Pontian Ramadan Bazaar

Two days prior to Eid Mubarak on 28 July 2014, we decided to go back to my husband’s village in Pontian, Johor.  We departed from Shah Alam midmorning hoping to make it in time for Iftar around 7.30pm. Fortunately due to no traffic jam, we arrived early at 3.00pm. We decide to proceed to my sister-in-law’s place for a rest before exploring the Ramadan Bazaar in Pontian.

The Pontian Ramadan Bazaar, located at the mini Stadium, just beside the Jamek Mosque Pontian, is the biggest in the area.  Address: Jalan Parit Masjid, 82000 Pontian, Johor.  Opening Hours: 4.00pm – 8.00pm daily | GPS: 1.369373, 103.558044

There are only about 30 stalls, unlike the popular Kelang Valley Ramadan Bazaar in Taman Tun Dr Ismail, Section 17, Kampung Baru, Section 18 Subang Jaya and USJ4 Subang Jaya. Most of the stalls sell variety of drinks, mouthwatering grilled chicken, local cakes, the sumptuous johor murtabak, the Bugis burasak and fire crackers.

Kuih muih or local cakes at Pontian Ramadan Bazaar, sold for RM 2.00 for 5 pieces / RM 0.40 per piece

Kuih muih or local cakes at Pontian Ramadan Bazaar

On other days, Burasak is also sold at a restaurant, infront of the Pontian District Hospital

Jars of quenching drinks sold at Pontian Ramadan Bazaar.

There are a few of these Fire Crackers sellers.  Not normally found in others Ramadan Bazaar in Klang Valley

This is the only stall that sells mouthering dishes, an indication that most of the Pontianians cook their own meal for Iftar,

The grilled chicken at Pontian Ramadan Bazaar

I spent some time at the Johor Murtabak – a wrapped Roti Canai filled with minced meat curry with eggs and onion - and decided that I can do this, so I decide to share this recipe with anyone interested.

Look at the size of these Johor Murtabaks. It is also very meaty !!

The different sizes of Johor Murtabak at Pontian Ramadan Bazaar

The prize list of the Johor Murtabak. They are also innovative with the Cheese Murtabak

Ingredients for the Dough

600 gram plain wheat flour

1 teaspoon salt

1 cup warm water or milk

1/2 cup ghee or margarine

1 egg

1 teaspoon sugar

Method to make the Dough

Sift the flour and salt together

Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle

Leave for 2-3 hours or overnight

Ingredients for Filling

1 tablespoon meat curry powder        }

1 teaspoon chili Powder                      }

1/2 teaspoon turmeric                         } Spices paste

1 teaspoon masala salt                       }

1/4 teaspoon pepper, freshly ground  }

1 tablespoon ghee

2 cloves garlic, chopped

1 centimeter ginger

300 gram minced meat (mutton / beef / chicken)

1/2 cup water

2 large onions, diced 1/2 centimeters

4 green chilies, seeded and sliced

 Salt to taste

Method to make the Filling

Mix meat curry powder, chili powder, turmeric, masala salt and pepper with a little water to form a paste.

Heat the ghee in a frying pan

Fry the garlic and ginger till fragrant.

Add above Spices paste and fry for 3 minutes.

Add meat and salt.

Keep frying, add water, cover the pan

When the meat is cooked, add onion and green chilies slices.

Reduce heat and simmer until the mixture dries.

Allow it to cool.

Method to make the Murtabak

Part 1

4 eggs, beaten

1 stalk celery, finely chopped

Season the beaten eggs with salt and pepper. Add meat and celery. Mix well.

Divide into 6 portions depending on the size of murtabak

Part 2

Divide dough into 6 parts. Flatten each ball thinly.

Transfer it with a rolling pin to a hot greased griddle.

Put a portion of the fillings in the middle of the flattened dough.

Fold the sides and enclose the fillings by wrapping completely.

Spread a little ghee and continue cooking.

Turn it over and cook the other side.

Keep frying and turning until both sides are crispy and golden in color.

To serve

Cut the Murtabak into bite size and serve hot with meat or dhal curry, pickled onions or plain.

Happy trying & eating

Comments by author (Wan)

It is quite difficult to find Johor Murtabak in the Klang Valley, so it is best to do it yourself using the above recipe. Otherwise, be contented with the normal Murtabak at the Mamak or Indian restaurant. Even then not all Mamak or Indian restaurants make Murtabak anymore. Johor Murtabak is not sold as a Frozen food in any Supermarket.