{"id":138955,"title":"Martabak cu carne de vit\u0103 \u2013 cl\u0103tit\u0103 indonezian\u0103 umplut\u0103","modified":"2026-06-15T09:40:50+02:00","plain":"O delicioas\u0103 re\u021bet\u0103 tradi\u021bional\u0103 de cl\u0103tit\u0103 indonezian\u0103 umplut\u0103 cu carne de vit\u0103\n\n\n\nPe un c\u0103rucior stradal din Jakarta, dup\u0103 l\u0103sarea serii, un pachet auriu \u0219i crocant ajunge pe toc\u0103tor. Cu\u021bitul love\u0219te scurt \u0219i taie prin \u00eenveli\u0219ul umflat, eliber\u00e2nd arome de condimente, curry \u0219i ceap\u0103 verde. \n\n\n\nChiar al\u0103turi, pe plita uns\u0103, aluatul este \u00eentins p\u00e2n\u0103 devine aproape translucid, pliat \u00een jurul unei compozi\u021bii de ou\u0103 \u0219i carne, apoi l\u0103sat s\u0103 sf\u00e2r\u00e2ie. Al\u0103turi, o lingur\u0103 de acar dulce-acri\u0219or (\u00een Java \u0219i \u00een mare parte din Indonezia) sau un polonic de sos curry (mai frecvent \u00een Sumatra \u0219i \u00een tradi\u021biile malaeze, mai ales \u00een Malaezia \u0219i Singapore) echilibreaz\u0103 bog\u0103\u021bia umpluturii cu o not\u0103 pl\u0103cut\u0103 de aciditate. \n\n\n\nIat\u0103 martabak telur : un clasic al buc\u0103t\u0103riei stradale \u201e pliat \u201d, al c\u0103rui exterior crocant \u0219i miez fraged vorbesc despre o mo\u0219tenire din Orientul Mijlociu \u0219i o identitate indonezian\u0103 puternic\u0103.\n\n\n\nMartabak: ce este, mai exact?\n\n\n\nMartabak telur este o lipie s\u0103rat\u0103 umplut\u0103, emblematic\u0103 pentru Indonezia (eu am gustat-o personal \u00een cartierul musulman Quiapo din Manila, \u00een Filipine) : o compozi\u021bie de ou\u0103 b\u0103tute, amestecat\u0103 cu carne condimentat\u0103, \u00eenchis\u0103 \u00eentr-o foaie de aluat foarte sub\u021bire \u0219i u\u0219or foietat\u0103, apoi pr\u0103jit\u0103 p\u00e2n\u0103 devine crocant\u0103. \n\n\n\nMartabak savurat \u00een cartierul musulman din Manila\n\n\n\n\u00cen timpul g\u0103tirii, umplutura se \u00eencheag\u0103 \u00een interior, ca o omlet\u0103. Chiar numele \u00eei descrie forma : martabak vine din araba mutabbaq, \u201e pliat \u201d, iar aceast\u0103 pliere sigilat\u0103 \u00eei este semn\u0103tura. \n\n\n\nBaza r\u0103m\u00e2ne aceea\u0219i : un aluat din gr\u00e2u nedospit, \u00eentins p\u00e2n\u0103 devine aproape translucid ; o umplutur\u0103 din ou\u0103 b\u0103tute (adesea ou\u0103 de ra\u021b\u0103), carne de vit\u0103 tocat\u0103 sau carne de oaie (miel) ori de capr\u0103, mult\u0103 ceap\u0103 verde \u0219i condimente de tip curry ; apoi coacere pe o plit\u0103 uns\u0103, p\u00e2n\u0103 c\u00e2nd \u00eenveli\u0219ul cap\u0103t\u0103 o frumoas\u0103 culoare aurie. \n\n\n\nNu trebuie confundat cu martabak manis, cl\u0103tita dulce, groas\u0103 \u0219i dospit\u0103 : martabak telur este varianta care a r\u0103mas cel mai aproape de mutabbaq-ul originar.