Mini Egg & Beef Martabak
By Asiyah Tsabita
Martabak is one of popular street food in Indonesia which get influenced by Arabian food. There are sweet and savory types of Martabak, but this one is savory as we use ground beef, eggs, a lot of green onions for the filling. Usually, it is served with Acar and vinegar sauce (mixed of pickled shallots, carrots, cucumber, chili – if you like spicy). This recipe is the easiest one as we use spring roll sheets available on the supermarket.
- 500 grams ground beef
- 2 tbsp cooking oil / olive oil
- 3-5 bunches of green onion, chopped
- 2 eggs, beaten
- 1 white onion, chopped
- 3 cloves garlic, finely chopped
- ½ tbsp sugar
- Salt and pepper, to taste
- 1 tbsp coriander powder (optional)
- 1 tbsp curry powder (optional)
- Spring roll sheets
Condiment – Vinegar Sauce and Acar
- 1 cucumber, seeded and chopped
- 1 carrot, finely chopped
- ½ cloves shallots, chopped
- 3 tbsp palm sugar / brown sugar (adjust to taste)
- 1 tbsp vinegar (adjust to taste)
- Salt to taste
- 300 ml warm water (need to be adjusted based on your preference and need)
Step 1 - Making the Filling:
- In a skillet, heat the oil on medium-high heat. Add in the onion and garlic and stir until onion is translucent and garlic is fragrant.
- Stir in the ground beef. Breaking up the meat with your spatula, cook until beef is no longer pink.
- Add in the salt, pepper, sugar, (optional: curry powder, coriander powder). Stir to combine and adjust seasonings to taste, if needed.
- Immediately remove skillet from the heat, let the ground beef cool down.
- In a large bowl mixed beaten egg, add salt and pepper a bit to taste. Add chopped green onion and the ground beef to the bowl. Mix them well.
Step 2 - Wrapping the Martabak Telur
- Take one spring roll sheet / wrapper. Then scoop out one table spoon (or a bit more, deepen on the size of your wrapper) of the filling into the middle of the wrapper.
- Fold in the bottom side of the wrap half up and the left-side, right-side, and then fold the upper side fully secure the filling. Make sure the four sides are covering the filling. Repeat until all the filling are used up.
Step 3 - Making the Vinegar Sauce & Acar
- In a medium bowl, mix all the ingredients until well-combined and sugar is fully dissolved.
- Leftover sauce can be stored in the fridge covered for 5 days. Keep in mind that it will continue to pickle the longer that it sits (which some people prefer).
Step 4 - Cooking the Martabak
- Into a large skillet, heat some cooking/olive oil on medium heat.
- Slowly place the Martabak on the pan, making sure the folded side are facing down.
- Continue to cook until golden brown, then carefully flip to cook the other side.
- Transfer the Martabak into a serving plate, then cut in halves. Serve immediately with the homemade vinegar sauce & acar