Ingredients for Martabak Skin: 200 grams of wheat flour, 1/2 teaspoon of salt, 2 tablespoons of cooking oil, 90-100 ml of water, 200 grams of corn vermicelli, 5 cloves of shallots, 2 cloves of garlic, 1 stalk of leek, 1/2 teaspoon of powdered broth, 1/4 teaspoon of pepper, 1 teaspoon of grams, 2-3 tablespoons of sweet soy sauce, sufficient granulated sugar, water for boiling, sufficient cooking oil for sautéing.

Preparation of Martabak Skin Ingredients: Mix flour, salt, and oil. Pour in the sambal water, stir and knead until smooth. Flatten the dough, fry in cooking oil. Let it rest for approximately 1 hour. Prepare Mie Bihun: Soak the rice vermicelli in hot water until soft. Lift and drain, set aside first.

Preparing the Filling: Heat a little oil in a pan. Sauté the sliced garlic and shallots first until fragrant. Add the spices, salt, sugar, powdered broth, pepper, and sweet soy sauce. Pour in a little water, mix well. Add the rice vermicelli, mix quickly. Sprinkle with sliced leeks, mix well, and remove from heat.

Frying Martabak Mie Bihun: Heat the cooking oil in a pan. Fry the martabak until both sides are brownish and cooked. Remove and drain. Serving: Cut the martabak mie bihun into desired pieces. Serve with chili sauce, tomato sauce, or bird's eye chili sauce. Source: Diadona.