How to Make Malaysia Sambal Burgal

The best and tastiest Malaysian Burger Recipe. It’s been a long time since Che’ Nom wanted to try to make this Malaysian burger because he really likes to eat it, but only now has the craft to try. The anchovy sambal core should be quite thick so that the Malaysian burger is not mushy because the liquid sambal sauce and the bun must remain soft and fluffy.

Ingredients:

• 2 cups (256g) wheat flour
• 2 tablespoons milk powder
• 2 tablespoons margarine or shortening
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons of refined sugar
• 180ml warm water

How to Prepare:

1. Mix the yeast powder with 50ml of warm water taken from a 180ml measure. Stir dissolve with a little refined sugar, in 1/2 tbsp. Leave for 5 minutes or until the yeast foams on the surface.
2. In a separate bowl combine the wheat flour, the rest of the fine sugar, powdered milk and salt. Then add the margarine and mix with your hands until the dry ingredients and butter are mixed together.
3. Pour the yeast mixture little by little and followed by the remaining warm water.
4. If you are using a mixer, knead until the dough is lumpy and not sticky.
5. Put the dough in a bowl that has been greased with a little oil and cover with plastic wrap or a damp cloth so that the surface of the dough does not dry out. Marinate until the dough doubles in size.
6. Take the dough and mash a little so that the air comes out. Knead for a while and divide into 12 parts. If you want a mini Malaysian burger maybe it can be divided into 16 small parts.
7. Make a round and place on a tray sprinkled with flour. Press a little so that it is flat but not too flat, just press a little.
8. Cover with a clean kitchen towel and let the dough rise a second time for 30-35 minutes
9. Heat oil, fry both sides until brown. Make sure the oil is not too hot because the inside will not cook.
10. Remove and drain on tissue paper to absorb excess oil. Split it in the middle but don’t cut it, then spread it with anchovy sauce and cucumber slices.

Tip:

• Dust your hands with a lot of flour before lifting the dough to put it in the pan so that the dough does not stick to your hands and the shape of the dough remains nice and round