Murtabak

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

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

Asia
Malaysia
Main course
South East Asia

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.
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