Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1 egg
- 1 cup water
- 500g ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Salt and pepper to taste
- 2 tbsp oil
- 4 eggs
- 1 cup shredded cheddar cheese
- 1 cup chopped scallions
- 1 cup chopped cilantro
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and baking powder. Mix well.
2. Add egg and water to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
4. In a separate pan, heat oil over medium heat. Add onion and garlic and sauté until fragrant.
5. Add ground beef, curry powder, turmeric powder, cumin powder, salt, and pepper. Cook until the beef is browned and cooked through.
6. Divide the dough into 4 equal portions. Roll out each portion into a thin sheet.
7. Place the first sheet on a griddle or non-stick pan. Crack an egg on top and spread it out evenly.
8. Add a layer of the cooked beef mixture on top of the egg.
9. Sprinkle shredded cheese, scallions, and cilantro on top of the beef.
10. Place the second sheet of dough on top of the filling and press down gently.
11. Cook for 2-3 minutes on each side until the dough is golden brown and crispy.
12. Repeat the process with the remaining dough and filling.
13. Cut the Tumpang Murtabak into slices and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 28g
Carbohydrates: 50g
Protein: 32g
Substitutions for ingredients:
- Ground chicken or lamb can be used instead of beef.
- Any type of cheese can be used instead of cheddar.
- Green onions can be used instead of scallions.
- Parsley can be used instead of cilantro.
Variations:
- Add diced potatoes or carrots to the beef mixture for extra flavor and texture.
- Use different types of cheese or herbs to customize the flavor.
- Add a layer of sliced tomatoes or bell peppers for a colorful and nutritious twist.
Tips and tricks:
- Make sure to roll out the dough thinly to ensure that the Tumpang Murtabak cooks evenly.
- Use a non-stick pan or griddle to prevent the dough from sticking.
- Be careful when flipping the Tumpang Murtabak to avoid spilling the filling.
Storage instructions:
- Tumpang Murtabak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Tumpang Murtabak in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Tumpang Murtabak on a large platter and garnish with fresh herbs and sliced tomatoes.
Garnishes:
- Fresh cilantro, parsley, or basil
- Sliced tomatoes or bell peppers
Pairings:
- Serve with a side of cucumber salad or pickled vegetables for a refreshing contrast to the rich and savory Tumpang Murtabak.
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes manageable.
- If the Tumpang Murtabak is not crispy enough, cook it for a few more minutes on each side.
Food safety advice:
- Make sure to cook the beef filling thoroughly to avoid any risk of foodborne illness.
Food history:
- Tumpang Murtabak is a popular street food in Malaysia and Indonesia. It is a fusion of Indian and Malay cuisine, combining the flavors of curry and spices with crispy dough and savory filling.
Flavor profiles:
- The Tumpang Murtabak is a savory and spicy dish with a crispy texture and rich flavor from the beef, cheese, and spices.
Serving suggestions:
- Serve the Tumpang Murtabak as a main dish for lunch or dinner, or as a snack or appetizer for a party or gathering.
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Region: Malaysian