Maya Sari
I am fully on board with the idea that pancakes are the essential breakfast food. Every morning, their sweet flavors enrich our lives.
Admittedly, not everyone has a sweet tooth like me, some might prefer pancakes that aren’t quite as sweet. If that’s the case, I have just the solution: Martabak Telur.
These meat and egg pancakes are a unique combo that provides the perfect protein source for your breakfast.
So, put on your aprons and get ready to learn how to cook this delicious dish. But first, let me tell you a little background story about it.
Origin of Martabak Telur
The name comes from two terms, ‘martabak’ and ‘telur’. Martabak means a stuffed pancake. In comparison, telur refers to eggs in the Indonesian language.
Martabak is highly famous in the streets of Indonesia.
If you visit Indonesia, you will find several street food variations derived from Martabak. And Martabak Telur is one of them. It serves as a snack and some form of side dish.
Besides Indonesia, the dish is highly popular in India, Indonesia, Saudi Arabia, and Malaysia.
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Cooking Time
You only have to spare 40 minutes to make this dish. It needs thirty minutes to prepare while the rest ten minutes is actual cooking time.
So, if you have prepared the ingredients beforehand, you can cook them quickly.
Since it has minced meat, many think it will take longer to cook.
But don’t worry, with my easy recipe, you can make it as soon as possible.
Required Ingredients
The dish has three components, i.e., martabak filling, dough, and vinegar sauce. You need separate ingredients to make all these three. Following is the list of ingredients:
Martabak Telor Fusions
Mix and match the ingredients to your taste and create your version of Martabak Telur.
People mostly stick to the original ingredients for martabak and change the filling as their choice. Some of the popular ones are:
- Banana Martabak: As the name suggests, the filling is replaced with bananas, sugar, and milk. It is a sweet version of Martabak. To prepare it, add a spread of beaten egg to the Martabak. Then, add some chopped bananas and two spoons of melted chocolate or chocolate spread. After that, follow the remaining cooking instructions as usual.
- Meatless Martabak Telor: The adaptation is especially for vegetarians or those who don’t like meat much. To fill this martabak telor, heat 3 tablespoons of oil and stir-fry some chopped onions over medium heat until they become fragrant. Next, add some Quorn mince, curry powder, white pepper, salt, and sugar. Stir everything together and cook until the Quorn mince is fully cooked. Once it’s ready, set it aside and enjoy your delicious meal!
- Martabak Manis: For all Nutella lovers, Martabak Manis is for you. You can use any chocolate spread for its filling. Other key ingredients are condensed milk and cheddar milk.
On a Final Note
I have shared the simplest recipe to cook martabak telur at home.
You can also try the other variations which I have shared with you.
They all taste good, but my favorite is the authentic martabak telur. It has now become an essential part of my breakfast routine.
Enriched with nutrients, it is perfect to start a healthy day!
Matabak Telur (with Beef!)
Ingredients
- 2 tbsp vegetable oil
- 300 gr minced beef
- 3 scallions
- 1 white onion peeled and chopped
- 1 tsp chicken powder, optional
- 1 tsp curry powder
- 2 garlic chopped
- 3 eggs, beat briefly
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white paper
FOR DOUGH
- 300 gr all-purpose flour
- 150 ml water
- 1 tsp salt
- 2 olive oil or any oil
- Oil for soaking
FOR VINEGAR SAUCE
- 300 ml water
- 75 gr of palm sugar
- 2 tbsp vinegar
- 2 garlic
- 3 chillies (Optional)
- 1 tsp salt
- White onion sliced round, 1/2 piece
Instructions
- First, let's begin with preparing the skin. For this, you must mix the flour, salt, and oil. Knead it with water slowly until smooth. Once the dough is formed, make a ball and soak it in oil until it sinks for around an hour. While the dough is soaking, we can start preparing the vinegar sauce.
- For the vinegar sauce, grab a small pot and add water, palm sugar, garlic, and chilli. Let the mixture boil for a minute before adding salt and vinegar. Correct the taste, turn off the stove, strain the sauce, and add chopped chilli and onions. Set it aside.
- Now, let's move on to the filling. Heat some oil and fry onions and garlic until they're sweet-smelling. Add minced beef and stir well until it changes colour. Then add salt, white pepper, chicken powder, and sauté everything until cooked. Finally, add the curry powder and remove from heat. Let it cool.
- In a separate bowl, beat some eggs, add the stir-fried minced beef and chopped scallions, and mix everything. Set this mixture aside.
- After an hour, take the dough out and put it on a Teflon. Spread and flatten the skin until it's thin enough to cover the Teflon surface. Heat the Teflon until the skin mixture is slightly lifted and the edges dry. Add the filling, spreading it evenly over the martabak skin. Fold the martabak like an envelope using a wooden spoon.
- Put cooking oil on the edges of the martabak and fry it on all sides until it's cooked and golden yellow. Then, transfer the martabak to a plate cut into small pieces and serve it with your special sauce. Enjoy!
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