Stuffed Pancake (murtabak)
Stuffed Pancake (Murtabak) is a popular dish in Malay cuisine, known for its flavorful filling and crispy outer layer.
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 lb ground beef or chicken
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a bowl, mix the all-purpose flour, egg, water, and salt to form a smooth batter. Let it rest for 30 minutes.
- Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the ground beef or chicken, curry powder, turmeric powder, cumin powder, coriander powder, salt, and pepper. Cook until the meat is fully cooked. Set aside.
- Heat a non-stick pan over medium heat and lightly grease with oil. Pour a ladle of the pancake batter onto the pan and spread it thinly.
- Spoon a portion of the cooked meat filling onto one half of the pancake. Fold the other half over the filling to form a half-moon shape. Cook until the pancake is golden brown and crispy on both sides.
- Repeat with the remaining batter and filling.
- Slice the stuffed pancakes and serve hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 12g
Supplies
Mixing bowl Non-stick pan Ladle Cooking spatula
Tools
Knife Cutting board Frying pan
Serving suggestions
Serve the stuffed pancakes with a side of pickled onions and a refreshing cucumber salad.
Tips & tricks
For a vegetarian option, replace the meat filling with a mixture of diced vegetables and tofu.
Cost
$15