Taiwanese Butter Toast Bread

Let’s relax and enjoy sweet delicious toast bread at home…. In a lazy morning, lingering with fresh air in the patio cannot be better with simple munch that quick to prepare and creamy Teh Tarek…..

Perfect toast to my liking…. crispy on the outside and thick soft flesh in the inside…. just nice sweet creamy topping to compliment…. Hot sips of Teh Tarek just after each bites will surely lure you to greed for more….LOL!

Herewith the recipe to share with all….

By: Roz@HomeKreation

Yields: 6 pieces
INGREDIENTS:

1 cup Powdered Milk

2/3 cup Sugar

2/3 cup Butter

1 Egg Yolk

1 loaf Bread – slice into 1”-1.5” thick

METHOD:

1. Mix all ingredients to form thick paste.

2. Spread to cover top and edge of the bread slices– use up all for 5-6 slices.

3. Bake at 180oC for 5 minutes then another ~5 minutes under grill until top is golden brown.Enjoy with your favourite hot beverage!
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BAHASA MALAYSIA VERSION

Kali ni Along nak share satu resipi yg mudah tapi amat sedap sekali. Roti ni amat popular dan biasa nya di jual di toast box atau di café dan harga nya agak mahal walhal nak sediakan di rumah ambil masa sekejap sahaja.

Sesuai untuk sarapan ringan atau pun minum petang. Roti ni rangup tapi isi nya tebal lembut di gandingkan dgn topping butter yg lemak berkrim memang sedap sangat di kenakan dgn Teh Tarek atau kopi O…. nyummmmm!

Meh tengok resipi…..

By: Roz@HomeKreation

Yields: 6 pieces

INGREDIENTS:

1 cwn Susu Tepung

2/3 cwn Gula Pasir

2/3 cwn Mentega

1 bj Kuning Telur

1 buku Roti  – di hiris tebal 1”-1.5”

CARA2:

1.  Campurkan kesemua bahan2 untuk pes mentega.

2.  Sapukan pes mentega dgn rata ke atas permukaan kepingan roti. 

Gunakan kesemua nya untuk 5-6 keping roti.

3.  Bakar 180^oC 5 minit dan kemudian ~5 minit lagi dibawah grill sehingga keperangan.

Enjoy dgn kopi atau teh panas!

Roasted Chicken Sandwich - Malay Style

 I used leftover roasted chicken from dinner for our breakfast and it was awesome. I like my sandwich filling a bit spicy so here how I made it in a very Malay style:

By: Roz@HomeKreation
INGREDIENTS:
1/2 Roasted Chicken Breast - shredded
1/2 Boiled Salted Egg - mashed
1 tbsp Fried Onions
Chopped Cucumber & Tomato
1-2 tbsp Mayonnaise
1 tbsp Homemade Chili Sauce

METHOD:
1. Mix all ingredients well and ready as sandwich filling.
2. As always, I prefer wholemeal than white bread.... don't forget cheese slices too!
I also like my bread lightly toasted and eat them warm.

 
BAHASA MALAYSIA VERSION
 Asyik makan mee goreng atau nasi lemak jer pepagi semenjak dok KL ni.... Kali ni nak kurangkan kalori sedikit ler.... ada pulak lebihan ayam panggang malam tadi, elok gak ler buat sandwich tak membazir lah kan. Telur masin pun ada gak lebih, hentam jer lah masuk semua....hehe. Macam biasa Along lebih suka roti serat gandum dari roti putih tapi buat dua2 ler sebab AlongRiz tak suka roti serat gandum ni. Inti nya Along buat ikut selera sendiri... al maklum tekak melayu mesti nak yg ada pedas2 sikit gitu.... meh tengok resepi nya.

By: AlongRoz@HomeKreation
BAHAN-BAHAN:
1/2 ketul Dada Ayam Panggang - koyak halus
1/2 bj Telur Masin Rebus - hancurkan
1 sb Bawang Goreng
Timun & Tomato - cincang 
1-2 sb Mayonnaise
1 sb Sos Cili (homemade)

CARA2:
1. Gaul rata kesemua bahan2 & siap untuk filling sandwich.
2. Isi antara 2 keping roti & juga kepingan keju.
3. Bakar sebentar jika suka.

