# Martabak Telur

A homemade fried street food pancake with a savory egg and chicken filling, similar to martabak sold at famous outlets.

- Cuisine: Indonesian
- Category: Breakfast
- Language: en

## Ingredients

- 300 gr Tepung terigu
- 150 ml Air
- 2 butir Putih telur
- 35 ml Minyak goreng
- 1 sdt Garam
- 1 sdt Kaldu bubuk
- 250 gr Dada ayam (cincang)
- 1 buah Bawang bombay
- 3 siung Bawang putih
- 3 siung Bawang merah
- 3 batang Daun bawang
- 1 sdt Kari bubuk
- 1 sdm Saus tiram
- 3 sdm Kecap manis
- 3 butir Telur ayam/bebek
- Lada
- Sedikit air

## Instructions

1. For the skin: Combine water, egg whites, salt, and powdered broth in a bowl and mix well.
2. Add flour and mix until dissolved.
3. Add cooking oil and knead by hand until the dough is smooth and cohesive.
4. Form the dough into balls and let it rest for 30 minutes.
5. For the filling: Finely chop onion, garlic, and shallots.
6. Cut green onions and mince chicken breast.
7. Sauté the chopped onions until fragrant.
8. Add chicken and season with curry powder, salt, pepper, broth, oyster sauce, sweet soy sauce, and a little water.
9. Cook until the chicken is done and fragrant.
10. Divide the dough into 8 portions, form into balls, and soak them in oil. Soak for at least 1.5 to 3 hours.
11. For the martabak filling: Beat 3 egg whites (or duck eggs for richer flavor).
12. Add 2 tablespoons of the prepared curry chicken, green onions, a little salt, and broth.
13. Mix until well combined.
14. Roll 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.
15. Place the thin skin on a preheated pan (turn off the stove temporarily).
16. Pour in the filling.
17. Fold the skin slowly and neatly.
18. Turn the stove back on and drizzle hot oil from the edges to ensure even cooking and a crispy skin.
19. Flip carefully and cook until golden and crispy.
20. Drain the cooked martabak. If the edges are not fully cooked, press them down or drizzle more oil.

## Equipment

- Wadah
- Teflon
- Plastic 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.

## Source

- Original video: https://www.facebook.com/share/v/1A86vCo3hk/
- Recipe page: https://www.cliprecipe.com/recipe/0afa8334-b120-4430-871f-cbdeba305f2d
- Extracted: 2026-01-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt