1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/牛肉 Martabak：印尼傳統夾餡煎餅rich600338<blockquote class="wp-embedded-content" data-secret="tG3HWOWTBl"><a href="https://marcwiner.com/zh-hant/martabak-niu-rou/">牛肉 Martabak：印尼傳統夾餡煎餅</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/martabak-niu-rou/embed/#?secret=tG3HWOWTBl" width="600" height="338" title="牛肉 Martabak：印尼傳統夾餡煎餅 — Marc Winer" data-secret="tG3HWOWTBl" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/03/Martabak-telur-en-tete-750x563.jpg600450在雅加達的流動小攤旁，夜幕降臨後，一塊金黃酥脆的餅落上砧板。刀刃俐落落下，劃開鼓脹的外皮，瞬間釋放出咖哩香料與青蔥交織的誘人香氣。https://marcwiner.com/zh-hant/martabak-niu-rou/zh-hant牛肉 Murtabak－印尼風夾餡煎餅印尼主菜4535804150 g T65 麵粉 (蛋白質含量較高)1 撮 鹽100 ml 水 (室溫)2 大匙 植物油植物油 (適量，用於浸泡與煎製)200 g 牛絞肉 (絞細)2 茶匙 咖哩粉 (印度風味)1 根 青蔥 (切成細末)1 茶匙 鹽1 茶匙 細砂糖0.5 茶匙 胡椒 (現磨)50 ml 水6 紅蔥頭4 瓣 大蒜1 茶匙 芫荽籽2 顆 石栗（kemiri） (可省略)0.2 顆 肉豆蔻2 根 青蔥 (切成細末)0.5 洋蔥3 大匙 炒好的牛肉餡2 鴨蛋 (或雞蛋)1 撮 鹽和胡椒 (現磨，可省略)13https://marcwiner.com/wp-content/uploads/2026/03/Martabak-telur-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400