02/04/2026
Street-Style Beef Murtabak from Malaysia
Ingredients:
🥩 250g (8.8 oz) minced beef
🧅 1 medium onion, finely chopped
🥄 15g (1 tbsp) meat curry powder
🥚 3 large eggs, beaten
🧂 5g (1 tsp) salt
🫓 8 large spring roll wrappers (street vendor hack)
🧈 30ml (2 tbsp) ghee or clarified butter
Step-by-Step Instructions:
Brown the minced beef in a dry skillet over medium-high heat until the fat renders.
Toss in the chopped onions and curry powder.
Stir vigorously until the onions soften and the spices toast into a dark paste.
Remove the beef mixture from the heat and let it cool down in a bowl.
Pour the beaten eggs into the cooled beef and stir until everything is thickly coated.
Lay a spring roll wrapper flat and spoon a square of the meat filling into the center.
Fold the four edges inward like an envelope to trap the filling inside.
Heat the ghee in a wide pan until it shimmers.
Fry the folded parcels for three minutes on each side until they turn deep golden brown and sound hollow when tapped.
In Kuala Lumpur, the sound of spatulas chopping these on flat-top grills echoes through the alleys past midnight.
Secret Tip: Always let the cooked beef mixture cool completely before adding the eggs, otherwise you will scramble the eggs prematurely and tear the delicate wrappers.
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