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Recipes with meat curry powder

3 recipes that use meat curry powder, with photos, step-by-step instructions and cook times. The quickest, Roti john, takes 30 minutes. It is most often cooked with egg, onion and garlic.

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Roti john

Credited to a Malay hawker in 1970s Singapore, roti john is now sold at Ramadan bazaars, night markets and supper spots: a split baguette pressed face down into a sizzling spiced omelette of minced meat, onion and egg, so the two fuse into one crisp, golden layer. Flipped and cut into fingers, it is zig-zagged with chilli sauce and mayonnaise and eaten with your hands, often with a cold teh tarik. The bread should be crisp at the edges and soft inside, the topping juicy and fragrant with curry powder. The usual stumble is pouring all the egg mixture into the pan at once, so it spreads too far and runs off the bread; pour only as much as the bread will cover. Chef's tip: cook the mince first, then mix it with the eggs; it browns better, is cooked through, and the omelette layer sets in a couple of minutes.

30 minSingaporeanFast Food
by KrazyBadal 0 views

Hainanese curry rice

Late-night and early-morning crowds in Tiong Bahru, Beo Crescent and Jalan Besar know the drill at a Hainanese curry rice stall: point at what you want, then ask for it "banjir", flooded. A plate of white rice disappears under two gravies, a mild, coconut-rich curry with soft potato and chicken, and a dark, five-spice braising sauce, then gets topped with crumbed fried pork chop, braised cabbage and a runny-edged fried egg. It is messy, comforting and salty-sweet, and leftovers taste even better the next day. The usual mistake is a thin, watery curry; it should be thick enough to cling to the rice, so let the potatoes break down a little and reduce the gravy well. Chef's tip: crush cream crackers rather than using breadcrumbs for the pork chop, as the old Hainanese cooks do; they fry up shatteringly crisp and stay that way under the gravy.

70 minSingaporeanRice & Grains
by KrazyBadal 0 views

Murtabak

Mamak shops stay open late across Malaysia, and the man at the big flat griddle swinging dough into a translucent sheet is half the show. Murtabak is that dough wrapped around a filling of curried minced meat, onion and beaten egg, folded into a fat square parcel and fried until blistered and crisp outside, soft and steamy within. Ramadan bazaars sell piles of it at dusk for breaking the fast. Cut into squares and serve with a ladle of dhal or curry gravy and pickled red onion. Chef's tip: oil your hands and the work surface generously; murtabak dough wants to be stretched, never rolled, and the oil lets it glide.

60 minMalaysianSnacks & Starters
by KrazyBadal 0 views

Goes well with meat curry powder