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"Murtabak" Filling

  • Corn Oil 30 g
  • Shallot Paste 50 g
  • Garlic Paste 20 g
  • Minced Chicken 500 g
  • Cumin Powder 5 g
  • Meat Curry Powder 20 g
  • Black Pepper Powder 2 g
  • Egg 7 pc
  • Yellow Onion, diced 100 g

Serving

  • Roti Canai Dough 10 pc
  1. "Murtabak" Filling

    • Heat up oil, saute paste ingredients until fragrant, add minced chicken with the rest of the ingredients.
    • Transfer into a cup, cool it down. Break the eggs and mix it. Add in the diced onions and stir well.
  2. Serving

    • Using a hot plate, place the flipped up roti canai dough, put in the murtabak filing and fold it into a square shape.
    • Leave it until golden brown and the filing mixture and dough are cooked.
    • Serve with dhall curry.