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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":503,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":457,"difficulty":551,"course":552,"diet":556,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":543,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"They are unrelated dishes that share a name. Martabak telur is savoury — a thin dough parcel filled with egg, spring onion and minced meat and fried flat, descended from Arab and Indian murtabak. Martabak manis is a thick yeasted sweet pancake filled with butter, condensed milk, chocolate and peanuts. Vendors often sell both, from separate pans.","What is the difference between martabak manis and martabak telur?",{"answer":398,"question":399},"Three usual causes: the batter did not rest long enough for the yeast to produce gas, the baking soda was added too early and had already fizzed out, or the pan was too hot and the surface set before bubbles could rise and burst. Rest the batter a full hour, whisk the soda in seconds before pouring, and cook over medium-low heat.","Why doesn't my martabak have the honeycomb holes?",{"answer":401,"question":402},"No. Vendors use a thick brass or cast-iron pan with high straight sides, which holds steady heat and gives the classic tall round. A heavy 20–22 cm nonstick or cast-iron skillet with a lid does the same job at home. What matters is thick walls for even heat and a lid to set the top without flipping.","Do I need a special martabak pan?",{"answer":404,"question":405},"Yes — mix everything except the baking soda, cover, and refrigerate overnight. Take it out an hour before cooking so it comes to room temperature and the yeast wakes up, then whisk in the baking soda just before it goes in the pan. Overnight resting actually improves the flavour, giving the crumb a slight tang.","Can I make the batter the night before?",{"answer":407,"question":408},"The surface goes from wet and glossy to matte and dry, the bubble holes stay open instead of closing over, and the edges pull very slightly from the pan. Total time is around 12–15 minutes covered on medium-low heat. If the top still looks shiny in the centre, leave the lid on longer — do not raise the heat.","How do I know when the pancake is cooked through?",[410,411,412,413,414,415],"Let the batter rest a full hour at warm room temperature. Under-proved batter makes a dense, cakey pancake with a closed crumb and no honeycomb.","Whisk in the baking soda only right before cooking. It reacts immediately, and batter that has sat with it for twenty minutes has already spent its lift.","Use a heavy pan with straight sides, around 20–22 cm, and a lid. A sloping crêpe pan gives you a thin disc, not the deep round this dish needs.","Medium-low heat throughout. High heat browns the base before the middle has set, and you cannot fix an underdone centre once the outside is dark.","Sprinkle the tablespoon of sugar over the surface while the top is still wet. It melts into the setting batter and gives the interior its characteristic sweet, slightly chewy pockets.","Butter the cut surface while the pancake is still hot enough to absorb it. Butter sitting in a cold puddle is the difference between a good martabak and a greasy one.","🥞","Martabak manis is a night-market pancake built like a cake: a thick, yeasted batter goes into a deep pan, bubbles rise and burst across the surface until the inside sets into a spongy honeycomb, and the finished round is split open and packed with melted butter, sweetened condensed milk, crushed peanuts and chocolate sprinkles before being folded over and cut into fat wedges. It is unapologetically rich — nobody eats martabak manis as a light snack — with a crisp brown base, a soft interior and a filling that starts running the moment it hits a warm surface. One pan feeds eight people and takes about half an hour of actual work.","The name is a source of permanent confusion, because Indonesia has two entirely unrelated dishes called martabak. Martabak telur is savoury — a thin sheet of dough wrapped around egg, spring onion and minced meat, then shallow-fried flat, and it descends from the Arab and Indian murtabak found across the Middle East and South Asia. Martabak manis, the sweet one, has nothing to do with it: it is a thick yeasted pancake, and vendors selling both often keep two completely separate carts because the equipment has nothing in common.