Martabak, is a common food in Malaysia, Indonesia, Singapore, Brunei and Yemen. Martabak is made from a thin dough filled with sliced vegetable and minced meat and fried on a griddle until it turns golden brown.  Martabak is served with  a bowl of curry sauce.

Originally from India, this snack consists of boiled beef, lamb, or goat meat mixed with onions, eggs, and spices such as cumin and curry. The martabak has its own versions in Tawau where the filling is more of vegetable.

The wrap dough is made with flour, salt, water, and oil  and rolled out into thin circles.

Each circle is then placed on a large frying pan or griddle. The next step is to spoon in filling.

Then carefully fold the dough like an square envelope.

When the martabak becomes a golden brown on both sides, the martabak is ready. 

It can be cut into smaller pieces..... a Tawau vegetable martabak is ready to serve.