Martabak Telur Daging Sapi (Indonesian Stuffed Beef & Egg Pancake), Crispy and Savory Street-Cart Style

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• 250 grams all-purpose flour (medium-protein)
• 150 ml water
• 2 tbsp vegetable oil, for the dough mixture
• 1/2 tsp salt
• 200 ml oil, for soaking the dough
• 300 grams ground beef
• 6 eggs
• 5 stalks green onions, thinly sliced
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp beef bouillon powder
• 1 tsp ground black pepper
• 1 tsp curry powder
• 1 tsp salt
• 500 ml oil, for frying
• 100 ml vinegar
• 100 grams granulated sugar, for the pickles
• 200 ml water, for the pickles
• 5 shallots, for the pickles, thinly sliced
• 10 bird's eye chilies, for the pickles
• 1 cucumber, for the pickles, diced

👩‍🍳 Instructions

1. 1 Make the dough: mix the flour, salt, and water little by little while kneading until smooth and elastic, and no longer sticky to the touch.
2. 2 Add 2 tbsp of oil to the dough, then knead briefly again until the oil is fully incorporated.
3. 3 Divide the dough into 6 equal portions, shape each into a ball, then submerge them in a container with oil (200 ml) for at least 2 hours, or overnight in the fridge, so the dough becomes pliable and easy to stretch thin.
4. 4 While waiting, make the filling: sauté the garlic and onion with a little oil until fragrant and softened.
5. 5 Add the ground beef, cooking and stirring until it changes color and is evenly cooked through.
6. 6 Season with salt, pepper, curry powder, and bouillon powder. Stir well, cook until the seasoning is absorbed, then remove from heat and let cool.
7. 7 Make the pickles: boil the water, sugar, and vinegar until boiling and the sugar has dissolved. Remove from heat, let cool, then mix with the shallots, bird's eye chilies, and cucumber. Set aside.
8. 8 Take one ball of dough that has been soaked in oil, place it on an oiled work surface, then stretch it out with your hands, pulling gently until it's very thin and almost see-through (be careful not to tear it).
9. 9 Beat 1 egg in a bowl, mix with 2-3 tbsp of the sautéed beef and a little sliced green onion. Stir well.
10. 10 Heat a generous amount of oil (for deep frying) in a flat pan or shallow wok over medium heat.
11. 11 Lay the thin sheet of dough over the hot oil, pour the egg-beef mixture into the center, then fold all four sides in to form a square that covers the filling.
12. 12 Fry the martabak, occasionally ladling hot oil over the edges, flip once one side turns golden brown and crispy, then fry the other side until evenly cooked.
13. 13 Remove the martabak and drain on a rack so excess oil drips off and the skin stays crispy.
14. 14 Repeat the process of stretching the dough, filling, and frying with the remaining dough until all the martabak are made.
15. 15 Cut the martabak into bite-sized pieces and serve warm with the cucumber-chili pickles and chili sauce or peanut sauce, to taste.

💡 Tips

📊 Nutrition Facts / serving

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