Malaysian Murtabak

I'm back...
My family and me have been 'locked' in our home quarantine for almost whole week. It all started with my hubby - he returned from work with fever, dry cough, muscle aches... It spread to all 4 of us in next few days...
We're fine now,... just keep coughing a lot!

Recipe comes from Malaysia (India has similar dish), where this kind of food is sold as 'street food'. The dough remind me  of Bosnian 'Burek' and /or Turkish 'Gozleme'.  I LOVE the taste of added aromatics

Ingredients:
Dough-
1 cup flour
pinch of salt
100 ml (+) water
1/2 cup oil (for greasing)
Filling-
1 tbs oil
250 g mince (chicken or veal, preferable)
1/2 onion, diced
1 garlic clove, crushed
1 tsp grated ginger
1/4 tsp turmeric
1/2-1  tsp Garam Masala
salt and pepper to taste
1/3 cup peas (optional)
1-2 tbs coriander leaves, chopped
Extra-
2 eggs, beaten and seasoned
1/2 onion, sliced
Method:
Make a soft dough from salt, flour and water. Divide in 4, cover with oil (turn to coat all over) and leave aside for 30 min.
Heat  oil, saute onion, mince and the rest of ingredients. Cook until meat cooked; check seasoning. Cool slightly.
Beat eggs in a separate bowl; slice onion.
Place non-stick pan on heat.
With palm of your clean hand spread 1 tbs oil (from bowl with dough) on a smooth clean surface. Place 1 part of dough on it and roll out the dough as thin as possible ( I do this with my oiled palms - find it easier)
Place 2 tbs of beaten egg in the middle, then 2-3 tbs of filling and sprinkle some onion on top. Lift sides of the dough  (opposite ones first) cover the filling. Carefully lift murtabak and place on hot pan  (with covered side up). Press slightly with spatula. When slightly browned , turn the dough and do the same with other side.
Repeat with other 3. Serve warm!

Murtabak - Malezijski Burek

Evo mene...

Skoro sijelu sedmicu dana sam zajedno sa mojom porodicom bila u 'kucnom pritvoru'... Sve je otpocelo sa mojim dragim, koji je dosao sa posla tresuci se od hladnoce, sa suhim kasljem i bolovima u misicima. Prosirilo se na sve 4 nas ...Sad smo u redu, iskljucujuci kasalj, koji nas jos uvijek prati.

Recept je Malezijski (mada i u Indiji slicno prave) i podsjeca malo na nas burek i Tursku gozlemu. Volim dodatak aromaticnih sastojaka, koji doprinose ukusu.

Potrebno:

Tijesto-

1 solja brasna

malo soli

100 ml (+) vode

1/2 solje ulja  (za 'namastiti')

Fil-

1 K ulja

250 gr mljevenog mesa (piletina ili teletina najradije)

1/2 crvenog luka, isjeckanog

1 ceno bijelog luka, protisnutog

1 k rendanog djumbira

1/4 k turmerika

1/2 -1 k Garam Masale

so i biber prema ukusu

1/3 solje graska (po zelji)

1-2 K lisca korijandera, sjeckanog

Jos-

2 jaja, umucena sa malo soli i bibera

1/2 crvenog luka, sjecenog na rebarca

Nacin:

Umijesiti  mekano tijesto od vode, brasna i soli (kao za pitu); podijeliti na 4. Postaviti u posudu sa uljem (malo uvaljati svako tijesto) Ostaviti po strani oko 30 minuta.

Zargijati ulje, proprziti luk, pa dodati i ostale sastojke. Prziti i  mijesati  dok meso ne promijeni boju. Provjerite ukus. Ostavite prohladiti.

Umutite jaja, isjecite luk.

Stavite tavu sa ne prijanjajucim dnom na vatru. 

Uzmite 1 K ulja iz posude sa tijestom, i sa cistim rukama namazite povrsinu na kojoj cete raditi. Stavite 1 kuglu tijesta, razvaljajte sto je moguce tanje (ja ovo radim nauljenim rukama). 

