Makan Time in Singapore

Source : Traditional Malaysian cuisine

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Murtabak

Anyone who has seen murtaba being. made will find it almost impossible to believe that it can be made at home as the "mamak roti" men wbo have spent a lifetime making these parchment thin rotis achieve this by flinging a handful of dough in ever-wldening eurves.

An egg-sized lump becomes a large, smooth sheet in about the spade of a minute. lt is then cooked on a griddle and filled with savoury meat and ~oned beaten egg.

At home, you may not he able to put on such a spectacular display but it is possible to get the required thinness by soaking the halls of wellkneaded dough in oll for an hour or more and then spreading them with the hands much as though you were smoothing down a bed sheet.

Work on a smooth surface, then carry the thin pastry to the hot griddle over a rolling pin as fingers may easily make holes. The edges will be somewhat thieker than the eentre but this does not matter.

The problem encountered in a domestie kitehen is getting a griddle large enough to cook murtaba on but there's no law that murtaba must be of a speelfie size and smaller ones taste just as well.

lngredients:

serves 4 - 6

3 cups plein white fleur
1 tsp salt
1 tbsp ghee
1 cup lukewarm water
1/2 cup oil

For the filling:

500 gms minced meat
2 tbsps ghee
1 lange red onion - sliced fine
2 cloves garlic - crushed
1/2 tsp fresh gingen - grated
1 tsp turmeric powder
1 tsp garam masala
1 1/2 tsps salt
2 tbsps fresh coriander leaves - finely chopped
1 res red chilli - finely sric
2 eggs - beaten
1 onion - finely sliced
Salt and pepper

Method:

For the roti:
  1. Place the flour and salt in a large bowl and rub in the ghee.
  2. Add the water and mix to a fairly soft dough.
  3. Knead the dough for ten minutes or longer.
  4. Divide the dough into equal-slzed balls and place them in a small bowl containing the oil.
  5. Leave for at least an hour.

To make the filling:

  1. Heat the ghee and fry the onion until it is soft.
  2. Add the garlie and fresh ginger and continue to fry until the onion is golden brown.
  3. Add the turmerie and chilli powder and stir for a few seconds.
  4. Put in the meat and carry on frying, stirring constantly, until it is well-emked.

To cook the rnurtaba:

  1. Season the beaten eggs with salt and pepper and set aside in a small bowl.
  2. On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin.
  3. Gently press with the fingers, spreiding the dough until it is almost as thin as strudel pastry.
  4. Heat the griddle and grease it lightly with ghee.
  5. Drape the roti over a rolling pin and transfer it on to the griddle.
  6. It will cook very quiekly so spoon on some beaten egg and spread it over the middle portion of the roti with the underside of the spoon.
  7. Sprinkle some meat over and just before folding, add a few slices of onion.
  8. Fold over the sides of the roti, in an envelopelike fashion to enelose the fl lling completely.
  9. Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down.
  10. Cook until erisp and golden on both sides.
  11. Serve hot either on its own or with a bowl of eurry gravy or dhall.
Source - Traditional Malaysian Cuisine
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