Indonesian Delight: Homemade Martabak Recipe

Ingredients

For the dough:
500 grams of all-purpose flour
1 teaspoon of salt
2 tablespoons of granulated sugar
2 eggs
300 milliliters of lukewarm water
2 tablespoons of cooking oil
For the filling:
200 grams of ground beef
2 onions, finely chopped
4 cloves of garlic, minced
2 green onions, sliced
3 eggs
1 teaspoon of curry powder
1 teaspoon of salt
1 teaspoon of pepper
For the topping:
Condensed milk
Grated cheese
Chocolate sprinkles

Steps and instructions

To prepare the dough, mix the flour, salt and sugar together in a large mixing bowl.
Add the eggs, water, and oil to the dry ingredients. Knead until the dough is smooth and elastic. Let it rest for about 2 hours.
While the dough is resting, prepare the filling. Saute the onions and garlic until fragrant.
Add the ground beef to the onions and garlic and cook until browned. Add the green onions, curry powder, salt, and pepper. Cook for an additional 5 minutes.
Once the dough is rested, divide it into 8 equal portions. Roll each portion out into a thin circle.
Heat oil in a frying pan, place one of the dough circles in the pan and let it cook for about 2 minutes.
Spread a portion of the beef filling onto half of the dough circle, crack an egg on top and fold the other half over the filling. Cook until golden brown on both sides.
Repeat the process with the remaining dough circles and filling.
Once all the Martabak are cooked, drizzle them with condensed milk and sprinkle with grated cheese and chocolate sprinkles.
Serve warm.

Tools for making

Mixing Bowl - A large bowl for mixing the dough and ingredients.
Frying Pan - A pan for cooking the Martabak.
Rolling Pin - A tool for rolling out the dough into thin circles.
Spatula - Used for flipping and transferring the Martabak while cooking.
Knife - For chopping onions, garlic, and slicing green onions.
Measuring Spoons - For accurately measuring the salt, sugar, curry powder, etc.
Grater - To grate the cheese for the topping.
Condensed Milk Drizzler - A utensil used to drizzle condensed milk over the cooked Martabak.

Recipe variations

For the dough:
Replace all-purpose flour with whole wheat flour for a healthier option
Use a combination of all-purpose flour and cornstarch for a lighter and crispier crust
Try using rice flour or tapioca flour for a gluten-free version
For the filling:
Swap ground beef with ground chicken or turkey
Use diced tofu or tempeh as a meat-free alternative
Add vegetables like shredded carrots, cabbage, or bean sprouts for added texture and flavor
Experiment with different spices or seasonings such as paprika, cumin, or chili flakes

Recipe overview

Martabak is a popular street food in Indonesia, known for its savory or sweet flavors wrapped in a golden, crispy crust. This dish can be a satisfying main course or a delightful dessert depending on the filling. Our version of this recipe includes a hearty, spiced ground beef filling, and a sweet topping of condensed milk, grated cheese, and chocolate sprinkles. Expect to get your hands a little dirty while preparing the dough, but the end result will be worth it. The cooking process is straightforward, making it a great dish to prepare for family and friends. Once you've mastered the basic recipe, you can experiment with different fillings and toppings to make it your own. Enjoy the taste of Indonesian street food right at your home with this Martabak recipe.

Common questions

Can I use a different type of flour?
Yes, you can use a different type of flour such as bread flour or whole wheat flour, but it may affect the texture of the dough.
Can I substitute the ground beef with another type of meat?
Certainly! You can use ground chicken, turkey, or even lamb as a substitute for the ground beef.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to bring it back to room temperature before rolling it out.
Can I freeze the Martabak?
Yes, you can freeze the cooked Martabak. Place them in an airtight container or freezer bag and they can be kept in the freezer for up to 3 months. To reheat, simply thaw them and heat them in a pan until they are heated through.
Can I adjust the amount of spices?
Of course! Feel free to adjust the amount of curry powder, salt, and pepper to suit your taste preferences.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the dough ingredients.
Frying Pan - A pan to cook the Martabak.
Spatula - To flip and transfer the Martabak while cooking.
Knife - For chopping onions, garlic, and green onions.
Rolling Pin - To roll out the dough into thin circles.
Grater - To grate cheese for topping.
Condensed Milk Drizzler - A utensil to drizzle condensed milk over the cooked Martabak.

Origin stories

Martabak, a beloved street food, has crisscrossed its way across various Asian cultures, each leaving its own unique culinary stamp. It is thought to have originated from the Middle East, particularly Yemen, where it is known as "Mutabbaq" which means "folded". As Arab traders journeyed through the Indian subcontinent and Southeast Asia, they brought with them this delightful treat. In Indonesia, where it's most commonly enjoyed today, Martabak has taken on a life of its own. It has evolved into two popular versions: Martabak Telur, savory and filled with meat and spices; and Martabak Manis, a sweet version brimming with fillings like chocolate, cheese, and even fruit. This rich history not only showcases the food's versatility but also the deep cultural exchanges that have shaped Asian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.