Culinary Greetings to the World!
It's tea-time, time for another enjoyable meal break. This is the process of making "Murtabak" #murtabak or "Martabak" #martabak is a thin dough packet that’s often stuffed with a combination of minced meat and eggs, and fried in oil to a golden crisp.
Originally an Arab food, versions are commonly found throughout Southeast Asia, and it’s a favorite in Malaysia.
This is the Singaporean version of murtabak are a combination of Arab and Indian flavors, spices, and cooking techniques, and it’s one of the greatest things to eat when you are in Johore.
In order to make murtabak they first take a ball of dough and begin by pressing it out. Once the ball of dough is a thinner disc, it’s then picked up, and slapped in the air so the dough stretches out into a near paper thin sheet. When the sheet of dough is thin enough, depending on what type of murtabak you order, a mixture of minced meat and onions are added. Then the murtabak master dropped in an egg, and with a swift motion of his hand, he beat up the egg within the dough, and wrapped up the entire package.
Next, the murtabak went on the giant hot skillet, and was shallow fried in lots of oil Here again he will break an egg and spread on the dough sprinkle with another batch of meat filling. Flip over and this time he will spread a half of the frying dough with shredded cheese and later fold the other half to cover the cheese part. Continue to fry till golden crispy and bulging.
Emmmm the flavor of the murtabak itself was excellent, but to make things even better, it was served with a side bowl of curry sauce. The curry sauce provided with the murtabak included a good dose of curry leaves for extra mind blowing curry flavor. Marvelous what are wonderful tea-time😉👌
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