PenangTime.com: Recipe Guide
MURTABAK
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Dough: (See Roti Canai recipe or use frozen Paratha for hack). Ingredients: Wheat flour, egg, ghee, water, condensed milk.
- Filling: 300g Minced meat (Beef/Chicken), 1 onion (chopped), 2 tbsp curry powder, 2 eggs, coriander.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make Filling: Sauté minced meat with curry powder and onions until cooked and dry. Let cool.
- Prep: In a bowl, beat eggs. Add the cooked meat mixture into the eggs.
- Wrap: Flatten a piece of roti dough very thin. Place on a hot griddle. Pour the egg/meat mixture onto the center.
- Fold: Fold the four edges of the dough over the filling to form a square packet.
- Fry: Pan fry with oil/ghee, flipping occasionally until the dough is crispy and the egg inside is cooked.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Cook on medium-low heat so the inside cooks before the outside burns.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Murtabak in Penang and compare flavour profiles.