Martabak is a favorite street food snack among foreign tourists. Many foreign tourists visiting Indonesia always seek out local cuisine in the city they are exploring. Almost all of them make sure to try buying martabak from street food vendors.
Everyone says it's delicious, soft, and sweet when trying sweet martabak. Similarly, when they try the egg martabak, they comment on its savory, delicious, and tasty flavors.
Martabak has become a must-try delicacy for tourists looking to experience authentic Indonesian street food during their visit. The combination of flavors and textures in both sweet and savory martabak dishes never fails to impress those who give it a try.
In Indonesia, there are two types of martabak, namely savory/egg martabak made from a mixture of eggs and meat, and sweet martabak, which is usually filled with chocolate and cheese. Unlike egg martabak, sweet martabak is a type of cake or bread filled with jam that is commonly eaten during leisure time as a snack. In Malaysia, sweet martabak (known as Apam Balik) is often served as a breakfast dish accompanied by a glass of pulled tea.
The sweet martabak known in Indonesia is not a type of martabak. However, its name has been adopted and used by residents of western Indonesia (from West Java to the west) because it is commonly sold by vendors alongside martabak.
Martabak Manis [Sweet Martabak]
Martabak Manis, originally known as Hok Lo Pan, gained its popularity in the city of Bandung where it was first introduced in 1950 by a traveler named Hioe Kiew Sem from the Jebus region of Bangka Island. Almost everyone in major cities like Jakarta is familiar with Martabak Bangka, known as Hok Lo Pan in its place of origin. The literal meaning of Hok Lo Pan is a fortune cake or lucky cake.
Since Mr. Hioe Kiew Sem sold his products at the Night Market on Cigenduy Fams Street in front of the PLN Office, near the Bandung Square where his stall was next to a well-established and popular egg martabak stall, both vendors agreed to name their products Martabak (version) Savory and the other Martabak (version) Sweet for easier marketing.
Martabak Telur [Egg Martabak]
Martabak Telur is a popular Indonesian dish that originated from the culinary skills of Ahmad bin Abdul Karim, a young man from Lebaksiu, Tegal, Central Java. In the year 1930, Ahmad ventured into the bustling city of Semarang to pursue his trading ambitions. It was during this time that he crossed paths with a skilled cook named Mang Katim, who hailed from Bangka Island and became his close friend.
One day, Abdullah, an Indian native, was invited by Ahmad to visit his hometown and introduced to his sister. This introduction eventually led to their marriage. Abdullah, too, possessed culinary expertise and specialized in making a dish called martabak, which was made from flour. As Abdullah resided in Indonesia, he adapted his martabak recipe to suit the taste buds of the Javanese people, who have a preference for vegetable-filled dishes. Thus, he began incorporating vegetables and other ingredients into his martabak recipe.
Ahmad and his wife took it upon themselves to teach their relatives and neighbors how to make this delicious martabak. They also introduced it at various events outside the city, such as night markets, the Sekatenan festival in Yogyakarta, and the Dugderan festival in Semarang. Today, martabak telur has become a popular dish enjoyed in various regions across Indonesia.