June 24, 2020

Mini Murtabak with Popiah Skin


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:
  1. Heat oil in a wok, and saute the diced onion, potatoes & minced garlic till the onion turn translucent.
  2. Then add minced meat/chicken & continue to cook till all the meat turns brown.
  3. 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.
  4. Off the heat, set aside & let it cool completely.  Then add the eggs to the cooled filling & mix well.
  5. Scoop 2-3 tbsp of the filling onto Popiah skin & fold it into rectangular size.
  6. Heat a pan with a little oil & pan-fried the mini murtabak.


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