Telur Dadar Ala


  • 1/5 tsp (1g) baking powder

  • 1 tsp (6ml) fish sauce

  • 4 tbsp MARIGOLD Evaporated Filled Milk

  • 4 (200g) chicken eggs

  • 3/4 cup (187ml) cooking oil

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  1. Mix baking powder, fish sauce and MARIGOLD Evaporated Filled Milk. Whisk mixture and set aside.

  2. Crack eggs into a mixing bowl and whisk until light and foamy. Pour in milk mixture and mix evenly.

  3. Pour oil into a wok and heat it until 170?C. Scoop 2 ladles (65ml) of egg mixture in and fry for 1-2 minutes on each side. Repeat steps until mixture is finished.

  4. Serve piping hot with rice or noodles.

Chef's Tip:

Drain fluffy eggs on paper towels for a minute or two to absorb excess oil.

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 6-8
MARIGOLD Evaporated Filled Milk (390g)