Murtabak

Murtabak is a stuffed pan-fried bread (prata dough) which is very popular in Singapore and Malaysia. One can order them in any indian muslim restaurants or stalls.  Murtabaks are normally served with curry and cucumber/onion pickle.  The stuffing is made of minced meat (beef or mutton), onions and eggs.

Ingredients (serves 6 persons):
470 g plain flour, to be sieved
1 tsp (heaped) sugar
225 ml water
15 g condensed milk
1/2 tsp salt
15 g clarified butter or melted ghee
1/2 egg white

Note:  Above dough ingredients yield 6 murtabaks

Stuffing Ingredients:
250 g minced beef or mutton, to be pan-fried with 1/2 tsp curry powder
2 big onions, to be peeled and diced
2 eggs, to be lightly beaten

cooking oil

Method:
In a bowl, mix together water, sugar, condensed milk, salt, clarified butter and egg white.  Lastly, add in flour and knead until the dough is pliable.  Cover dough with a damp cloth and leave aside for one hour.

Divide dough into 6 balls.  Coat them with clarified butter and let them rest for about 2 to 3 hours (better overnight) before flipping them.

Flatten the dough ball on a greased worktop by making sure the middle is thick and the outside edge is thin.  Flip the dough by using one hand as a pivot.  Spread the thin dough out and sprinkle some oil.  Then, add some beaten eggs, cubed onion and minced beef.  Fold into a parcel and fry on a hot girdle until it is browned on both sides.

Serve with Beef or Mutton Keema and Cucumber/Onion Pickle.


Beef or Mutton Keema
Ingredients:
250 g minced beef or mutton
3 tbsp meat curry powder

1 big onion, to be peeled and diced
3 big potatoes, to be peeled and diced
2 carrots, to be peeled and diced
peas (optional)
note:  some recipes call for diced tomatoes but I do not use them in this recipe
enough water
4 tbsp cooking oil

Pounded Ingredients:
1.5 cm fresh ginger, to be sliced
2 cloves of garlic, to be sliced

Stir-fry Ingredients:
1/2 big onion, to be finely sliced
3 pcs cardamon
a cinnamon stick, about 4 cm long
4 pcs cloves

Method:
In a bowl, mix together minced meat, pounded ingredients, curry powder and about 2 tbsp water. Leave aside.

Heat oil in a medium-size pot and add the stir-fry ingredients.  Fry until the onions are lightly browned.  Add in the minced meat mixture and fry until fragrant.  Then, add in cubed potatoes, carrots and enough water.  Cook over medium heat until they are tender.

Then, add in cubed onions, peas and tomatoes (if using).  Cook for a further 10 minutes.  Once ready, remove from heat.

Serve with murtabak, roti prata or capati.


Cucumber/Onion Pickle
Ingredients:
1/2 cucumber, to be halved and thinly sliced
2 big onions, to be thinly sliced
3 tbsp white vinegar
3 tsp sugar
2 tbsp tomato ketchup

Method:
In a bowl, mix together all ingredients and leave aside for a few hours.

Bon Appetit!

Beef Biryani

We had guests over for lunch today and I prepared Beef Biryani complete with all its works as a surprise for the bride and bridegroom-to-be!  Fried Pappadums were also served on the side.  The recipe is the same as the Mutton Biryani recipe but this time, I used beef instead of mutton.

Beef Biryani Gravy

Ingredients (serves 4 to 6 persons):
1 kg beef, to be cut into 10 big pieces
6 - 8 medium-size onions, to be peeled and finely sliced 
4 stalks of green chillies, to be halved (optional:  deseeded)
5 big red tomatoes, to be cut into cubes
2 tbsp tomato puree
50 g joghurt
50 g cashew nuts, to be grounded (or left whole:  optional)
50 g coriander leaves, to be plucked
50 g mint leaves, to be plucked
salt to taste
cooking oil
3 tbsp ghee

Biryani Spices:
1 tbsp coriander seeds
1 tsp cumin
1 tsp aniseed
1/4 nutmeg

Note:  All the above spices to be fried in a pan without oil until fragrant.  Cool completely and grind finely.

Pounded Ingredients:
6 cloves of garlic
3 cm fresh ginger

Method:
Marinate meat with pounded ingredients and biryani spices.  Leave aside for about 10 minutes.

