Recipe Description
‘Roti Paratha 3 Ways’ series:
Quick Egg Tarts – Equally flaky on the outside and creamy on the inside, just like Portugese egg tarts with less hassle.
Easy Chicken Murtabak – one of Malaysian’s comfort street food that can be easily done at home and customizable to your own preference!
Easy Sausage Rolls – super 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
Instructions
- In a bowl, whisk the egg yolks, custard powder and sugar till the sugar slightly dissolves.
- Add in the cream and milk. Mix till sugar is fully dissolves. Set it aside in the fridge till it's needed.
- 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.
- Once done, divide the custard mixture equally into the 6 molded paratha. Bake at 210 deg C for 30-35 minutes.
- When baking, make sure to rotate the tray midway into baking to ensure even baking.
- Make sure the paratha is slightly defrosted before working with it, or else it will break easily.
- 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!
- First, season the minced chicken meat with salt and black pepper. Set aside.
- In a pan, add in 1-2 Tbsp of cooking oil and pan fry half of the roughly chopped onions till fragrant.
- Then, add in the seasoned chicken meat, followed by curry powder and few dash of seasoning sauce.
- 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.
- 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.
- Pan fry each sides for 3-4 minutes or till golden brown. Repeat the 5 & 6 till finish. Enjoy!
- You could add some fresh chili into the egg meat mixture if you prefer a kick
- Serving these with some pickled onions (bawang jeruk) is very ideal!
- Make sure the paratha has defrosted before working with it, or else it will break easily
- Mix together the egg wash ingredients (egg, water, salt) and set aside.
- Cut your paratha into halves. Place a piece of sausage on each half and sprinkle with some curry powder before wrapping tightly.
- Brush with the prepared egg wash and sprinkle some raw sesame seeds on top
- Bake at 200 deg C for 20-25 minutes or till both top and bottom turns golden brown.
- Make sure your paratha are slightly defrosted and pliable to work with, or else they'll break easily when working with.
- If you find your baked rolls still not crispy enough, you could bake an extra 5-10 minutes.
- You could cut them into small bite sizes and serve them with some ketchup or chili sauce
Quick Egg Tarts
Tips:
Easy Chicken Murtabak
Tips:
Easy Sausage Rolls
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