Singapore-Style Martabak

This recipe was adapted from singaporelocalfavourites.com and shows the martabak preparation method in Singapore. The filling is richly seasoned with ginger, chili, turmeric, garam masala, and coriander leaves.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the dough. In a large bowl, combine flour and ghee. Pour in the water and knead into a soft dough. Leave the dough to rest for 10 minutes, then divide it into 4 to 6 small bowls. Drizzle them in oil and rest for 1 hour.

Step 2

Warm up the oil and sauté the onion until it is soft. Stir in garlic and fresh ginger and tomatoes and continue cooking until the onion becomes golden brown. Stir-fry turmeric and garam masala, add the meat and cook thoroughly. Remove from heat and stir in salt, coriander, and chili. In a small bowl, whisk the eggs with salt and pepper.

Step 3

Lightly oil the working surface and roll out balls of dough with a rolling pin. Spread them with your fingers until they are very thin and almost transparent.

Step 4

Heat up a cast-iron griddle and grease it with oil. Transfer the first portion of dough onto the griddle.

Step 5

Spoon some whisked eggs into the middle and follow with filling. Add a few slices of onion and fold the dough into an envelope.

Step 6

Cook the martabak on both sides until it becomes crispy and golden brown.

Step 7

Serve hot with some curry, tomato sauce, and sliced cucumber.

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