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Learn how to make the easy version of Indonesian-style savory pancakes filled with tofu, veggies, and eggs.
What is martabak?
Martabak/murtabak is a popular street food in Indonesia. The word means folded in Arabic and it is certainly of a Middle-eastern influence. Martabak is a stuffed pancake, usually with veggies, meat, or other meatless options and then pan-fried and served with dipping sauce most of the time. Martabak can also be stuffed with a sweet filling.
Why is this an easy version?
To make traditional martabak (such as this martabak telor/martabak mesir), you need to prepare a dough. The dough is stretched very thinly, filled with filling, and then folded and cooked. This is an easy version of martabak because we don’t need to prepare the dough. Instead, we use a ready-made spring roll wrapper known as kulit lumpia. This saves a lot of time and probably drama in the kitchen.
Easy Egg and Tofu Pancakes (Martabak Tahu Telur)
Ingredients
Filling:
- 400 g firm tofu extra firm can be used too
- 1 Tbsp oil for stir-frying
- 7 shallots thinly sliced or diced
- 5 cloves garlic finely minced
- 2 stalks green onion chopped
- ¼ tsp turmeric powder
- 1 tsp chicken powder
- 2 large eggs
- ½ tsp salt or more to taste
- ¼ tsp freshly ground black pepper
For wrapping:
- 20 spring roll wrappers
- 1 egg white beaten
For frying:
- 1 cup Oil or as needed
Instructions
- I recommend only firm or extra firm tofu. Do not use medium or soft tofu. They will be too watery and not suitable for this recipe
Prepare the filling:
- Preheat a pan with oil over medium heat. Add onion and garlic. Saute until aromatic, about 3 minutes. Add turmeric powder. Saute for another 1 minute Remove from the heat and let it cool down
- Use a fork to mash the tofu. They don't have to be super fine, as long as they are not in large chunks. Crack the eggs in followed by the rest of the ingredients and the onion mixture you sauteed earlier.
- Stir to combine everything
Wrapping:
- Lay a piece of spring roll wrapper on your work surface, with a pointy end towards you. Scoop about 2 tablespoonfuls of the filling (depending on how small or big you want it) onto the lower part of the wrapper (the part near you). Don't try to fill it up too much.
- Fold the bottom up and then both sides over. Roll it upwards to reach the end.
- Brush the end with a bit of egg white to seal the wrapper. Repeat with the rest of the wrapper and filling
Frying:
- Preheat about 1 cup of oil in a frying pan over medium heat. When you put a skewer in, you'll see lots of bubbles around it, the oil is ready
- Put 2-3 martabak at a time and fry for about 3-4 minutes or until golden brown. Control the heat as needed, so the wrapper won't get too brown while the inside is still not cooked through yet. Fry it small batches for the best result
- Put them on absorbent paper towel to drain off excess oil
To serve:
- Serve while still warm with your favorite chili sauce. I mixed a bit of store-bought sambal oelek with sriracha sauce. You can eat it with some sweet chili sauce if that's what you prefer
*Nutrition facts are just estimates and calculated using online tools*
Did you make this Easy Egg and Tofu Pancakes (Martabak Tahu Telur) recipe?
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