. But if only Martabak Kubang, means the skin on the outside. Another characteristic of Egyptian kubang martabak is vinegar which has been mixed with pickles and cayenne pepper, not separated like egg martabak. Indian Martabak Indian Martabak (Kompas.com/Silvita Agmasari)
5. Martabak India
The large number of Indian descendants who live in Medan, makes this one dish easy to find and must be tasted. Indian Martabak is almost similar to a murture martabak, because it uses spices in its egg martabak mixture. But what distinguishes Indian martabak spices tends to be more dominant, Indian martabak also flatter (flat), eaten with curry sauce, and pickles. Indian martabak is usually sold by Indian descendants in Medan.
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