Murtabak Pita Pancake

Dear : Butterflies

I have  not gone shopping for a week.Translated to my language that means I haven’t had fun for such a long time!!! Well….grocery shopping is almost like wonderland - treasure hunting for me.

Instead, I have been nerve wrecked and emotionally exhausted by projects& exams. On top of that, my immune system did not want to cooperate. I had the worse combinations of flu, stomachache, and stuffy nose, which ultimately  killed my appetite . This is why I havent been able to update this blog.

Recovering from these all, I was left with an empty fridge and left over foods…the main ingredient to make a meal now, is a “wicked idea”. When I opened the fridge, instantly I found familiar ingredients that were just  perfect for making Murtabak. Although a little twist was needed.

Here is what I found when I opened my fridge:

• 3 slices of whole wheat pita bread which later were halved.
• Bunch of green onion (around 10 stalks), chopped thinly.
• 5 eggs ( I use 3 yolk and 5 egg whites)
• Left over of canned tuna and canned corned beef ( how sad, but awesome to build the layers of flavors)
• Lastly, 400 grams ground beef as my last protein source of the day. I thawed and boiled them to remove their fat since they were not extra lean beef. ( just my preference)

 

Now, I talked about the recipe with a twist. Normally you have to make the dough for the crust.You can check real Murtabak in this website. http://en.wikipedia.org/wiki/Murtabak

But having pita breads is a fantastic shortcut to the ultimate gluttony!

So goodbye complicatedness and welcome innovation!

 

“The execution”:

  

• Make sure  ground beef, tuna and corned beef are churned nicely
• Mix well all ingredients in a bowl besides the pita bread.
• Add half  of chopped Spanish onion for savory taste ( any red onions)
• Add pinch of salt, pepers, paprika and 1 tbsp of curry powder ( you can omit the curry powder for Indonesian Martabak).
• Heat up 100 mL of olive oil in a pan
• Stuff the pita with the filling and fry when pan is hot
• Take out of the frying pan when the pita is golden brown and crispy
• Cool it on top of napkins to absorb the oil
• Make sure you leave enough space to avoid the crust pilling up and becoming soggy.
• Ready to serve with hot chili/ sambal or ketchup.

 

This serving is good for 3-4 people.

 

I have to tell you this: I know when you see the frying pan and the oil it sorts of getting away from my usual healthy mealm, but heck…discretionary calories are okay once in a while! Ultimately I think I deserved this treat after a rough week. But remember, moderation is the key and balanced diet is the overall factor for a healthy body!

 

Love to share my thoughts!

Passion + Patience

*Gastrobutterfly*

A food to your soul.

Lotus Roots with Garlic Shrimp and Sweet Pea Stir Fry

Dear: Food manias!

 

Watching Kylie Wong trip to China and especially her lotus roots treasure hunt was a big joy! It had made me gained more  appreciations of this earthy root vegetable. The prolong process of harvesting the lotus roots really gave me an insight how the work is behind the scene. Thanks to all  farmers hard work!

 For those who does not know, lotus roots grow in a muddy pond, inside the soil. The farmers normally use their bare feet to feel the bulbs, and once they felt it with their feet, they have to yank the roots out from the muddy soil. Not only its labor intensive, it could  really take along time to find a decent, fresh lotus bulb.

 

During my walk to old china town in Dundas and Broadview area, I found a Chinese grocery market that sold lotus roots. Filled with excitements, I decided to buy 2 bulbs to make a stir-fry.

Now...

Ever since I wrote this blog, I have committed to provide a healthy, artful meal that is 

easy to make, easy to your body, and easy to love.

So in this light, I created a recipe that I think have won over my stir fry favorite list. I hope this recipe will win you over too!

 

Ingredients:

• 2 bulbs of lotus roots, peeled and sliced thinly to quicken cooking time
• 400 Grams of peeled shrimp ( veined)
• A handful of sweet peas
• A handful of oyster mushroom ( you can use shitake or chanterelle)
• Half of red sweet pepper
• 2 cloves of garlic
• 1 stalk of green onion
• Chicken bouillon or chicken broth
• 1 tbsp of olive oil
• 1tsp of sesame  oil to enhance the earthiness of the lotus and mushroom ( you can always add more at the end if its not enough)
• Pinch of sugar for a sweet savoury taste of the shrimp
• 1tbsp of fish sauce or soy sauce ( choose light soy sauce with less sodium if you can)
• Splash of Chinese cooking wine

 Tips: Slicing the lotus before hand and soaking it in water with salt will allow the cooking process faster.

The “ execution”

 

1. Pre heat a wok or stir fry pan with the olive oil and sesame oil
2. When pan is hot, sautéed the garlic, mushroom and sweet peppers.
3. When mushroom has absorbed the flavor, stir in lotus roots and sweet peas
4. Cook until lotus roots change its colour to slightly translucent  from opaque
5. Add in the shrimps and sautéed until its cooked
6. Add in the Chinese cooking wine to give a depth to the dish
7. Add chicken stock and let it cook and simmered.
8. Sprinkle the dish with green onion.
9. Ready to serve for 3-4 servings with rice.

Have a savory meal! I hope you enjoy the  Lotus Garlic Shrimp Stir Fry as much as I enjoyed it!

 

Passion + Patience

*Gastrobutterfly*

A food to your soul.