THE
MALAYSIA
SITE

 

Malaysia Cooking
-- Char Kway Teow
-- Satay/ Peanut Sauce
-- Penang Laksa
-- Nasi Lemak
-- Murtabak
-- Otak Otak
-- Roti Canai
-- Chicken Rice
-- Chicken Rice
-- Chicken Kurma
-- Daging Semoor
-- Beef with Soy Sauce
Home
Kuala Lumpur
Jungle
Penang
Langkawi
Melaka
The Highlands
The Islands
Johor
Pahang
Perak
Perlis
Kedah
Kelantan
Negeri Sembilan
Sabah
Sarawak
Singapore
Selangor
Terengganu
The East Coast
The West Coast
Car/Bus/Train/Plane
Malaysia with Children
Hotel Reservation

Tiger

Golf & Green Fees
Malaysia Cooking
Links
Contact
 



 

Murtabak

Murtabak

INGREDIENTS:

  • 300 gram Minced meat (mutton/beef or chicken)

  • 2 large onions, diced 1/2 cm

  • 1 stalk celery, finely chopped

  • 4 green chillies. seeded and sliced

  • 1 tablespoon meat curry powder

  • 1 teaspoon chilli powder

  • 1/2 teaspoon turmeric

  • 1 teaspoon garam masala

  • 1/4 teaspoon pepper, freshly ground

  • 2 cloves garlic, chopped

  • 1 cm  ginger

  • 1/2 cup water

  • 3 tablespoons ghee

  • 4 eggs, beaten

  • Salt to taste

 

 

Preparing Murtabak

PREPARATION:

  • Mix meat curry powder, chili powder, turmeric, garam masala and pepper with a little water to form a paste.

  • Heat 2 tablespoons ghee in a frying pan.

  • Fry the garlic and ginger till fragrant.

  • Add blended spices above and fry for 3 minutes.

  • Add meat and salt.

  • Keep frying, add water, cover the pan.

  • When the meat is cooked, add onion and green chilies slices.

  • Reduce heat and simmer until the mixture dries.

  • Allow it to cool.

  • Season the beaten eggs with salt and pepper.

  • Add meat and chopped celery.

  • Mix well. Divide into 6 portions depending on the size of murtabak.

  • Punch our dough.

  • Divide dough into 6 parts. Flatten each ball thinly.

  • Transfer it with a rolling pin to a hot greased griddle.

  • Put a portion of the fillings in the middle of the flattened dough.

  • Fold the sides and enclose the fillings by wrapping completely.

  • Spread a little ghee and continue cooking.

  • Turn it over and cook the other side.

  • Keep frying and turning until both sides are crispy and golden in color

 

 

   Ben van Wijnen

 

Copyright 2001 - 2018 WINT. All Rights Reserved. | Privacy Policy | Facebook: https://www.facebook.com/malaysite