National Dish Brunei: Martabak Brunei (Recipe)
In this article
Meet Martabak Brunei, a golden, pan-fried pastry parcel packed with a savoury filling of egg, spiced meat and onion. With roots in the shared culinary traditions of Malaysia and Indonesia, this crispy treat is a firm favourite across Brunei — served up as a hearty snack or a satisfying main. Its contrast of shatteringly crisp dough and richly aromatic filling makes every bite a small celebration of Southeast Asian flavour.
About Martabak Brunei
Martabak Brunei is a traditional dish with its roots in the Malay and Indonesian kitchens. It takes the form of a folded pastry parcel filled with a savoury mixture of egg, meat and a fragrant blend of spices. The pairing of crisp dough and aromatic filling delivers a taste experience that is hard to match. Often served as a snack or a main course, martabak is hugely popular in Brunei and well beyond its borders, and sits proudly among the best-loved dishes of Brunei cuisine.
Ingredients (serves 1–2)
- 250 g plain wheat flour
- 1 egg
- 100 g minced meat (beef or chicken, for example)
- 1 onion, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon pepper
- Salt to taste
- Water (as needed)
- Oil for frying
Shopping for the ingredients
To make Martabak Brunei you will want fresh, good-quality ingredients. Wheat flour, eggs and minced meat are easy to find in any well-stocked supermarket. Try to choose minced meat that is as fresh as possible and free from preservatives, so the filling tastes at its best. Spices such as turmeric and pepper can be picked up either from the spice aisle or from a specialist Asian grocery.
Preparing the dish
Before you start cooking the martabak, gather all the ingredients you need so everything is within reach. Tip the flour into a bowl and add water little by little to bring together a smooth, pliable dough. Let the dough rest for at least 30 minutes, which makes it far easier to work with. While it rests, prepare the filling by mixing the minced meat with the spices and the chopped onion.
Step-by-step instructions
- Divide the rested dough into even portions and roll each one out thinly on a lightly floured surface.
- Spoon a few tablespoons of the prepared filling into the centre of each piece of dough.
- Fold the dough over the filling and press the edges together to seal them well.
- Heat plenty of oil in a pan and fry the filled martabak until golden brown.
- Lift the finished martabak out of the pan, drain on kitchen paper and serve piping hot.
Gluten-free / lactose-free version
For a gluten-free version of Martabak Brunei, simply reach for gluten-free flour. Swap the wheat flour for a gluten-free baking blend with a similar consistency, and take care that every other ingredient is gluten-free too. For a lactose-free result, fry the parcels in oil rather than butter, so the dish stays suitable for anyone who is lactose-intolerant.
Tips for vegans and vegetarians
For a vegan version of martabak, replace the minced meat with plant-based alternatives such as soya mince or lentils. These offer a great source of protein and take on the same spices as the original filling. The egg can be swapped for aquafaba (the water from a tin of chickpeas) or a dedicated egg replacer. Just make sure to prepare the dough without any animal products too, and the whole dish becomes plant-based — much like the vegetable-rich Sayur Lodeh.
More tips and tricks
One key tip is to knead the dough thoroughly so it turns smooth and elastic, which makes it far easier to roll out and fold. If you are cooking martabak in a larger batch, feel free to vary the filling and try different flavour combinations. Add vegetables or cheese, for example, to discover new tastes. And don’t forget to serve the finished parcels with a hot chilli sauce to bring the flavours to life.
Adapting the recipe to your taste
Martabak Brunei is a wonderfully adaptable dish. Depending on your own preferences, you can shape the filling exactly as you like. Experiment with different kinds of meat or turn to vegetarian alternatives. Fresh herbs such as coriander or spring onions can be added too, lending the dish extra aroma. Some prefer to serve their martabak with a generous helping of sauce, while others enjoy it just as it is.
Ingredient substitutions
If you don’t have a particular ingredient to hand, several are easy to swap out. In place of minced meat you could use tofu for a vegetarian version, in the spirit of a lighter Popiah. For the spices, ready-made blends work well and often contain many of the aromas you need. Instead of wheat flour you might experiment with almond flour to bring a nutty note. Be creative and adapt the recipe to uncover new flavours.
Drink pairing ideas
A range of drinks complements the flavours of Martabak Brunei nicely. Traditionally it is often served with a cold lemonade or a sweet tea. Fruity mocktails or an iced coffee can be a good match too. If you prefer something non-alcoholic, fresh fruit juices are a refreshing choice that rounds off the dish beautifully — much like a glass of frothy Teh Tarik.
Serving and presentation ideas
To present Martabak Brunei attractively, cut it into even pieces and arrange them on a wooden board. Garnish the dish with fresh herbs such as coriander or parsley to add a splash of colour. Serving it alongside a colourful dressing or sauce is another lovely touch. Small bowls of different dips — a fiery chilli sauce, or something yoghurt-based — create an inviting spread that is sure to delight your guests.
A bit of history
Martabak has a rich cultural history rooted deep in Southeast Asia. Originally from Yemen, it has evolved across a number of countries, including Malaysia and Indonesia. In Brunei, martabak is often enjoyed at festive occasions and celebrations, which underlines its special cultural significance. The parallels in the recipes and preparation from country to country are a lovely example of the cultural exchange in the region and the way dishes adapt to local tastes.
More recipe ideas
Summary: Martabak Brunei
Martabak Brunei is a delicious dish full of flavour and room for variation. With its crisp dough and savoury filling, it works beautifully as a snack or a main course. It adapts easily to different dietary needs, making it a great option for many. Whether you keep it classic or give it a creative twist, Martabak Brunei brings a taste of Brunei straight to your kitchen.
