Back in boarding school, every year the Form 4 seniors would organize a food carnival to raise funds for their Graduation Night. Every class would set up stalls selling all sorts of food, from the normal stuff like pasta or nasi goreng, to the more creative stuff like banana with Milo drizzle (my first time learning that chocolate and banana go super well together), and of course, murtabak Maggi.
Despite the name, murtabak Maggi isn’t a real murtabak. A real murtabak is supposed to be roti filled with a mixture of egg, meat and onions. Murtabak Maggi on the other hand replaces the roti with cooked instant noodles, mixed into the filling with the egg acting as the binding agent holding it all together. I still remember standing there watching my seniors prepare my order. Cooked plain Maggi instant noodles were tossed in a mixture of egg and burger patty meat. I’ve never tasted anything like it, and it was awesome. This was almost 20 years ago.
Over the years I tried making it a couple of times, but I just couldn’t get the ratio of the ingredients right. The murtabak either came out too dry, or just didn’t come together at all and ending up being just a regular Maggi goreng.
Since I’ve got some extra time to cook something for breaking fast, I tried making it again. I used this recipe from the official Maggi website and gave it my own little twist, a tribute to that awesome version my seniors made. Absolutely delicious!
Murtabak Maggi
Ingredients
- 2 packets Maggi instant noodles, curry flavor / 1 packet Samyang spicy chicken ramen
- 3 shallots, finely chopped
- 5 eggs
- 1 (100 to 150 gram) chicken or beef burger patty
- 2 tablespoons cilantro, chopped
- 1 tablespoon ghee OR unsalted butter
Directions
In a pot over medium-high heat, bring water to a boil. Add the instant noodles (without the seasoning) and blanch, until soft but still firm and springy, 2 minutes.
Drain the noodles in a strainer and set aside.
In a small container, mash the burger patty with a fork.
In a large mixing bowl, add the shallots, eggs, burger meat, the 2 packets of Maggi instant noodle curry seasoning and celery leaves, and stir thoroughly to combine.
Add the cooked noodles and toss until evenly coated.
In a large skillet over medium high heat, melt the ghee or butter.
Pour the noodle mixture onto the skillet, and spread evenly across the bottom of the pan. Fry for 3 minutes, until the bottom side is golden brown and crispy.
Using a spatula, flip over to the other side and continue cooking for another 3 minutes.
Cut into squares and serve warm, with Lingham’s chili sauce.
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