lumpia skin (kulit popiah basah), but my murtabak today is using the spring roll skin. Both versions taste good.
Add 1 teaspoon of the ground turmeric, ground cumin, ground cinnamon, ground ginger, ground coriander, curry powder, blended hot pepper and salt.
Add 1 lb ground beef.
Cook the beef for 5 minutes on high heat.
Turn off the stove and let the filling cool.
Mix cooked curry beef with 3 eggs.
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.
Fry the murtabak with the folded sided down on medium high heat.
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.