Layered Murtabak

Source



400g minced meat
3 tbsp curry powder
2 tbsp ground onion
1 tsp ground garlic
1 inch ground ginger
250ml water
3 tbsp oil, for frying
1 tsp salt
5 dashes white pepper
4 eggs, beated slightly
45 pieces cream crackers, or as needed
300ml milk
200ml coconut milk
6 red chillies, minced
6 chinese celery, minced
4 tbsp butter

1. Heat oil, fry onion, garlic, ginger and curry powder until fragrant. Add in meat and mix for 3 minutes. Pour in water and stir occasionally. When it dries up, add in salt and pepper. Stir in celery and chillies.
2. Lined baking tin with foil and brush some oil.
3. Dip biscuits into the milk that has been combined with coconut milk. Arrange them neatly at the bottom of the tin.
4. Sprinkle 1/5 of the meat mixture. Pour in 1/5 of the egg.
5. Repeat step 3 and 4 until finish. Add in the remaning coconut mixture until it levels at the top. Add in butter.
6. Bake for 45 minutes at 200 degree C or until cooked. Let it cool before cutting.