ghopa

to those of you who dont know it, ghopa is a terengganu savoury dish, usually eaten for breakfast or tea. it is some sort of a mini murtabak, except that murtabak's skin is made of roti canai dough. ghopa's skin is made of kuih dadar batter, thus, a fren of mine calls it kuih dadar terengganu. the filling is the same like currypuff's filling, except that ghopa's filling is usually sweet. my personal fav. is by this 1 lady who made the beef filling using the chinese style of chicken pau, so i tried to recreate the taste this afternoon. that also means i experimented and just campaked everything in. it turned out alright. a warning for the weight conscious - this dish absorbs a lot of oil while frying.

ghopa skin / dadar

1 cup all purpose flour
1 egg
a pinch of salt
enough water to make this a thin batter

add everything in, and prepare a heavy skillet. brush a little oil, and drop a few tablespoonfuls of the batter (i used 6) onto the hot skillet, moving the spoon in circular motion so that the batter is thin and bigger. the idea is not to make it a thick skin, as it will break when you try to fold it.
flip to the other side, make sure you dont overbrown it. place it on a plate.

filling

100g beef, cut into small pieces
100g potatoes, cubed into 1 cm
2 onions, minced
sweet soya sauce
sesame oil
black pepper
water
salt and sugar to taste
note: you can also use curry powder if you dont like soya sauce filling.


heat the oil into a frying pan. sautee the onion, add in the beef and the potatoes. add some water and the seasoning. make sure the potatoes are nearly cooked.

to assemble:

put a teaspoon or 2 of the filling onto the skin. roll the skin as if making kuih dadar. to seal it, dip the ghopa into a bowl of a beaten egg, then fry in a hot frying pan. serve.