\n\nThe sweet version also travels under different names depending on where you buy it. In Jakarta and much of the country it is martabak manis. In Surabaya and across East Java it is terang bulan, meaning bright moon, after the pale full round it makes in the pan. In Bandung people call it kue bandung, and in Pontianak it is apam pinang. It has close relatives elsewhere in the region — Malaysia and Singapore know a thinner folded cousin as apam balik — and the family resemblance to a very thick crumpet is not a coincidence, since the honeycomb texture comes from the same combination of yeast and a raising agent added just before cooking.\n\nWhat has changed most is the filling. The old standard is butter, condensed milk, ground peanuts and chocolate sprinkles — meses, the Dutch-legacy hagelslag that Indonesians took to with enthusiasm — sometimes with a scatter of grated cheddar, which sounds wrong and works. Since the 2010s the martabak stall has become a showcase for excess: Nutella, Toblerone, red velvet batter, matcha, Ovomaltine, salted egg, shredded cheese piled centimetres deep. Prices climbed accordingly, and a premium martabak became a recognisable gift to bring to someone's house. The classic combination below is still the one most vendors sell most of, and still the one that tastes best cold at midnight.","Wrap the cut wedges in foil or an airtight box and keep at room temperature for a day, or refrigerate for three. Cold martabak is a legitimate way to eat it and many Indonesians prefer it that way, with the chocolate set firm. To bring back the fresh texture, warm wedges in a dry pan over low heat for two or three minutes with a lid on, so the crumb softens and the filling melts again. It freezes reasonably well for a month if wrapped tightly — reheat from frozen in a covered pan.",[421,422,423,424],"A batter rest long enough for the yeast to actually work, which is where the honeycomb crumb comes from.","Baking soda whisked in at the last minute — the vendor trick that forces the big surface bubbles open.","Written for an ordinary heavy skillet with a lid, not the specialised brass martabak pan.","Filling quantities that are generous like the street version but stop short of collapsing the pancake.",[426,427,428,429],"Heavy 20–22 cm pan with straight sides and a lid","Whisk","Large mixing bowl","Offset spatula or palette knife",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},22,56,3,30,12,470,[438],"Hot unsweetened tea or black coffee — the filling is sweet enough that anything sugary alongside it becomes exhausting.",[440,443,446],{"name":441,"description":442},"Martabak keju","The cheese version: coarsely grated mild cheddar over the butter and condensed milk instead of, or alongside, the chocolate. The salt against the sweet milk is the entire appeal.",{"name":444,"description":445},"Martabak pandan","Green batter flavoured with pandan extract, common in Java. The pandan is grassy and floral rather than sweet, which balances the very rich filling.",{"name":447,"description":448},"Mini martabak","Cooked in individual egg-ring moulds or a blini pan, folded into half-moons. Faster, easier to judge doneness, and the version to make if you do not own a suitable big pan.",[450,456,459,463,467,472,477,480,484,489,493,497,499],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},250,"flour","plain flour","g","For the batter",{"qty":457,"name":458,"unit":454,"group":455},60,"caster sugar",{"qty":460,"ref":461,"name":462,"unit":454,"group":455},7,"yeast","instant dried yeast",{"qty":464,"name":465,"unit":466,"group":455},0.5,"fine salt","tsp",{"qty":468,"ref":469,"name":470,"unit":471,"group":455},2,"eggs","eggs, lightly beaten","piece",{"qty":473,"ref":474,"name":475,"unit":476,"group":455},400,"milk","lukewarm milk","ml",{"qty":464,"name":478,"note":479,"unit":466,"group":455},"bicarbonate of soda","whisked in at the last moment",{"qty":481,"name":482,"unit":483,"group":455},1,"caster sugar, for sprinkling over the surface","tbsp",{"qty":485,"ref":486,"name":487,"unit":454,"group":488},80,"butter","salted butter, softened","For the filling",{"qty":490,"ref":491,"name":492,"unit":454,"group":488},150,"condensed-milk","sweetened condensed milk",{"qty":494,"ref":495,"name":496,"unit":454,"group":488},100,"peanuts","roasted peanuts, coarsely crushed",{"qty":485,"name":498,"unit":454,"group":488},"chocolate sprinkles (meses)",{"qty":500,"ref":501,"name":502,"unit":454,"group":488,"optional":8},50,"cheddar","mild cheddar, coarsely grated",[504,509,512,516,520,523,526],{"tip":505,"text":506,"title":507,"timerSeconds":508},"The batter is ready when the surface is domed with small bubbles and it smells faintly of bread. If your kitchen is cold, give it 90 minutes.","Whisk the flour, 60 g sugar, yeast and salt in a large bowl. Beat in the eggs and lukewarm milk until you have a smooth batter about the consistency