Na razvuceno tijesto stavite 2 K jaja, zatim 2-3 K mjesavine i malo crvenog luka po povrsini. Preklopite tijesto preko punjenja (suprotne stranice najprije). Pazljivo dignite i premijesitie na tavu (preklopljena stana gore). Dok se pece lagano stisnite sa spatulom po povrsini. Okrenite i ispecite i drugu stranu. Ponovite isto sa preostale 3 loptice tijesta. Servirajte toplo!

Beef Rendang

This is a very popular Malaysian dish. A lot of ingredients are needed, but it's really worth all the time, money and energy for producing it. It's taste becomes better if you keep it for a day or two.

Ingredients:
5 long dried chillies, seeds removed
2 medium onions, chopped
5 cloves garlic, chopped
3cm knob galanghal, grated
3cm knob young ginger, grated
1-2 lemongrass stalks, finely chopped
1/4 cup vegetable oil
4 lime leaves (rolled and sliced)
1 kg topside or chuck steak, cut into 3cm cubes
1 cup coconut milk
4 tbsp meat curry powder (see note)
1/2 cup water
1 cup desiccated coconut, dry toasted and ground
Salt to taste
1- 2 tbsp thick soy sauce
Method:
Soak chillies in hot water until soft. Place chillies, onion, garlic, galanghal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.
Heat a heavy based pan. Add oil and then fry the paste adding the turmeric and lime leaves. Mix and cook for 3-4 minutes, until fragrant.
Add steak, stir in coconut milk and then the curry powder. Add the water and the desiccated coconut. Stir and simmer for 2 hrs, or until meat is tender. Season with salt and soy sauce. Serve with rice.
Note: If you can't buy ready made Meat Curry Powder, toast
10 cloves
10 black peppercorns
4 cardamom pods
1 cinnamon stick
4 dried chillies
4 T coriander seeds
2 T cumin seeds
1 tsp fennel seeds
1 tsp turmeric
1 star anise
Grind all spices together.


Rendang Govedina

Ako bih bila u prilici da preporucim bilo koje jelo Malazije, to bi bilo ovo. Potrebno je mnogo zacina (za koje bas nisam sigurna da mozete sve pronaci), ali je zaista vrijedno svog truda i vremena. Bolje je ako odstoji dan-dva.

Potrebno:
5 crvenih papricica (one malo vece), ociscene od sjemena
2 srednja luka, sjeckana
5 cena bijelog luka, sitno sjeckanog
3 cm galangala, rendanog sitno
3 cm djumbira, rendana sitno
1-2 stabljike 'limun trave'
1/4 solje ulja
4 lista limete, sjeckane
1 kg govedine (od vrata), sjecene na vece kocke
1 solja kokosovog mlijeka
4 kasike carija za meso (vidi * dole)
1/2 solje vode
1 solja kokosa , propecenog i samljevenog
so prema ukusu
Nacin:
Namocite papricice u vreloj vodi dok ne omeksaju. Stavite papricice, luk, bijeli luk, galangal, djumbir i limun travu u sjeckalicu. Sjeckajte dok se ne formira pasta; mozete dodati malo vode u kojoj su se papricice mocile.
Zagrijte ulje u serpi, proprzite pripremljenu mjesavinu, dodajte turmerik i listove limete. Kuhajte 3-4 minute. Dodajte meso, kokosovo mlijeko i kari mjesavinu. Dodajte vodu i samljeveni kokos, promijesajte i kuhajte na blagoj vatri oko 2 sata. Zacinite sa solju i soja sosom. Servirajte sa rizom.
* Mjesavina za kari, ako nemozete naci gotov
10 karanfilica
10 zrna crnog bibera
4 caure kardamoma
1 komad cimeta (2,5-3 cm)
4 suha chilija
4 K sjemena korijandera
2 K sjemena kima
1 k fenel sjemena (kormorac?)
1 k turmerika
1 anis zvijezda
sameljite sve zacine vrlo sitno