Indonesian savoury martabak

A parcel of crispy pastry filled with eggs, beef and spices? Yes please!

• makes

  15

• prep

  35 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Episode 4

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G

Ingredients

• 1 tbsp vegetable oil 
• 250 g minced beef
• 50 g brown onion, finely diced 
• 4 cloves garlic, minced 
• 2 tsp curry powder
• ½ tsp ground pepper
• Generous pinch salt
• 6 eggs
• 6 spring onions, finely chopped

• 1 pack spring rolls sheet ready to use, the largest you can get 
• Vegetable oil, for frying

For the sauce

• 50 g palm sugar
• 1 carrot, peeled and finely diced
• 1 cucumber, seeds removed, finely diced
• 50 g red onion, finely diced 
• 3 tbsp vinegar
• 100 ml water
• 1-2 red bird chilies, finely diced (if you like spicy)

Instructions

1. Heat a frying pan over a medium-high heat. Add the beef, allow to brown slightly before adding the remaining ingredients. Fry for 2-3 minutes or until the meat has cooked through, stirring frequently. Transfer the mixture to a bowl and set aside to cool completely.
2. Whisk the eggs in a large bowl, add the spring onions and cooled meat filling, stir well.
3. Add a couple centimetres of vegetable oil to your frying pan, heat to 160°C.
4. Keep the spring roll wrappers covered in a damp tea towel to prevent them from drying out while preparing the martabak.
5. Lay spring roll wrappers inside a wide, shallow bowl. Add a ladle of the egg filling, roll the sides over. Gently flip and place the folded side down into the hot oil. Repeat, only preparing the martabak when you’re ready to fry as the wrappers wont hold the liquid for long. Fry on each side for 2-3 minutes or until golden brown on the outside and the filling has set. Remove and place on a plate lined with paper towel, allow to sit for a few minutes before serving.
6. Combine all of the ingredients for the sauce in a bowl, stir to ensure all of the palm sugar is dissolved.
7. Place the martabak on a serving plate and serve with the sauce.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 4

episode • The Streets With Dan Hong • 

cooking • 

24m

G

episode • The Streets With Dan Hong • 

cooking • 

24m

G