Whole Wheat Buns

 Made the buns for our simple dinner.... I bought a packet of mini burger patties and thought homemade buns will be nice to go with it. Although it is time consuming making own bread but the reward of being little patience is really worth it.... lovely aroma luring in the house will open up for hungry appetite.... My hubby & UsuRaz each had two sets whilst Liana finished off the whole burger (rarely she eats that much).... LOL... mommy giggled happily.... worths all the effort! The remaining buns were enough for breakfast the next day.... hubby & Liana had them with their favourite egg jam whislt I had mine with chili anchovies.... nyummmm!

 This recipe produces soft & springy buns.

By: Roz@HomeKreations
Source: Betty Crocker (modified)
Yields: 16 buns
INGREDIENTS:
1 cup Water
1 Egg
⅛ cup Sugar (orig recipe used ¼ cup)
3 tsp Instant Yeast
1 tsp Salt
2 cup Bread / High Protein Flour
1¼ cup Whole Wheat Flour
2 tbsp Butter – softened
Additional Melted Butter – for brushing

METHOD: 
1. Place all ingredients into bread machine, except butter, in the above order.
Process with dough function until ready (abt 2 hours).
2. Remove with floured hands and divide into 16 balls.
Place in greased 10” round tin.
Brush with melted butter, cover with plastic & let it rise 2x for ~30min.
Dough is ready when indentation remains when touched.
3. Bake at 190oC for 12-15 minutes.
4. Brush with melted butter.

BAHASA MALAYSIA VERSION
Dah lama tak buat roti dan teringin pula nak makan burger. Sekarang ni kalau makan burger kat fast food restoren pun nipis melayang jer daging burger nya, tak rasa cam makan burger pun. Ada supermarket baru buka kat pekan Lutong, jumpa daging burger yang sangat tebal.... happy nya terus jer Along beli. Kebanyakan daging burger beku punya lah nipis macam kertas sampai patah bila nak tanggalkan kepingan nya. Bila di panggang, daging burger yang ini tak berminyak macam brand yg lain dan bila makan terasa kekenyalan daging nya.
Along paling suka roti wholemeal dari tepung biasa dan resepi ni amat lah bagus roti nya kenyal & gebu. Makan seketul pun kenyang tapi hubby & UsuRaz makan dua ketul burger seorang.... amboi! Liana yg kecik pun habis seketul burger.... puas hati, seronok mama nengok hubby & anak2 makan.
Esuk pagi nya pula, hubby & Liana sarapan bun dgn sekaya... Along pula letak timun & sambal ikan bilis bawa bekal ke opis.... nyum2!

By: AlongRoz@HomeKreations
Source: Betty Crocker (modified)
Bilangan: 16 ketul
BAHAN2:
1 cwn Air
1 bj Telur
⅛ cwn Gula (resipi asal ¼ cwn)
3 st Instant Yeast
1 st Garam
2 cwn Tepung Roti Berprotein Tinggi
1¼ cwn Tepung Whole Wheat
2 sb Butter – lembutkan di suhu bilik
Sedikit Butter Cair – untuk sapuan

CARA2:
1. Masukkan kesemua bahan2, kecuali butter, ke dlm mesin roti mengikut aturan di atas.
Process dgn function doh sehingga siap (~2jam).
2. Keluarkan dgn tangan yg di sapu tepung & bahagi kpd 16 ketul.
Susun ke dlm tin bulat 10" yg di sapu butter.
Sapu permukaan doh dgn butter cair & tutup dgn plastik.
Biarkan selama ~30min sehingga naik 2x ganda.
Doh siap bila di tekan ianya berlubang.
3. Bakar dgn suhu 190^oC selama 12-15 min.
4. Sapukan dgn butter cair.

Roti Puri

 Liana requested for chicken curry.... and therefore I made this Indian bread to go along the curry served for breakfast. Everyone enjoyed the tasty Chicken Curry for the Puri breads dipping.... It is very easy to make this Roti Puri which dough does not need any levening ingredients and yet it puffs up so beautifully. Enjoy it right away soon after fried for crispy and soft texture... It gets little bit tougher when cold but still ok when dipped into sufficient gravy.

