Martabak Telor(Indonesian Egg-Onion Crepe)
Martabak Telor is a flavorful Indonesian egg-onion crepe filled with seasoned meat, herbs, and spices, perfect for those who enjoy savory, spicy street food flavors.
Ingredients
- 1 golf ball size ball plain dough
- 1 to 2 eggs
- 2 spring onions ⓘ
- salt ⓘ
- 1/4 cup ground and precooked beef or turkey
- 2 garlic cloves ⓘ
- 1 package medium width flat rice or egg noodles ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 1/2 teaspoons fish sauce
- 1 tablespoon sugar ⓘ
- 1 tablespoon tamarind paste
- 2 tablespoons black bean paste
- 2 tablespoons roast peanuts ⓘ
- 2 tablespoons ground dried shrimp
- 1/2 to 1 teaspoon chili powder or 2-3 green hot peppers ⓘ
- 1 tablespoon preserved radish or turnip
- 1/2 cup bean sprouts ⓘ
- 1/2 c. bean sprouts ⓘ
Instructions
- Prepare the dough by dividing it into golf ball-sized portions and keep them very flexible.
- Mix the beaten eggs with chopped spring onions and salt to taste.
- Cook ground beef or turkey with garlic, fish sauce, sugar, tamarind paste, black bean paste, chopped preserved radish, chili powder or hot peppers, ground dried shrimp, and chopped peanuts until well seasoned.
- Soak rice or egg noodles in hot water for 20 minutes until soft, then drain.
- Take one dough ball and flatten it into a thin, round crepe.
- Spread a layer of seasoned meat mixture onto the dough.
- Add some bean sprouts and soaked noodles over the meat.
- Pour beaten eggs over the filling.
- Fold the edges of the dough to enclose the filling if desired or cook as an open-faced pancake.
- Cook on a hot skillet until the crepe is golden brown and cooked through, about 5-7 minutes per side.
- Serve hot, garnished with chopped peanuts and optional additional chili or herbs.
Tips & Substitutions
For a crispier texture, consider frying the martabak in a mix of oil and butter. If you don't have ground shrimp, crushed nuts can add a different texture. Substitute turkey with chicken or omit meat for a vegetarian version. Adjust the chili powder to your spice preference or swap it out for a milder pepper. Adding herbs like cilantro can enhance the flavor profile.
Serving Suggestions
Serve the martabak hot, garnished with chopped peanuts and a drizzle of lemon juice for brightness. It pairs beautifully with a side of pickled vegetables or sambal for extra heat. Consider serving with a refreshing cucumber salad or alongside dishes like Fish And Rice Roll-Ups for a varied meal. Enjoy with a cold beverage to balance the flavors.
Storage & Reheating
Store leftover martabak in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through and crisp. Alternatively, you can microwave it, but this may make it slightly softer. For best results, reheat in the oven to maintain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Martabak Telor(Indonesian Egg-Onion Crepe) contains roughly 241 calories, with 16g protein, 22g carbohydrates, and 10g fat. It is an excellent source of protein (33% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2701mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling it out to ensure it's pliable.
What can I use instead of fish sauce?
If you're looking for a substitute for fish sauce, soy sauce or tamari can work, though they will alter the flavor slightly. You can also use a mixture of soy sauce with a bit of lime juice to mimic the tangy taste.
Is Martabak Telor suitable for freezing?
Yes, you can freeze Martabak Telor. Wrap individual pieces in plastic wrap and then place them in a freezer bag for up to 2 months. To reheat, thaw in the refrigerator overnight and warm them in a skillet or oven for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).