Nutrition Info: Murtabak
Posted on | January 22, 2010 | No Comments
Murta-what? Never heard of Murtabak? (Pronounced Mer-ta-buck) If you’re reading this from somewhere outside of Singapore/Malaysia then chances are you have no idea what I’m talking about. If you’ve never tried them they are fried dough filled with either chicken, mutton or sardines with egg, garlic, onion, vegetables and curry. It’s is folded into a flat, rectangle shaped parcel with the filling inside and served with a bowl of curry to dip the dough in to.
This is just another Singaporean food delight that you need to try at least once – or in my case every time my family comes to visit me – daily. In my search to find out more information I discovered that Murtabak’s originated from India and gets their name from the Arabic word “mutabbaq” which means folded.
Another claim to fame was that it was the food with the highest calorie content per cubic centimetre. Impressive.
I can’t imagine this food being consumed daily as it’s waaaaaayyyyyy too oily – the dough itself is created with ghee (clarified butter) and also fried in it. But it definately is a tasty treat every now and then (but you take a few friends to share with as the portions are massive here)
So now you have two options:
1) Continue reading to find out the nutrition information of the highest calorie per cubic centimetre food
2) Close your eyes for a second and scroll down to the recipe at the bottom!
Serving Size 1 (174g)
Recipe makes 12 servings
|Calories from Fat 504||(74%)|
|Amount Per Serving||%DV|
|Total Fat 56.1g||86%|
|Saturated Fat 14.6g||72%|
|Monounsaturated Fat 17.0g|
|Polyunsaturated Fat 21.3g|
|Trans Fat 0.1g|
|Total Carbohydrate 30.5g||10%|
|Dietary Fiber 1.5g||5%|
Incase you missed that – it’s 3.9 calories per gram! And almost double the daily recommended amount of fat!
Mutton Murtabak Ingredients:
450 g all-purpose flour
20 g ghee
250 ml warm water
1 tablespoon warm water, approximately, extra
500 ml vegetable oil
50 g on line pharmacies font-weight: bold;” href=”http://www.recipezaar.com/library/ghee-425″>ghee, extra
30 g ghee
1 medium onion, finely chopped
3 garlic cloves, crushed
1/2 teaspoon sambal oelek
1 tablespoon grated fresh ginger
1 1/2 tablespoons mild curry powder
1 tablespoon garam masala
500 g ground lamb
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh mint
3 eggs, lightly beaten
Sift flour into bowl, rub in ghee. Stir in water and enough extra water to form a soft dough. Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic. Divide dough into 12 portions, roll each portion into a ball. Place balls in a bowl and pour oil over balls, cover and stand for 1 hour. Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square. Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square. Fold in sides of dough to form a parcel: trim overlapping edges if too thick. Repeat with remaining dough balls and filling. Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper. Serve immediately.
Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft. Stir in spices, stir until fragrant. Add mince and cook stirring until well browned, stir in herbs; cool. Stir in Eggs
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Tags: calories in food > Calories in Murtabak > Calories in Singapore > Food in Singapore > Hawker food in Singapore > unhealthy singapore food
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