Martabak telur, or egg martabak, is an crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one. Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumber, and a dark brown sauce made of vinegar and palm sugar.
Here is a simple way to make martabak for home consumption. For the wrappers I always use ready-made springroll wrappers which you can buy in asian grocery. If there is no asian grocery in your neighbourhood you can also use filo pastry. If you're a vegetarian, you can always remove the meat and replace it with any vegetables you like.
150 gr minced meat
2 tsps curry powder
salt & pepper
spring onions, fine sliced
springroll wrappers or filo pastry
1. Melt a bit butter on the pan. Stir in chopped onion.
2. Add minced meat, stir until meat colored.
3. Season with pepper, salt and curry powder. Mix together and cook until meat done. Put aside.
4. Whisk eggs then add spring onions and meat curry in. Mix well all together.
5. Get 1 springroll wrapper, put 1 eatspoon mixture of eggs and meat. Fold in as an envelope.
6. Heat oil in the flattened pan, shallow-fry the martabak until golden brown. Serve with acar cumcumber.
1 cup hot water
3 eatsps sugar
1-2 eatsp vinegar
Put cumcumber, carrots and chillies in a bowl. Disolve sugar in hot water. Add vinegar. Pour in vegetables bowl. Refrigerate to cool.