Martabak Telor Mini is a small version of original martabak. With hand full of taking 2 kiddos at home, making the proper dough like the original can be somewhat time-consuming. This version is simpler and faster. The dough doesn’t need to be kneaded and leaved for few hours. You can also use spring roll wrappers if you can find it at the shop instead of making it fresh from scratch.
I love this version because its size perfect for finger food, and most importantly it tastes yummy 🙂
250 g minced beef
1 medium onion, peeled and sliced
1 small leek, halved lengthwise and sliced
1 spring onion, finely sliced
1 tablespoon curry powder
1/2 teaspoon cumin powder
salt and white pepper to taste
100 g plain flour
25 g tapioca flour
250 ml cold water
1/2 teaspoon salt
1. Make the filling. Heat oil and saute onion for few seconds. Add the meat until the meat changes colour. Add leek and continue sauteing for 2 or 3 minutes. Then add curry powder, cumin, salt and pepper, mix well and cook for 3 minutes. Remove from the heat. Take a bowl, put the filling, add eggs and spring onion, mix well.
2. Make the dough : in a bowl, mix all the ingredients until it’s smooth and there is no lump. When it’s ready, prepare non-stick frying pan (and pour 2-3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Remove when it’s done.
3. To make martabak, take the skin, place in the centre 2 teaspoons of filling, fold in the sides and ends to completely enclose the filling envelope fashion. Fry it until golden brown on one side, turn and fry the other side.
4. Serve immediately and add cucumber pickles as condiment (optional)