Can I make the filling ahead of time?
Yes, you can cook and season the ground beef a day in advance. Store it in the refrigerator and mix with eggs and green onions just before assembling.
LUNCH
Indonesian Martabak Telor (Savory Stuffed Pancake)
This Indonesian Martabak Telor recipe creates a delicious, savory street food pancake filled with seasoned ground beef and eggs, wrapped in a crispy, thin dough. It's a satisfying and flavorful lunch or snack that's surprisingly easy to make at home.
HOW TO MAKE IT
Let's cook.
01
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
02
Stir in the curry powder, salt, and black pepper into the cooked ground beef. Cook for 1 minute more, stirring constantly, then remove from heat and let cool slightly.
03
In a medium bowl, whisk the eggs. Add the cooled seasoned ground beef and chopped green onions, mixing well to combine.
04
Lay one spring roll wrapper flat on a clean surface. Spoon about 1/4 of the beef and egg mixture onto the center of the wrapper, leaving a 1-inch border around the edges.
05
Fold the edges of the wrapper over the filling to create a neat square or rectangle packet, ensuring the filling is fully enclosed. Press the seams gently to seal.
06
Repeat with the remaining wrappers and filling.
07
Heat 1/2 cup of vegetable oil in a large skillet or shallow pot over medium heat. Once the oil is hot (a small piece of wrapper should sizzle immediately), carefully place 1-2 martabak packets into the oil, depending on skillet size.
08
Fry for 3-4 minutes per side, or until golden brown and crispy. The internal egg mixture should be set. Remove the martabak from the oil and place on a wire rack lined with paper towels to drain excess oil.
09
Slice the martabak into smaller pieces and serve warm.
About This Recipe
This Indonesian Martabak Telor recipe creates a delicious, savory street food pancake filled with seasoned ground beef and eggs, wrapped in a crispy, thin dough. It's a satisfying and flavorful lunch or snack that's surprisingly easy to make at home.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, ensure the oil is hot enough before frying. Don't overcrowd the pan, as this can lower the oil temperature and result in soggy martabak. You can also brush the wrappers with a little oil before folding to make them more pliable.
Easy Substitutions
Ground chicken or turkey can be used instead of ground beef. For a vegetarian option, use crumbled firm tofu or finely chopped mushrooms seasoned with soy sauce and curry powder. If large spring roll wrappers are unavailable, use two smaller ones overlapped slightly to create a larger surface.
Storage & Reheating
Store leftover Martabak Telor in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat or in an oven at 350°F/175°C for 8-10 minutes until crispy and heated through.
Serving Suggestions
Serve Indonesian Martabak Telor with a side of sweet and sour chili sauce, a simple cucumber and onion pickle, or a fresh green salad. It also pairs wonderfully with a cup of hot tea or iced lemon tea.
Common Mistakes
1. Overfilling the wrappers: This can cause the martabak to burst during frying. Use just enough filling to create a flat, manageable packet. 2. Not sealing the wrappers properly: The filling will leak out into the oil. Press seams firmly. 3. Frying in oil that isn't hot enough: This leads to greasy, soggy martabak. Ensure the oil is at the correct temperature. 4. Overcrowding the pan: This drops the oil temperature and prevents even cooking. Fry in batches if necessary. 5. Not draining excess oil: Place fried martabak on a wire rack with paper towels to keep them crispy.
Frequently Asked Questions
What kind of spring roll wrappers should I use?
Look for large, square or rectangular spring roll wrappers, typically found in the refrigerated or frozen section of Asian grocery stores. They are thinner and crispier than egg roll wrappers.
Can I bake Martabak Telor instead of frying?
While frying gives the most authentic crispy texture, you can bake them. Brush both sides with oil and bake at 400°F/200°C for 15-20 minutes, flipping halfway, until golden brown and crispy.
Is this dish spicy?
The curry powder provides a warm, aromatic flavor rather than intense heat. You can add a pinch of chili flakes to the beef mixture if you prefer a spicier kick.
MORE TO KNOW
The key to a great Martabak Telor is a thin, crispy wrapper and a flavorful, well-seasoned filling. While traditional martabak dough is stretched by hand, using store-bought spring roll wrappers makes this recipe accessible and quick without sacrificing much on texture. The egg and meat mixture should be moist but not watery, as too much liquid can make the wrapper tear. Ensure the filling is slightly cooled before mixing with the eggs to prevent the eggs from cooking prematurely.
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