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!)
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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). Here’s a picture of martabak telur below:
What You Need 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
- salt and pepper, 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
- 3 tbsp vinegar, adjust to taste
- salt, adjust to taste
How to Make Martabak Telur (Indonesian Meat & Egg Pancakes)
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)
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!
Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Easiest Way to Make Martabak Telur (Indonesian Meat and Egg Pancakes)
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
- salt and pepper , 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
- 3 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)
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Very tasty, very close to how my mum used to make them. Im from Padang (Sumatra) so I prefer the sauce to have a bit more of a kick; and the 2 tbsp of vinegar was sour enough for me. And I’ve used sliced Spanish onion instead of shallots in the sauce.
It must be a typo, but in your methods it mentioned pepper but there was no pepper stated in the ingredients. I just put it to taste.
Hi Niki! Thanks so much for taking the time to give me your feedback! I’ve updated the post to include the pepper (late night writing sometimes gets my brain all jumbled up, so thanks for catching that!). And using Spanish onion sounds delicious!
Since my trip to Surabaya, martabak telor was the food i missed most. After trying to find a restaurant that sells it here (with no luck), I decided to make my own, and your recipe seemed simple enough. So I did last night, and wanted to tell you it came out amazing!
This is my favorite
I love it
Woohoo! It’s definitely one of ours too!