📝 About This Recipe
A crown jewel of Indonesian 'Jajanan Pasar', Martabak Telur is a masterclass in texture, featuring a shatteringly crisp, paper-thin pastry shell that encases a rich, spiced meat and egg filling. Originating from Middle Eastern influences and perfected on the street corners of Jakarta, this savory delight balances the earthiness of curry spices with the freshness of abundant spring onions. It’s a hearty, aromatic experience that captures the vibrant spirit of Indonesian night markets in every bite.
🥗 Ingredients
The Pastry (Skin)
- 200 grams All-purpose flour (sifted)
- 2 tablespoons Vegetable oil (plus extra for soaking the dough)
- 120 ml Water (room temperature)
- 1/2 teaspoon Salt
The Meat Filling
- 250 grams Ground beef (can substitute with ground lamb or chicken)
- 3 cloves Garlic (minced)
- 4 pieces Shallots (finely chopped)
- 1.5 tablespoons Indonesian Curry Powder (or Madras curry powder)
- 1 teaspoon Salt and White Pepper (to taste)
The Egg Mixture
- 4 pieces Duck eggs (traditional for richness; can use large chicken eggs)
- 150 grams Spring onions (sliced into thin rounds)
Cuka (Vinegar Dipping Sauce)
- 50 grams Palm sugar (crushed)
- 1 tablespoon White vinegar
- 100 ml Warm water
- 3-5 pieces Bird's eye chilies (sliced)
👨🍳 Instructions
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1
Prepare the dough by mixing flour, salt, and 2 tablespoons of oil in a bowl. Gradually add water and knead for about 10 minutes until the dough is smooth and elastic.
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2
Divide the dough into 4 equal balls. Place them in a container and submerge completely in vegetable oil. Let them rest for at least 1-2 hours; this makes the dough stretchable without breaking.
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3
While the dough rests, sauté the minced garlic and shallots in a pan until fragrant. Add the ground beef and cook until browned.
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4
Stir in the curry powder, salt, and pepper. Continue cooking until the meat is dry and the spices are well-integrated. Remove from heat and let it cool completely.
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5
Prepare the dipping sauce by dissolving palm sugar in warm water. Add vinegar and sliced chilies. Set aside to let the flavors meld.
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6
In a small bowl, prepare the filling for one Martabak at a time: mix 1/4 of the cooked meat, 1/4 of the spring onions, and 1 egg. Whisk lightly.
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7
Take one dough ball and flatten it on a large, oiled flat surface. Use your palms or a rolling pin to stretch it until it is paper-thin and translucent.
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8
Heat a large flat frying pan or griddle with about 3-4 tablespoons of oil over medium-high heat.
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9
Carefully lift the thin dough and lay it flat onto the hot pan. Immediately pour the egg and meat mixture into the center of the dough.
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10
Quickly fold the edges of the dough over the filling toward the center to create a square envelope. Work fast before the dough sets.
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11
Fry until the bottom is golden brown and crispy (about 2-3 minutes), then carefully flip it over using two spatulas.
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12
Continue frying the other side until golden and the filling has puffed up, indicating the egg is cooked through. Splash hot oil over the sides to ensure even crispiness.
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13
Drain the Martabak on paper towels. Repeat the process for the remaining three dough balls.
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14
Cut each Martabak into 9 or 12 bite-sized squares using a sharp knife or pizza cutter.
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15
Serve immediately while hot and crackling with the Cuka dipping sauce and extra fresh bird's eye chilies.
💡 Chef's Tips
For the crispiness of a pro, use duck eggs as they have a higher fat content and create a richer, firmer filling. Ensure the meat filling is completely cool before mixing with the raw eggs, or you'll end up with a soggy pastry. If you're struggling to stretch the dough by hand, use a rolling pin on a very well-oiled granite or stainless steel surface. Maintain a medium-high heat; if the oil is too cold, the pastry will absorb grease, but if it's too hot, the skin will burn before the egg inside cooks. Don't skimp on the spring onions; they provide the essential moisture and 'crunch' inside the pancake.
🍽️ Serving Suggestions
Serve with a side of 'Acar' (Indonesian pickled cucumber and carrots) to cut through the richness. Pair with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) for the authentic street-food experience. Add a few whole raw bird's eye chilies on the side for those who want an extra kick of heat. Enjoy as a heavy afternoon snack or a light dinner alongside steamed jasmine rice. Best served on a brown paper-lined plate to maintain that nostalgic 'Martabak Bangka' street-stall vibe.