How to Make Finger-Licking Maprom

Credit: Efi Jasmi

“This was Mum’s breakfast served on a lazy Sunday. She worked a 5 day week – and so breakfast was never a meal, we had the luxury indulgence as a family, except on weekends!”

~ A Day At Mummy’s Table: Recipes & Reminiscences

 

Never heard of Maprom? Maprom* resembles the Middle Eastern dish “Sabsuka”. Maprom has always been a breakfast dish that Mum would serve on Sundays.  It’s fusion food at it’s finest!

It is a simple dish to be made and best eaten piping hot.

Let’s start, shall we?

 

Ingredients

  • 1.5 lbs beef of mutton mince
  • Ghee
  • 1 katty (approx. 0.5 kg) sliced big onions
  • 1 katty (approx. 0.5 kg) tomatoes
  • Celery and daun bawang (spring onion)
  • 10 eggs

 

Method

  1. Fry the sliced big onions in generous amount of ghee.
  2. Fry beef or mutton mince.
  3. Add in sliced tomatoes.
  4. Add in the celery, daun bawang (spring onion).
  5. Place beef mixture in baking dish.
  6. Crack 10 eggs.
  7. Make little hollows within the beef mix and place whole yolks at spaces in the dish and let white of egg be spread all over the dish.
  8. Bake dish in moderate oven until yolks are slightly firm.

 


*To be served with a side of French bread

 

 

 

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Salwah Abdul Shukor
Salwah Abdul Shukor

Salwah was raised with love, good food and lively conversations at her Mother's Table in a Malay-Indonesian-Eurasian-Portugese household constantly hosting guests eager to sample her mother's cooking and her grandmother's recipes. Before she started legal practice, her food adventure was a cake delivery start-up with a good friend which survived with only 2 product lines, moist chocolate cake and lemon cheesecake and a core value that the business must be a Butter-Only zone. She remains an avid baker and tries her best to continue her mother's table legacy.  She believes Malaysians are blessed with the best palate and her passion for good food is infectious, often inspiring everyone at Butterkicap to try as many food experiences as possible.

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