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Indonesian-Inspired Crispy Martabak with ABC Extra Hot Chilli Sauce
A golden Indonesian stuffed pancake with a fiery ABC Extra Hot Chilli dipping sauce, easy enough for midweek and bold enough to make dinner feel like an occasion.
In partnership with ABC Sauces, we’re bringing Indonesian street-food spirit into the home kitchen with a midweek-friendly take on savoury martabak, the crisp, golden classic made for sharing. Served with a sambal dip built on ABC Extra Hot Chilli Sauce, it brings heat, sweetness and sharp chilli lift to every crunchy square.
Martabak is a dish with a history as layered as its pastry. Its name is often traced to the Arabic mutabbaq, meaning folded, and its story moves through Arab, Indian and Southeast Asian foodways before becoming one of Indonesia’s most beloved street foods. Across Indonesia, savoury martabak, or martabak telur, is cooked to order at roadside stalls and night markets: thin dough filled with egg, meat, aromatics and spring onion, then sealed, fried until crisp and cut into squares for the table.
This home-friendly version keeps that spirit close while making it achievable for a weeknight. Spring roll wrappers replace traditional dough, wrapping spiced beef mince, egg, garlic and spring onion before being pan-fried until golden and crunchy. The sambal dip does the heavy lifting on the side, with ABC Extra Hot Chilli Sauce, soy, palm sugar and lime bringing heat, brightness and depth. Serve hot, cut into pieces, and prepare for them to disappear fast.
Crispy Martabak with Extra Hot Sambal Dip
Prep: 15 minutes
Cook: 20 minutes
Serves: 2 to 4
Ingredients
Martabak
500g beef mince
2 tbsp olive oil
1 bunch spring onions, thinly sliced
3 cloves garlic, minced
3 tsp curry powder
1 tsp white pepper
2 tsp salt
4 eggs, lightly whisked
1 packet spring roll wrappers
1 cup oil, for frying
Sambal Dip
2 tbsp coconut oil
1 clove garlic, finely minced
¼ cup ABC Extra Hot Chilli Sauce
2 tbsp soy sauce
2 tsp palm or brown sugar
¼ cup water
2 tbsp lime juice
Method
1. Make the filling
Heat a large pan with olive oil over medium-high heat. Add the white parts of the spring onions and cook for 1 to 2 minutes, until softened and fragrant. Stir in the garlic and cook for another minute.
Increase the heat to high, then add the beef mince, curry powder, white pepper and salt. Cook, breaking up the mince as you go, until well browned and cooked through. Remove from the heat and allow to cool slightly, then mix through the eggs and remaining spring onions.
2. Make the sambal dip
Heat the coconut oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute, until fragrant. Stir in the ABC Extra Hot Chilli Sauce, soy sauce, sugar, water and lime juice. Simmer until thickened and glossy, then set aside.
3. Assemble the martabak
Lay a spring roll wrapper flat on a chopping board and lightly brush the edges with water. Place 1 to 2 tablespoons of filling in the centre, then fold into a tight envelope, sealing well on all sides.
4. Fry until golden
Heat the oil in a pan over medium-high heat to 160°C. Fry the martabak for 2 to 3 minutes on each side, until golden, crisp and cooked through.
5. Serve
Slice into pieces and serve hot with the sambal dipping sauce on the side.
Martabak belongs in the centre of the table. Crisp pastry, egg-rich filling, spiced beef, spring onion and a glossy ABC Extra Hot Chilli sambal dip, all cut into golden pieces for hands to reach across the platter. It is generous, tactile food, shaped by movement and history, then made for the easy pleasure of sharing.
Recipe and imagery by Chloe Skipp.
Savour the flavour at home with ABC Sauces. ABC Extra Hot Chilli Sauce, or Sambal Extra Pedas, brings the sweet heat and sharp chilli brightness that cuts through the rich filling and crisp pastry, adding a little Indonesian-inspired fire to weeknight dinners, date-night plates and anything made for sharing.
