At Bentara, Indonesian Fare Makes a Scene - Review - NYTimes.com
I’ve always loved Malaysian breads, and Bentara prepares them well. The restaurant’s chanai was a warm, thin, griddle-fried flatbread; ghee made it soft, tender and malleable. Wrapped around a ground-beef filling (seasoned with chopped onion, coriander, fennel, cinnamon and other spices), chanai became murtabak. Stuffed with egg, it was called telur. Each was served with two dipping sauces: one a coconut curry spiced with sambal and thickened with lentils, chopped potato and roasted red peppers; the other a tangy mixture of chopped red onion in sweetened vinegar. All three of these stuffed breads are good, but the murtabak is not to be missed.
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