By: Roz@HomeKreation
Source: Azlita@MasamManis
Recipe retyped and translated into English by HomeKreation
Makes 12
INGREDIENTS:
2 cups Flour
1 tsp Salt
150ml Water
1 tsp Ghee / Veg oil

METHOD:
1. Mix flour & salt.
Pour in water gradually while mixing & knead until non-sticky to touch.
Knead in ghee/oil until soft.
2. Cover with cloth and let it rest 20 minutes.
3. Divide into 12 small balls.
Flatten each into a circle.
4. Heat up oil for deep fry.
Deep fry each dough until puff up, flipping few times and until golden spots on surface.
5. Serve with your favourite curry.
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BAHASA MALAYSIA VERSION
Senang dan cepat jer nak sediakan Roti puri ni.... Tak payah nak perap lama2 sebab tak letak apa2 bahan penaik pun. Hasilnya tetap menggelembung bila di goreng.... makan panas2 rangup di luar... cicah pula dengan kari ayam (Liana minta mama masakkan kari).... mmmm sedap nya sarapan... semua seisi keluarga syok makan! TQ Azlita & tuan asal yang kongsikan resepi nya.

Along guna minyak sapi.... roti nya lebih harum & lemak.... Along suka bau roti nya.

By: AlongRoz@HomeKreation
Source: Azlita@MasamManis
Along taip semula untuk mudah rujuk sendiri
Hasil: 12 biji
BAHAN2:
2 cwn Tepung Gandum
1 st Garam
150ml Air
1 st Minyak Sapi / Minyak Jagung

CARA2:
1.  Campurkan tepung & garam.
Masukkan air sedikit2 sambil di gaul & uli sehingga tidak melekat.
Letakkan minyak & uli sehingga lembut.
2. Tutup dgn kain & perap 20 minit.
3. Bahagi doh kpd 12 bahagian & bulatkan.
Canai setiap satu sehingga leper.
4. Goreng dalam minyak yang banyak & telah dipanaskan dahulu.
Balik2an sehingga menggelembung.
Angkat apabila warna keperangan.
5. Hidangkan dgn kuah kari.

Beehive Bread (Roti Sarang Lebah) Again

 Few days after the first trial, I made it again and doubled the portion on request of a friend. The best bread recipe I've made so far....! Recipe was posted earlier in here.
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BAHASA MALAYSIA VERSION
Buat lagi roti yang sedap ni untuk memenuhi permintaan seorang sahabat untuk jamuan budak2 qasidah. Kali ni Along buat dua bancuhan sekali gus. Alhamdulillah, feedback yang budak2 tu enjoyed it!

Untuk resipi, sila rujuk di sini.

Doh dah siap di bulat2kan dalam tin menunggu untuk kembang

Doh sudah pun mengembang

Baru keluar oven, belum make-up lagi

Sos butterscotch yg nyummy di tuangkan ke atas roti yg masih panas

Beehive Bread (Roti Sarang Lebah)

 This is seriously delicious! I drooled when I first saw it and made it right away in the following day. See the above photo.... one quarter was straight away chomped by me before anyone else....LOL! The buns were so soft & the butterscotch topping is so delicious... I almost lost control of myself and had to skip dinner that night.

By: Roz@HomeKreation
Source: Izzah (original by LydiaHoney@Facebook)
English translation by HomeKreation & below is modified recipe
INGREDIENTS:
2 cup Flour* (I made 1 cup plain flour + 1 cup high-protein flour)
½ tsp Instant Yeast* (orig guna dry yeast)
¼ tsp Salt*
½ tsp Baking Powder*
1 tbsp Sugar*
¼ cup Plain Yoghurt (suhu bilik)
½ cup Warm Water
¼ cup Veg Oil
Almond Flakes / Pumpkin Seeds

METHOD:
1.  Place all ingredients marked * into a bread maker or a mixer.
Mix in yoghurt & water, mix until blended.
Pour in oil & knead until dough is soft & pliable.
Leave in BM until ready or if manual method, leave to rise until doubled up and punch down.
2. Divide dough into small balls (I made mine 32 pieces).
3. Arranged in a greased tin & sprinkle almond flakes / pumpkin seeds. 
Cover with plastic & let it rise & doubled up.
4. Bake 180C-200C, 10 minutes with bottom heat and next 5-10 minutes with bottom & top heat.
5. Pour butterscotch sauce on the hot bread & serve warm.


