Ramadan 20 - Beef Murtabak, Salmon and Asparagus

Murtabak is one of the popular meal during the fasting month. My favorite is this beef murtabak. The filling is beef curry cooked separately.  Other fillings that you can use for the murtabak are the chicken or the scramble egg. The traditional muatabak skin is made from a dough similar to roti canai or paratha. In my previous entry, I used the lumpia skin (kulit popiah basah), but my murtabak today is using the spring roll skin. Both versions taste good.

For dinner tonight, I also served baked salmon and asparagus along with this beef murtabak. The salmon was coated with italian seasoning and baked in the oven at 350 degree F for about 24 minutes. The asparagus came ready made from a can. I just drained and added some butter and heat it in the microwave for 2 minutes.

For the filling, saute chopped onion and chopped garlic with 1 tablespoon olive oil in a big skillet.
Add 1 teaspoon of the ground turmeric, ground cumin, ground cinnamon, ground ginger, ground coriander, curry powder, blended hot pepper and salt.
Stir well.
Add 1 lb ground beef.
Cook the beef for 5 minutes on high heat.
Turn off the stove and let the filling cool.

Thaw the frozen spring roll by sitting it on the kitchen counter for 2 hours.
Mix cooked curry beef with 3 eggs.
Stir well.
Take a sheet of the spring roll skin, add 2 tablespoon of the curry beef mix in the center of the skin.
Take one corner of the spring roll skin and bring it to the center.
Fold on all sides.

I like to use pandan leaves to even the olive oil in the hot pan. It gives sweet aroma.
Fry the murtabak with the folded sided down on medium high heat.

Turn to the other side and cook until both sides are golden brown.
Serve this murtabak with pickled red onion.
To make the pickled red onion, just add 3 tablespoons sugar in a cup of vinegar.
Slice the red onion thinly. Marinate the onion in the vinegar. Store it in the fridge overnight.
My pickled onion is not set yet, but the taste is already good with this murtabak.
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