Martabak Asin (Indonesian Pan-Fried Beef Wrap)

Martabak comes originally from Middle East, it could be known as "folded stuffed pan-fried bread" with many variation, with vegetables, eggs or meat filling. Martabak has become a very popular snack in Indonesia. Martabak are sold in the street cart and mostly in the evening.

There are two kinds of Indonesian martabak, which are martabak manis (sweet martabak) and martabak asin (savory martabak). Martabak manis is a thick pancake, made from flour, milk, sugar, butter/margarine, eggs and yeast. It is cooked on a special pan (usually a very thick pan) over low heat until the skin becomes crisp. It would be filled with cheese, chocolate and condensed milk then would be turned over.

Martabak asin is also know as martabak telur (egg martabak). It is made from a very elastic oily dough. The dough must be thrown in the air for few times until it becomes wide and thin. It would be filled with beef and eggs mixture then fried until crisp. I don't know to make this elastic dough but I have found an easy way to make this tasty savory snack. With phyllo sheets! Phyllo sheets are flour based thin dough, originally comes from Greek. Phyllo sheets are found in the freezer section in grocery store. I have tried making this with spring roll skin, but phyllo works better because phyllo has larger size and more stable during frying process.

Martabak Asin (Photo credit : Veronica)

Martabak Asin (Indonesian Pan-Fried Beef Wrap)

Makes 10 wraps

Ingredients :
10 phyllo sheets
frying oil

Beef Filling :
500 gr ground beef
1 shallot, peel and mince
1 garlic, peel and mince
2 tbsp cooking oil
4 tbsp kecap manis (Indonesian sweet soy sauce)
5 stalks spring onion
salt  and pepper
2 eggs

Steps :
For the filling. Prepare a pan over medium high heat. Add in oil, minced shallot and garlic, saute them until fragrance. Then add in ground beef, stir carefully until half cooked. Add in kecap manis, spring onion, salt and pepper. Continue cooking until the beef fully cooked. Turn off the heat, transfer into a bowl, wait to cool. Add in the eggs, then stir them until combined.

Put a phyllo sheet on a flat surface. Put 2-3 tbsp of beef filling onto the phyllo in the middle.  Bring one side into the middle, then brush the opposite side with water and bring it to the middle. Repeat for another two sides. Repeat this process until finished.

Prepare a flat-bottomed pan over medium high heat, add in fryling oil until it covers the pan surface. Put a wrap into the hot oil (depends on how big the pan is), fry it until golden brown, then flip it and continue frying until become golden brown on both sides. Repeat until finished. Drain them on paper towel to remove excess oil. Serve with chili sauce.

Recipe by Veronica

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