Indonesia Eats

[WHB] Indonesian Tuna and Mushroom Martabak

Martabak is one of Indonesian popular tidbits/appetizers, which was influenced by Indian culinary. Back then, while I still was in Indonesia, it’s easy to find martabak everywhere and usually sold at street food vendors/hawkers. Martabak has many different varieties in filling, the most popular one is ground beef and green onion/leek. The street vendors make their own wrappers, the wrap reminds me of paratha (a flatbread that originated in the Indian subcontinent) or Caribbean’s roti.

However, my mom used to make them at home by filling in tuna and also used spring roll wrappers (we call this wrap, kulit lumpia or can be translated as lumpia wrapper). There are several ways to enjoy martabak, depends where you live in Indonesia. Some enjoy to have it with cuko (spiced tamarind sauce) or acar (cucumber/onion/chilies pickle) and just bite them with chilies. A recipe of cuko can be seen here.

I’m too lazy to make my own martabak wrapper so I used lumpia’s wrappers. I have been making so many times for our guests since I have been living in Canada. Today, I made to bring some over to Tatsuya’s place. He was going to show us how to make takoyaki. Anyway it wasn’t real takoyaki that he made. Takoyaki is supposed to use octopus, but we used seafood middle (mixed mussels, clams, shrimp, and squid) instead. I guess the name should be seafoodyaki, since I have no idea what seafood is in Japanese:).

In this recipe, I also created by adding another ingredient, mushroom; so I can send this for Weekend Herb Blogging‘s event. This week’s host is Claudia of Fool for Food.

Ingredients:
10 spring roll wrappers (I used 21.5 x 21.5 cm)
2 cans of tuna
150 fresh white mushroom, coarsely chopped
3 egg, beaten
5 green onions
2-3 tsp madras curry powder
3 cloves garlic, minced/grated
3 tbsp unbleached flour
sugar and salt to season

Directions:
1. Combine tuna, beaten egg, green onion, garlic, curry powder, sugar, salt and flour.
2. Use double layer of wrappers to have thicker wraps so you will have five rectangles martabak.
3. Fill each each double layer wraps with 3 tablespoon of the tuna mixture.
4. Fold the edges to make a rectangle shaped
5. Deep fried tuna wraps in oil, 2-3 minutes per side.
6. Cut each martabak into four smaller rectangle pieces, not necessarily equal-sized pieces. Serve this with cuko.

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15 thoughts on “[WHB] Indonesian Tuna and Mushroom Martabak”

  1. kenapa mesti repot…kulit lumpia nih mempercepat kerjaan. toss!! sama !Aku pernah bikin pakek kulit buatan sendiri, kagak ada ngaruhnya buat yang makan xixixi… dah bikinnya makan waktu, lebih baek balik ke kulit lumpia lage.

  2. kenapa mesti repot…kulit lumpia nih mempercepat kerjaan. toss!! sama !
    Aku pernah bikin pakek kulit buatan sendiri, kagak ada ngaruhnya buat yang makan xixixi… dah bikinnya makan waktu, lebih baek balik ke kulit lumpia lage.

  3. Hi, thanks for visiting my blog (mine's not as nice as yours though), that was how I discovered your blog – you've got beautiful pictures! Wow, you have many great Indo recipes that I've got to try one of these days, especially this martabak telur. Pernah coba bikin martabak telur sapi tapi gagal, so I gotta to try out your recipe sometime (will link to this post).

  4. Hi, thanks for visiting my blog (mine’s not as nice as yours though), that was how I discovered your blog – you’ve got beautiful pictures! Wow, you have many great Indo recipes that I’ve got to try one of these days, especially this martabak telur. Pernah coba bikin martabak telur sapi tapi gagal, so I gotta to try out your recipe sometime (will link to this post).

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