BUTTERSCOTCH SAUCE 
½ cup Brown Sugar
½ cup Ideal Evaporated Milk
A pinch of salt
1/2 tsp Vanilla Essence
25g Butter
- Melt butter in a saucepan.
- Add in sugar & stir until dissolved & bubbling.

- Pour in milk slowly while stirring.

- Add in EV & put aside to warm until needed.

- Spoon onto the hot bread.

 

See how soft the bun is!

BAHASA MALAYSIA VERSION
Bila nampak Izah tayang ni kat Facebook, Along amat terliur.... esuk nya terus jadi projek meroti ni... waduh, memang enak seperti yang di bayangkan.... kuar jer oven, Along sorang jer ngap 5-6 ketoi....kui kui kui..... Hubby pun kata sedap... siap suruh buat topping tu lagi dia nak makan dengan pulut.... boleh ke?

Maceh kepada Izzah & Lydia yang berkongsi resepi yg mabeles ni...!

By: Roz@HomeKreation
Source: Izzah (original by LydiaHoney@Facebook)
Resepi telah di ubah-suai cara Along & di taip semula untuk mudah-rujuk 
BAHAN2: 
2 cwn Tepung Gandum* (Along tukar 1 cwn Tpg Gandum + 1 cwn Tpg Tinggi Protein)
½ st Instant Yeast* (orig guna dry yeast)
¼ st Garam*
½ st Baking Powder*
1 sb Gula*
¼ cwn Plain Yogurt (suhu bilik)
½ cwn Air Suam 
¼ cwn Minyak Sayur
Almond Flakes / Pumpkin Seeds

CARA2:
1.  Masukkan bahan2 bertanda* ke dalam bread maker atau mixer.
Masukkan yoghurt & airsuam, process sebentar.
Masukkan minyak & uli sehingga sebati & lembut.
Jika menggunakan BM, proses sehingga doh siap sedia.
Jika menggunkan mixer atau tangan, perap sehingga naik 2x ganda & uli semula.
2. Bahagikan doh kepada bebola2 kecil sebesar buah langsat (Along buat 32 ketul).
3. Susun ke dalam loyang yg telah di minyakkan.
Tabur almond flakes / pumpkin seeds.
Tutup dgn plastik & biarkan naik 2x ganda.
4. Bakar 180C-200C, 10 minit api bawah, 5-10 minit api atas & bawah.
5. Tuangkan sos butterscotch ke atas roti yg panas.
Tunggu suam sebelum di hidangkan.

SOS BUTTERSCOTCH 
½ cwn Gula Perang 
½ cwn Susu Ideal
Secubit Garam
½ st Esen Vanilla
25g Butter
- Cairkan butter dalam periuk kecil.
- Masukkan gula & kacau sehingga larut & berbuih.

- Tuangkan susu perlahan2 sambil mengacaunya.
- Masukkan EV dan angkat dari api dan suamkan sedikit.

- Sudukan ke atas roti yg panas.

Chapati (Again)

 Chapati is my family's specialty.... since small we savour this very much. My mother's chapati is the best and through practices mine is quite close to her quality. Inherently, my children and hubby like it too and I always have stock of atta flour at home. Good quality and tasty chapati should remain soft even when kept whole day in room temperature. Homemade is the best as it is less oily and guaranteed healthier.

I previously shared the recipe here but repeating herewith for ease of reference.

