Beef Martabak Telur

Mix the flour, 1/8 tsp salt and 100 ml water, and knead into a dough. Pour in 2 tbsp oil and knead until the dough is smooth and elastic.

Divide the dough into 3 balls. Place them in a bowl, pour in 500 ml oil so the balls are fully submerged, and leave at room temperature for 2 hours.

Chop the shallots, garlic, coriander seeds, candlenuts and nutmeg. Heat 1 tbsp oil and fry the mixture over medium heat until fragrant.

Add the beef, curry powder, 1 tsp salt, sugar, 1/2 tsp black pepper and 50 ml water. Cook, breaking up the meat, until the liquid has fully evaporated; stir in 1 scallion and let the filling cool.

For each portion, mix 2 eggs, 1/3 of the onion, 2/3 of a scallion, a third of the cooled meat filling, 1/8 tsp salt and the remaining black pepper.

Take a ball of dough out of the oil, place it on a dry non-stick pan about 28 cm in diameter, and stretch it with your fingers from the center until the sheet is very thin and almost translucent. Spoon the egg-and-meat mixture into the center and fold the edges over to form an envelope.

Turn the heat to low or medium, add 1–2 tbsp oil to the pan and fry the martabak until golden brown on the bottom. Carefully flip and fry until the egg filling is fully cooked. Repeat with the remaining dough and serve hot.