1For the skin: Combine water, egg whites, salt, and powdered broth in a bowl and mix well.
2For the skin: Combine water, egg whites, salt, and powdered broth in a bowl and mix well.
3For the skin: Combine water, egg whites, salt, and powdered broth in a bowl and mix well.
4Add flour and mix until dissolved.
5Add flour and mix until dissolved.
6Add flour and mix until dissolved.
7Add cooking oil and knead by hand until the dough is smooth and cohesive.
8Add cooking oil and knead by hand until the dough is smooth and cohesive.
9Add cooking oil and knead by hand until the dough is smooth and cohesive.
10Form the dough into balls and let it rest for 30 minutes.
11Form the dough into balls and let it rest for 30 minutes.
12Form the dough into balls and let it rest for 30 minutes.
13For the filling: Finely chop onion, garlic, and shallots.
14For the filling: Finely chop onion, garlic, and shallots.
15For the filling: Finely chop onion, garlic, and shallots.
16Cut green onions and mince chicken breast.
17Cut green onions and mince chicken breast.
18Cut green onions and mince chicken breast.
19Sauté the chopped onions until fragrant.
20Sauté the chopped onions until fragrant.
21Sauté the chopped onions until fragrant.
22Add chicken and season with curry powder, salt, pepper, broth, oyster sauce, sweet soy sauce, and a little water.
23Add chicken and season with curry powder, salt, pepper, broth, oyster sauce, sweet soy sauce, and a little water.
24Add chicken and season with curry powder, salt, pepper, broth, oyster sauce, sweet soy sauce, and a little water.
25Cook until the chicken is done and fragrant.
26Cook until the chicken is done and fragrant.
27Cook until the chicken is done and fragrant.
28Divide the dough into 8 portions, form into balls, and soak them in oil. Soak for at least 1.5 to 3 hours.
29Divide the dough into 8 portions, form into balls, and soak them in oil. Soak for at least 1.5 to 3 hours.
30Divide the dough into 8 portions, form into balls, and soak them in oil. Soak for at least 1.5 to 3 hours.
31For the martabak filling: Beat 3 egg whites (or duck eggs for richer flavor).
32For the martabak filling: Beat 3 egg whites (or duck eggs for richer flavor).
33For the martabak filling: Beat 3 egg whites (or duck eggs for richer flavor).
34Add 2 tablespoons of the prepared curry chicken, green onions, a little salt, and broth.
35Add 2 tablespoons of the prepared curry chicken, green onions, a little salt, and broth.
36Add 2 tablespoons of the prepared curry chicken, green onions, a little salt, and broth.
37Mix until well combined.
38Mix until well combined.
39Mix until well combined.
40Roll out the dough: Grease a table with oil, place a dough ball, cover with plastic wrap, and roll until super thin and translucent but still strong.
41Roll out the dough: Grease a table with oil, place a dough ball, cover with plastic wrap, and roll until super thin and translucent but still strong.
42Roll out the dough: Grease a table with oil, place a dough ball, cover with plastic wrap, and roll until super thin and translucent but still strong.
43Place the thin skin on a preheated pan (turn off the stove temporarily).
44Place the thin skin on a preheated pan (turn off the stove temporarily).
45Place the thin skin on a preheated pan (turn off the stove temporarily).
46Pour in the filling.
47Pour in the filling.
48Pour in the filling.
49Fold the skin slowly and neatly.
50Fold the skin slowly and neatly.
51Fold the skin slowly and neatly.
52Turn the stove back on and drizzle hot oil from the edges to ensure even cooking and a crispy skin.
53Turn the stove back on and drizzle hot oil from the edges to ensure even cooking and a crispy skin.
54Turn the stove back on and drizzle hot oil from the edges to ensure even cooking and a crispy skin.
55Flip carefully and cook until golden and crispy.
56Flip carefully and cook until golden and crispy.
57Flip carefully and cook until golden and crispy.
58Drain the cooked martabak. If the edges are not fully cooked, press them down or drizzle more oil.
59Drain the cooked martabak. If the edges are not fully cooked, press them down or drizzle more oil.
60Drain the cooked martabak. If the edges are not fully cooked, press them down or drizzle more oil.
Ingredients
300 gr Tepung terigu
300 gr Tepung terigu
300 gr Tepung terigu
150 ml Air
150 ml Air
150 ml Air
2 butir Putih telur
2 butir Putih telur
2 butir Putih telur
35 ml Minyak goreng
35 ml Minyak goreng
35 ml Minyak goreng
1 sdt Garam
1 sdt Garam
1 sdt Garam
1 sdt Kaldu bubuk
1 sdt Kaldu bubuk
1 sdt Kaldu bubuk
250 gr Dada ayam (cincang)
250 gr Dada ayam (cincang)
250 gr Dada ayam (cincang)
1 buah Bawang bombay
1 buah Bawang bombay
1 buah Bawang bombay
3 siung Bawang putih
3 siung Bawang putih
3 siung Bawang putih
3 siung Bawang merah
3 siung Bawang merah
3 siung Bawang merah
3 batang Daun bawang
3 batang Daun bawang
3 batang Daun bawang
1 sdt Kari bubuk
1 sdt Kari bubuk
1 sdt Kari bubuk
1 sdm Saus tiram
1 sdm Saus tiram
1 sdm Saus tiram
3 sdm Kecap manis
3 sdm Kecap manis
3 sdm Kecap manis
3 butir Telur ayam/bebek
3 butir Telur ayam/bebek
3 butir Telur ayam/bebek
Lada
Lada
Lada
Sedikit air
Sedikit air
Sedikit air
Equipment
WadahTeflonPlastic wrap
Tips
The longer the dough is soaked in oil, the more flexible and easier it is to shape the skin. Minimum 1.5 to 3 hours.
Turn off the stove when placing the skin and filling on the pan to prevent burning.
Pour hot oil from the sides during cooking for even doneness and crispy skin.