By: Roz@HomeKreation
Yield 8 pieces
INGREDIENTS:
500g Atta Flour (Indian wholemeal flour)
Warm Water + salt + sugar 

METHOD:
1. Mix liquid into flour until dough is formed & knead lightly.
2. Divide into 8 balls & brush with oil.
Rest them for about 10 minutes, then roll it into thin circle.
3. Cook on a hot griddle, flipping frequently until cooked.
4. Spread with butter/ghee once cooked.
5. Serve with dhal & sambal or your preferred dish.
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BAHASA MALAYSIA VERSION
Capati ni makanan kebiasaan keluarga Along dari kecil lagi. Emak Along memang pandai buat capati & roti canai. Roti nya lembut walau pun simpan seharian. Anak2 & hubby pun gemar makan capati yg Along buat. Makan capati amat mengenyangkan sebab penggunaan tepung atta. Selain dari tu ia nya amat sihat kerana tepung atta bersirat dan tanpa penggunaan peluntur seperti lazimnya tepung gandum biasa.

Resepi ada di sini tapi Along tayang sekali lagi sebab mood tengah rajin nak update blog....hehe.

By: AlongRoz@HomeKreation
Hasil: 8 keping
BAHAN2:
500g Tepung Atta
Air Suam + garam + gula

CARA2:
1. Tuangkan air ke dalam tepung sehingga menjadi doh yg lembut.
Uli sebentar, bahagi kepada 8 ketul & lumur dgn minyak. 
Perapkan lebih kurang 10 minit.
2. Canai setiap ketul menjadi bentuk bulat yang nipis.
3. Masak atas kuali leper yg panas, balik2an sehingga masak.
4. Sapukan majerin/minyak sapi apabila masak.
5. Hidangkan dgn kuah dhal & sambal sardin atau lauk kegemaran anda.

Wholemeal Loaf (Again)

 Making own bread is really fun and most of all you know what are in there.... no preservatives and it is your choice for a healthier nutritious ingredients and mine is always rich wholemeal fibre! I enjoy tearing it slowly and watching the beautiful strands.... Once ready.... I either make vegetable sandwich or go side by side with cheese.... I have some real good quality cheese from Holand from my two colleague recently. In return, I shared half loaf of the bread with Peter.

Recipe was posted earlier here but I share here again with BM translation.

By: Roz@HomeKreation
Source: book of BreadCode
Yields one 8" loaf
INGREDIENTS:
250g High Protein Flour
250g Wholemeal Flour
5g / 1/2 tbsp Instant Yeast
20g Milk Powder
40g Brown Sugar
1 tbsp Honey
5g Salt
320g Water
30g Butter

METHOD:
1. Process all ingredients, except butter, until coarse dough is formed.
Add in butter & continue kneading until shiny & springy.
2. Place in a container & cover with plastic wrap.
Allow to leaven for 40 min until 2x size. 
(Step 1 & 2 can be done using bread maker). 
3. Punch the dough, divide into four portions and roll each flat.
Roll like a swiss roll & place in a lined/greased baking tin.
Allow to leaven for 40 min.
4. Bake at 200C for 30 minutes or until nice golden color.

Wholemeal and High-Protein flour

See the beautiful fibre and texture

Awaiting for the dough to rise

BAHASA MALAYSIA VERSION
Along lebih suka makan roti bersirat gandum dari roti putih.... buat pula sendiri lagi lah bagus sebab takda campuran pengawet atau bahan kimia. Lagi pun yg homemade kita boleh pilih bahan2 nya sendiri... wholemeal yg jual kat kedai tu tak letak banyak sirat gandum sebab harga nya mahal tetapi kalau buat sendiri kita boleh perkayakan nya.... tengok je gambar kat atas tu amat jelas fiber gandum dan apabila telah masak, amat harum semerbak. Along lebih suka makan roti ni begitu sahaja sambil meratah ketulan2 keju yang my team-mate kasi baru2 ni dari Holand. Makan sekeping je pun waktu sarapan dah kenyang sehingga tengahari.

Resipi ni Along dah kongsi dahulu di sini. Kali ni Along kasi terjemahan BM pula.

