page_title: Murtabak
section_title: Savoury
hierarchical_section_title: Murtabak / Variants / Savoury
caption_attribution_description: English: Martabak and roti cane preparation in Martabak Kubang food stall, during Kampoeng Legenda food festival, Mal Ciputra, West Jakarta, Indonesia. Bahasa Indonesia: Pembuatan martabak dan roti cane di gerai Martabak Kubang, kala festival kuliner Kampoeng Legenda, Mal Ciputra, Jakarta Barat, Indonesia.
context_page_description: Murtabak is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Kuwait, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Thailand. Depending on the location, the name and ingredients can significantly vary. The name Mutabbaq in Arabic means "folded". It is a popular street food in Indonesia, Malaysia, and Singapore.
  Murtabak is often described as spicy folded omelette pancake with bits of vegetables. It is the most common form of Murtabak; which is egg-filled pancake, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares. In Indonesia, the murtabak is one of the most popular street foods and is known as Martabak.
  Vegetarian murtabaks and other forms of murtabaks with chicken and other stuffings exist and can be found in many Indian Muslim restaurants in Singapore, including the Little India area and Arab Street.
  In Malaysia, murtabak was originally sold in Indian Muslim restaurants and stalls, and usually includes minced meat
context_section_description: There are many varieties of martabak. For example, in Brunei, most martabaks are usually not stuffed, instead it is only made of dough (called martabak kosong) similar to Indian Paratha. Martabak kosong consists of a bread-like dough that is kneaded and prepared similarly to a pancake or other martabak by tossing it into the air, and served piping hot with a sweet curry sauce. In Singapore and Malaysia (where it is called murtabak), the murtabaks are usually filled with spiced beef, chicken or mutton and served with a curry sauce, sweet pickled onions or cucumber in ketchup. Another variant in Malaysia and Singapore is murtabak cheese which uses mozzarella cheese as additional filling. Johorean (Malaysia) and Singaporean murtabak uses more minced meat than most Malaysian murtabak.
  The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton), sliced green onions, some herbs (optional), beaten eggs, salt, and potatoes. Some street vendors mix the ground beef with curry seasoning. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt, and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To fry martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to fry, but it is not uncommon to use ghee or butter too.
  Before serving, martabak usually is cut into portions. Sometimes it is eaten with sweet and salty soy sauce and pepper. Savoury versions of martabak in Indonesia and Malaysia usually are served with acar or pickled condiment consisting of diced cucumber, sliced carrot, shallots, and sliced chillies in sweetened vinegar whereas in Singapore, the condiment consists of sliced cucumbers in tomato ketchup. In Malaysia, Singapore and some areas in Sumatra, martabak is served with kari (curry) gravy. In Palembang, another variety of martabak is egg-martabak (eggs dropped into the flatten dough before folded while frying) served in curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce called Martabak Haji Abdul Rozak, or more commonly known as Martabak HAR, made popular by an Indian Indonesian named Haji Abdul Rozak. There is also a popular martabak variant from Padang, West Sumatra called Martabak Kubang, which is served with light curry as dipping sauce.
  Another variety of martabak, especially in Malaysia and Sumatra (such as in Jambi, Palembang, and Lampung), is one called martabak kentang (potato-stuffed martabak). It usually uses the similar dough as other martabak, but it is stuffed with a mix of diced potatoes, beaten eggs, chopped green onions, and spices instead of beaten egg and ground beef. It is eaten by dipping it into hot sweet-sour soy sauce or curry sauce.
caption: Martabak Kubang and roti cane making in Indonesia
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