with MARIGOLD Chef's Selection Evaporated Milk
Telur Dadar Ala MARIGOLD
Made With MARIGOLD
Evaporated Filled Milk
Ingredients
1/5 tsp (1g) baking powder
1 tsp (6ml) fish sauce
4 tbsp of MARIGOLD Evaporated Filled Milk
4 (200g) Chicken eggs
3/4 cup (187ml) cooking oil
Method
1
Mix baking powder, fish sauce and MARIGOLD Evaporated Filled Milk. Whisk mixture. Mix and set aside.
2
Crack eggs into a bowl and whisk until fluffy. Then, pour in milk mixture and mix well.
3
Pour oil into a wok and heat up to 170°C. Scoop 2 ladles (65ml) of egg mixture, fry and turn for 1-2 minutes on each side. Repeat steps until mixture is finished.
4
Serve hot with rice or fried noodles.
Chef's Tips
Drain fluffy eggs on paper towels for a minute or two to absorb excess oil.
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