Heat cooking oil and ghee in a pot.  Add in onion slices and stir-fry until the colour changes to light yellow.  Add in marinated meat and cook for about 5 minutes.  Then, add in tomato puree and yoghurt. Stir well and cook further for about 5 minutes.  Add in green chillies, chopped tomatoes, cashew nuts, coriander leaves and mint leaves. Cook over low heat until meat is tender.  Note: Mutton will take at least one hour to cook whereas beef will take a bit longer.  Remove meat once tender from pot and simmer gravy until it thickens.  Once thickened, return meat to pot and cook for about 10 minutes.

Nasi Briyani (Briyani Rice)

Ingredients (serves 4 to 6):
1/2 kg basmati rice, to be washed and drained
1/2 cup evaporated milk to be mixed with 2 tbsp rose water and a little safran
1/4 cup yoghurt
1/4 cup ghee
2 medium-size onions, to be peeled and finely sliced
30 g coriander leaves, to be plucked
30 g mint leaves, to be plucked
salt to taste
a few drops of liquid yellow colouring
50 g cashew nuts
50 g raisins
fried shallots for garnishing

Pounded Ingredients:
3 cloves of garlic
3 cm fresh ginger

Spices:
3 cm cinnamon stick
3 cloves
3 cardamom

Method:
Measure water according to weight of rice and set aside.

Heat ghee and add sliced onions.  Stir-fry until fragrant and then, add in the spices. Stir well and add in pounded ingredients.  Cook until fragrant.  Add in water, evaporated milk, yoghurt and salt to taste.  Let it boil gently.  Then, add in rice.  Cook until all liquid have evaporated. Stir rice well. Then, add some Biryani Gravy on one corner of rice.  Do not stir!  Sprinkle yellow colouring.  Do not stir.  Add coriander leaves, mint leaves, cashew nuts and raisins.  Cover pot and cook over very low heat for about 45 minutes to one hour or until rice is cooked.

Once rice is ready, stir gently and serve sprinkled with fried shallots.


Paceri Nenas

Ingredients:
1 sweet pineapple, to be skinned and cut into "diamond" pieces
1/2 tsp turmeric powder
1 big onion, to be finely sliced
3 stalks red chillies, to be sliced finely
4 tbsp sugar
2 tbsp tomato ketchup
1 tbsp white vinegar
salt to taste
cooking oil

Pounded Ingredients:
1 big onion, to be sliced
2 cloves of garlic, to be sliced
1 cm fresh ginger, to be sliced
2 pcs candlenuts, to be soaked in warm water

Spices:
3 cloves
2 cardamom
3 cm cinnamon stick

Method:
Boil water in a pot and add turmeric powder and a little salt.  Add in pineapple pieces and let it boil gently.  Remove pineapple pieces to a colander.

Heat oil in a pot and add in pounded ingredients and spices.  Stir-fry until the colour changes.  Then, add in tomato ketchup, sugar, vinegar and salt to taste.  Finally, add in pineapple, sliced onions and chillies.  Stir well and cook for 5 minutes.  Once done, remove from heat.

Acar Timun (Cucumber Pickle)

Ingredients:
1 large cucumber or 2 small cucumbers, to be deseeded and cut into lengths
1 medium-size carrot, to be peeled and cut into fine sticks
2 stalks green chillies, to be halved and deseeded (optional)
2 stalks red chillies, to be halved and deseeded (optional)
10 red shallots, to be peeled and leave whole
5 cloves of garlic, to be peeled and leave whole
1/4 cup white vinegar
4 tbsp sugar
salt to taste
1 tsp black mustard seeds

Pounded Ingredients:
6 stalks red chillies, to be sliced
4 red shallots, to be sliced
3 cloves garlic, to be sliced
1 cm fresh ginger, to be sliced
4 pcs candlenuts, to be soaked in warm water
1 cm fresh turmeric
1 tbsp dried prawns, to be soaked in warm water

Method:
In a bowl, add halved green & red chillies, shallots, garlic, cucumber pieces, carrot sticks and 1 tsp salt.  Mix well and leave aside for 30 minutes.  Then, wash and drain.

Heat oil in a pot and add pounded ingredients.  Stir-fry until fragrant.  Then, add in sugar & salt to taste and vinegar.  Cook until gravy thickens.  Add in the rest of the ingredients and remove from heat.

Serve Beef Biryani as shown above!

Bon Appetit!