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How to Make Martabak Telur (Indonesian Meat & Egg Pancakes) The Easy Way!

January 4, 2021

How to Make Martabak Telur (Indonesian Meat & Egg Pancakes) The Easy Way!

Make scrumptious Javanese-style martabak telur (telor) in half the traditional cooking time! Filled with delicious savory meat filling and wrapped in crunchy spring roll wrapper, this Indonesian martabak telur is sure to bring back all your Indonesian street food dreams (but of course, healthier!)

Table of Contents hide
1 What is Martabak Telur?
2 Ingredients to Make Martabak Telur (Indonesian Meat & Egg Pancakes)
2.1 Martabak Telur Filling:
2.2 Saus Cuka (Vinegar Sauce) for Martabak Telur:
3 How to Make Martabak Telur (Indonesian Meat & Egg Pancakes)
3.1 Making the Filling:
3.2 Wrapping the Martabak Telur
3.3 Making the Saus Cuka (Vinegar Sauce)
3.4 Cooking the Martabak Telur
4 Looking for More Authentic Indonesian Recipes?
5 Or Try These Global Cuisines!
6 Easiest Way to Make Martabak Telur (Indonesian Meat and Egg Pancakes)
6.1 Ingredients
6.1.1 Martabak Telur Filling
6.1.2 Saus Cuka (Vinegar Sauce) for Martabak Telur
6.2 Instructions
6.2.1 Making the Filling
6.2.2 Wrapping the Martabak Telur
6.2.3 Making the Saus Cuka (Vinegar Sauce)
6.2.4 Cooking the Martabak Telur

What is Martabak Telur?

The term “martabak” refers to a stuffed, panfried pancake commonly found Southeast Asia and “telur” means egg in the Indonesian language.

In Indonesia, martabak one of the country’s most popular street foods. However, when ordering martabak, you need to know that there are 2 kinds of martabak, and they’re not the same! Martabak manis (which means “sweet”) is filled with chocolate, peanut butter, jam, condensed milk, and/or sweet cheese. It comes in two varieties: thick or thin. Here’s a picture of martabak manis below:

On the other hand, martabak telur is 100% savory. However, the difference between martabak manis and martabak telur isn’t just about the fillings. Yes, martabak telur is filled with an egg and meat mixture (usually beef or mutton), but it is also wrapped in an extra thin dough that is then fried to perfect crispiness. To eat, martabak telur is traditionally dunked in saus cuka (vinegar sauce).

Ingredients to Make Martabak Telur (Indonesian Meat & Egg Pancakes)

  • 8 large spring roll wrappers
  • olive oil, to fry

Martabak Telur Filling:

  • 2 tbsp olive oil
  • 11 oz ground beef
  • 1 white onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 5 green onions, chopped
  • 1 tbsp curry powder
  • 5 large eggs, beaten
  • 1 tsp sugar
  • 2 tsp salt, adjust to taste

Saus Cuka (Vinegar Sauce) for Martabak Telur:

  • 1/4 cup brown sugar
  • 1/2 cup hot water
  • 1 clove garlic, finely chopped
  • 1 carrot, finely chopped
  • 3 shallots, finely chopped
  • 1 small cucumber, seeded and chopped
  • green chili, adjust to taste
  • 4 tbsp vinegar, adjust to taste
  • salt, adjust to taste

How to Make Martabak Telur (Indonesian Meat & Egg Pancakes)

Making the Filling:

  1. In a large skillet, heat olive oil on medium-high heat. Add in the onion and garlic and stir until onion is transluscent and garlic is fragrant.
  2. Stir in the ground beef. Breaking up the meat with your spatula, cook until beef is no longer pink.
  3. Add in the pepper, curry powder, salt, and sugar. Stir to combine and adjust seasonings to taste, if needed.
  4. Stir in the chopped green onions, then immediately remove skillet from the heat.
  5. Whisk in the beaten eggs, then let it cool. Set aside.

Wrapping the Martabak Telur

  1. Take one spring roll wrapper. Divide the fillings into 8 portions, then scoop out one portion of the martabak telur filling into the middle of the wrapper.
  2. Fold in all four sides of the wrapper to fully secure the filling. Repeat until all the filling are used up.

Making the Saus Cuka (Vinegar Sauce)

  1. In a medium bowl, mix all the ingredients until well-combined and sugar is fully dissolved.
  2. 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).

Cooking the Martabak Telur

  1. Into a large skillet, heat some olive oil on medium heat.
  2. Slowly place the martabak parcels on the pan, making sure the the folded side are facing down. Continue to cook until golden brown, then carefully flip to cook the other side.
  3. Transfer the martabak into a serving plate, then cut in halves. Serve immediately with the homemade saus cuka (or sambal oelek, if preferred)

Looking for More Authentic Indonesian Recipes?

  • Nasi Rawon Recipe (Indonesian Black Beef Soup)
  • 10-minute Sambal Oelek Red Chili Paste (Better Than Walmart!)
  • Purple Sweet Potato Klepon (Indonesian Sweet Rice Ball)
  • Balinese Milk Tarts (Pie Susu)
  • Indonesian Tempeh Rice Bowl (GF, DF, V)
  • Rendang Sapi (Indonesian Spicy Beef Stew)

Or Try These Global Cuisines!