of double cream, with no lumps. Cover and leave in a warm spot for 1 hour.","Mix and rest the batter",3600,{"text":510,"title":511},"Whisk the bicarbonate of soda into the rested batter and use it within a couple of minutes. You will see the mixture loosen and foam slightly — that reaction is what forces the big holes open in the pan.","Wake it up with soda",{"tip":513,"text":514,"title":515},"A drop of batter should set slowly rather than hiss. If it sizzles hard, the pan is too hot — let it cool for a minute first.","Heat a lightly greased heavy pan over medium-low for a couple of minutes, then pour in all the batter at once. Swirl it once to level, and let it sit undisturbed while bubbles start rising and popping across the surface.","Pour into a hot pan",{"text":517,"title":518,"timerSeconds":519},"When the top is covered in open bubble holes but still visibly wet, about 5 minutes in, scatter the tablespoon of sugar evenly over it. Put the lid on and cook 8–10 minutes more, until the surface is matte and dry to the touch and the base is deep golden.","Sugar the surface and cover",600,{"text":521,"title":522},"Slide the pancake onto a board and immediately spread the softened butter over the whole top surface, letting it melt down into the open holes. This is the step that keeps the crumb from tasting dry.","Butter it while it is hot",{"text":524,"title":525},"Drizzle over the condensed milk, then scatter the crushed peanuts, chocolate sprinkles and cheddar if using across the entire surface. Fold the round in half firmly so the filling presses together, and press the edge gently to seal.","Fill and fold",{"text":527,"title":528},"Cut across the fold into 8 thick wedges with a serrated knife, sawing rather than pressing so you do not squash the crumb. Serve warm, with the filling still molten, or let it cool completely for the firmer version.","Cut into fat wedges","mar-TAH-bak MAH-nis",[531,535,539],{"note":532,"swap":533,"original":534},"Sprinkles melt into thin ribbons rather than pools, which is why vendors use them. Chopped chocolate works but makes the filling heavier and harder to fold.","Chopped dark chocolate, or chocolate hazelnut spread","Chocolate sprinkles (meses)",{"note":536,"swap":537,"original":538},"Condensed milk is the traditional binder and it is worth seeking out. Honey or syrup are too thin and soak into the crumb instead of sitting on it.","Dulce de leche, thinned with a splash of milk","Sweetened condensed milk",{"note":540,"swap":541,"original":542},"For a nut-free martabak, sesame gives a similar toasty contrast. Plenty of Indonesian vendors also sell a plain chocolate-and-cheese version with no nuts at all.","Toasted sesame seeds, or leave out entirely","Roasted peanuts","martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak Manis","Martabak manis","indonesia",8,20,25,"medium",[553,554,555],"dessert","street-food","snack",[557],"vegetarian",[452,469,491,495],[560,563,565,567],{"alt":561,"src":562},"Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts","\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-1x1.jpg",[570,571,572,573,574,575,576],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","street food","night market","2026-08-19","dishroute-kitchen","A yeasted batter poured into a deep pan and cooked until it rises into a honeycomb crumb, then loaded with butter, condensed milk, peanuts and chocolate and folded shut.",{"en":581},"\u002Frecipe\u002Fmartabak-manis",{"items":583,"total":850,"page":481,"limit":851,"hasMore":852},[584,620,652,677,705,734,744,769,799,825],{"slug":585,"title":586,"shortTitle":587,"nativeName":587,"countrySlug":547,"region":588,"baseServings":589,"prepMinutes":590,"cookMinutes":591,"restMinutes":434,"difficulty":551,"course":592,"diet":595,"mainIngredients":598,"images":603,"keywords":613,"publishedAt":577,"updatedAt":577,"authorSlug":578},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso","Java",4,40,90,[554,593,594],"main","soup",[596,597],"dairy-free","halal-friendly",[599,600,601,602],"beef-chuck","tofu","garlic","scallions",[604,607,609,611],{"alt":605,"src":606},"Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots","\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-1x1.jpg",[585,614,615,616,617,618,619],"beef meatballs","indonesian street food","noodle soup","java","bakso malang","tapioca starch",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":547,"region":588,"baseServings":589,"prepMinutes":625,"cookMinutes":626,"difficulty":627,"course":628,"diet":630,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":577,"updatedAt":577,"authorSlug":578},"bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur