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easy Indonesian recipes

Martabak Tahu - Pancake Stuffed Tofu

Martabak is one of Indonesian most popular street food. There are savory version and sweet version. The savory version is more like a crepe, or thin pancake, stuffed with filling which is typically a mixture of egg, vegetables, and ground meat. I am using tofu instead of ground meat, so this martabak is vegetarian friendly :)

Martabak Tahu - Pancake Stuffed Tofu

Martabak Tahu - Pancake Stuffed Tofu

As for the martabak skin, I am using spring roll wrappers, which works surprisingly well. Actually, there is a recipe for martabak skin, but maybe next time when I feel like it. :P

Martabak Tahu - Pancake Stuffed Tofu

Martabak Tahu - Pancake Stuffed Tofu

Martabak Tahu - Pancake Stuffed Tofu

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4

Ingredients

  • Martabak
  • 1 block of firm tofu, crumbled
  • 2 eggs
  • 50 gram carrot, julienned
  • 4 stalks scallion, thinly sliced
  • 4 stalks Chinese celery, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 10 spring roll wrappers
  • 1 egg white
  • Chili sauce
  • 5 cayenne chilies (Indonesian: cabe keriting) (*)
  • 1 cloves garlic (Indonesian: bawang putih)
  • 1/2 tablespoon tomato ketchup (Indonesian: saus tomat)
  • 1 teaspoon chili sauce (Indonesian: sambal) (**)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vinegar
  • 150 ml water

Instructions

  • Martabak
    1. In a mixing bowl, mix together tofu, eggs, carrot, scallion, Chili celery, salt, and ground white pepper.
    2. Take a piece of spring roll wrappers, place about 3 tablespoon of tofu mixture at the center of the wrapper. Fold as if you are making an envelope. Brush the edges of the spring roll wrapper to seal. Repeat until all mixture is used up.
    3. Heat some oil in a frying pan on medium heat, fry both sides of martabak until golden brown. Set aside.
  • Chili sauce
    1. Place all chili sauce ingredients in a sauce pot and bring to a boil. Simmer for 5 minutes.
    2. Transfer to a blender and blend until smooth.
    3. Serve martabak together with the chili sauce.

Notes

  • (*) Use bird eye chilies for a spicier chili sauce.
  • (**) We usually use bottled chili sauce like ABC or Cap Jempol.

Comments

  • Robby Pangemanan says:

    Hi Anita, Iove your recipes! This one I usualy make with ground chicken meat, but I like to make this vegetarian version. What is chinese celery? A different taste from the the common cerely? I hope I can find this in the "toko" Regards, Robby

    • Anita says:

      Hi Robby, Chinese celery is a really thin version of the regular chunky celery. The stalk is only as thick as green onion (sometimes even thinner), but very leafy. A Google image search will definitely help with getting the right one in the grocery since I understand that it can be really hard to decipher which vegetables is which in an Asian grocery :)

  • Rasy Bayu says:

    Hey Anita! I've been a big fan of your website for a while but this is my first time commenting :P Would there be any possible vegan substitutes for the eggs? I'd like to make this for a dinner party but half of the table will be vegan. Cheers in advance! Can't thank you enough for all your recipes 💞💞💞

    • Anita says:

      I have not tried this without eggs before, Rasy. But there are plenty of egg-less meatball recipes, and it seems like the solution is to substitute egg with a combination of panko and milk (maybe soy milk or coconut milk to make it vegan). I haven't tried this out myself, but if I were to experiment, I would start with 1/4 cup panko and 1/4 cup milk to replace the eggs, and add as needed. I am pretty certain the rule is to keep the amount of panko and milk to be the same. :) If you decide to give this a try, please let me know how it goes!

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