In the vibrant world of Indonesian street food, one dish has captured the hearts and taste buds of locals and visitors alike: Martabak. This deliciously versatile treat combines the best of both sweet and savoury worlds, making it a beloved snack and dessert. Join us on a journey through the delightful world of Martabak, exploring its origins, ingredients, and cultural significance in Indonesian cuisine.
A Street Food Star
Martabak is more than just a dish; it’s a culinary masterpiece that has become a street food star in Indonesia. Whether enjoyed as a snack or dessert, this stuffed pancake is a go-to indulgence for people of all ages.
The Pancake Base
At the heart of Martabak lies a soft, fluffy pancake that’s cooked to golden perfection. The pancake batter typically consists of flour, eggs, sugar, and milk, resulting in a tender, slightly sweet foundation. The interior texture is almost crumpet like if you want a comparison.
Sweet vs. Savoury
Martabak comes in two main varieties: sweet and savoury. The sweet version, known as “Martabak Manis,” is filled with a luscious mixture of chocolate, cheese, and condensed milk. The savoury counterpart, “Martabak Telur,” is stuffed with a savoury blend of minced meat (usually beef or chicken), eggs, green onions, and a mix of spices.
The Art of Filling
What sets Martabak apart are the rich and flavourful fillings. For Martabak Manis, generous layers of chocolate chips, grated cheese, and drizzles of condensed milk are spread over the pancake before it’s folded. Chocolate and cheese may sound mad to some, but trust us it works oh so well! In the case of Martabak Telur, the savoury mixture is evenly distributed, creating a mouthwatering contrast with the pancake.
Cooking Magic
Martabak’s magic happens on the griddle. The pancake is cooked on a flat grill, ensuring it’s evenly golden and crispy on the outside while remaining tender inside. The sweet version melts into gooey perfection, while the savoury variant boasts a delightful blend of textures and flavours.
Variations Across Indonesia
While the basics of Martabak remain consistent, each region in Indonesia may add its own unique twist. For instance, in Bandung, you’ll find “Martabak Kacang” with crushed peanuts, while other regions might incorporate additional ingredients like bananas or strawberries.
The Joy of Sharing
Martabak is more than just a dish; it’s a communal experience. Indonesians often gather with friends and family to enjoy Martabak together. It’s a dish that sparks conversation and brings people closer.
Where to try it in Jakarta
If you’re seeking out Martabak in Jakarta, your options will be endless, but there is one name that often pops up on foodie lists and mouths. And that is Martabak Pecenongan 65A. Locals and traveling foodies alike strongly claim this is the best one in the city. So, who are we to question? We tried them and we could not fault what we got! We tried both the sweet and savoury options, and even though the savoury one was delicious, it is all about the sweet one. It is literally a game changer! They go in heavy with the butter though (and I mean heavy!!), so if you truly love yourself, one or two pieces is probably enough for consumption.
Martabak is more than just a pancake; it’s a reflection of Indonesia’s diverse and vibrant culinary culture. Whether you’re savouring the sweet, gooey goodness of Martabak Manis or the savoury explosion of Martabak Telur, each bite is a journey through Indonesia’s rich and flavourful street food scene. So, the next time you find yourself in Indonesia or at an Indonesian eatery, don’t miss the opportunity to indulge in a slice of Martabak. It’s a delightful taste of Indonesia’s culinary heritage, one delicious fold at a time.
Getting there:
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