Gastronomy oh oui.

Being in a foreign land (padahal dah lama, and it's not so foreign anymore..), being independent and creative ensures you don't go hungry during berbuka. You can go on and on about missing Pasar Ramadhan, which I know learned has been abbreaviated to PARAM.

Or, you can be like my friends and I, by replicating the menu yourself at home, with whatever ingredients they sell in the Asian stores. Nevermind that the desicated coconut tastes like plastic. >_<

We've done Murtabak before, but never got around showing you the outcome of it. Usually it gets wolfed down in a matter of seconds. *shy*. In a short span of one week, we made murtabak twice. For the benefit of any non-malay speaking readers(as if I have any), Murtabak is a meat,potato and egg dish cooked in curry powder and haniens (Onions). It is then wrapped in a pastry like crust, similar to roti canai , for those unfamiliar with roti canai, you don't know what you are missing in life. Hehe.

I don't know where this dish originated from, but having a Johorean grandmother and mother, we only eat Murtabak Singapore. It's different from your average murtabak because it's kinda crispy on the outisde. *salivates* . For those wanting to try Murtabak Singapore you can go to USJ 10, opposite the library, they sell them there and it is to DIE FOR.

Anyway, I'll show you how it's made, Perantau style, with Kulit Popiah. Oh yeah. Didn't I tell you we are geniuses when it comes to food?

That is yours truly, tebaring the kulit popiah. You may this skip this step because we only took this picture to give the WAHHHH HO KENG ahhh effect.

That is of course yours truly again, donning the Camelia style turban wrap, complete with hoop earrings stirring the magic ingredients. Ghetto lah konon(gotta keep my hair in place ekcelli).

I was trying to figure out if I should increase the salt or not, but I realised I look like a wannabe Datin with my index finger pointing like that. And yes that is a Milo Packet and a Rice Cooker behind me. So Malaysian I know.

Does it whet your appetite already? The recipe comes from Amna, which I suspect was googled from Mesra. Net.

That is how you fold your murtabak into little square biteable(haaa so big ah your mouth?) sizes.

Ok, all neatly folded, we got about 15 pieces altogether to serve a party of 6.


And you add in a little bit of oil on a skillet pan to pan fry it? Oh God, my explanation sucks, but you understand what I'm saying right?

Voila..Bon Appetit. Ya sorry no dslr canggih to take pro looking pictures.

Because we are not fans of those sweetend onions that they eat with Murtabak, we didn't make one but instead dipped these in Sos Cili. Hehehe. You cannot take the Cili away from the Malaysian!

Recipe

250gm minced meat

potatoes (2 large ones)

4 eggs(cholestrollllll)

shallots ke red onion ( 1 big one)

meat curry powder (2tbsp)

chilli powder(1tbsp)

salt to taste

Steps in order of sequence. Shallots, meat, curry powder, chilli powder. Pause jap, stirrr until the curry cookes? (entah Amna kata camtu so ikut je) potatoes,salt. Beat the egg in separate bowl and when the meat is ready and you are ready to fold the murtabak, pour in the egg. Pan fry.

EAT till you heart is content! Jangan lupa Terawih..