This recipe was first published in Flavours magazine.
In a wok, heat oil and sauté onion and garlic until fragrant. Add chicken and potato, and stir fry. Add a little waterm oyster sauce and season. Stir fry until potatoes are soft and the mixture is dry. Remove from heat; divide into 4 portions.
Spread margarine on one face of the bread slices. Spread filling on margarine side, add cheese on top and cover with another slice of bread, margarine side down. Press the two slices together. Repeat to make four sets.
Heat a saucepan greased with 1 tablespoon of oil. In a soup plate, beat eggs, add milk and season. Dip the filled sandwich in the egg mixture on both sides before placing on heated and oiled saucepan. Lightly press down and flip to cook the other side. Remove when both sides are golden brown. Fry the remaining sandwiches. Serve hot.
Tags: malaysian food, murtabak, murtabak sandwich, RECIPES