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Martabak Aceh

  • Spicy

Serve: 3 Piece

Crispy layered martabak filled with chicken and shrimp


Cooking oil


Egg mixture

250 gram chicken breast fillet, boiled then cut coarsely

250 gram shrimp, cut coarsely

2 cloves garlic, chopped finely

1 onion, chopped finely

2 spring onion, sliced finely

2 celery, sliced finely

9 eggs

1½ teaspoon salt

Cooking oil


Crispy wrap

375 gram all purpose flour

1 teaspoon salt

4 tablespoon butter

2 eggs

¾ glass (175 ml) water


Acar, pickled

50 green bird's eye chili, stalks removed

25 shallots, diced ½ cm

2 teaspoon vinegar

1½ tablespoon sugar

½ teaspoon salt


Egg mixture

  1. Heat oil on a pan, sauté garlic and onion until fragrant.
  2. Put in egg, chicken and other ingredients then add shrimp, and cook quickly until shrimp changes color. Remove from heat.
  3. Place on a bowl and leave to cool.
  4. Add egg and mix well. Set aside.


Crispy wrap

  1. Mix flour, salt and butter, to achieve a clumpy dough.
  2. Add egg, mix well. Pour water slowly while slowly kneading to a smooth dough that does not stick to your hands.
  3. Take a fistful of dough, shape into a ball. Repeat until finished. Cover under a damp cloth for an hour.
  4. Take one dough ball, roll into a sheet as thin as possible. Roll the sheet to form a bun, roll again to ½ cm thick (diameter 15 cm). Repeat with all the dough balls. Set aside.



  1. Heat oil on a flat plan (diameter 18 cm). Place wrap dough then pour ⅓ egg mixture on top and flatten to the size of the wrap. Cook on medium heat.
  2. Once egg mixture turns golden, fold wrap inward to cover the egg. Flip to cook the other side until golden brown. Remove from heat. 
  3. Repeat until wrap dough and egg mixture are finished.
  4. Cut into squares and serve with acar.
Ema Isti

I am trained in the area of agriculture plus gastronomy. I love to travel and like to taste food especially Indonesian cooking. If you want to reach me, send a message to Ema tested this recipe for Rasamasa at Rasamasa Test Kitchen.


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