While researching the food of Indonesia for this month’s Food of the World challenge I came across a photo of a Javanese street food called jadah manten. It consists of very thin omelets or crepes rolled around a filling of sticky rice and seasoned meat. What utterly charmed me was the way they were served. Pieces are wedged between the ends of a split stick which are then secured to hold it in place. These are briefly grilled to give some color to the outside of the crepe. You’ll have to visit Indonesia Eats to see the lovely photographs.
I already knew I wouldn’t be able to serve my crepes with the sticks. And after fiddling around and trying to make long grain rice act like sticky rice I knew I wouldn’t be able to build them as shown in the photo. Finally, I decided to mix the ingredients and make something similar to an enchilada or burrito filling, but with Asian flavors.
The extra stir fry sauce from the sesame string beans made the perfect seasoning for the meat, although I could have added some ginger for a little more kick. The inspirational post used sticky rice cooked in the milk of a real coconut, I made due with using canned coconut milk (like this rice from Samoa).
The egg crepes or omelets are simple to make once you figure out the right amount for the pan. For my 10″ skillet I used a ladle that holds a little more than a quarter cup. (See this post for detailed instructions on tips on how to make them). I made four crepes from five large eggs. The crepes themselves were easy to handle and less fragile than you’d think.
- 1 pound ground beef, browned and seasoned with onion and garlic, and drained (I used some I had previously frozen)
- 2 cups cooked rice (I cooked mine in coconut milk)
- ¼ cup chopped green onions
- ¼ - ½ cup stir fry sauce (I used homemade)
- water to thin the sauce if necessary
- salt and pepper to taste
- ginger, fresh or ground, to taste (optional)
- 5 large eggs, beaten
- 2 tablespoons water
- Mix the cooked and seasoned ground beef and rice together in a large skillet or dutch oven.
- Stir in the stir fry sauce. Add some water to adjust the thickness of the sauce.
- Stir in the green onions. Taste and adjust the seasoning.
- Ladle a small amount of egg into a heated 10" skillet that's been oiled. Tip the pan to form the crepe and to move the uncooked egg to the sides.
- When the bottom is cooked, carefully turn the crepe with a spatula and cook the other side.
- Repeat with the remaining eggs.
- Divide the filling into enough portions to fill the crepes.
- Place the filling and roll the crepe enchilada style.
The crepes (or omelettes if you prefer) were fun to work with. I see their potential for creating a variety of low carb meals that would ordinarily use tortillas or flour based crepes.
The Food of the World party is hosted by Diane of Simple Living and Eating and a few others and is held the second Tuesday of the month. Make sure to drop by to see what the others have cooked up. Perhaps you have your own Indonesian recipe to share.