Tuesday, August 23, 2011

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.

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.


Edith said...

I haven't eaten a Murtabak for nearly three years. Used to have my regular fix at Jln Kayu. Guess it is time to make my way there.

BTW, if you have the time, do join me in this event.


Elin said...

Gertrude...I always look forward to Ramadhan month..the ramadhan markets will be everywhere and food of all kinds are sold there. Love their murtadbak and ikan ,ayam panggang with the bamboo skewer. The place is filled with mmmmmm...I am so wicked...making you drool :p haha but seriously , I don't have to cook much this month, I just buy back the ayam panggang for WB and ikan panggang for myself and they sell satays too and guess what they were cheap 40 sen per stick..beef and chicken :) I love their wide varieties of ulam and kerabu...yummy

Your murtadbak looks yummy. I didnt know that we can use spring roll wrapper for making murtadbak...thanks for the idea :)

Do try to come back when the durians season and fasting month coincides - Jun onwards so that you get to eat all :)

Shereen said...

I've seen many Malay bloggers blog about this instant murtabak using spring rolls skin but I am hesitant to do so.Now that you have made it,can you tell me taste sama tak?Isn't the skin too thin and too crunchy?I so rindu to makan murtabak and every time I balik malaysia,I'll lupa to makan..haiyah!!

My Little Space said...

How wonderful that you get to make your own murtabak. Carlos should loves it too! The spices used sounds quite similar to taco speices. So, I'm sure it's really tasty and flavourful.
Thanks for sharing & enjoy your day.

Swee San said...

I love ramadhan bazaar food. Murtabak, roti John. Ayam percik, and abundance of Keropok lekor.. Your version of murtabak looks good, maybe lesser oil that the ones with roti?.

Jeannie said...

I haven't eaten murtabak for the longest time too! Looks delicious!

ann low said...

I love murtabak and I'm sure this is easiest recipe that everyone can follow. Thanks for sharing.

Sonia ~ Nasi Lemak Lover said...

look like store bought from Malay, looks delicious!

ICook4Fun said...

Edith, I will try to paticipate in the event. Thanks for the invites.

Elin, I miss the Ramadhan market a lot. I love their ayam percik and also the ikan terubuk panggang too. Yes it is easy to use the spring roll wrappers rather than trying to make your own roti canai. Yea I have to plan to go home during durian season one year :)

Shereen, I like using spring roll wrappers as they are crispy. I like it a lot. But you can always use the frozen paratha, roll it out thinner and make your murtabak with it.

Kristy, he did tried a piece. He need time to get use to food like this :)

Swee San, me too. ooooh...and the keropok lekor. I miss that :(

ICook4Fun said...

Jeannie, thank you.

Ann, yes this is really easy.

Sonia, thank you.

Chasing Food Dreams said...

What a great idea to use spring roll wrapper! This makes it all more doable in my case rather than trying the feat of stretching thin roti dough.. :)

I bet this crispy murtabak is well loved by Carlos!

koala said...

Yumm... I like murtabak and will try your recipe, it looks delicious. =P~~

Just saw this from yahoo this morning about murtabak maggi:


Any idea how to make this? ^^