Name: Spiced chicken Martabak with sweet onion sambal
Yield: 2
Ingredients: 1 tbsp vegetable oil, plus extra for shallow-frying; 2 garlic cloves, finely chopped; 1 tbsp finely grated ginger; 400 gm chicken thigh mince; 2 tsp ground coriander; 1 tsp cumin seeds; 10 gm (¼ cup) crisp fried shallots; 100 gm shredded Chinese cabbage; 8 spring roll wrappers (20cm); 1 egg, lightly beaten; 6 sprigs curry leaves; Lime halves, to serve; Sweet shallot sambal; 2 tbsp vegetable oil; 2 small banana shallots, thinly sliced; 1 tbsp kecap manis; 1 tbsp tamarind concentrate; 50 gm (⅓ cup) sambal oelek

Motabbaq, or Martabak, literally translated from Arabic means ‘folded’. Traditionally made with fragrant and well spiced meat folded in bread, we’ve used spring roll wrappers instead for a very satisfying crunch.

Ingredients

1 tbsp vegetable oil, plus extra for shallow-frying

2 garlic cloves, finely chopped

1 tbsp finely grated ginger

400 gm chicken thigh mince

2 tsp ground coriander

1 tsp cumin seeds

10 gm (¼ cup) crisp fried shallots

100 gm shredded Chinese cabbage

8 spring roll wrappers (20cm)

1 egg, lightly beaten

6 sprigs curry leaves

Lime halves, to serve

Sweet shallot sambal

2 tbsp vegetable oil

2 small banana shallots, thinly sliced

1 tbsp kecap manis

1 tbsp tamarind concentrate

50 gm (⅓ cup) sambal oelek

Method

1.Heat oil in a large wok or frying pan over high heat. Add garlic and ginger and cook until fragrant (30 seconds). Add chicken mince, spices and fried shallots; season to taste. Cook, breaking up meat with back of a wooden spoon. Add cabbage and cook until wilted (1 minute). Set aside to cool.

2.Working with one pastry at a time. Spoon ⅓ cup filling on one half, leaving a 1cm border. Brush edge with egg and fold over, to seal. Repeat with remaining pastry, filling and egg.

3.Meanwhile, for sweet shallot sambal, heat oil in a large frying pan over medium heat. Add shallot and cook, stirring until starting to caramelise (6-8 minutes). Add kecap manis and tamarind and cook until fragrant and caramelised (2 minutes). Add sambal, stir to combine, and take off heat.

4.Fill a wok a third full with vegetable oil and place over medium-high heat until 180˚C. Carefully add curry leaves and cook for 30 seconds, or until crisp; set aside. Working in batches cook Martabak until golden and crisp (1-2 minutes). Drain on paper towel and repeat. Serve with sambal, lime halves and curry leaves.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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