murtabak

Delicious Javanese style martabak telor / telur stuffed with savory beef filling and served with a spicy tangy sauce. Recipe for easy no-knead martabak wrappers are included.

Martabak Telor - Martabak Mesir (Beef and Eggs Pancakes)

spring roll wrappers (if not making the wrap from scratch)

gr all-purpose flour

water

salt

Tbsp Cooking oil

Tbsp cooking oil

300 gr ground beef

onion

garlic (finely chopped)

leeks (sliced and wash thoroughly)

Tbsp good-quality curry powder

eggs (beaten)

tsp sugar

Salt

60 gr coconut sugar

ml water

garlic

shallots (finely chopped)

cucumber

chili

Tbsp vinegar (or more to taste)

Stir the sugar with hot water until melted. Add the rest of the ingredients in and let it pickles overnight if you have the time. It can be stored in the fridge for up to 1 week

Preparing the spicy vinegar sauce (can be done the day before):

Prheat a large skillet and then add in 2 Tbsp of oil. Add in the onion, garlic and leeks and stir-fry until fragrant, about 3 minutes or so. Add the ground beef and use the spatula to break up the ground beef and cook for about 2 minutes or until no longer pink. Stir in the curry powder and seasonings and cook for another minute. Have a taste and adjust seasonings to your liking. Stir fry until the filling is really dry. Remove from the heat and let it completely cool before wrapping. Stir in the beaten egg and mix. You can prepare up to this step ahead of time

Preparing the filling (can be done one day ahead):

Mix the flour, salt, and water in a mixing bowl. Add in the water bit by bit and then mix the dough until it comes together into a mass. It doesn&#x27;t need to be smooth. Cover and let the dough rest for at least 2 hours (4 hours is best if you have the time)

After 2 hours, you can see the dough has relaxed quite a bit and you can knead it few times with your hands and you will get a pretty smooth dough now. If the dough is still not soft enough, rest it for another hour if necessary. Divide the dough into 4 equal-size doughs. Pour 2 Tbsp of oil and rub it all over the dough. Cover them a plastic wrap and rest overnight for at least 6-8 hours (the longer it sits the easier the dough to pull without tearing). The magic happens during the resting period

Prepare the dough: Easy No-knead method (skip this if you use spring roll wrappers):

After 6-8 hours, oil your palm and your work surface and gently pick up one dough. It is very soft and stretchy at this point

Put 1 Tbsp of cooking oil in a non-stick skillet. Don&#x27;t preheat the pan just yet. Gently flatten the dough with your palm and then use your fingers to gently pull and stretch the dough out and stretch into a roughly even square, about 10 x 10-inch in size. The dough should be quite thin and stretchy, but be careful not to tear them. If it tears a bit, don&#x27;t panic, they will overlap when you wrap it.

Gently peel the dough and place on a top of the pan with the dough draping on the rim of the pan. Scoop about 1/4 of the filling in the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel 

Place the pan on the stove and cook over medium heat until golden brown and the eggs are cooked inside and then flip to the other side and cook until golden brown. Repeat the whole process until you are finished with the filling and dough

Wrapping and cooking (if using homemade dough):

Get one spring roll wrapper. Place 1/6 of the filling into the middle of the dough and then fold the two sides up and followed by the top and bottom into a parcel. Preheat 1 Tbsp of cooking oil in a non-stick skillet and place the martabak (seam side down) on the pan and cook until golden brown and then flip to the other side and cook until golden brown and the eggs are cooked inside. While you are cooking them, go ahead and wrap another martabak and then place them on the pan to be cooked and repeat the whole process until you are finished with the filling and dough

Wrapping and cooking (if using spring roll wrappers):

When cool enough to handle, use a sharp knife to cut the martabak into serving pieces and place them on the serving platter and serve immediately with cucumber relish on the side

Serving:

You’ll find many variations of this stuffed pancake dish throughout central and Southeast Asia. This Indian-inspired version is filled with spiced mince lamb. Begin this recipe 1 day ahead.

