Did you know that martabak is a much-beloved Indonesian street food? It is a kind of stuffed pancake that can be sweet or savory, sold by street vendors and food stalls in cities such as Jakarta, Bandung, and Surabaya. It is also commonly found in night markets and food courts, as well in some bakeries and coffee shops.
Types of Martabak
There are two main types of martabak: the sweet variant (martabak manis) and the savory one (martabak telur).
Martabak Manis is usually served as a sweet snack or a dessert. It consists of a thick pancake made with condensed milk, crushed peanuts and sesame seeds.
I had my first taste (and several since then!) of this sweet delicacy, thanks to Sammy’s Restaurant where I developed a strong liking for the Choco-Cheese Martabak Manis variant, so much so that during the quarantine lockdowns, I ordered some for my kiddos and gave one to my officemate for her birthday. It is usually presented divided in two with the halves on top of each other, making a sort of sandwich which is then cut into serving pieces. It can also be served open-faced to showcase the sweet fillings. It’s quite an unusual yet so tasty dessert that will make for a pleasant surprise for anyone receiving it.
The Cheese-Corn Martabak Manis, on the other hand, is not as sweet as the chocolate variant, so it’s perfect for those who are not so much into sweets.
The savory type, on the other hand – Martabak Telur – consist of spiced minced meat and egg filling which is cooked in the griddle along with a thin dough which is fried to crispiness. When paired with rice, it’s great as a light meal while on its own, it is tasty snack to tide you over until lunch or dinner time.
Martabak Origins
Martabak is believed to have originated in the Middle East, specifically in Yemen or Saudi Arabia, and was introduced to Indonesia by Arab traders. The name “martabak” is thought to come from the Arabic word “mutabbaq,” which means “folded.”
Over time, the dish has evolved to incorporate local ingredients and flavors, resulting in the many variations of martabak that are popular in Indonesia today. Martabak has become a beloved street food in Indonesia, and it is often associated with late-night snacking or as a breakfast food. It is also enjoyed in other parts of Southeast Asia and has gained popularity in other countries as well.
And now, thanks to Bhoy Martabak, the delicious possibilities that this delicacy offers is now more immediately accessible to foodies east of Manila.
Bhoy Martabak now open
This new food stall concept is owned and operated by the same husband-and-wife team behind Sammy’s Restaurant and Sammy’s Cookin’ – Chef Sammy and Dorothy Isidro – who parlayed their experiences as musical performers in top hotels in Indonesia into food businesses.
Bhoy Martabak brings different flavors of this Indonesian delicacy – even including yummy Pinoy touches!
Check them out:
Martabak Telur
Another Martabak Telur variant you might want to try is Corned Beef (₱70). Boy Martabak serves these savory snackables with your choice between spicy and non-spicy mayo-based sauce. You can also make a complete meal with your Martabak Telur by adding ₱20 for rice and bottled water.
Martabak Manis
Cheese (₱165) and Chocolate (₱145) Martabak Manis are also available. You may also opt for single topping miniature versions of this dessert for ₱70 and just go for add-ons such as chocolate (₱7), cheese (₱10) or corn (₱10).
So if you’re in the mood for something special and unique – whether sweet or savory – drop by the Bhoy Martabak stall at Decoro Building (same building as Angel’s Pizza), Bonifacio corner L. Santos Street, Cainta, Rizal, open daily from 10am to 9pm. For inquiries and orders, call +63 947 7201401.
Know more about its products and promos by following Bhoy Martabak on Facebook, Instagram and Tiktok.
Disclosure: I attended the opening of this new stall together with my fellow foodies. Food items mentioned here were served at no cost to facilitate this feature.
Check out my previous posts about Chef Sammy:
Jellybeans in the City 