Malaysian Murtabak With Spiced Meat Filling
Crispy fried Malaysian pastry parcels filled with seasoned ground meat, onions, and egg. Golden, flaky, and bursting with savory flavors served with cucumber and spicy sambal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 685
- Protein
- 28g
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup warm water
- ½ lb ground beef
- ½ lb ground chicken
- 1.5 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 whole fresh eggs
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp white pepper powder
- 2 tbsp fresh cilantro, chopped
- 2 cups vegetable oil for frying
- 1 medium cucumber, sliced
- ½ cup sambal oelek or chili sauce
Instructions
- 1
Mix flour and salt in a large bowl. Create a well in the center and pour in warm water and oil gradually while mixing with your hands until a shaggy dough forms.
- 2
Knead the dough for 8-10 minutes until smooth and elastic. Cover with damp cloth and let rest at room temperature for 20 minutes.
- 3
Divide dough into 4 equal portions and roll into balls. Brush lightly with oil and set aside.
- 4
Heat 1 tbsp oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- 5
Add diced onion and cook for 2-3 minutes until softened and translucent.
- 6
Add ground beef and chicken, breaking apart with a spoon. Cook for 5-7 minutes until meat is fully cooked and no pink remains.
- 7
Stir in turmeric, cumin, white pepper, soy sauce, and oyster sauce. Cook for 1 minute. Remove from heat and stir in cilantro. Cool slightly, then beat in eggs until well combined.
- 8
On an oiled work surface, flatten one dough ball into a thin 8-inch square. Spread 3-4 tbsp filling onto half the square.
- 9
Fold the dough in half to create a triangle or rectangle, sealing edges by pressing firmly.
- 10
Heat 2 cups vegetable oil in a large skillet to 350°F (175°C). Carefully place murtabak in hot oil and fry for 2-3 minutes per side until golden brown and crispy.
- 11
Transfer to paper towels to drain. Repeat with remaining dough portions.
- 12
Serve hot with sliced cucumber and sambal oelek on the side.
Tools you’ll need
- large mixing bowl
- 12-inch cast iron skillet
- wooden spoon
- measuring cups and spoons
- knife and cutting board
- damp cloth
- instant-read thermometer
- paper towels
- slotted spatula or spider strainer
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