Murtabak is quite a popular street food in both Singapore as well as Malaysia. Even though a variety of murtabak are popping up nowadays, including a sweet version, the original murtabak is made savoury with a dough filled with minced meat and eggs, fried to a golden exterior.
This murtabak maggi uses the same filling sans the dough. I have to say this is an interesting take and a good way to be creative with your old instant noodles.
You can omit the meat and make a vegetarian version based on your preference. I would prefer to add some cheese if I was making the vegetarian version of this. Cheese and instant noodles, you know it has to be good.
Give this Murtabak Maggi Recipe a try if you need a snack for teatime or even a quick fix for dinner! Infact, this makes a good lunchbox for the kids as well. Do serve these with a side of chili sauce and even some mayonnaise if you prefer.
Murtabak Maggi Recipe
Author: Maya Kitchenette
- 150g minced beef/chicken
- 2 garlic, grated
- 1 packet maggi instant noodles (Curry)
- 3-4 eggs
- ¼ onion, cubed
- 1 red chili, sliced
- 1 green chili, sliced
- Parsley or coriander
- Salt and black pepper to season
- In a frying pan, add 1 tbsp oil and sauté garlic for 30 seconds.
- Add minced beef/chicken. Season with salt and black pepper. Once meat is cooked, set aside
- In a pot, boil water and cook Maggi for 2 minutes. Do not add the seasoning.
- Strain and leave it aside.
- In a bowl, combine eggs, 1 packet of Maggi curry seasoning, onion, chilies and parsley. Mix well.
- Then, toss in the blanched noodles and mix it all together.
- In a pan, heat up 1 tbsp of oil and fry the noodles for about 3 minutes on each side.
- Serve with chili sauce and mayonnaise if preferred.