  • Chinese Pork Dumplings (With Pictures!)
  • Better-Than-Takeout Shrimp Fried Rice (GF, DF)
  • Easy Bibimbap (Korean Mixed Rice Bowl)
  • Sambal Aioli (Hot Chili Aioli) Dipping Sauce
  • Easy Chicken Curry (GF, DF)
  • Vietnamese Spring Rolls (Shrimp & Vegan Options)
  • Quick Brazilian Cheese Bread (Pão de Quiejo)
  • Easy Chicken Pad Thai with Crushed Peanuts

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If you make this Martabak Telur recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

martabak egg meat beef pancakes indonesian street food recipes resep mesir telor telur

Easiest Way to Make Martabak Telur (Indonesian Meat and Egg Pancakes)

DWELL by Michelle
Make scrumptious Javanese-style martabak telur (telor) in half the traditional cooking time! Filled with delicious savory meat filling and wrapped in crunchy spring roll wrapper, this Indonesian martabak telur is sure to bring back all your Indonesian street food dreams (but of course, healthier!)
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer, Side Dish, Snack
Cuisine Asian, Indonesian
Servings 8 servings
Calories 311 kcal

Ingredients
  

  • 8 large spring roll wrappers
  • olive oil, to fry

Martabak Telur Filling

  • 2 tbsp olive oil
  • 11 oz ground beef
  • 1 white onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 5 green onions, chopped
  • 1 tbsp curry powder
  • 5 large eggs, beaten
  • 1 tsp sugar
  • 2 tsp salt, adjust to taste

Saus Cuka (Vinegar Sauce) for Martabak Telur

  • ¼ cup brown sugar
  • ½ cup hot water
  • 1 clove garlic , finely chopped
  • 1 carrot , finely chopped
  • 3 shallots , finely chopped
  • 1 small cucumber , seeded and chopped
  • green chili , adjust to taste
  • 4 tbsp vinegar , adjust to taste
  • salt , adjust to taste

Instructions
 

Making the Filling

  • In a large skillet, heat olive oil on medium-high heat. Add in the onion and garlic and stir until onion is transluscent 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 pepper, curry powder, salt, and sugar. Stir to combine and adjust seasonings to taste, if needed.
  • Stir in the chopped green onions, then immediately remove skillet from the heat. Whisk in the beaten eggs, then let it cool. Set aside.

Wrapping the Martabak Telur

  • Take one spring roll wrapper. Divide the fillings into 8 portions, then scoop out one portion of the martabak telur filling into the middle of the wrapper.
  • Fold in all four sides of the wrapper to fully secure the filling. Repeat until all the filling are used up.

Making the Saus Cuka (Vinegar Sauce)

  • 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).

Cooking the Martabak Telur

  • Into a large skillet, heat some olive oil on medium heat.
  • Slowly place the martabak parcels on the pan, making sure the 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 saus cuka (or sambal oelek, if preferred)
Keyword how to make martabak, martabak mesir, martabak telor, martabak telor recipe, martabak telur, resep martabak, resep martabak telur

This post may contain affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a small portion of the sale at no cost to you. Thank you for supporting DWELL by Michelle! Please read my disclosure policy.

This post may contain affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a small portion of the sale at no cost to you. Thank you for supporting DWELL by Michelle! Please read my disclosure policy.

in Appetizer, Asian, By Course, By Cuisine, By Diet, Dairy-Free, Indonesian, Recipes, Sides, Snack # how to make martabak, martabak mesir, martabak telor, martabak telor recipe, martabak telur, resep martabak, resep martabak telur

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Comments

  1. arvilya says

    January 6, 2021 at 1:55 am

    5 stars
    This is my favorite
    I love it

    Reply
    • dwellbymichelle says

      January 6, 2021 at 4:47 pm

      Woohoo! It’s definitely one of ours too!

      Reply

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SIDE NOTE: do i NEED another Monstera? no. but do i really really really want another one? ALWAYS. 🙈🌱 what do you think?? Should i get another one?
Last night I told Evan that I wanted to do somethi Last night I told Evan that I wanted to do something different ✨ 

I've always been a person who is drawn to new things, new experiences. Sometimes, that NEW translates to a new country, or a new routine, or a new recipe.

This time, that NEW means trying a new ingredient to cook with..lobster mushrooms!

No more boring tacos! (jk, all tacos are amazing 😉)

But guys, this epic "5-star restaurant-quality" taco recipe features perfectly seasoned wild lobster mushrooms that will wow your tastebuds! 💥 

It's easily customizable with any dietary restrictions, and is a fun bougie recipe to cook once in a while!

Each lobster mushroom taco recipe yields 4 servings, or 8 tacos. Gluten-free, dairy-free, vegan!

Recipe @ dwellbymichelle.com (link in bio!)

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been making batches and batches of different cooki been making batches and batches of different cookies lately 😍

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And the best part? This recipe uses ingredients you already have in the pantry, and requires no chilling time!

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FULL RECIPE 👉 https://dwellbymichelle.com/chick-fil-a-cookie-recipe/ (link in bio! @dwellbymichelle)

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Having to innovate with different ingredients has taught me a deep appreciation for the mixing of flavors 💥 

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If you wanna make it👇👇

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I mean, does anyone else get so fidgety after staying indoors all day?? 🤷🏻‍♀️ 

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And let me tell you- these are amazing if you want a super easy way to re-fuel on-the-go! 💪🏼 

Right now, ALL Epic Provisions items are on SALE at local co-ops nationwide until March 2nd! That means you can get:
💥 3 bars for $5
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