By: AlongRoz@HomeKreation
Source: book of BreadCode
Hasil sebuku 8"
BAHAN2: 
250g Tepung Protin Tinggi
250g Tepung Gandum Wholemeal
5g / 1/2 tbsp Yis Segera
20g Susu Tepung
40g Gula Perang 
1 sb Madu
 5g Garam
 320g Air 
30g Mentega

CARA2: 
1. Proses kesemua bahan2, kecuali mentega, sehingga terbentuk ketulan2.
Campurkan mentega & uli sehingga licin.
2. Tutup dgn plastic wrap & perap selama 40 min sehingga kembang 2x ganda.
(Step 1 & 2 boleh guna bread maker).
3. Tumbuk doh dan bahagikan kpd 4 ketul.
Gelek & gulung. Susun ke dlm tin roti yg telah di sapu mentega.
Perap selama 40 min sehingga 2x ganda.
4. Bakar 200C selama 30 minit atau sehingga warna keperangan.

Chapati Folders

 Chapati is my family traditional's meal, loved by everyone... I came from a very big family and I recalled that when we were children, everytime my mother made chapati for dinner, we all applaused with joy - it was considered special. My father too took a pride of my mother's chapati that he considered the best. My grandmother was half Indian and therefore making chapati was considered a basic skill.

This time I made chapati folders - using the basic chapati recipe but further fry it on griddle until crispy and with filling. Since it is using atta flour (wholemeal), it is very filling but my sons had two each!

By: Roz@HomeKreation
CHAPATI (8 pieces):
500g Atta Flour (Indian wholemeal flour)
Water + salt + sugar
- Mix & knead. Divide into 8 balls & brush with oil.
- Leave it for at least 10 minutes before roll it thin.
- Cook on a hot griddle, flipping frequently until cooked.
- Spread with butter/ghee once cooked.

FILLING:
Some leftover beef steak
1 Big onion
Chopped Cabbage, Tomato & Cucumber, Red Chili
Pounded 2 cloves garlic, ginger, black pepper

SAUCE:
BBQ Sauce, Mayonnaise, Chili Sauce

METHOD:
1. Heat up 1-2 tbsp oil & stir-fry pounded ingredients until fragrant.
Add in the rest & stir for a minute.
2. Melt a tbsp margarine & place a piece of cooked chapati.
Place some filling on top.
Pipe the sauce on top & fold.
Lift out once the chapati is crispy & serve right away.

Starting to puff up on a hot griddle

BAHASA MALAYSIA VERSION
Along buat roti capati ni untuk sarapan pagi dan kali ni Along buat folders sebab anak2 Aong suka makan camni. Ada pula beef steak leftover dari malam, so hiris2 buat filling, memang best sangat tengok they all makan. Roti ni guna tepung atta, so memang cepat kenyang - emak Along suka buat ni tapi lipat 4 segi & cicah dgn kuah sardin dan kacang panjang goreng untuk makan malam... abang2 Along dan arwah Abah suka sangat makan camtu.

Nak bancuh & uli ni kena pandai supaya roti tak liat, nak cerita pun tak tau... Selalu nya org perap dulu supaya tepung nya lembut tapi Along selalu buat tak main perap2, terus je canai & roti tetap lembut walaupun sudah sejuk. Bagi anda yg baru nak belajar, kena lah perapkan sebentar k.

By: AlongRoz@HomeKreation
CAPATI (8 pieces):
500g Tepung Atta
Air + garam + gula
- Campurkan tepung & air & uli sebentar.
- Bahagi kepada 8 ketul & lumur dgn minyak.
- Perapkan sebentar & canai setiap biji bentuk bulat senipis yg boleh.
- Masak atas kuali leper yg panas, balik2an sehingga masak.
- Sapukan majerin/minyak sapi apabila masak.

FILLING:
Stik lembu lebihan malam
1 bj Bwg Besar
Cincang Kobis, Tomato, Timun & Cili Merah
Tumbuk 2 ulas Bwg Putih, Halia, Lada Hitam

SOS:
BBQ Sauce, Mayonnaise, Sos Cili

CARA2:
1. Panaskan 1-2 sudu minyak & tumis bahan tumbuk sehingga wangi.
Masukkan kesemua bahan2 yg lain & kacau sebentar.
2. Cairkan majerin di atas kuali leper & letakkan sekeping roti capati yg telah di masak tadi.
Sudukan inti keatas nya.
Picitkan sos & lipat seperti gambar.
Hidangkan setelah roti garing.

Beef and veg filling

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.