Name: Murtabak
Cuisine: Malaysian
Ingredients: Coriander leaves (cilantro) 1 bunch, chopped; Sugar 1 Tbsp; Salt to taste; Ready-made roti canai dough as needed; Ghee 4 Tbsp; Minced beef, mutton or chicken 500 g (1 lb 1½ oz); Onions 2, peeled, 1 minced and 1 coarsely diced; Shallots 5, peeled and minced; Garlic 3 cloves, peeled and minced; Meat curry powder 4 Tbsp mixed with 3 Tbsp water to form a paste; Ginger 1-cm (½-in) knob, peeled and minced; Eggs 3, beaten; Sugar to taste; Onions 2, peeled and thinly sliced; Distilled table vinegar 500 ml (16 fl oz / 2 cups)

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ready-made roti canai dough as needed
Ghee 4 Tbsp
Onions 2, peeled, 1

Method

To make pickled onions, soak the onions in vinegar and sugar overnight. Before serving, drain the vinegar.
Heat ghee in a frying pan and fry minced onions, garlic, shallots and ginger until golden brown.
Add the curry powder mixture and fry until fragrant. Add the minced meat and stir-fry for a few minutes until the meat is well browned.
Add e

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Murtabak

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of