Martabak - stuffed pancake

martabak_-_stuffed_pancake

Indonesia, the largest archipelago in the world, has a rich culinary heritage that is reflected in its diverse and delicious cuisine. One such dish that is a favorite among Indonesians is Martabak. A stuffed pancake that is crispy on the outside and soft on the inside, this dish can be found in roadside stalls and fancy restaurants alike. With its myriad of sweet and savory fillings, there is something to delight every taste bud.

Martabak can be traced back to Arabia, and it was brought to Indonesia by merchants who traveled along the ancient Spice Route. Over time, the dish evolved, as Indonesian ingenuity fused with the original recipe to create a beloved national dish that has become an integral part of the country’s culinary identity.

The stuffing options for Martabak are numerous, and the most popular fillings include beef, chicken, cheese, vegetables, and chocolate. The meat filling, referred to as martabak daging in Bahasa, is commonly seasoned with aromatic spices such as cumin, coriander, turmeric, and garlic. The dough for the pancake is made with flour, yeast, sugar, salt, and water. The dough is then stretched out thinly, and the filling is placed in the center. The dough is then folded and fried for a few minutes on both sides until it turns golden brown.

In addition to savory fillings, Martabak is also widely enjoyed as a sweet treat. Martabak manis, as it is called in Bahasa, is filled with a variety of delectable fillings, including chocolate chips, cheese, Nutella, and condensed milk. It is usually served with a generous drizzle of condensed milk and a sprinkling of chopped peanuts. The sweet version of Martabak is much thicker and fluffier than its savory counterpart and is often served as a snack or dessert. It is said that Martabak manis originated in the city of Medan in Sumatra, where Indian traders introduced the dish to Indonesian locals.

Martabak is typically prepared on a large flat skillet called a teppan, which can be found in Indonesian markets and specialty stores. However, it is also possible to replicate the dish in a regular frying pan. The dough can be prepared a day in advance and stored in the refrigerator until ready to use. Once the dough has been prepared and stretched out, the filling can be varied depending on what ingredients are on hand.

Indonesian Martabak is a dish that represents Indonesia’s cultural diversity, and its popularity shows no signs of waning. Whether you are on the streets of Jakarta, in a fancy restaurant in Bali or cooking it up in your own kitchen, the aroma of Martabak will never fail to tantalize your senses. From the filling options to the cooking techniques, the variations of Martabak are endless. So why not give this delicious stuffed pancake a try and savor the flavors of Indonesia in your own home!

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 2 tsp sugar
  • 1 1/2 cups warm water
  • 1/2 cup ground beef
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 tsp vegetable oil

Instructions:

  1. In a large mixing bowl, combine flour, yeast, salt, and sugar. Gradually add warm water until you have a smooth dough. Knead for about 10 minutes.

  2. Cover the bowl with a clean towel or plastic wrap and let the dough rest for about 30 minutes.

  3. While the dough is resting, prepare the filling. In a skillet over medium-high heat, cook ground beef until no longer pink. Add onions and garlic and cook until onions are translucent.

  4. Add coriander, cumin, turmeric powder, and salt to the skillet. Cook for another minute. Remove from heat and set aside.

  5. Divide the rested dough into six equal pieces. Roll each piece into a thin circle, about 10 inches in diameter.

  6. Spread 1/6 of the filling mixture over half of the circle, leaving a small border around the edges.

  7. Fold the unfilled side of the circle over the filling side, pressing the edges together to seal.

  8. Heat a large skillet over medium-high heat. Add a teaspoon of vegetable oil to the skillet and spread it around. Cook each stuffed pancake for about 2 minutes on each side, until golden brown.

  9. Remove from heat and cut each pancake into quarters.

  10. Serve hot with your choice of dipping sauce. Enjoy!