Ingredients:

2 packs (160 g each) Prochiz Quick Melt

15 wonton wrappers

Filling:

100 g ground beef

40 g shallots, sliced

35 g garlic, finely minced

60 g Japanese curry blocks

70 g spring onions, sliced

4 eggs

1 tbsp margarine

1 tsp cumin powder

Salt and pepper, to taste

Cooking oil, as needed

Instructions:

Prepare the filling: Sauté the sliced shallots and minced garlic with margarine until softened. Add the ground beef and cook until fully done.

Dissolve the Japanese curry blocks in ½ cup of hot water until smooth and thick. Add the curry mixture to the cooked beef, stir well, and cook until thick and dry. Transfer to a bowl and let it cool completely.

While waiting for the filling to cool, slice the spring onions and lightly beat the eggs in a separate bowl.

Prepare the wonton wrappers. Take 3 wrappers and cut each into 4 smaller pieces; set aside. Keep the remaining 12 wrappers whole.

Slice the Prochiz Quick Melt lengthwise into a total of 24 slices (12 slices from each block).

Assemble the martabak: In a bowl, combine the cooled beef mixture, beaten eggs, and sliced spring onions. Mix well and season with salt, pepper, and cumin powder.

Place 1 whole wonton wrapper on a flat surface (cutting board or countertop). Position 1 small wrapper piece in the center. Add 1 tablespoon of filling, arrange 2 slices of Prochiz Quick Melt on top, then cover the cheese with another ½ tablespoon of filling (approximately 40 g filling per martabak).

Fold and seal the wrapper, moistening the edges with water to secure each fold.

Repeat until you have 12 martabak. Deep-fry over medium heat until golden brown and crispy.

Chiz Curry Martabak is ready to serve. Best enjoyed warm. Happy Kreachiz! 🧀✨