• Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serving -
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

Recipe Ingredient

  • 50g Cooking Oil
  • 25g Chopped Garlic
  • 220g Chopped Bombay Onion
  • 400g Minced Chicken
  • 1g Blackpepper Powder
  • 100g Plain Water
  • 200g Anchor Extra Yield Cooking Cream
  • 220g Mix Vegetables
  • 8g Chicken Stock Powder (or as needed)
  • 2g Salt (or as needed)
  • 10g PI Parmesan Grated
  • 70g Murtabak Skin (11pcs)
  • 660g Anchor Mozzarella Shredded
  • 220g Anchor Colby & Cheddar Shredded
  • 10g Plain Flour


  1. Heat oil in a pot, cook garlic, onion until aromatic.
  2. Then add minced chicken and continue to cook until for around 5 minutes.
  3. Add blackpepper powder, add water, Anchor Extra Yield Cooking Cream, and mix vegetables, simmer it until slightly thickens.
  4. Season with chicken stock powder, salt and add PI Parmesan Grated. Stir again until parmesan melted.
  5. Add flour and stir until combines, set aside & let it cool down.
  6. Mix the Anchor Extra Stretch with Anchor Colby & Cheddar Shredded, keep it chill.
  7. Flip & spread the murtabak skin, add 100g of prepared filling & cheese, cook as normal & serve hot.
  8. Note:
  9. Best to use non stick pans.

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