Murtabak

Murtabak, a beloved street food hailing from Southeast Asia, particularly popular in Indonesia, Malaysia, and Singapore, has captured the hearts and taste buds of many. This delectable dish, with its origins tracing back to the Middle East, has evolved into a unique culinary experience that reflects the rich tapestry of flavours and cultures in the region.

A Historical Perspective

The word “Murtabak” is believed to be derived from the Arabic word “mutabbaq,” which means “folded.” This etymology provides a clue to its Middle Eastern roots, where similar stuffed pancake dishes are common. However, Martabak has been distinctly localised in Southeast Asia, incorporating regional ingredients and cooking techniques that distinguish it from its Middle Eastern cousins.

Varieties of Murtabak

Martabak comes in two primary forms: savoury and sweet, each offering a distinct gastronomic adventure.

Savoury Murtabak

Savoury Martabak, also known as Martabak Telur, is akin to a stuffed pancake or pastry. It is typically filled with a mixture of minced meat, eggs, onions, and a blend of spices, all wrapped in a thin dough and fried to golden perfection. The exterior is crispy and flaky, while the filling is rich and flavourful. It is often served with pickled vegetables and a tangy dipping sauce, which complement the dish’s hearty nature.

Sweet Murtabak

Sweet Murtabak, or Martabak Manis, is a thick, fluffy pancake that is folded and filled with a variety of sweet ingredients. Common fillings include chocolate, condensed milk, cheese, and crushed peanuts. The pancake itself is slightly crispy on the outside and soft and spongy on the inside, creating a delightful contrast in textures. This dessert variant is a favourite among those with a sweet tooth and is a common treat during evening markets and festivals.

Cultural Significance

Murtabak is more than just a street food; it is a cultural icon that reflects the communal and social aspects of Southeast Asian life. Street vendors selling Murtabak are a common sight in bustling markets, busy streets, and during festive celebrations. The process of making Murtabak is often a spectacle in itself, with vendors skilfully flipping the dough and expertly frying the pancakes, drawing crowds of curious onlookers and eager customers.

A Culinary Experience

Eating Murtabak is an experience that engages all the senses. The sight of the golden-brown pancake, the aroma of the fragrant spices and freshly cooked dough, the sound of sizzling oil, the texture of the crispy exterior and soft filling, and the taste of the perfectly balanced flavours all contribute to its widespread appeal.

Accompaniments and Variations

In addition to the classic fillings, Murtabak has seen numerous regional variations and creative adaptations. In Indonesia, for instance, you might find Murtabak stuffed with chicken, tuna, or even tofu, catering to different dietary preferences. The sweet versions have also expanded to include modern fillings like Nutella, Oreo, and matcha. A simple example of how versatile this dish is.

Murtabak stands as a testament to the culinary ingenuity and cultural richness of Southeast Asia. Whether savoury or sweet, this dish offers a delicious glimpse into the region’s diverse food heritage. Its popularity continues to grow, both locally and internationally, as more people discover the joy of this delectable treat. For those seeking to explore the vibrant flavours of Southeast Asia, Murtabak is undoubtedly a must-try. It is a memorable and mouth-watering experience.

Murtabak

Martabak, a delightful street food from Southeast Asia, offers both savoury and sweet versions that are perfect for any occasion.

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Course: Main Dish, Side Dish, Snack

Cuisine: Indonesian, Malaysian, Singaporean

Keyword: Beef, Cheese, Dough, Eggs, Murtabak, Nuts, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 People

Calories: 729kcal

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Ingredients

 

MetricImperial

Dough Ingredients:

• 250 g all-purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1 large egg free range
• 125 ml water
• 2 tbsp vegetable oil

Savoury Filling Ingredients:

• 200 g minced beef or chicken
• 1 large onion finely chopped
• 2 large spring onions finely chopped
• 2 cloves garlic minced
• 1 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 large eggs free range
• salt to taste
• pepper to taste
• Vegetable oil for frying

Sweet Filling Ingredients:

• 100 g cheese grated cheddar or any other melting cheese
• 50 g chocolate chios/sprinkles
• 50 g peanuts crushed
• 3 tbsp condensed milk

Instructions

Preparing the Dough

• In a large bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg, water, and oil. Mix until a smooth dough forms.
  250 g all-purpose flour, 1/2 tsp salt, 1 tbsp sugar, 1 large egg, 125 ml water, 2 tbsp vegetable oil
• Knead the dough for about 5 minutes until it is elastic. Cover the bowl with a damp cloth and let it rest for at least 30 minutes.

Preparing the Savoury Filling

• In a frying pan, heat a tablespoon of oil over medium heat. Add the minced meat and cook until browned.
  200 g minced beef
• Add the chopped onion, spring onions, and garlic. Cook for another 3-4 minutes. Stir in the curry powder, ground coriander, and ground cumin. Season with salt and pepper.
  1 large onion, 2 large spring onions, 2 cloves garlic, 1 tsp curry powder, 1/2 tsp ground coriander, 1/2 tsp ground cumin, salt, pepper
• Transfer the mixture to a bowl and let it cool slightly. Once cooled, mix in the eggs.
  2 large eggs

Preparing the Sweet Filling

• Simply have the cheese, chocolate sprinkles, crushed peanuts, and condensed milk ready for use.
  100 g cheese, 50 g chocolate, 50 g peanuts, 3 tbsp condensed milk

Assembly

• Divide the dough into four equal portions. Roll each portion out on a floured surface until thin.
• For the savoury Martabak, place a portion of the meat mixture in the center of each rolled-out dough. Fold the edges over to enclose the filling completely. For the sweet Martabak, sprinkle the fillings (cheese, chocolate, peanuts) over one half of the dough and fold over.
• Heat a generous amount of oil in a large frying pan over medium heat. Fry each Martabak until golden brown and crispy on both sides, about 3-4 minutes per side.
  Vegetable oil
• Serve the savoury Martabak with pickled vegetables and a dipping sauce of your choice. The sweet Martabak can be drizzled with condensed milk before serving.

Notes

Hints and Tips
– Resting the Dough: Ensure the dough rests adequately; this makes it easier to roll out and results in a better texture.
– Customise the Fillings: Feel free to experiment with different fillings based on your preferences. For example, you can add spinach or mushrooms to the savoury filling or use Nutella instead of chocolate sprinkles for the sweet version.
– Cooking in Batches: If your frying pan is not large enough to cook all the Martabak at once, cook them in batches to avoid overcrowding the pan, which can make them greasy.

Nutrition

Calories: 729kcal | Carbohydrates: 75g | Protein: 31g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 572mg | Potassium: 569mg | Fiber: 5g | Sugar: 20g | Vitamin A: 627IU | Vitamin C: 6mg | Calcium: 303mg | Iron: 6mg