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Martabak Telur
Indonesian Savory Stuffed Pancake
A popular Indonesian street food, Martabak Telur is a crispy, golden-brown savory pancake filled with a flavorful mixture of eggs, ground meat, and aromatics. It's a delightful and satisfying snack or light meal.
đ§ Ingredienser
- 8 Spring roll wrappers(Look for fresh or frozen wrappers in the international aisle of your grocery store.)
- 6 Large eggs
- 200 g Ground beef(You can substitute with ground chicken or lamb.)
- 4 Scallions (green onions)
- 1 tsp Curry powder(Use a mild or medium curry powder.)
- 2 cloves Garlic
- 1 Shallot
- 1/2 tsp Salt(or to taste)
- 1/4 tsp Black pepper(freshly ground, or to taste)
- 4-6 tbsp Vegetable oil(for frying)
đšâđł Instruktioner
- 1
Prepare the filling: Heat 1 tablespoon of vegetable oil in a skillet over medium heat (175°C / 350°F). Add the chopped shallot and cook until softened and fragrant, about 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.
â±ïž 10 minutes - 2
In a large bowl, whisk together the 6 eggs, curry powder, salt, and black pepper. Add the cooked beef mixture, the sliced white parts of the scallions, and about half of the green parts of the scallions. Mix well until everything is evenly combined.
â±ïž 5 minutes - 3
Assemble the martabak: Lay one spring roll wrapper flat on a clean surface. Spoon about 1/4 of the egg and meat filling onto one half of the wrapper, leaving a border. Fold the other half of the wrapper over the filling to create a rectangular parcel. Gently press the edges to seal. Repeat with the remaining wrappers and filling.
â±ïž 10 minutes - 4
Cook the martabak: Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering (about 190°C / 375°F). Carefully place 2 martabak parcels into the hot oil. Fry for about 4-6 minutes per side, or until golden brown and crispy, and the filling is cooked through. Adjust heat as needed to prevent burning.
â±ïž 10 minutes - 5
Remove the cooked martabak from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining martabak, adding more oil if necessary. Cut each martabak into halves or quarters before serving.
â±ïž 5 minutes - 6
Serve hot, garnished with the remaining sliced green scallions. Traditionally served with a side of Indonesian pickled vegetables (acar) or a chili sauce.
đĄ Proffstips
- âThis dish has roots in Indian traditions, adapted into Indonesian street food.
- âFor a crispier exterior, ensure the oil is hot enough before frying.
- âServe with a simple vinegar pickle (acar) or a sweet chili sauce for dipping.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use ground chicken or lamb instead of beef.
- Add finely chopped chilies or a pinch of chili flakes to the filling for extra spice.