Cherry & Dennis Helper Habitat
Indonesian Beef and Egg Martabak
印尼牛肉雞蛋餅
Recipe overview
Spiced minced beef, egg, spring onion and onion are folded inside wrappers and pan-fried until crisp outside and cooked through.
01
Ingredients
Main ingredients
- 250 g minced beef
- 4 eggs
- 8 large spring-roll wrappers
- 120 g onion
- 4 spring onions
- 2 cloves garlic
Beef seasoning
- 1.5 tsp curry powder
- 1/2 tsp ground coriander
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
Cooking oil
- 5 tbsp cooking oil
02
Tools
- chopping board
- kitchen knife
- mixing bowl
- frying pan
- spatula
- measuring spoons
- small bowl
- kitchen paper
- food thermometer
03
Steps
Step 1
Cut the aromatics
Finely dice the onion, thinly slice the spring onions and mince the garlic; keep separate.
Step 2
Fry onion and garlic
Heat 1 tablespoon oil in a frying pan over medium heat; cook onion and garlic for 2 minutes until softened.
Step 3
Cook the beef
Add minced beef, break it apart and cook 4 to 5 minutes until no pink remains and most moisture evaporates.
Step 4
Season and check
Add all beef seasoning and fry 1 minute; the thickest meat clump must reach 71°C. Transfer and cool 10 minutes.
Step 5
Mix the egg filling
Beat eggs in a mixing bowl, then stir in cooled beef and sliced spring onions until even.
Step 6
Prepare the wrappers
Keep wrappers under a barely damp cloth and overlap two at a time to make a stronger square.
Step 7
Add the filling
Place one quarter of the beef and egg filling in the centre, leaving a 5 cm border.
Step 8
Fold the parcels
Fold all four edges tightly over the wet filling and place seam-side down; make 4 parcels.
Step 9
Heat the pan
Add 2 tablespoons oil to the pan over medium-low heat until the oil moves freely but does not smoke.
Step 10
Fry the first side
Add two parcels seam-side down and fry 3 to 4 minutes until deep golden without crowding.
Step 11
Turn and cook through
Turn and fry 3 to 4 minutes until golden and the egg sets; use the remaining 2 tablespoons oil for the second batch.
Step 12
Check and serve
The thickest centre must reach 71°C with no liquid egg; drain on kitchen paper 2 minutes, cut and serve hot.
Common mistakes
- Leaving the beef wet so the wrapper splits.
- Mixing hot beef into eggs and setting them too early.
- Overfilling parcels so they leak during frying.
- Using high heat so the wrapper burns before the egg cooks.
Tips
Cook the beef dry and cool it before adding egg. Keep wrappers covered, fry parcels slowly over medium-low heat and check the thickest centre for fully set egg.
