Martabak Telor(Indonesian Egg-Onion Crepe) - cooking recipe

Ingredients

golf ball size balls plain very flexible dough (1 per serving)
1 to 2 eggs per dough ball, beaten
2 spring onions, chopped in 1/2-inch pieces
salt to taste
1/4 c. ground and precooked beef or turkey per dough ball
2 to 3 garlic cloves, finely chopped
2 eggs, beaten in a small bowl
1 pkg. medium width flat rice or egg noodles, soaked in hot water for 20 minutes until soft and drained
2 Tbsp. lemon juice
1 1/2 fish sauce
1 Tbsp. sugar
1 Tbsp. tamarind paste, diluted to the consistency of thin syrup
2 Tbsp. sweet black bean paste, diluted to the consistency of a thin syrup
2 Tbsp. roast peanuts, chopped in half or whole
2 Tbsp. ground dried shrimp
1/2 to 1 tsp. freshly ground chili powder or 2 to 3 tiny fresh green hot peppers (use your discretion!)
1 Tbsp. finely chopped preserved radish or turnip
1/2 c. bean sprouts
2 spring onions/scallions, chopped into 1-inch pieces
1 block firm tofu, chopped in 1/2-inch squares (optional)
handful of small fresh shrimp (optional)

Preparation

Ingredients such as fish sauce, tamarind paste, black bean paste and pickled radishes are essential to the flavor of the dish and cannot be left out without adversely affecting the flavor.
All are available in neighborhood Oriental shops or can be made by hand with dried tamarind, home pickled radishes, etc.