Murtabak Daging & Kari Ayam Sempoi

We had these for today's breakfast. Easy yet tasty. The murtabak filling, specially prepared by mdh the night before. We didn't prepare the skin tho, we used the instant one instead. I don't know about KL but in mdh's hometown, it can be easily purchased. We intend to do it ourselves in future. So, if you know how, please share it with us.

I prepared the Kari Sempoi, to be eaten with Murtabak. I used chicken fillet and instant coconut milk aje.

So, here goes the recipe

:: MURTABAK

Ingredients

1. Murtabak skin

2. Beef - minced finely

3. A bulb of onion - diced

4. Coriander leave - minced

5. Kurma powder

6. Salt, sugar & pepper to taste

7. A bit of water

8. Garlic - minced

9. Egg

Step-by-step

- Mix beef with kurma powder, set aside

- Heat oil in a pan/wok

- Fry garlic until fragrant

- Add beef and fry for a while

- Add water and let the beef to soften

- Add diced-onion and coriance leave - mix well

- Add salt, sugar and pepper to taste

- Leave to cook

- Set aside to cool a bit.

- Break egg into the mixture, mix well

- Set in the skin and fold to cover

- Fry with just a little oil until fully cook

:: KARI AYAM SEMPOI

Ingredients

1. Chicken fillet - diced

2. Bawang kisar

3. Chilli boh

(Mix 1,2 and 3. Set aside)

4. Rempah-4-sekawan (cinnamon stick, cardamom, star anise and clove)

5. Salt and nnesang to taste (Nnesang ->gula kelapa or known as nisan kerek)

6. Asam keping

7. Santan

8. A bit of water

Step-by-step

- Heat oil in a wok/pan/pot

- Fry rempah-4-sekawan till fragrant

- Add chicken, fry for a little while

- Add water and let to simmer

- Add santan and let to boil. Stir occasionally

- Add salt, nnesang and asam keping

- Let to boil until cooked