• Prep Time 20 minutes
  • Cook Time 35 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

‘Roti Paratha 3 Ways’ series:

Quick Egg TartsEqually flaky on the outside and creamy on the inside, just like Portugese egg tarts with less hassle.

Easy Chicken Murtabakone of Malaysian’s comfort street food that can be easily done at home and customizable to your own preference! 

Easy Sausage Rollssuper easy and minimal steps, perfect little bite size snack that you can easily make with only a few ingredients!

Recipe Ingredient

  • Quick Egg Tarts
  • 2 nos Egg Yolk
  • 50g Sugar
  • 160g Dairy Whipping Cream
  • 80g Milk
  • 1/2 tsp Custard Powder (1g)
  • 3 nos Frozen Paratha
  • Muffin Tray
  • Some cooking oil to grease the muffin tray
  • Easy Chicken Murtabak
  • 1 nos big onion (roughly chopped)
  • 200g minced chicken meat
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp curry powder
  • Few dash of seasoning sauce
  • 3 nos eggs
  • 3-4 nos frozen paratha
  • Some oil for cooking
  • Easy Sausage Rolls
  • 3 nos frozen paratha
  • 6 nos chicken frankurter
  • Some curry powder
  • 1 nos egg
  • 1 Tbsp water
  • pinch of salt
  • Some white sesame seeds for topping


    Quick Egg Tarts
  1. In a bowl, whisk the egg yolks, custard powder and sugar till the sugar slightly dissolves.
  2. Add in the cream and milk. Mix till sugar is fully dissolves. Set it aside in the fridge till it's needed.
  3. Moving on the paratha, divide each piece into 2 and shape them into a cone before placing and further pressing them into the greased muffin tray.
  4. Once done, divide the custard mixture equally into the 6 molded paratha. Bake at 210 deg C for 30-35 minutes.
  5. Tips:
  6. When baking, make sure to rotate the tray midway into baking to ensure even baking.
  7. Make sure the paratha is slightly defrosted before working with it, or else it will break easily.
  8. You could keep the baked egg tarts in the chiller for 2-3 days and reheat in the oven for at least 10 minutes and they will turn crispy again!
  9. Easy Chicken Murtabak
  10. First, season the minced chicken meat with salt and black pepper. Set aside.
  11. In a pan, add in 1-2 Tbsp of cooking oil and pan fry half of the roughly chopped onions till fragrant.
  12. Then, add in the seasoned chicken meat, followed by curry powder and few dash of seasoning sauce.
  13. Once the meat is cooked, turn off heat and transfer over to a bowl. Add in the 3 eggs followed by the remaining roughly chopped onions. Mix till well combined and set aside.
  14. On an oiled board, slightly flatten the paratha and place 2-3 scoops of the egg meat mixture in the middle. Quickly wrap them like a parcel and immediately place them on a greased, heated pan.
  15. Pan fry each sides for 3-4 minutes or till golden brown. Repeat the 5 & 6 till finish. Enjoy!
  16. Tips:
  17. You could add some fresh chili into the egg meat mixture if you prefer a kick
  18. Serving these with some pickled onions (bawang jeruk) is very ideal!
  19. Make sure the paratha has defrosted before working with it, or else it will break easily
  20. Easy Sausage Rolls
  21. Mix together the egg wash ingredients (egg, water, salt) and set aside.
  22. Cut your paratha into halves. Place a piece of sausage on each half and sprinkle with some curry powder before wrapping tightly.
  23. Brush with the prepared egg wash and sprinkle some raw sesame seeds on top
  24. Bake at 200 deg C for 20-25 minutes or till both top and bottom turns golden brown.
  25. Tips:
  26. Make sure your paratha are slightly defrosted and pliable to work with, or else they'll break easily when working with.
  27. If you find your baked rolls still not crispy enough, you could bake an extra 5-10 minutes.
  28. You could cut them into small bite sizes and serve them with some ketchup or chili sauce

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