Description
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🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Ini adalah hidangan asal Yaman yang disebut Motabbaq. Di Indonesia, hidangan ini tersedia dalam versi gurih dan manis, tetapi menurut saya keduanya sangat berbeda. Versi gurihnya mirip dengan kulit roti, yang sangat tipis dan renyah, tetapi isinya jauh lebih banyak daripada roti. Murtabak cukup tebal, dan isinya biasanya berisi telur, ayam, ham, dan jamur. Rasanya lezat!
It's a dish originating from Yemen called Motabbaq. In Indonesia, it comes in both savory and sweet versions, but I think the two are quite different. The savory version is similar to the crust of Roti, which is very thin and crispy, but it has much more filling than Roti. Murtabak is quite thick, and the filling usually includes eggs, chicken, ham, and mushrooms. I think it's delicious!
Murtabak Telur (also called Martabak Telur or Martabak Asin) is Indonesia’s iconic savory stuffed pan-fried pancake and one of the country’s most beloved street foods, especially at night. Originating from the Middle Eastern/Indian “Mutabbaq” brought by Arab and Indian-Muslim traders, it has evolved into a distinctly Indonesian specialty.
The process is a spectacle: an ultra-thin, stretchy dough (similar to roti prata or spring roll skin but even thinner and chewier) is spread on a hot griddle. Several eggs are cracked directly onto it, mixed with heaps of chopped scallions, then topped with pre-cooked spiced minced meat (usually beef or mutton, sometimes chicken) seasoned with onion, garlic, curry powder, and black pepper. The vendor skillfully folds the four corners of the dough over the filling like wrapping a gift, then fries both sides in butter or margarine until golden-brown and crispy.
Served piping hot, cut into squares, and drizzled with a sweet-tangy-spicy sauce made from pickled cucumber, carrot, and a peanut-chili vinaigrette. The result is an irresistible combination: shatteringly crispy exterior, fragrant egg aroma, juicy spiced meat filling, with a perfect balance of curry warmth and tangy sauce. From Jakarta to Medan, as soon as the sun sets, martabak stalls light up the streets. It is hands-down one of Indonesia’s favorite late-night comfort foods.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
