Martabak Telor - Indonesian Savory Crunchy Meat Pancake

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Martabak Telor - Indonesian Savory Crunchy Meat Pancake. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Martabak Telor - Indonesian Savory Crunchy Meat Pancake is 15 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Martabak Telor - Indonesian Savory Crunchy Meat Pancake estimated approx 1 hour.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Martabak Telor - Indonesian Savory Crunchy Meat Pancake using 19 ingredients and 9 steps. Here is how you cook that.

Is believed to be originated from India. It has filling mince beef, beaten eggs, onion, spring onion and curry powder. The filling is sandwiched in between crispy crepes. It is street food in Indonesia and served with pickled cucumber, chili and shallots on the side.

Ingredients and spices that need to be Make ready to make Martabak Telor - Indonesian Savory Crunchy Meat Pancake:

1. 1 pack spring rolls sheet ready to use
2. 6 eggs
3. 6 spring onions, finely chopped
4. For the Filling :
5. 250 grams minced beef
6. 50 grams onion
7. 4 cloves garlic, finely grinded
8. 2 tsp curry powder
9. 1/2 tsp ground pepper
10. 1 tsp sugar
11. 2 tsp salt
12. For the Sauce, mix in bowl :
13. 50 gram palm sugar
14. 1 carrot, finely diced
15. 1 cucumber, finely diced
16. 3 shallots, finely chopped
17. 3 tbsp vinegar
18. 100 ml water
19. Red bird chilies (if you like spicy)

Instructions to make to make Martabak Telor - Indonesian Savory Crunchy Meat Pancake

1. Defrost the spring rolls sheets. They need some time to be flexible enough to handle. As soon as it can pull one off the pile, place the sheets under a damp towel. Otherwise they dry out quickly.
2. Making the filling : Heat 3 tbsp oil, stir fry the chopped onions and grinded garlic cloves over medium heat until fragrant. Add the minced beef, stir to mix and cook until the meat is changing its color.
3. Add pepper and curry powder, stir to mix. Adjust the seasoning, add salt and sugar to taste. Cook until the liquid from the meat has evaporated and the beef becomes drier. Remove from heat and leave it to cool.
4. Whisk 6 eggs firmly and add finely chopped spring onions. When the meat has cooled, add it to the egg mixture. If the meat is too hot, the eggs turn into omelet and that is not what you want at this stage.
5. Put the spring rolls sheet on cutting board. Get 1 tablespoons of the filling and place around the center of the sheet.
6. Fold the sheet from the 4 sides like folding an envelope or just fold in your way that all the filling is well covered with the sheet.
7. Heat up the vegetable oil but not too hot. If too hot the martabak can break. Deep fry them until golden brown. They float in the oil and need to be flipped over half way.
8. Remove from the oil. Let them drip off their excess oil in a sieve.
9. Serve hot with the sauce.

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