Jamie Oliver's easy Southeast Asian murtabak

quantity roti canai (recipe also online)

(80 milliliters) coconut oil

white onions, finely chopped

garlic cloves, finely chopped

ginger, peeled, finely chopped

curry powder

lamb mince

tsp caster sugar

curry leaves

egg,

tbs ghee, melted, plus extra to brush

mint

Mixed pickled chillies (optional), to serve

red onion, thinly sliced

tbs sea salt

tbs caster sugar

tbs white wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Learn how to make min jiang kueh also known as apam balik , ban jian kuih or martabak manis. The recipe requires no yeast to make and fail-proof. All the tips you need to know to ensure that honeycomb texture on the pancakes.

Min Jiang Kueh - Ban Jian Kuih - Martabak Manis - Apam Balik (No Yeast)

gr tapioca starch

gr sugar

gr milk powder

gr baking powder

Tbsp sugar (for sprinkling later)

tsp vanilla extract

gr baking soda

condensed milk

butter (weisjman if you have)

chocolate sprinkles/Nutella/semi-sweet chocolate morsels (or as much

shredded/grated cheese (such

peanuts

Butter (as needed)

Add flour, sugar, salt, baking powder, milk powder in a mixing bowl and whisk to combine. Add water. Use a hand mixer or a stand mixer (with a paddle attachment) to beat the batter, about 5 minutes with a stand mixer and 10 minutes with a hand mixer. This step is to form a gluten. We want a soft yet chewy texture for this type of pancake (it&#039;s different from a typical pancake where we don&#039;t want to over stir the batter).

The amount of water you need may differ slightly, as some brands of flour absorb water differently. If the mixture ends up like a dough instead of a batter, try adding water, one tablespoon at a time until you get the consistency as shown in the video.

Cover and let it rest for 1 hour at room temperature

After 1 hour, add the egg and vanilla extract and whisk to mix everything. Don&#39;t add the baking soda solution yet until you preheat your pan (which is the next step below)

Prepare batter:

PLEASE READ: The honeycomb texture will only form if there&#039;s enough heat and the heat is even throughout the pan. If you have a thick non-stick skillet pan, use it. That&#039;s the best in distributing heat and preventing the bottom of the pancake from getting too dark. If you have just a regular non-stick pan like I am, we need to make sure we preheat it well beforehand. I used to cook over low heat and the honeycomb texture isn&#039;t consistent. We need to preheat the pan really well before we start to cook the pancake. I&#039;ve found that this is the key for that honeycomb texture to form consistently (I&#039;ve made 5 in one week LOL)

Preheat the pan for at least 5 minutes over medium heat. We don&#039;t want high heat, but we need enough heat for that honeycomb texture to form. I hope it makes sense. Too low of a heat, the honeycomb texture won&#039;t be able to form and your pancakes will be rubbery and tough

How to ensure the honeycomb texture will form and bottom of the pancake doesn&#039;t burn:

Drizzle few droplets of water on the pan. If it sizzles vigorously, the pan is ready. Remember to use MEDIUM heat, not high heat, not low heat.

Test the pan to ensure it&#039;s hot enough:

Mix the baking soda with water mixture and then pour it into the batter and whisk to combine

Very gently pour the batter onto the pan and then tip the pan slightly in a circular motion to let the batter coat the side of the pan all around. This will form a crispy crust later

Bubbles will start to appear almost immediately. These bubbles are your honeycomb texture later on. When you see the bubbles have appeared almost covering the entire surface of the pancake, sprinkle with 1 Tbsp of sugar evenly throughout the pancake. You can turn down the heat a notch after this so the bottom of the pancake won&#039;t get too dark. DO NOT sprinkle the sugar too early before the bubbles form on top all over. The bubbles won&#039;t appear anymore after that.

