Martabak or murtabak is a popular street food which is probably originated from the arab culture – which is also popular in Saudi Arabia, India, Indonesia, Singapore, Malaysia & Brunei. Although I swear I’ve seen a different variety of “martabak” sold on the street corners in China. The chinese version of martabak is using solely chopped spring onions as fillings, slightly smaller in size, using soft pancake instead of crispy outer layers.
So martabak is more like a late afternoon/evening snacks. Mind you, we Indonesians, love snacking so much that there’re so many varities of snack food for different times of day. If you’re lucky enough to see the martabak seller “in action” when he’s carefully stretching a lump of dough into a huge thin skin to cover the entire wok. I always love a good show before my meal anyway 😀
While the dough is frying in oil, he will whip up the fillings – eggs, cooked minced meat/lamb, chopped leeks/spring onions, pinch of this and that. He will then spread the fillings into the dough, fold the dough into a square, flip it. Before you know it, you have a plate of warm martabak cut into bite size squares with divinely crispy layers.
A few weeks ago, David mentioned about his new discovering of this “absolutely yummy” mongolian pancake. When he described it in detail, I thought it sounds so familiar with Indonesian martabak. Hey, maybe I should try making one, didn’t look too difficult….
Verdict: this is such a hard work! least for me. The dough can’t be stretched thin enough, although the pancake turned out to be quite crispy. I don’t think I’d want to make it too often. Pls excuse the photo too, tough to get the perfect angle…. I hate it!
** Recipe source: Sexy Chef – makasih mbak Rieke!