Malaysia Kitchen

		About the Dish
		Murtabak can be best described as wrapped Roti Canai with hearty fillings folded into the flatbread. Often found at hawker stalls and night markets, Malaysian Murtabak is available with chicken or beef fillings and comes with either curry or a liquid dip made of onions and vinegar to go along with it.

Direction:

1. Sweat onion, garlic and mixed spices till fragrant.
2. Add in curry powder and curry leaves, fry until the oil separates.
3. Add in minced meats and slow cook the meat then season to taste.
4. Lastly add in coriander leaves.
5. The filling should then be wrapped in Roti Canai (refer to Roti Canai recipe).
6. Serve hot with curry on the side for dipping.

For Roti Canai wrap

1. Mix the sweetened condensed milk or evaporated milk mixture with the water and set aside.
2. Sift the flour into a mixing bowl. Add the eggs, salt, sugar, and 5 tablespoons of ghee or melted butter, and mix well. Add the diluted sweetened condensed milk or evaporated milk mixture and knead for 10 minutes to make a soft dough.
3. Shape dough into a ball and place it in a small bowl. Cover with a damp cloth and set aside in a warm place to rest for 30 minutes.
4. Portion the dough into 12 pieces and roll each piece into a small ball. Coat each dough ball in the ghee or oil, cover and set aside again for at least 20 minutes or up to 4 hour.
5. Heat an iron griddle or heavy pan and grease with a little ghee or butter. Grease a rolling pin and work surface with ghee. Roll out each dough ball to make it as thin as possible.
6. Fry each dough individually on the hot griddle over medium to high heat until crisp and golden brown, about 3 minutes on each side, adding more of the ghee or oil as necessary. Best served hot with a spicy meat or fish curry.