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Martabak Panggang

Indonesian baked beef curry



  • 500 g ground beef
  • 1 large size onion chopped
  • 2 green onion thinly sliced
  • 10 eggs
  • 1 tsp baking soda
  • 1 tbsp olive oil
  • 36 g curry paste store bought or homemade, best if you can use Gulai paste (thicker version of curry, if not, curry paste is fine)
  • salt and sugar to taste
  • cucumber pickles as shown

Pickle (acar)

  • 1 cucumber cut into thicker matchstick
  • 1 onion cubed into smaller portions
  • a couple of red bird eye chilies either red or green
  • water enough
  • salt and sugar to taste
  • vinegar to taste



  • Heat 1 tbsp olive oil, saute chopped onion and sliced of 2 green onions; add in ground beef. Stir well, add in sweetener (sugar) and salt to taste followed with curry paste (I love using ready to use brand of Gule Bamboe - available at Asian store or online), stir well, cook until well done. Set aside.
  • In a bowl, using your electric mixer, process eggs mixed with 1 tsp baking soda. Pour egg mixture into slightly cooled ground beef mixture; stir well. Add in 1 green onion (sliced); stir well.
  • Line baking sheet/pyrex with aluminum foil, brush evenly with 1 tbsp olive oil. Pour in egg and beef mixture.
  • Heat oven to 400 F, bake food for 20 minutes.
  • Serve with chilled cucumber pickle (acar bawang)

Pickle (Acar)

  • Mix salt sugar and vinegar into water, enough to make sweet, salty and vinegary juice
  • Soak cucumber, onion and chilies in the juice
  • Chill for at least 2 H before using