telur

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:

Bekal mudah untuk mak bapak dan anak-anak. Kita sekali harung je. Mula-mula tengok senarai bawang tu, siap Google rupa macam mana. Rupanya bawang merah besar 😆 Bawang Bombay (2) Kubis ungu (3) Purple lettuce (3) 8 points #GlobalApron2024 #challenge25 #biru

Vegetarian Wrap

biji bawang Bombay - potong dadu

cawan lobak merah sagat

purple lettuce

sudu besar Greek yogurt

sudu besar paprika

sudu besar air

Secubit garam

biji telur

Secubit serbuk lada hitam

Tumis bawang hingga layu, masukkan kubis ungu dan lobak merah. Perasakan dengan garam dan lada hitam.

Masak telur.
Pastikan jangan kering sangat.

Susun tortilla.
Letak purple lettuce.
Letak telur hancur.
Letak sayuran masak.
Tabur mozzarella.
Tuangkan sedikit sos.
Gulung.

Cucuk lidi sebelum panaskan dalam air fryer. Panaskan suhu 160°C 5 minit. 

Jangan lupa buang lidi sebelum hidang.

181/November2025/TerusMelangkah3k/ Cookpad5th/2341 #TerusMelangkah3k ❤️ Cookmarked! ✅🥘📸 ❤️ Resipi ni hakak masak masa minggu ke berapa tah. Tak dan nak upload, tido 😆 Tapi resipi ni inspirasi daripada Kak Dee @dapurdee . Yang buat hakak tertarik dengan resipi ni sebab dia gulung2 pastu dia p potong. Nampak simple je tapi bila hakak tengok tu rasa wow sangat. Nampak macam sedap naw 😋 Resipi ni hakak padankan dengan sambal bilis simple2 je. Sedap2 🤗 Link Resipi Asal : https://cookpad.com/my/recipes/25124693

Lempeng Daun Bawang

cawan tepung gandum

cawan air

Sedikit garam

pokok daun bawang (dihiris)

biji bawang besar (dikisar)

ulas bawang putih (dikisar)

genggam ikan bilis (dikisar)

biji cili kering (dikisar)

Secukupnya air (untuk mengisar)

keping asam gelugur

Secukupnya garam

Sedikit serbuk perasa

Sedikit gula

Comment

Lempeng Daun Bawang : 
Campurkan tepung gandum, telur, garam, air dan daun bawang. Kacau sebati.

Masak menggunakan pan. Letak lapisan tepung nipis sahaja supaya mudah digulung lempeng kita nanti. Masak sehingga kekuningan di kedua-dua permukaan.

Pindahkan ke atas pinggan dan gulung kemas.

Bahagian Sambal Bilis : 
Kisar lumat bawang besar, bawang putih, cili kering dan ikan bilis dengan sedikit air.

Panaskan minyak dan tumis bahan kisar. Perasakan dengan asam gelugur, garam, gula dan serbuk perasa.

Masak sehingga kering dan pecah minyak. Tutup api.

Cadangan Hidangan : 
Lempeng daun bawang dipotong dan dihidangkan bersama-sama sambal bilis.

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