Martabak is a cherished Indonesian street food delicacy defined by its thin, crispy pancake enveloping a savory filling of eggs, minced meat (usually beef or chicken), or vegan alternatives, combined with vegetables and our unique Indonesian spice blend. Typically served with a side of dipping sauce, Martabak is relished as a delectable breakfast choice throughout Indonesia and beyond. Additionally, it can be enjoyed as a dinner option paired with a variety of side dishes.
Mix together all the dough ingredients, kneading until well combined.
Cover the dough and let it rest at room temperature for 2 hours.
Afterward, divide the dough into quarters and shape each portion into a ball.
Roll out each ball into a large, thin circle sheets about the size of a dinner plate.
Fry the Meat
In a PAN, heat 2 tbsp of oil over medium heat.
Stir-fry the garlic for a few seconds until fragrant.
Add meat and stir-fry until it changes color and is crumbled.
Add onions, soy sauce, and Martabak spices. Stir-fry for approximately 5 minutes.
Transfer the mixture to a plate to cool.
Mix the Filling
In a BOWL, combine the eggs, green onions, herbs (optional), and the cooled fried meat. Mix thoroughly until evenly incorporated.
Fry the Pancakes
Heat a PAN over medium heat until hot.
Place one sheet in the pan and spread a quarter of the filling in the center.
Fold the sides over to fully enclose the filling and create a package.
Fry until golden brown, approximately 2 to 3 minutes per side.
Repeat this process three more times.
Serve
Serve Martabak with your preferred sides for breakfast or dinner.
Enjoy!
Notes
[1] Alternatives:- 1/2 lb sausages or ham or bacon, diced - 1 cup dry lentils, 12 oz of cauliflower rice, 1/2 lb diced mushrooms or crumbled tempeh[2] Alternative: Substitute onions with 1 large leek, finely sliced, or with two cups of chopped kale or spinach.[3] Alternative: Substitute each egg with- 1 tbsp ground flax seeds soaked in 3 tbsp of water for 5 minutes.[4] See our blog for soy sauce substitutes.