Malaysian murtabak Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the minced meat, onions, garlic, ginger, curry powder, turmeric powder, and salt.
• STEP 2.Heat oil in a pan and sauté the mixture until the meat is cooked and the onions are soft.
• STEP 3.In a separate bowl, whisk together the flour, egg, water, and salt to make the pancake batter.
• STEP 4.Heat a non-stick pan and pour a ladleful of the pancake batter.
• STEP 5.Spread the cooked meat mixture on one half of the pancake.
• STEP 6.Fold the other half of the pancake over the filling and press gently to seal the edges.
• STEP 7.Cook on both sides until the pancake is golden brown and crispy.
• STEP 8.Serve hot with curry sauce or pickles.

Cooking Tips

• You can use any minced meat of your choice, such as chicken, beef, or lamb.
• Make sure to cook the meat mixture thoroughly before filling it in the pancake.
• You can add chopped green chilies or chili flakes for extra spiciness.

Storage and Serving

• Malaysian murtabak is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the murtabak in a pan or oven before serving to regain its crispiness.