Murtabak Daging/Meat Curry Parcels

This month of August is the Holy Month of Ramadan. This is the time where the Muslim will fast from sunrise till sunset. The fasting is not only forgoing food and drink but also ‘fasting’ of the mind from unhealthy thoughts. This will be the month too where all the Ramadan Bazaars comes to life once a year. Ramadan Bazaars can be found wherever there are substantial population and residents in an area and they are usually located in available spaces in the middle of towns, residential estates and villages. They sell varieties of food and drinks for the breaking of fast, it is a quite a phenomenon and an attraction. The shoppers in the bazaars aren't all Muslim, though; we the non-Muslim and foreign tourists also benefit from the bazaars' mouth-watering traditional and non-traditional food and dishes found in Malaysia.

I used to work at SS14, PJ and the Ramadan Bazaar was just in front of my office. My colleagues and I will visit the Bazaar at least 4-5 times a week to buy all our favorite food. One of them will be this Murtabak Daging where we eat it with pickle onions and curry sauce. Murtabak is an Indian Muslim wrap. It's a large, thin, roti-style shell stuffed with various meat fillings, along with eggs and onions and then pan-fried. Since we don’t have Ramadan Bazaar here in the US to buy this Murtabak Daging, I have to make do with my simple homemade version using spring roll wrappers. It actually turns out pretty good.

Ingredients:
Recipe Source From My Kitchen Snippets

200 gram ground beef/chicken
1 large onion – chopped
1 large potato – peel and cut into small cubes
1 tbsp curry powder
1 tsp chili powder
¼ tsp cumin powder
¼ tsp coriander powder
½ tsp sugar
Salt to taste
2 eggs
5-6 large spring roll wrappers

1. In a small bowl, combined curry powder, chili powder, cumin and coriander powder. Add in about 2 tbsp of water and make it into a paste. Set it aside.
2. Heat up about 2 tbsp of oil in a frying pan. Add in the chopped onion and sauté until soft and translucent. Add in the ground meat. Break up the meat and cook for 2-3 minutes.
3. Add in the curry paste; continue to stir fry until fragrant. Lastly add in the potato and about 1 cup (or a bit more) of water and seasonings. Stir well, cover and let it simmer until the potato is soft and most of the sauce evaporates.
4. Set it aside to cool down. Once it is cool, Beat in the eggs and mix well.
5. Set the spring roll wrapper on a flat surface; add in about 4-5 tbsp of filling to the center of the wrapper. Fold in all the four edges of the wrapper until it covers the filling completely. Do the same to the rest of the wrappers.
6. Heat up the non-stick pan with a bit of oil; pan fried the parcels until golden brown on both sides. Serve warm with your favorite curry sauce of pickle onions.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.