\n\n\n\nCea mai apropiat\u0103 rud\u0103 a sa este murtabak-ul malaezian \u0219i singaporez, care folose\u0219te aceea\u0219i tehnic\u0103 a aluatului \u00eentins \u0219i apoi pliat, precum \u0219i aceea\u0219i umplutur\u0103 cu curry. Cel mai adesea, este \u00eenso\u021bit de curry sau de dhal (adesea cu ceap\u0103 marinat\u0103), mai degrab\u0103 dec\u00e2t de acar-ul javanez. \n\n\n\nSemnele unui martabak telur reu\u0219it sunt destul de constante : un aluat de cas\u0103, l\u0103sat la odihnit \u00een ulei timp de 2 p\u00e2n\u0103 la 4 ore, sau chiar peste noapte, ca s\u0103 poat\u0103 fi \u00eentins foarte sub\u021bire ; o compozi\u021bie de ou\u0103 \u0219i carne, bine parfumat\u0103 cu ceap\u0103 verde \u0219i bumbu kari (un amestec de condimente de tip curry) ; un pachet pr\u0103jit \u00eentreg, apoi t\u0103iat \u00een p\u0103trate cu margini curate.\n\n\n\nOriginile martabakului\n\n\n\nIstoricii plaseaz\u0103 \u00eenceputurile preparatului \u00een Yemen sau \u00een Arabia Saudit\u0103, unde tr\u0103iau comunit\u0103\u021bi indo-musulmane. Acolo existau deja gust\u0103ri stradale numite mutabbaq, \u00een care ou\u0103le, br\u00e2nza \u0219i uneori carnea erau pliate \u00eentr-o p\u00e2ine sub\u021bire. Negustorii musulmani indieni \u0219i arabi au purtat apoi ideea de-a lungul rutelor comerciale, \u00een secolul al XIX-lea \u0219i la \u00eenceputul secolului XX, c\u0103tre Asia de Sud-Est. \n\n\n\n\u00cen Indonezia, probabil a ajuns prin Sumatra \u0219i Java ; \u00eenc\u0103 din anii 1930, imigran\u021bi indo-musulmani (adesea \u00een asociere cu parteneri locali) \u00eel vindeau \u00een Java. Potrivit unei pove\u0219ti populare din Tegal (\u00een centrul Javei), un indian ar fi transmis re\u021beta unei familii din zon\u0103. Odat\u0103 \u00eemp\u0103m\u00e2ntenit\u0103, gustarea s-a \u00eemp\u0103r\u021bit \u00een dou\u0103 identit\u0103\u021bi : martabak telur, varianta s\u0103rat\u0103, un fel de roti umplut, \u0219i martabak manis, varianta dulce, clar distinct\u0103.\n\n\n\nHotteok-urile (dulci) sunt o variant\u0103 asem\u0103n\u0103toare care merit\u0103 \u00eencercat\u0103\n\n\n\nPie\u021bele de noapte au transformat martabak telur \u00eentr-un preparat convivial : o gustare consistent\u0103, bun\u0103 de \u00eemp\u0103r\u021bit dup\u0103 munc\u0103 sau, \u00een timpul Ramadanului, un clasic pentru ruperea postului, u\u0219or de luat la pachet \u0219i perfect al\u0103turi de acar ori curry. \n\n\n\nA rezistat \u00een timp pentru c\u0103 are la baz\u0103 ingrediente simple, de c\u0103mar\u0103, puse \u00een valoare de condimente \u0219i de o adev\u0103rat\u0103 m\u0103iestrie a gestului. \u0218i garniturile se adapteaz\u0103 gusturilor locale, de la acar-ul dulce-acri\u0219or din Java la sosurile curry din vest. Odat\u0103 \u00een\u021belese aceste r\u0103d\u0103cini, ingredientele explic\u0103 mai u\u0219or cum se ob\u021bin textura \u0219i parfumul lui inconfundabile.\n\n\n\nIngredientele principale ale martabakului\n\n\n\n\n\n\n\n\nF\u0103in\u0103 de gr\u00e2u cu con\u021binut ridicat de proteine (T65) : d\u0103 un aluat elastic, care se \u00eentinde foarte sub\u021bire f\u0103r\u0103 s\u0103 se rup\u0103 \u0219i care, la g\u0103tire, devine foietat, crocant, dar suplu.\n\n\n\nAp\u0103 : hidrateaz\u0103 f\u0103ina \u0219i ajut\u0103 la dezvoltarea glutenului ; controleaz\u0103 fr\u0103gezimea \u0219i elasticitatea.\n\n\n\nSare : asezoneaz\u0103 \u0219i \u00eent\u0103re\u0219te discret structura aluatului ; pune \u00een valoare toate celelalte ingrediente.\n\n\n\nUlei neutru sau ghee : fr\u0103geze\u0219te aluatul, \u00eel face mai u\u0219or de \u00eentins \u0219i serve\u0219te drept gr\u0103sime de g\u0103tire pentru un \u00eenveli\u0219 crocant \u0219i u\u0219or umflat.