MARTABAK TELUR
Instructions
1. Heat a large skillet and oil over medium heat to prevent it from sticking and for a crispy result.
7. Fry martabak for 1-2 minutes per side, or until golden brown and the filling is cooked through. Don’t overcook or it will be burnt.
The following statements are coherent with the text.
I. Overcooking will make martabak lose its desired texture.
II. Folding the dough with its filling in it will make it cook faster.
III. Sealing the edges of martabak will make the filling more delicious.
IV. Preheating the pan before adding dough will make a crispy martabak.