Sempoi Murtabak Daging (mince beef wrap) - K Nuri's recipe

in the frying pan

on the plate

Alhamdulillah...leganya dapat buat murtabak sendiri utk iftar semalam & syukur menjadi. Thanx to the simple & wonderful recipe given by a friend kak Nurina (I just adjusted a bit according to my family's taste). My family just love it, tu yang lagi lega rasa :D

oil

2 tablespoon blended onion + chili (I used 1 tablespoon chilli powder + 1 chopped medium onion)

500gm mince beef

1 tablespoon meat curry powder (rempah kari daging) 

salt & sugar to taste

3 eggs

- fry blended mixture / onion and chilli powder till fragrant

- add mince beef, fry till all cooked

- add curry powder, salt & sugar to taste & fry till almost dry, set aside to cool down a bit

- beat eggs

For the skin / wrap, i used Kawanku Onion Paratha frozen dough

5 pieces of onion paratha frozen dough, thaw and rolled out to expand it a bit

- divide mince beef misture into equally 5 protions

- mix each portion with some amount of beaten eggs

- fry 1 portion of mince & eggs mixture (omelet liked), just for about 1 minute

- scoop & transfer on to 1 rolled paratha dough, fold into square or round like shape

- place of frying pan again with a bit more oil till well cooked, pressing the wrap to ensure fillings are cooked through

- serves warm with pickled onions, dhal or curry

Sempoi Egg & Red Lentil Curry (Parpu Telur)

This is my family's favorite especially to be eaten with roti canai / pratha / dhosai or rice. My mama have been making it this way since I can remember :).

(estimated for 4 people)

1/3 cup red lentils / split peas
1/3 cup water
1 medium brown onion, cut into 6
2-3 gralic, sliced
1/2-inch ginger, sliced
1/2 teaspoon fennel seed, coarsely ground
1-2 teaspoons meat curry powder
5-6 curry leaves
4 eggs
1/3 cup coconut cream / milk
salt
1 shallot, sliced
oil

- boil lentils / peas till soft
- add onion, garlic, ginger, fennel & curry powder, bring to boil
- add curry leaves
- add eggs one at a time & boil till eggs cooked
- reduce heat, add coconut cream / milk & stir till well combined
- simmer for about 3-4 minutes
- add salt to taste
- meanwhile, fry sliced shallots in a small saucepan till brown
- sprinkle fried shallots on top of curry before serving

Happy trying ... :)

Sempoi Green Curry - Yam's recipe

i didn't have brinjal :) so mine was just with green apples ..

Another recipe that I've always wanted to make and yesterday tried my hands on it. Alhamdulillah the recipe is great (a bit spicy though ;) can lessen the amount chillies). You can use fish, chicken or beef for this dish, I used fish :)


6 nos Shallots (bawang besar merah)
6-8 cloves garlic (bawang putih)
10 green chillies (cili hijau) - can lessen this
6 small green chillies (cili padi hijau) - can lessen this surely if you cant take spicy
2-3 stalks of corriander (daun ketumbar)
1-inch gallangal (lengkuas)
1 tsp shrimp paste (belacan (bakar)

1 cup coconut cream / milk (santan)

* blend together all above to make paste liked mixture

2 cups water6 wedges of green apple
4 small brinjals, halved
3-4 pieces of kaffir lime leaves
2-3 lemon grass, slightly smashed
1/2 cup thick coconut cream / milk
oil750 g fish / chicken pieces / cut beef
2 tablespoon lemon / lime juice
salt & sugar to taste

- heat oil in a deep saucepan, saute the blended paste till fragrant rises
- add water and bring to boil
- put in fish / chicken / beef, reduce heat and simmer till tender and broth reduced to half- add apple, brinjal, lime leaves & lemon grass, increase heat and boil for about 3-4 minutes
- add coconut cream / mlik & stir
- add lemon / lime juice as you wish
- season with salt & sugar to taste
- serves hot with white rice (Thai fragrant rice suits the best)

Happ trying ... :)

Sempoi Fish Curry - My family's tradition

i didn't have ocra / brinjal yesterday :) so its just fish & tomatoes

It wouldn't be my family (mama's side) if there's no curry fish curry dish at least 3-4 times a week ;). This recipe is what have been passed down to me by granma, mama, aunts & it may differ from others but its simple & yummy. Great with rice, bread, roti canai even noodles (my dad's way of eating :))

(Estimated amount for 6 people)
I used Red Snapper (Ikan Merah) Fish Wings for this recipe, please feel free to use any other fish of your choice

2 fish wings (halved so I got 4 pieces)
1/4 cup oil
 3-4 shallots
2 cloves garlic
5 whole black pepper
2 tablespoon mixed spices (mustard seed, fenugreek seed, cumin seed)
10 curry leaves
3-4 tablespoon fish / seafood curry powder mixed with 2-3 tablespoon water to make thick paste
2 large tomatoes, cut into wedges
1/3 cup tamarind juice (1 tablespoon tamarind pulp mixed with 1/3 cup water)
1/4 cup thick coconut milk / cream (optional)

1 cup water

5 lady finger / ocra or small brinjal, cut into 3-4
salt & sugar to taste

- roughly pound/ crush shallots, garlic & black pepper 
- heat oil in a large pot, saute the above mix till lightly browned
- add mixed spices then add curry paste, stir till well combined allowing the paste to be fried about 1 minute
- add curry leaves & tomatoes, continue stirring till oil is infused in the curry paste
- add tamarind juice & stir till bubbling 
- add fish and mix well with the paste, close pot with lid & leave for about 5 minutes
- turn fish, carefully not to break the flesh, re-close pot and leave for another 5 minutes
- add water, might not use all depending on how thick you want the broth to be
- add ocra or brinjal
- season with salt & sugar to taste
- once simmering, if you want thicker curry broth, add coconut milk / cream .. i opt this yesterday coz my broth was already thick
- if add coconut milk / cream just cook for about 1-2 minutes then remove from heat
- serves with rice / bread 


Happy trying ... :)