\n\n\n\nOu de g\u0103in\u0103 \u00een aluat (op\u021bional) : aduce mai mult\u0103 suple\u021be \u0219i pu\u021bin\u0103 savoare, \u00een func\u021bie de re\u021bet\u0103.\n\n\n\nOu\u0103 pentru umplutur\u0103 (adesea de ra\u021b\u0103) : leag\u0103 compozi\u021bia \u0219i \u00eei dau o textur\u0103 moale, aproape \u201e cremoas\u0103 \u201d ; ou\u0103le de ra\u021b\u0103 aduc mai mult\u0103 consisten\u021b\u0103 \u0219i profunzime.\n\n\n\nCarne de vit\u0103 tocat\u0103 : o baz\u0103 gustoas\u0103, bogat\u0103 \u00een umami, potrivit\u0103 regulilor halal ; puiul este o alternativ\u0103 mai u\u0219oar\u0103, dar mai pu\u021bin tradi\u021bional\u0103.\n\n\n\nCeap\u0103 sau e\u0219alot\u0103 \u0219i usturoi : aromate c\u0103lite care aduc dulcea\u021b\u0103 \u0219i profunzime c\u0103rnii.\n\n\n\nCeap\u0103 verde sau praz, t\u0103iate fin : o prospe\u021bime emblematic\u0103 \u0219i o iu\u021beal\u0103 u\u0219oar\u0103 care str\u0103bat \u00eentreaga compozi\u021bie.\n\n\n\nPudr\u0103 de curry sau un amestec de condimente (coriandru, chimion, turmeric, piper negru, chili) : fixeaz\u0103 parfumul, c\u0103ldura \u0219i nuan\u021ba galben\u0103 delicat\u0103.\n\n\n\nGarnituri \u0219i sosuri : la alegere, acar javanez dulce-acri\u0219or (castravete, morcov, e\u0219alot\u0103, ardei iute mic \u00eentr-un o\u021bet u\u0219or \u00eendulcit, adesea cu pu\u021bin\u0103 sare \u0219i uneori usturoi), pentru un contrast proasp\u0103t \u0219i crocant ; sau curry ori un sos precum gulai sau dhal, pentru un contrapunct s\u0103rat care se leag\u0103 frumos de profilul condimentat. Pentru o variant\u0103 rapid\u0103 f\u0103cut\u0103 \u00een cas\u0103, un sos dulce-acri\u0219or func\u021bioneaz\u0103 foarte bine.\n\n\n\n\nRol cultural, accente regionale \u0219i tradi\u021bii de servire\n\n\n\nMartabak telur se m\u0103n\u00e2nc\u0103 seara, la c\u0103rucioarele \u0219i tarabele stradale : ca gustare de \u00eemp\u0103r\u021bit sau ca o cin\u0103 f\u0103r\u0103 complica\u021bii. Este \u0219i un preparat foarte apreciat pentru ruperea postului \u00een timpul Ramadanului. \n\n\n\n\u00cen Java, o por\u021bie de acar dulce-acri\u0219or este norma ; \u00een vestul Sumatrei, este adesea \u00eenso\u021bit de un sos picant cu o\u021bet (\u201e kuah cuka \u201d) ; \u00een restaurantele mamak (indo-musulmane) din Malaezia \u0219i Singapore, baza este format\u0103 din curry sau dhal. \n\n\n\nLumpia-urile sunt \u0219i ele un mare clasic al buc\u0103t\u0103riei indoneziene\n\n\n\nVariantele regionale schimb\u0103 pu\u021bin profilul preparatului : \u00een Java, se p\u0103streaz\u0103 o umplutur\u0103 clasic\u0103, cu curry ; Martabak Kubang (sau Mesir) din vestul Sumatrei este mai intens, iar umplutura este uneori asezonat\u0103 cu un amestec instant de condimente \u00een stil rendang, plus \u021belin\u0103 tocat\u0103 \u0219i, uneori, cartof fiert t\u0103iat cubule\u021be. \n\n\n\nLa Palembang, legendarul Martabak HAR, introdus \u00een anii 1940 de Haji Abdul Rozak, serve\u0219te un martabak cu dou\u0103 ou\u0103, \u00eentr-un sos curry gros, cu cartofi, adesea f\u0103r\u0103 carne ; \u00een Aceh, accentul cade pe iu\u021beal\u0103, cu preferin\u021b\u0103 pentru carnea de vit\u0103 