Murtabak

I love murtabak. There are so many ways how you can make the filling to this murtabak. Basically, murtabak is just some spicy filling with chicken, beef or plain potato wrap in spring roll skin and pan fry until crust.
Today, I am using the left over curry puff pastry filling. All I did was to add 2 eggs to the mixture. It is not necessary to add egg but to me, I just like the taste of murtabak with some egg.
As for the skin to wrap the filling, I am using the Lumpia skin. In the past I did use the spring roll skin. The taste is almost similar.

The side dish to my murtabak is the pickled red onion. This pickled red onion must be made a day before and chill in the refrigerator so that the vinegar is absorbed into the onion and soften the onion. The juice of the pickle should also turned red. To make the pickled onion, use 1 cup of white vinegar, mix in 1/2 cup of sugar, a pinch of salt and 1 cup of water.
Slice the red onion thinly. Marinate the onion in the vinegar.

For the murtabak, put about a tablespoon of filling, spread it nicely in the center of the lumpia skin.
Fold all 4 sides to create a square.
Put in the lightly greased pan with the folded side down first. Let it cook and brown for a few minutes.
Then flip the murtabak to the other side. Let it cook and brown for a few minutes and remove from the pan.
Do the same process until all of the filling is finish.

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Murtabak Perantau - Beef Murtabak

Murtabak is Malaysian traditional kuih(for appetizer or dessert food). I was growing up having this delicious murtabak for breakfast or dinner. Murtabak can use chicken or beef as filling. My favorite murtabak is the beef filling. The beef is cook with spices and then mix with egg before spread it onto the murtabak skin. The traditional way of making murtabak is to wrap the beef filling with homemade roti canai. Please correct me if the original murtabak came from India. I say that because I see many Indian restaurant or stall in Malaysia sell murtabak.
Murtabak is easily find at Pasar Malam or night market.

Since I am not good at making my own homemade roti canai, I need to find the substitute for this delicious murtabak skin. I am glad my new friend Yati from KgDale introduced me to this murtabak version called murtabak perantau. This recipe is using the popiah skin as the wrapper. Other name for this skin is lumpia as shown in the picture below. The Malay version of the recipe that Yati gave me came from http://www.noorma.tk/ .

This is the skin I use to wrap the murtabak. I bought this lumpia/popiah skin from the frozen section in Asian store. The next time I see this skin, I must buy and stock it.
Murtabak is good to eat with curry gravy or with red onion pickle. This is a simple version of red onion pickle. Slice 1 medium size red onion. In separate bowl mix well 1/3 cup white vinegar and 3 teaspoon sugar. Dash a pinch of salt. Pour the vinegar mix onto the red onion and set it aside. To get really nice red color for this pickle onion, dash a drop of red coloring.

Boiled some potato and diced it.

I use about 2 cups of minced beef.

1 tablespoon curry paste

2 tablespoon chopped onion

In a big pot, saute the onion with 1 tablespoon cooking oil. Then add the beef. Stir until beef is cooked. Then add the cooked and diced potato.

Lastly, add curry paste. Seasoned it with a pinch of salt. Turn off the heat and set aside to cool down.

Mix the beef filling with 1 egg.

Spread the mixture nicely onto the lumpia/popiah skin.

Fold on one side.

Then fold on the right side.

Fold on each end.

Make a square as in the picture above.

On a skillet or pan drizzle some olive oil and heat it on medium heat. Lay the murtabak in the pan. Cook on both sides.

Serve this murtabak warm with the pickle onion or with curry gravy. Enjoy!

Murtabak Maggi

This is one of those simple recipe that mom or single people love to cook and enjoy.
It is great to eat as meal or as snack.


Step By Step:

Mix egg, chive and seasoning in a small bowl.