Malaysian Murtabak recipe (03.07.14)

Ingredients:
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

Method:
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. 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. 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. Set it aside to cool down. Once it is cool, Beat in the eggs and mix well. 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. Heat up the non-stick pan with a bit of oil; pan fried the parcels until golden brown on both sides. Serve warm with chutney, gherkins or any vegetable pickle.

Courtesy; Haafidha Rayhaana Omar

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