Culinary social media influencer Nurhayati Zainol Abidin, better known as Yatie from the hugely successful Yatiekitchen (which has over 600,000 followers on Instagram) has been very busy this month.
Apart from working as a frontliner at a local hospital – where she is in customer service - Yatie has continued cooking up a storm for her followers, posting predominantly Malay-style recipes for people to utilise during Ramadan.
Yatie, who has three cookbooks to her name, all under the title Koleksi Resipi & Tips Makanan (all are sold out in local bookstores), says that because she works a full-time job and cooks for her family every day, she normally doesn’t have time to go to Ramadan bazaars.
“During Ramadan, I start cooking around 3pm when I get back from work. By the time I’m done, it’s too late to go for Ramadan bazaars. But sometimes I will ask my husband to go because I feel like eating murtabak – that’s my favourite, ” she says.
Although people think murtabak is a difficult dish to master, Yatie says it is actually very easy to make, as there are ways to simplify it.
“You don’t have to do it from scratch and make the murtabak dough and things like that. You can just use frozen roti canai. And you can put extra chicken meat and onions and whatever you like in the filling. And you will be able to taste the difference. Some vendors in the Ramadan bazaars are trying to save on ingredients, so you cannot even taste the meat!” she says.
100ml cooking oil
2 red onions, sliced thinly
5 cloves garlic, minced
300g minced beef/chicken
1 tbsp kurma paste (rempah kurma)
1/2 cup water
1 tsp salt
1 tsp white pepper
black pepper to taste
1 stalk spring onions
frozen roti canai skins
In a pan, heat up oil and saute onions and garlic until onions turn translucent. Add minced meat and mix well. Add kurma paste and water and stir to combine. Keep stirring until the oil breaks to the surface.
Once this happens, add salt, white pepper, black pepper and spring onions and mix. Remove from the heat.
Break eggs in a bowl and stir well. Add meat mixture into the eggs and stir until combined.
Use a rolling pin to slightly flatten the frozen roti canai skins until thin. Pour some of the egg and meat mixture over the skin and fold over, tucking until the parcel resembles murtabak. Repeat with the remaining mixture.
In a grill pan, heat up some oil and butter and cook murtabak parcels until crispy and browned on the outside. Serve hot.
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