Filled Pancakes, Martabak

Mix egg, salt, flour, oil and water in a wide bowl to form a soft dough. Then knead the dough heartily on a surface for a few minutes to make it smoother. If the dough is still too sticky, grease your hands and the surface with a little vegetable oil before continuing to knead. Shape the dough into a ball, brush it with a little bit of oil and let it rest for at least 120 minutes, covered with a dishcloth.

In the meantime, clean and rinse the spring onions and cut them into fine rings. Remove the peel from the shallots and garlic and chop them finely.

Heat two tablespoons of oil in a frying pan. Saute onion and garlic until translucent. Add minced meat and sauté over medium heat for about 5 min. Season with sambal ulek and salt. Remove the frying pan from the stove, cool the filling a little bit and fold in the egg.

Then heat the oil in a large frying pan. In the meantime, place 1/4 of the filling in the center of each pastry sheet. Fold each sheet over the filling like an envelope. Place dumplings in batches in skillet and flatten a smidge (they should be 3cm thick). over low to medium heat, toast until crispy brown, 4 to 5 min. on each side.

Info: Martabak, pronounced “Martabah”, is originally an Indian recipe. But wherever Indians live in Southeast Asia, the sweet but usually salty filled pancakes are too a

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