Cover with a lid and let the pancake cook for 5 minutes or until the top is no longer wet. The sides and bottom should be golden brown (not burned), the sides will be crispy and the center of the pancake will spring back slightly when you touch it. You can lower the heat a notch to let the pancake cooked through

Prepare baking soda + water solution (only prepare this when you are ready to cook the pancake):

Remove from the heat source and transfer martabak to a large plate. Quickly spread with more butter all over. Cut the pancake into half, but not, cutting through, just so that it&#39;s easier to fold over later

Dressing and serving:

Top with toppings of your choice such as chocolate sprinkles, cheese, peanuts, and then drizzle withcondensed milk. Gently flip half of the martabak over to the other half to form a half-circle sandwich

For Indonesian martabak manis:

Mix the finely ground peanut with sugar. Set aside.

Sprinkle the peanut topping all over the surface and then gently fold over to form a half-circle sandwich

For Singapore/Malaysia Min Jian Kueh:

You can spread with more butter on top of the pancake (I didn&#039;t do this) and cut into about 6 pieces or whatever size you prefer. Serve immediately

https://content.jwplatform.com/videos/ZbmjG0hA.mp4

Mutabbaq is a famous street style stuffed paratha popular in Saudia Arabia. It's also super easy to make at home with my step by step tutorial. An easy hack included, as well!

Mutabbaq Recipe (Murtabak)

all purpose flour

Spring roll sheets

beef

ginger garlic paste

black pepper

salt (or

cumin powder

red chilli powder

turmeric powder

eggs

tomato (roughly chopped)

onions

Add flour to the bowl of the stand mixer.

Add the oil and salt, and mix.

Now slowly start adding the water, about 1 tablespoon at a time. And mix using the dough hook attachment.

Continue doing this (it will take about 3-4 minutes of kneading) until the dough starts leaving the sides of the bowl, and forms into a ball. You will not need to add all of the water. If kneading by hand, it will take about 8-9 minutes.

If the dough is too sticky, add about 1/2 tablespoon of flour.

The dough should be smooth and soft, but not sticky.

Brush with a little bit of oil, cover, and rest for 30 minutes.

For the Dough (If Using Spring Roll Wrappers Skip This Part)

In a frying pan, add the oil and meat.

Cook for a minute, and then add the ginger garlic paste and spices.

Cook for about 10 minutes or until the minced meat is browned and cooked.

Add eggs to a mixing bowl, and add the cooked minced meat.

Then add the tomato and green onions, and mix until incorporated.

For the Minced Meat Filling

Divide the dough into 3 equal balls.

Roll one ball into a rectangular shape (doesn't have to be perfectly shaped). The dough needs to be rolled so thin, that you can almost see through it. You can also gently use your fingers to stretch it a bit.

Add the filling in a square shape on the rolled out dough.

Fold from the sides, and then the bottom to make into a pocket. Make sure all sides are covered, and no filling is exposed.

For Making the Mutabbaq

If using spring roll sheets, simply add the minced meat filling, and close from both sides. You will have to use a little bit of water to seal the pockets if using spring roll sheets.

Heat oil in a frying pan, and add the mutabbaq bottom side down (the side that has the folds) and poke with a toothpick so to help the steam escape. Keep heat level to medium high.

Flip side when golden brown, and poke with toothpick again.

When both sides are golden brown, brown the edges as well so that the dough cooks through from all sides.

Remove from frying pan, and serve immediately.

Enjoy!

Frying the Mutabbaq

Top 4 murtabak recipes from across the web

The most viewed murtabak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Martabak Telor - Martabak Mesir (Be...

Jamie Oliver's easy Southeast Asian...

Min Jiang Kueh - Ban Jian Kuih - Ma...

Mutabbaq Recipe (Murtabak)

Top 4 murtabak recipes from across the web

The most viewed murtabak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Martabak Telor - Martabak Mesir (Be...

Jamie Oliver's easy Southeast Asian...

Min Jiang Kueh - Ban Jian Kuih - Ma...

Mutabbaq Recipe (Murtabak)

The most viewed murtabak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine