apam balik VS martabak manis

The chief pleasure in eating does not consist
in costly seasoning, or exquisite flavor,
but in yourself....

Assalamualaikum,
i was fasting yesterday
dah hampir 3weeks kot since my last puasa sunat
& last night, after buka puasa i was craving for this....

photo source

but since kan indo ni takde yang namanya apam balik
i could only buy this,

photo source

at least hampir relieving my quench for malaysian apam balik
rasanya hampir sama mungkin
but still apam balik is the best

i did google up for martabak manis
& found this at wikipedia

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Murtabak or Mutabbaq (Arabic: مطبق‎) is a dish which is commonly found in Saudi Arabia (especially the Hejaz region), Yemen, Indonesia, Malaysia, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded". In Malaysia, where it is called "Murtabak", it is sold by Mamak salesmen, and usually includes minced mutton, along with garlic, egg and onion, and is eaten with curry sauce. Murtabak also usually includes mutton in Yemen. In Indonesia, particularly Jakarta, it is called "martabak", and has two versions: a sweet one, and a savory one.

Martabak is a popular meal in Indonesia. Martabak manis, or sweet martabak, is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are also known as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked, using a specially shaped pan. After cooking, the pancake is be topped with a variety of possible ingredients: cheese, chocolate, crushed peanuts, condensed milk and sesame seeds. After the ingredients are added, the pancake is cut into half, and one side is flipped onto the other. A large amount of margarine is added throughout the whole process.

Martabak telur, or egg martabak, is a crepe-like dish which mainly comprises vegetables. It also includes chicken or duck egg for the batter - up to six eggs for a large one. Martabak telur is made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel. Usually, it is cut into squares afterwards for consumption. It is often eaten with slices of cucumber, and a dark brown sauce made of vinegar and palm sugar.
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tapi yang peliknya, 2hours after eating the martabak manis,
badan saya rasa gatal2 pula~
takkan allergy martabak manis kot? heh!