Chicken Murtabak II (Murtabak Ayam II)

 

 Making murtabak is not difficult anymore for those who are worried about making the Roti Canai dough. It can easily be resolved by using ready made frozen Popiah skin instead. Making the filling is a breath and the murtabak will be on the way for breakfast or evening tea in no time! The skin is crispy while is hot.... very nice.

I had bad experience with food poisoning because often the murtabak stall will store the leftover and sell it again the next day. Making it yourself will guarantee hygiene and taste better too!

 

By: Roz@HomeKreation

Makes 4 medium size murtabak

INGREDIENTS:

8 pieces Popiah Skin 8.5" sq

2 Eggs

1 Chicken Breast - chopped finely 

1 small Potato - 1/4" cubed 

2 Shallots*

2 cloves Garlic*

1" Ginger*

1 tsp Black Pepper*

1/2 tsp Cumin*

1/2 tsp Fennel Seeds* (* pounded) 

1 tbsp Curry Powder - add some water to form paste 

1 Big Onion - chopped 

Chinese Celery

Salt

METHOD:

1. Heat up few tbsp oil & stir fry potato until cook.

Dish out & put aside.

2. Stir fry pounded ingredients* in the leftover oil until fragrant.

Add in curry powder paste & stir-fry until fragrant, adding some water if it sticks to bottom of pan.

Add in chicken, potato & salt and stir well.

Lastly add in big onion and celery.

Cool.

3. Beat 1 egg with fork and mix in half of the filling.

Spoon 1/2 of it into a piece of popiah skin & fold like an envelope.

Place it onto another piece of popiah skin & fold again.

Repeat with remaining filling & skin.

4. Place it onto a flat pan pre-heated with a tbsp of oil.

Flip occasionally until crispy.

 

5. Serve with onion pickles or curry.

6. To make Onion Pickles: Sliced big onion+vinegar+salt+sugar+red color. Let it soak for about 10 min.

 

BAHASA MALAYSIA VERSION
Nampak macam susah & remeh nak buat murtabak tapi sebenar nya senang jer. Sekejap jer dah siap... cuma masak inti nya dan balut dgn kulit popiah. Bukan shj mudah tapi juga sedap rangup buat cara ni. Kat Sarawak ni murtabak tak sama cam kat Semenanjung sebab inti nya tersangat sedikit (cam roti telur je....) dan satu lagi takda bawang jeruk! Bagus lagi buat sendiri.... puas makan kan. Along memang suka makan murtabak tapi serik pula dah berapa kali sakit perut makan murtabak yg keracunan.... meh lah kita buat sendiri....

By: AlongRoz@HomeKreation

Bilangan: 4 biji

BAHAN2:

8 keping Kulit Popiah 8.5" persegi

2 bj Telur

1 ketul Dada Ayam - cincang halus

1 bj Kentang - potong 1/4" kiub

2 ulas Bwg Merah*

2 ulas Bwg Putih*

1" Halia*

1 st Biji Lada Hitam*

1/2 st Jintan Putih*

1/2 st Jintan Manis* (* tumbuk) 

1 sb Serbuk Kari - campurkan sedikit air

1 bj Bwg Besar - cincang

Daun Sup

Garam

CARA2:

1. Panaskan minyak dan goreng kentang sehingga masak.

Angkat & ketepikan.

2. Tumis bahan tumbuk dgn minyak tadi sehingga wangi.

Masukkan pes kari & kacau sehingga wangi, masukkan sedikit air supaya tidak hangit.

Masukkan ayam, kentang, garam & kacau sebati.

Masukkan bawang besar & daun sup, kacau & angkat.

Sejukkan.

3. Pukul sebiji telur & campurkan separuh dari inti tadi.

Sudukan 1/2 inti ke atas sekeping kulit popiah & lipat seperti sampul surat.

Balikkan & letakkan ke atas sekeping lagi kulit popiah & lipat seperti tadi.

Ulang proses dgn inti & kulit popiah yg selebih nya sehingga habis.

4.  Masak di atas kuali leper yg di panaskan dgn sesudu minyak.

Balik2an sehingga garing.

5. Hidangkan dgn bawang jeruk atau kuah kari.

6. Cara membuat Bawang Jeruk: Hirisan bwg besar + cuka + gula + garam + pewarna merah. Biarkan sebentar lebih kurang 10 min.