tocat\u0103 sau carnea de vit\u0103 s\u0103rat\u0103 (tip corned-beef) \u0219i ardeii iu\u021bi verzi, uneori al\u0103turi de un curry de capr\u0103 sau de un sos cu o\u021bet \u0219i chili. \n\n\n\nDe cealalt\u0103 parte a Str\u00e2mtorii Malacca, murtabak-ul malaezian \u0219i singaporez folose\u0219te aceea\u0219i tehnic\u0103. \n\n\n\nAutenticitatea se recunoa\u0219te u\u0219or : aluat de cas\u0103, bine odihnit \u0219i \u00eentins foarte sub\u021bire ; compozi\u021bie de ou\u0103 \u0219i carne cu curry, generoas\u0103 \u00een ceap\u0103 verde ; pachet pr\u0103jit \u00eentreg, t\u0103iat \u00een p\u0103trate \u0219i servit f\u0103r\u0103 br\u00e2nz\u0103 sau alte adaosuri moderne \u201e kreasi \u201d (\u00een afara eventualului ghee folosit la g\u0103tire), crocant la exterior \u0219i moale, gustos, \u00een interior.\n\n\n\n\n\n\tMurtabak cu carne de vit\u0103 - cl\u0103tit\u0103 indonezian\u0103 umplut\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat150 g f\u0103in\u0103 de gr\u00e2u T65 (cu con\u021binut ridicat de proteine)1 priz\u0103 de sare100 ml de ap\u0103 (la temperatura camerei)2 linguri de ulei vegetalulei vegetal (dup\u0103 nevoie, pentru \u00eenmuiere \u0219i g\u0103tire)Umplutur\u0103200 g de carne de vit\u0103 tocat\u0103 (tocat\u0103 m\u0103runt)2 linguri\u021be de curry pudr\u0103 (de tip indian)1 fir de ceap\u0103 verde (t\u0103iat\u0103 m\u0103runt)1 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de zah\u0103r0.5 linguri\u021b\u0103 de piper (m\u0103cinat)50 ml de ap\u0103Amestec de condimente6 \u0219alote4 c\u0103\u021bei de usturoi1 linguri\u021b\u0103 de boabe de coriandru2 nuci de kemiri (bancoulier) (op\u021bional)0.2 nuci de nuc\u0219oar\u0103Amestec pentru o por\u021bie2 fire de ceap\u0103 verde (t\u0103iate m\u0103runt)0.5 ceap\u01033 linguri de carne g\u0103tit\u01032 ou\u0103 de ra\u021b\u0103 (sau ou\u0103 de g\u0103in\u0103)1 priz\u0103 de sare \u0219i piper (m\u0103cinat, op\u021bional)\t\n\t\n\t\tAluatAmesteca\u021bi f\u0103ina cu sarea, apoi ad\u0103uga\u021bi apa treptat, p\u00e2n\u0103 c\u00e2nd ob\u021bine\u021bi un aluat legat.Fr\u0103m\u00e2nta\u021bi aluatul, ad\u0103uga\u021bi uleiul, apoi fr\u0103m\u00e2nta\u021bi din nou p\u00e2n\u0103 devine neted \u0219i elastic.\u00cemp\u0103r\u021bi\u021bi aluatul \u00een 3 por\u021bii \u0219i modela\u021bi bile de aluat.Scufunda\u021bi bilele de aluat \u00eentr-un bol cu ulei vegetal \u0219i l\u0103sa\u021bi-le la \u00eenmuiat timp de 2 ore, apoi pune\u021bi-le deoparte.Umplutur\u0103\u00cenc\u0103lzi\u021bi pu\u021bin ulei, apoi c\u0103li\u021bi amestecul de condimente p\u00e2n\u0103 \u00ee\u0219i elibereaz\u0103 aroma.Ad\u0103uga\u021bi carnea de vit\u0103 tocat\u0103, apoi \u00eencorpora\u021bi curryul, sarea, zah\u0103rul \u0219i piperul.Turna\u021bi apa \u0219i g\u0103ti\u021bi p\u00e2n\u0103 se evapor\u0103 complet. Potrivi\u021bi gustul, dac\u0103 este nevoie.Ad\u0103uga\u021bi ceapa verde, amesteca\u021bi, opri\u021bi focul \u0219i l\u0103sa\u021bi umplutura s\u0103 se r\u0103ceasc\u0103.FinalizarePreg\u0103ti\u021bi o tigaie mare antiaderent\u0103 (aproximativ 28 cm) \u0219i l\u0103sa\u021bi-o uscat\u0103, f\u0103r\u0103 ulei.A\u0219eza\u021bi o bil\u0103 de aluat \u00een tigaie, aplatiza\u021bi-o, apoi \u00eentinde\u021bi-o cu degetele p\u00e2n\u0103 ob\u021bine\u021bi o foaie foarte sub\u021bire (aproape transparent\u0103), l\u0103s\u00e2nd-o, dac\u0103 este nevoie, s\u0103 dep\u0103\u0219easc\u0103 marginile tig\u0103ii.