KOKA NOODLES
CHEESY BEEF MURTABAK
There’s simply nothing like it—a crispy dough shell filled with copious amounts of your chosen protein, mixed with egg, and then fried till the edges brown and crisp up. Dipped in an aromatic dhal curry and enjoyed with a glass of steaming hot teh tarik, the ubiquitous murtabak makes for the perfect dish at any time of the day.
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INGREDIENTS:
- 1 packet of KOKA Signature Curry Noodles
- 1/2 red onion, diced
- 3 red chilli stalks, diced
- 6 – 8 stalks of local celery, finely chopped
- 120g minced beef
- 3 eggs
- 50g of Parmesan cheese (or as much as your heart’s desire)
- 5 tablespoons cooking oil
- Pinch of salt and pepper for the minced beef
TOOLS:
- Skillet
- Pot for boiling water
- Ring mold
PREPARATIONS:
- Heat up 2 tablespoons of oil in a skillet. Sauté the minced beef and season with a pinch of salt and pepper. Cook until browned and then set it aside to cool.
- In the same skillet, sauté diced onions and chilli until onions soften and turn a golden brown. Set aside to cool.
- Cook the KOKA noodles in 250ml of boiling water for exactly two minutes. Do not add the Curry seasoning. Drain, and let the noodles cool.
- In a bowl, whisk 3 eggs until light and frothy. Add in minced beef, onions, red chilli, celery, and KOKA noodles. Sprinkle in one packet of KOKA Curry seasoning and mix everything together until well-combined.
- In a skillet, heat up 3 tablespoons of oil over low heat. Place ring mould in the centre. With a pair of tongs, fill the mould with the egg-noodles-beef mixture and let cook for 5 minutes on each side. Remember to remove ring mould before flipping over the murtabak.
- Serve as is or with a favourite curry of your choice.
KOKA NOODLES
CHEESY BEEF MURTABAK
There’s simply nothing like it—a crispy dough shell filled with copious amounts of your chosen protein, mixed with egg, and then fried till the edges brown and crisp up. Dipped in an aromatic dhal curry and enjoyed with a glass of steaming hot teh tarik, the ubiquitous murtabak makes for the perfect dish at any time of the day.
INGREDIENTS:
- 1 packet of KOKA Signature Curry Noodles
- 1/2 red onion, diced
- 3 red chilli stalks, diced
- 6 – 8 stalks of local celery, finely chopped
- 120g minced beef
- 3 eggs
- 50g of Parmesan cheese (or as much as your heart’s desire)
- 5 tablespoons cooking oil
- Pinch of salt and pepper for the minced beef
TOOLS:
- Skillet
- Pot for boiling water
- Ring mold
PREPARATIONS:
- Heat up 2 tablespoons of oil in a skillet. Sauté the minced beef and season with a pinch of salt and pepper. Cook until browned and then set it aside to cool.
- In the same skillet, sauté diced onions and chilli until onions soften and turn a golden brown. Set aside to cool.
- Cook the KOKA noodles in 250ml of boiling water for exactly two minutes. Do not add the Curry seasoning. Drain, and let the noodles cool.
- In a bowl, whisk 3 eggs until light and frothy. Add in minced beef, onions, red chilli, celery, and KOKA noodles. Sprinkle in one packet of KOKA Curry seasoning and mix everything together until well-combined.
- In a skillet, heat up 3 tablespoons of oil over low heat. Place ring mould in the centre. With a pair of tongs, fill the mould with the egg-noodles-beef mixture and let cook for 5 minutes on each side. Remember to remove ring mould before flipping over the murtabak.
- Serve as is or with a favourite curry of your choice.
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Twitter
WhatsApp
Telegram