If you fancy enjoying murtabak at home, minus the mess of kneading dough, use ready-made spring roll pastry to make a miniature version with egg – murtabak telur mini.
This is a tip I learnt from the Malay food stall operator in my office canteen.
He used to sell little irresistible pan-fried parcels of ground meat wrapped in crispy popiah skin.
He seasoned the meat with a little salt, pepper, tomato ketchup and mayonnaise. The main ingredients were ground beef or chicken, onion and egg.
For my version, I use beef for the filling. My regular beef seller recommends chuck tender, which is suitable for this recipe.
Spices not only add flavour to the beef filling, but also stave off any strong meaty odours. A convenient solution is Baba's Kurma Mix, an aromatic blend of spices including coriander, fennel, cloves and cardamom.
It goes without saying that these crispy parcels taste best when freshly fried. But if you cannot finish them all at once, place them in the toaster to heat them up before digging in.
• Follow Hedy Khoo on Instagram @hedchefhedykhoo
• Follow Straits Times Food on Instagram and Facebook @straitstimesfood
MURTABAK TELUR MINIINGREDIENTS
2 Tbs cooking oil
30g garlic, minced
1 red onion (150g), chopped
300g ground beef
1 Tbs kurma mix powder
½ tsp turmeric powder
¼ tsp chilli powder
1 tsp salt
30g spring onion, sliced
2 green finger chillies, sliced
100g peas
4 medium eggs (220g)
2 Tbs tomato ketchup
1 Tbs mayonnaise
¼ tsp salt
10 pieces of spring roll skin (215mm x 215mm)
300ml cooking oil
METHOD
1. Heat cooking oil in a pan and fry garlic for 30 seconds, then add chopped onion. Fry for a minute.
2. Add ground beef and stir-fry for 30 seconds.
3. Add kurma mix powder, turmeric powder and chilli powder. Fry for two minutes.
4. Season with one teaspoon of salt and fry for another 30 seconds or until the beef is cooked through.
5. Remove the beef from the pan and allow it to cool to room temperature.
6. In a bowl, place sliced spring onion, sliced green finger chillies, ground beef peas and four eggs.
7. Add tomato ketchup and mayonnaise anRead More – Source
If you fancy enjoying murtabak at home, minus the mess of kneading dough, use ready-made spring roll pastry to make a miniature version with egg – murtabak telur mini.
This is a tip I learnt from the Malay food stall operator in my office canteen.
He used to sell little irresistible pan-fried parcels of ground meat wrapped in crispy popiah skin.
He seasoned the meat with a little salt, pepper, tomato ketchup and mayonnaise. The main ingredients were ground beef or chicken, onion and egg.
For my version, I use beef for the filling. My regular beef seller recommends chuck tender, which is suitable for this recipe.
Spices not only add flavour to the beef filling, but also stave off any strong meaty odours. A convenient solution is Baba's Kurma Mix, an aromatic blend of spices including coriander, fennel, cloves and cardamom.
It goes without saying that these crispy parcels taste best when freshly fried. But if you cannot finish them all at once, place them in the toaster to heat them up before digging in.
• Follow Hedy Khoo on Instagram @hedchefhedykhoo
• Follow Straits Times Food on Instagram and Facebook @straitstimesfood
MURTABAK TELUR MINIINGREDIENTS
2 Tbs cooking oil
30g garlic, minced
1 red onion (150g), chopped
300g ground beef
1 Tbs kurma mix powder
½ tsp turmeric powder
¼ tsp chilli powder
1 tsp salt
30g spring onion, sliced
2 green finger chillies, sliced
100g peas
4 medium eggs (220g)
2 Tbs tomato ketchup
1 Tbs mayonnaise
¼ tsp salt
10 pieces of spring roll skin (215mm x 215mm)
300ml cooking oil
METHOD
1. Heat cooking oil in a pan and fry garlic for 30 seconds, then add chopped onion. Fry for a minute.
2. Add ground beef and stir-fry for 30 seconds.
3. Add kurma mix powder, turmeric powder and chilli powder. Fry for two minutes.
4. Season with one teaspoon of salt and fry for another 30 seconds or until the beef is cooked through.
5. Remove the beef from the pan and allow it to cool to room temperature.
6. In a bowl, place sliced spring onion, sliced green finger chillies, ground beef peas and four eggs.
7. Add tomato ketchup and mayonnaise anRead More – Source
