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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Mix baking powder, fish sauce and MARIGOLD Evaporated Filled Milk. Whisk mixture and set aside.
Crack eggs into a mixing bowl and whisk until light and foamy. Pour in milk mixture and mix evenly.
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.
Serve piping hot with rice or noodles.
Drain fluffy eggs on paper towels for a minute or two to absorb excess oil.