EGG MARTABAK

For you lovers of food with saltiness. Historically, salted martabak or commonly known as martabak egg in Indonesia, was first introduced by the Indian, Abdullah bin Hasan Al-Malibary.

He made a martabak originally from India, with a taste tailored to the Indonesian tongue. He introduced this food around the 1930s, after marrying a Tegal man who was none other than his best friend. Foods made from wheat flour he is increasing the amount of vegetables because people of Indonesia, especially the Javanese do not really like the use of excessive meat in the food.

Until now, salty egg martabak is still one of the most popular food and is always sought daily by Indonesian people either as a snack or a friend to eat rice. It tastes salty with vegetables and the meat makes it a side dish to eat. This martabak merchant is also not counted, even now in restaurants serve this food as one of the menu. In various regions, martabak egg recipes were different. Usually, the difference is in the use of materials typical of the area.

There is also a difference from the type of egg used, to how to make a unique dough. Until now, most martabak sellers are only open during the night. There is seldom a martabak seller who sells in the daytime.