Ingredients:
Popiah skin
2 eggs ~ lightly beaten
500g minced meat/chicken
3 tbsp curry powder ~ paste
2 Holland onion ~ diced
2-3 potatoes ~ diced
5 cloves garlic ~ mince
1/2 cup water
Sugar
Salt
Oil for sauteing
Direction/Instruction:
- Heat oil in a wok, and saute the diced onion, potatoes & minced garlic till the onion turn translucent.
- Then add minced meat/chicken & continue to cook till all the meat turns brown.
- Add the curry paste & continue to cook for 2-3 mins. Then add in water, salt & sugar; stir well. Low the heat and let it simmer till the filling dries.
- Off the heat, set aside & let it cool completely. Then add the eggs to the cooled filling & mix well.
- Scoop 2-3 tbsp of the filling onto Popiah skin & fold it into rectangular size.
- Heat a pan with a little oil & pan-fried the mini murtabak.
