Telur Dadar Ala MARIGOLD


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


  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