Ayam","Bubur ayam",15,70,"easy",[629,593],"breakfast",[596,597],[632,633,634,602,601],"rice","chicken","ginger",[636,639,641,643],{"alt":637,"src":638},"Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers","\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-1x1.jpg",[646,647,648,649,650,651,617],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","kecap manis","krupuk",{"slug":653,"title":654,"shortTitle":654,"nativeName":655,"countrySlug":547,"baseServings":589,"prepMinutes":434,"cookMinutes":549,"restMinutes":457,"difficulty":627,"course":656,"diet":657,"mainIngredients":658,"images":660,"keywords":670,"publishedAt":676,"updatedAt":676,"authorSlug":578},"chicken-satay","Chicken Satay with Peanut Sauce","Sate ayam",[593,554],[596],[633,601,659],"lime",[661,664,666,668],{"alt":662,"src":663},"Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-1x1.jpg",[671,672,673,674,547,575,675],"satay","sate ayam","chicken skewers","peanut sauce","grill","2026-08-18",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":547,"region":682,"baseServings":589,"prepMinutes":434,"cookMinutes":550,"difficulty":627,"course":683,"diet":685,"mainIngredients":686,"images":690,"keywords":700,"publishedAt":676,"updatedAt":676,"authorSlug":578},"gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-Gado","Gado-gado","Jakarta",[593,684],"side",[557],[687,469,688,689],"potato","cabbage","cucumber",[691,694,696,698],{"alt":692,"src":693},"Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing","\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-1x1.jpg",[678,701,674,702,703,557,704],"indonesian salad","jakarta","betawi","blanched vegetables",{"slug":706,"title":707,"shortTitle":708,"nativeName":708,"countrySlug":547,"region":709,"baseServings":710,"prepMinutes":550,"cookMinutes":711,"difficulty":551,"course":712,"diet":713,"mainIngredients":715,"images":717,"keywords":727,"publishedAt":577,"updatedAt":577,"authorSlug":578},"gudeg","Gudeg (Yogyakarta Sweet Jackfruit Stew)","Gudeg","Yogyakarta, Central Java",6,180,[593],[557,714,596,597],"gluten-free",[469,601,716],"onion",[718,721,723,725],{"alt":719,"src":720},"Mahogany-brown stewed jackfruit strands beside a browned hard-boiled egg and white rice on a banana leaf","\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-1x1.jpg",[706,728,729,730,731,732,733],"jackfruit","yogyakarta","javanese","palm sugar","vegetarian indonesian","nangka muda",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":457,"difficulty":551,"course":735,"diet":736,"mainIngredients":737,"images":738,"keywords":743,"publishedAt":577,"updatedAt":577,"authorSlug":578},[553,554,555],[557],[452,469,491,495],[739,740,741,742],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[570,571,572,573,574,575,576],{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":547,"baseServings":468,"prepMinutes":625,"cookMinutes":625,"difficulty":627,"course":749,"diet":750,"mainIngredients":752,"images":754,"keywords":764,"publishedAt":676,"updatedAt":676,"authorSlug":578},"nasi-goreng","Nasi Goreng (Indonesian Fried Rice)","Nasi Goreng","Nasi goreng",[593,629,554],[596,751],"nut-free",[632,469,601,753],"soy-sauce",[755,758,760,762],{"alt":756,"src":757},"Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside","\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-1x1.jpg",[765,766,547,650,575,767,768],"nasi goreng","fried rice","wok","leftover rice",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"romanized":772,"countrySlug":547,"region":774,"baseServings":710,"prepMinutes":590,"cookMinutes":775,"restMinutes":549,"difficulty":776,"course":777,"diet":778,"mainIngredients":779,"images":780,"keywords":790,"publishedAt":577,"updatedAt":577,"authorSlug":578},"rendang-padang","Rendang Padang (Minangkabau Dry-Braised Coconut Beef)","Rendang Padang","Randang","West Sumatra",210,"hard",[593],[714,596,597],[599,601,634,716],[781,784,786,788],{"alt":782,"src":783},"Dark, almost dry rendang beef cubes coated in caramelized coconut spice paste, served beside steamed white rice","\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Frendang-padang\u002Fhero-1x1.jpg",[791,792,793,794,795,796,797,798],"rendang","padang","minangkabau","beef","coconut milk","west sumatra","indonesian curry","kerisik",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":547,"region":588,"baseServings":589,"prepMinutes":550,"cookMinutes":804,"difficulty":627,"course":805,"diet":806,"mainIngredients":807,"images":808,"keywords":818,"publishedAt":577,"updatedAt":577,"authorSlug":578},"soto-ayam","Soto Ayam (Javanese Turmeric Chicken Noodle Soup)","Soto Ayam","Soto 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