Easiest Way to Make Martabak Telur (Indonesian Meat and Egg Pancakes)
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!)
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)
Nutrition
Calories: 311kcal
Tried this recipe?Let us know how it was!