Martabak Telur Stuffed Egg Pancake
An Indonesian savory pan-fried pancake stuffed with a spiced egg and ground beef filling, folded into a crispy golden packet and served with a tangy cucumber vinegar dipping sauce. A popular street food breakfast.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1/2 tsp salt
- 1/2 lb ground beef (80/20)
- 4 large eggs, beaten
- 4 green onions (scallions), sliced
- 4 cloves garlic cloves, minced
- 2 tsp curry powder
- 2 tbsp soy sauce
- 6 tbsp vegetable oil
- 1 cucumber, thinly sliced
- 4 tbsp white vinegar
- 2 tsp granulated sugar
Instructions
-
1
Make the dipping sauce: combine 1 thinly sliced cucumber, 4 tbsp white vinegar, 2 tsp granulated sugar, and a pinch of salt in a bowl. Toss and let sit while you prepare the pancakes.
-
2
Make the dough: mix 2 cups all-purpose flour and 1/2 tsp salt together, then gradually add 1 cup warm water, stirring until a soft, smooth dough forms. Divide into 4 equal portions. Cover with plastic wrap and rest for 10 minutes.
-
3
Make the filling: heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add 4 cloves minced garlic cloves and cook 30 seconds, then add 1/2 lb ground beef (80/20) and cook, breaking it up, until browned and no longer pink, about 5 minutes, reaching an internal temperature of 160°F (71°C). Stir in 2 tsp curry powder and 2 tbsp soy sauce. Let cool slightly, then mix with 4 beaten large eggs and 4 sliced green onions (scallions) in a bowl.
-
4
On a lightly oiled surface, stretch each dough portion into a thin 10-inch square, pulling gently from the edges.
-
5
Heat a flat skillet or griddle with a generous film of the remaining vegetable oil over medium heat. Lay a dough square in the pan. Quickly pour one-quarter of the egg-beef filling onto the center, then fold the four sides of the dough over the filling to form a square packet, enclosing it completely.
-
6
Cook for 3-4 minutes per side, pressing gently with a spatula, until the pancake is deep golden and crispy on both sides. Repeat with remaining portions.
-
7
Cut each martabak into quarters and serve immediately with the cucumber dipping sauce.