Martabak Telor is a crepe-like dish with origins in India. It's also known by similar names - murtabak, mutabbaq - and eaten widely in Southeast Asia as well as in Saudi Arabia. There are two martabaks in Indonesia - Martabak Manis, which is sweet, and Telor, a savory version, typically filled with ground meat, eggs and served with a lightly pickled cucumber.
Making your own wrapper can be somewhat time-consuming, so a common shortcut is to use spring roll wrappers.
1 1/4 cup of flour
2 tbsp vegetable oil
1/2 cup water
pinch of salt
oil for frying
2/3 lb ground beef (I used chicken in my version)
1 clove of garlic, minced
3 shallots, chopped
dash of curry powder
1 tbsp sugar
salt, pepper to taste
1 stalk green onion, chopped
1/2 medium yellow onion, chopped
1 cucumber, peeled and chopped into quarters or halves
handful of chopped yellow onions
3 tbsp vinegar
1 tbsp sugar
1 dried red chili pepper, finely chopped
1/4 cup of water
Add the oil and salt to the flour and mix well. Slowly add the water to the flour, mixing well and eventually kneading. Dust your hands with flour and knead 20 times or so. Cover with a wet cloth and set aside for 1 hour.
Chop the cucumbers into quarters or half slices and mix with all of the ingredients. Set aside in a low, wide dish or something similar, allowing the marinating juice to work its magic with the cucumbers. Set aside.
Bring a pan to medium heat, add the oil, garlic and shallots. When the shallots soften, add in the ground meat, curry powder and sugar. Cook the meat fully, making sure you break up any overly large chunks with a spatula. When fully cooked, taste and add salt and pepper as needed. Take the pan off heat and let the meat cool.
Now, for the rest of the filling -- whip the eggs in a large bowl. Chop the green onion and yellow onion and add them into the eggs. Add the cooled ground meat mixture in as well. Mix thoroughly.
Check on your dough. Oil your hands and a non-stick area to work with. Divide the dough in 6-7 balls. Taking each ball, use your hands starting at the center to push the dough outward. The goal is a thin, roughly rectangular shape. An oiled rolling pin helps greatly.
Now, prepare to bring it all together -- bring a large non-stick pan to low heat (add oil), and set your egg/meat mix nearby with a large spoon at the ready. Lay one of the wrappers on the pan. Immediately scoop a portion of the egg/meat mix (say 2-3 tbsps) into the center. Quickly take a spatula and wrap the edges around the filling, forming an square or rectangular envelope of sorts. Let lightly brown on one side, flip and cook a few minutes more. Repeat with the rest of the filling and wrappers.