Here is the recipe and how to make egg martabak

martabak telur is among the most beloved street foods in Indonesia. This savory dish is beloved for its rich flavors, combining the delicious taste of minced meat and eggs with the perfect crispy texture of the fried outer layer. It has become a favorite among locals and tourists alike, offering a satisfying culinary experience with every bite.

In this article, we will explore the detailed recipe of martabak telur and guide you through the steps to make it at home. By following these instructions, you can recreate this flavorful dish in your own kitchen and enjoy its mouthwatering goodness anytime you crave it. Perfect for family gatherings or solo indulgence, martabak telur is a must-try!

Ingredients for Making Egg Martabak

To make delicious egg martabak, you need to prepare the following ingredients:

For Martabak Skin:

-250 grams of high protein wheat flour

-1 egg

-100 ml of water

-1/2 teaspoon of salt

-Cooking oil to taste

For Martabak Filling:

-250 grams of minced beef

-5 eggs

-2 stalks of spring onions, finely chopped

-1 onion, finely chopped

-3 cloves of garlic, finely ground

-1 teaspoon of pepper powder

-1 teaspoon of salt

-1/2 teaspoon of nutmeg powder

-2 tablespoons of oil for sauteing

For Side Sauce:

-3 cayenne peppers, finely ground

-2 tablespoons of sweet soy sauce

-1 tablespoon of lime juice

Steps for Making Egg Martabak

Now, let’s discuss step by step how to make delicious egg martabak:

1. Making Martabak Skin Dough

The first step in making martabak egg is to prepare the dough for the skin. Follow these steps:

1. In a big bowl, mix together the flour and salt thoroughly.
2. Add the egg and water little by little while continuing to stir until the dough becomes smooth and does not stick to the hands.
3. Knead the dough for about 10-15 minutes until it becomes elastic.
4. Form the dough into a ball, then brush with a little cooking oil.
5. Place a clean cloth over the dough and allow it to rest for 30 minutes.

This process is important to make the martabak skin elastic and easy to stretch. Resting the dough for 30 minutes helps the gluten in the flour to develop, so that the dough becomes easier to stretch without tearing.

2. Preparing the Martabak Filling

While the skin dough is resting, we can start preparing the martabak filling:

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Saute the finely ground garlic and onion until fragrant and wilted.
3. Add the minced meat, stir well and cook until the meat changes color.
4. Incorporate salt, ground pepper, and nutmeg powder. Stir well and cook until the meat is perfectly cooked.
5. Add the spring onions, stir briefly, then remove and set aside.

The filling of this martabak is the key to the deliciousness of the dish. Make sure the meat is perfectly cooked and the spices are well absorbed. 

If you want a variation, you can replace the beef with minced chicken or even make a vegetarian version by using tofu or tempeh as a substitute for meat.

3. Making the Martabak Skin

After the skin dough has rested and the filling is ready, it’s time to make the martabak skin:

1. Divide the skin dough into several parts, each about 50-60 grams.
2. Form each part into a small ball.
3. Take one ball of dough, place it on a surface that has been sprinkled with thin flour.
4. Flatten the dough using a rolling pin to form a thin circle.
5. Apply a layer of cooking oil to the dough’s surface.
6. Stretch and spread the dough slowly using your hands until it is very thin and transparent. Be careful not to tear it.

The process of making this martabak skin requires patience and meticulousness. The thinness of the skin will affect the texture of the martabak when fried. Skin that is too thick will make the martabak hard, while skin that is too thin risks tearing when filled.

4. Filling and Frying the Martabak

The last and most crucial step is filling and frying the martabak:

1. Place the stretched martabak skin on a flat surface.
2. Put about 2-3 tablespoons of meat filling in the middle of the skin.
3. Break one egg on top of the meat filling.
4. Fold the sides of the skin to the middle, forming a square or rectangle. Make sure all the filling is tightly covered.
5. Heat cooking oil in a flat pan or Teflon.
6. Fry the martabak over medium heat until golden brown and crispy on both sides.
7. Lift and drain the martabak on kitchen paper to reduce excess oil. 

The process of frying martabak requires special attention. Make sure the oil is hot enough before putting the martabak in, but not too hot because it can make the outside burn quickly while the inside is not cooked. Fry over medium heat and turn carefully so that the martabak does not break.

Tips and Tricks for Making Perfect Egg Martabak

To ensure that your egg martabak turns out perfectly, here are some tips and tricks that you can apply:

-Choose the right flour: Use high protein wheat flour to make the martabak skin. The high gluten content will make the dough more elastic and easy to stretch.

-Rest the dough: Don’t skip the step of resting the skin dough for 30 minutes. This helps the gluten develop and makes the dough easier to stretch without tearing.

-Adjust the thickness of the skin: Try to make the martabak skin as thin as possible, but still strong enough to hold the filling. Skin that is too thick will make the martabak hard when fried.

-Maintain the oil temperature: Make sure the oil is hot enough before frying the martabak, but not too hot. The right temperature will make the martabak evenly cooked and crispy on the outside but still soft on the inside.

-Vary the filling: Don’t hesitate to experiment with the filling. In addition to beef, you can try using minced chicken, shrimp, or even make a vegetarian version with tofu and vegetables.

-Pay attention to the amount of filling: Don’t put too much filling because it can make the martabak difficult to fold and risk leaking when fried.

-Sauce: The sauce is very important to complement the taste of egg martabak. In addition to chili sauce and soy sauce, you can also serve martabak with cucumber pickles for a refreshing taste.

Egg Martabak Variations

Although the basic egg martabak recipe is delicious, you can be creative with the following variations:

1. Cheese Egg Martabak: Add grated cheese to the filling for a more savory and creamy taste.
2. Vegetable Egg Martabak: For a healthier version, add chopped vegetables such as carrots, cabbage, or spinach to the filling.
3. Spicy Egg Martabak: For spicy lovers, add chopped cayenne pepper or chili sauce to the filling.
4. Mini Egg Martabak: Make a mini version of egg martabak that is perfect for snacks or appetizers.
5. Oven Egg Martabak: For a healthier alternative, try baking the martabak in the oven instead of frying it.

Closing

Making egg martabak at home is not only satisfying but also allows you to customize the recipe to suit your taste. Whether you stick to the classic version or experiment with different fillings, this dish offers endless possibilities. With the right ingredients and techniques, you can enjoy the same delicious street food experience from the comfort of your kitchen.

By following the steps and tips outlined in this article, you can confidently recreate egg martabak for family gatherings or personal enjoyment. Its crispy texture and savory filling make it a crowd-pleaser, perfect for any occasion. So, don’t hesitate to try this recipe and bring the authentic taste of Indonesian street food into your home.