Martabak
Murtabak (note different spelling) is a stuffed pancake or pan-fried bread which is commonly found in Arabic countries and Southeast Asia, notably in Saudi Arabia, Kuwait, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Indonesia, Malaysia, and Singapore. The outside can be omelette, dough or crepe batter, then there are always vegetables and or minced chicken or beef.
I first tried it in Singapore, and it had so much spice in it that I couldn't really finish it. The one I had was an omelette and not a bread or crepe type. The idea stayed with me though and I have occasionally seen versions of them in Australian food markets.
We did both a minced beef and a vegetarian version here. They are not that easy to fold, you need to be quite skilful so that you don't end up with loads of dough on the base, which of course takes a lot longer to cook. We also (non traditionally) added cheese, and I think the more the merrier to be honest. You cannot go wrong with more cheese can you?
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Need
-
The Dough
- 400 Grams water
- 1 eggs
- 110 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon raw caster sugar BUY
- 2 Teaspoons pink salt flakes BUY
- 600 Grams bakers or strong flour
-
The Filling
- 2 green chilli(es) halved
- 1/2 brown onion
- 3 spring onions, roughly chopped
- 1 leek white part only, roughly chopped
- 3 cloves garlic
- 10 Grams fresh ginger
- kernels from 1 cob of corn
- 1 Tablespoon curry powder
- 1 Pinch pink salt flakes BUY
- black pepper to taste
- 2 eggs lightly whisked
- 100 Grams cooked beef or chicken mince (optional)
- 150 Grams cheese of choice, milled (optional)
-
The Pickle
- 1 carrot, julienned very thinly
- 1/2 cucumber, sliced very thinly
- 1/2 red onion sliced very thinly
- fresh coriander or cilantro leaves only
- 2 Tablespoons rice wine vinegar
- 2 Pinches pink salt flakes BUY
-
The Rest
- Kecap manis (sweet soy), to serve
- Roasted Chilli Sauce to serve Recipe
Do
- 1
To make the dough, place all ingredients, except flour into the Thermomix bowl and combine 10 sec/speed 6.
- 2
Add flour and combine 6 sec/speed 6. Knead 3 min/Interval.
- 3
Pour dough out into a bowl greased with EVOO. Cover and set aside for 1 hour.
- 4
Separate dough into 6 balls. Using EVOO on your hands to help. Cover and rest for 1 hour.
- 5
To make the filling place chillies, onion, spring onion, leek, garlic and ginger into the Thermomix bowl. Chop 5 sec/speed 6. Add corn, curry powder, salt, pepper, eggs and mince and cheese if using. Stir to combine.
- 6
Heat a cast iron pan over medium heat.
- 7
Drizzle some EVOO on to your bench and hands. Place 1 dough ball on the bench and flatten. Pull and flatten until you have a large square. Place some of the filling into the centre and flatten down. Fold sides of dough over the filling.
- 8
Cook thin dough side down for 5 minutes, turn over and cook for 10 minutes. If they're cooking too fast, turn the heat down.
- 9
Continue with remaining dough and filling.
- 10
To make the pickle, place all ingredients into a small bowl and stir to combine.
- 11
Serve with pickle, sweet soy sauce and chilli sauce.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