\u00centr-un bol, amesteca\u021bi ingredientele pentru o por\u021bie, apoi turna\u021bi amestecul \u00een centrul aluatului.\u00cemp\u0103turi\u021bi aluatul \u00een form\u0103 de plic. G\u0103ti\u021bi la foc mic spre mediu; c\u00e2nd tigaia este bine \u00eencins\u0103, ad\u0103uga\u021bi pu\u021bin ulei \u0219i rumeni\u021bi partea de dedesubt.\u00centoarce\u021bi o singur\u0103 dat\u0103 \u0219i continua\u021bi g\u0103tirea p\u00e2n\u0103 se p\u0103trunde bine. Scurge\u021bi excesul de ulei \u0219i servi\u021bi fierbinte.\t\n\t\n\t\t\nL\u0103sarea aluatului la \u00eenmuiat \u00een ulei (2 h) este esen\u021bial\u0103 pentru a-l putea \u00eentinde foarte sub\u021bire, f\u0103r\u0103 s\u0103 se rup\u0103.\nL\u0103sa\u021bi umplutura s\u0103 se r\u0103ceasc\u0103 bine \u00eenainte de asamblare, ca s\u0103 nu \u00eenmoaie aluatul.\nAd\u0103uga\u021bi uleiul doar c\u00e2nd tigaia este bine \u00eencins\u0103, pentru a limita absorb\u021bia \u0219i a ob\u021bine o suprafa\u021b\u0103 mai crocant\u0103.\n\n\t\n\t\n\t\tPlat principalindon\u00e9sienne\t\n\n\n\n\n\nSurse culinare\n\n\n\n\u2022 Istoria martabakului \u00een Indonezia: de la origini la varia\u021bii \u2013 PT Manunggal Perkasa (englez\u0103)\u2022 Martabak, mutabak, \u0645\u0637\u0628\u0642 \u2013 Sheba Yemeni Food (englez\u0103)\u2022 Martabak: cl\u0103tit\u0103 tradi\u021bional\u0103 din Yemen \u2013 TasteAtlas (englez\u0103)\u2022 Martabak \u2013 Wikipedia (indonezian\u0103)\u2022 Martabak (lipie indonezian\u0103) umplut\u0103 cu carne tocat\u0103, ou, ceap\u0103 verde \u0219i condimente [OC] \u2013 Reddit (englez\u0103)\u2022 Re\u021bet\u0103 autentic\u0103 indonezian\u0103 de martabak telur \u2013 Lestariweb (indonezian\u0103)\u2022 Re\u021bet\u0103 de martabak indian de cas\u0103, cu sos curry \u2013 IDN Times (indonezian\u0103)\u2022 [de cas\u0103] Murtabak, umplut cu vit\u0103 asezonat\u0103, ceap\u0103, usturoi, piper, ro\u0219ie \u0219i ou \u2013 Reddit (englez\u0103)\u2022 Re\u021bet\u0103 de martabak telur ca la v\u00e2nz\u0103torii stradali \u2013 Fimela (indonezian\u0103)\u2022 Martabak telor \u2013 martabak egiptean (cl\u0103tite cu vit\u0103 \u0219i ou\u0103) \u2013 What to Cook Today (englez\u0103)\u2022 Re\u021bet\u0103 de martabak kubang tipic din vestul Sumatrei, o idee de gustare pentru sf\u00e2r\u0219itul anului! \u2013 IDN Times (indonezian\u0103)\u2022 Pentru cei care se \u00eentreab\u0103 ce este murtabak-ul \u201eS\u2019pore\u201d din postare\u2026 \u2013 Reddit (englez\u0103)\u2022 Martabak telur \u2013 Reddit (englez\u0103)\u2022 Re\u021bet\u0103 de martabak telur Padang, f\u0103cut\u0103 \u00een cas\u0103, gustoas\u0103 \u0219i u\u0219or de preg\u0103tit \u2013 Cookpad (indonezian\u0103)\u2022 Cum s\u0103 preg\u0103te\u0219ti martabak telur acas\u0103, preferatul familiei \u2013 YouTube (indonezian\u0103)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138955"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138955\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/115857"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}