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Teflon Egg Martabak with Tear-Resistant Wrapper

Name: Teflon Egg Martabak with Tear-Resistant Wrapper
Prep time: 1 h 45 min
Cook time: 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: other
Ingredients: water; Egg white; Salt; Chicken Bouillon Powder; all-purpose flour; Cooking oil; Onion; shallot; Garlic; scallion; sliced chicken breast; curry powder; crushed black pepper; oyster sauce; sweet Indonesian soy sauce (Kecap Manis); Egg

groups4 servingsspeedMediumcountertopsPrep: 105 minsskilletCook: 15 minsscheduleTotal: 120 minsoutdoor_grillPan-friedlocal_fire_departmentMild

Allergens:warningGlutenwarningEggswarningSoywarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleThe martabak dough needs to be soaked in oil for 1.5 to 3 hours in advance to become elastic.1.5h

Preparation

00:00:24

Prepare a glass bowl, add 100 ml water, 2 egg whites, 1/2 tsp salt, and 1/2 tsp chicken bouillon, and stir well. Add 300g flour, stir until a coarse dough forms, then add 35 ml cooking oil and stir until the dough clumps. Knead by hand until it forms a smooth dough ball.

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Watch out

Ensure the flour is evenly mixed with the liquid to prevent dry flour lumps inside the dough.

Ingredients:water (100 ml)Egg white (2 piece)Salt (0.5 tsp)Chicken Bouillon Powder (0.5 tsp)all-purpose flour (300 g)Cooking oil (35 ml)

Tools:spatulaglass bowl

Waiting Time

00:01:07

Round the kneaded dough, cover the bowl with plastic wrap, and let it rest for 30 minutes.

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Watch out

Cover the bowl tightly, otherwise the dough surface will dry out and harden.

Tools:Plastic wrap

Preparation

00:01:22

warningStay safe

Use a sharp knife carefully when chopping meat to prevent slipping.

Finely chop 1 onion, 3 shallots, and 3 garlic cloves. Thinly slice 3 scallions. Roughly chop 500g chicken breast fillet on a cutting board.

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Watch out

Chop the chicken into uniform sizes so it cooks evenly.

Ingredients:Onion (1 piece)shallot (3 piece)Garlic (3 piece)scallion (3 piece)sliced chicken breast (500 g)

Tools:Kitchen knifecutting board

Active Cooking

00:02:36

Heat a little oil, sauté the chopped shallots, garlic, and onion until fragrant. Add 500g chopped chicken breast fillet, and stir until it changes color. Add 1 tsp curry powder, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chicken bouillon, 1 tbsp oyster sauce, 3 tbsp sweet soy sauce, and 80 ml water. Cook while stirring until the liquid reduces, the seasonings absorb, and the chicken is cooked through, then remove and set aside.

local_fire_departmentMedium heat

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Watch out

Stir continuously while sautéing so the seasoning distributes evenly and the bottom doesn't burn.

Ingredients:Cooking oil (15 ml)shallotGarlicOnionsliced chicken breast (500 g)curry powder (1 tsp)Salt (0.5 tsp)crushed black pepper (0.25 tsp)Chicken Bouillon Powder (0.5 tsp)oyster sauce (1 tbsp)sweet Indonesian soy sauce (Kecap Manis) (3 tbsp)water (80 ml)

Tools:spatulaplatefrying pan

Waiting Time

00:03:36

Take the rested dough, divide it into 8 equal parts using a dough scraper, and round each part. Place the dough balls into a bowl containing 500 ml cooking oil until completely submerged. Let the dough rest and soak for 1.5 to 3 hours so it becomes very elastic.

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Watch out

Ensure all dough balls are fully submerged in oil so the surface doesn't dry out and remains elastic.

Ingredients:Cooking oil (500 ml)

Tools:glass bowlDough scraper

Preparation

00:04:21

Crack 4 chicken eggs into a glass bowl. Add 2 tbsp of the cooked curry chicken filling, 2 handfuls of chopped scallions, 1/4 tsp salt, and 1/4 tsp chicken bouillon. Mix and beat all ingredients until well combined.

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Watch out

Ensure the eggs and filling are well mixed so each piece of martabak has an even amount of filling.

Ingredients:Egg (4 piece)sliced chicken breastscallionSalt (0.25 tsp)Chicken Bouillon Powder (0.25 tsp)

Tools:glass bowlspoon

Preparation

00:05:15

Grease a clean table with a little oil. Take a dough ball, flatten it by hand, and place it under a sheet of plastic wrap. Roll out the dough using a rolling pin over the plastic until it becomes a thin, transparent sheet the size of the pan.

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Watch out

Use plastic wrap when rolling so the dough doesn't stick to the rolling pin and tear easily.

Tools:Rolling pinPlastic wrap

Active Cooking

00:06:55

warningStay safe

Use the spatula carefully when basting and flipping the martabak to prevent hot oil from splashing.

Turn off the stove first. Spread and place the thin wrapper over the teflon pan filled with warm oil. Pour the egg filling into the center of the wrapper, then fold and seal all four sides into a square envelope shape. Turn on the stove, spoon hot oil over the martabak surface until it puffs up, then flip and fry until both sides are golden brown and cooked.

local_fire_departmentMedium-low heat

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Watch out

Turn off the stove when assembling the martabak so the wrapper doesn't burn before it's neatly folded.

Ingredients:Cooking oilEgg

Tools:spatulafrying panspoon

Preparation

00:09:13

Drain the fried egg martabak, then transfer it to a wooden cutting board. Cut the martabak into square pieces using a sharp knife. Serve while warm with sweet and sour dipping sauce and pickles.

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Watch out

Use a sharp knife when cutting so the crispy crust doesn't shatter and the filling stays intact.

Tools:Kitchen knifecutting board