Martabak
Martabak is a popular street food in Indonesia, Malaysia, and other Southeast Asian countries. It comes in two main varieties: Martabak Manis (sweet martabak), a thick, sweet pancake-like dessert, and Martabak Telur (savory martabak), a savory pancake filled with minced meat, eggs, and spring onions. Both are beloved for their distinct flavors and textures, making them a staple in local culinary scenes. The term "Martabak" originates from Arabic, meaning "folded," referring to the way the pastry is prepared.
Ingredients you will need (Martabak Telur)
To prepare delicious and authentic Indonesian Martabak Telur, you'll need ingredients for the crispy outer skin and a flavorful savory filling.
- For the Skin:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons cooking oil, plus more for frying
- 1 egg
- For the Filling:
- 250g minced beef or chicken
- 4-5 large eggs
- 1 large onion, finely chopped
- 3-4 cloves garlic, minced
- 2-3 spring onions, chopped
- 1 teaspoon curry powder
- Salt and pepper to taste
- Optional: 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander
- For Serving (Optional):
- Chili padi (bird's eye chilies)
- Pickled cucumber and carrot
- Sweet soy sauce (kecap manis)
Step-by-step instructions (Martabak Telur)
Follow these steps to create a delicious and authentic Indonesian Martabak Telur, from preparing the dough to frying the savory pancake.
- Prepare the Dough: In a bowl, combine flour and salt. Gradually add warm water and oil, kneading until a smooth, elastic dough forms. Divide into small balls, brush with oil, and let rest for at least 1 hour.
- Prepare the Filling: Sauté chopped onion and minced garlic until fragrant. Add minced meat and cook until browned. Stir in curry powder, salt, pepper, cumin, and coriander (if using). Cook for a few more minutes, then remove from heat and let cool.
- Mix the Filling: In a large bowl, whisk eggs. Add the cooled meat mixture and chopped spring onions. Mix well.
- Stretch the Dough: On a well-oiled flat surface, take one dough ball and flatten it. Using your hands, stretch the dough as thinly as possible into a large, rectangular sheet.
- Assemble Martabak: Heat a generous amount of oil in a large flat pan or griddle over medium heat. Carefully place the stretched dough onto the hot oil. Quickly pour a portion of the filling onto the center of the dough.
- Fold and Fry: Fold all four sides of the dough over the filling to form a square or rectangular package. Fry until golden brown and crispy on both sides, ensuring the filling is cooked through.
- Serve: Remove from pan, drain excess oil, and cut into squares. Serve immediately with chili padi, pickled vegetables, or sweet soy sauce.
Chef's tips for success
Master the art of Indonesian Martabak with these expert tips, ensuring your savory pancake is always crispy, flavorful, and perfectly satisfying.
- Thin Dough is Key: The thinner you can stretch the dough, the crispier your Martabak skin will be. Don't be afraid to stretch it until it's almost transparent.
- Rest the Dough: Allowing the dough to rest for at least an hour makes it more elastic and easier to stretch without tearing.
- Hot Oil: Fry Martabak in sufficiently hot oil to achieve a crispy exterior and prevent it from becoming soggy.
- Don't Overfill: While tempting, overfilling can make it difficult to fold and cook evenly.
- Even Cooking: Flip the Martabak frequently to ensure even cooking and browning on both sides.
- Experiment with Fillings: While minced meat is traditional, you can customize the filling with other ingredients like cheese, mushrooms, or different spices.
We love hearing from you! Leave a comment or rate this recipe to share your experience with the VTSU Morey Dining Hall community. Your feedback helps us grow and improve.
Add comment
Comments