Follow these steps for perfect results
ground beef
garlic
chopped fine
onion
thin sliced
salt
pepper
carrot slivers
eggs
scallions
sliced thin
egg roll skins
Fry ground beef, garlic, onion, salt, pepper, and carrots in a pan over medium heat until the beef is cooked through and the vegetables are tender.
Remove from heat and let the mixture cool slightly.
In a separate bowl, beat one egg and mix in 5 heaping tablespoons of the cooked beef mixture and 1 tablespoon of sliced scallions.
Lay an egg roll skin flat.
Place 2 tablespoons of the beef and egg mixture in the center of the skin.
Fold the skin like an envelope to enclose the filling.
Heat a small amount of oil in a kwali/wok/cast iron pan over medium heat.
Fry the folded Martabak until golden brown and crispy on both sides. Drain on paper towels.
Repeat the process until all the stuffing is used up.
Serve hot with kechap manis (sweet soy sauce) for dipping.
Expert advice for the best results
Adjust the amount of spice to your preference.
Make sure the beef mixture is not too wet, or the egg roll skins will become soggy.
Serve with a variety of dipping sauces, such as sweet chili sauce or peanut sauce.
Everything you need to know before you start
15 minutes
The beef mixture can be made ahead of time and stored in the refrigerator.
Arrange the martabak on a plate and garnish with fresh herbs or sliced scallions.
Serve hot with kechap manis (sweet soy sauce).
Serve with a side of pickled vegetables.
Balances the savory flavors.
A refreshing complement.
Discover the story behind this recipe
A popular street food and snack in Indonesia, often enjoyed during gatherings and celebrations.
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