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Vegetables

  • Sweet Potato, strips 120 g
  • Purple Sweet Potato, strips 120 g
  • Yam, strips 120 g
  • Pumpkin, strips 120 g
  • Nian Gao, strips 120 g

Batter Mix

  • Plain Flour 300 g
  • Glutinous Rice Flour 60 g
  • Potato Starch 60 g
  • Baking Powder 52 g
  • Water 580 ml
  • Oil 20 ml

Pre-Mix Salted Egg Paste

Salted Egg Sauce

  • Margarine 40 g
  • Curry Leaf 8 g
  • Chilli Padi, sliced 2 g
  • Pre-Mix Salted Egg Paste, as above 100 g
  • Evaporated Milk 150 ml

Garnish and Condiments

  • Curry Leaves, deep fried 5 g
  1. Vegetables

    • Prepare ingredients as mentioned above.
  2. Batter Mix

    • In a mixing bowl, mix all the ingredients together.
  3. Pre-Mix Salted Egg Paste

    • In a mixing bowl, mix well all the ingredients.
  4. Salted Egg Sauce

    • In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
    • Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
    • Add in evaporated milk and keep mixing till smooth.
    • Using a jug blender blend the sauce together.
  5. Garnish and Condiments

    • Prepare ingredients as mentioned above.
  6. Before Serving

    • Pre-heat deep fryer to 185 degree Celsius.
    • Coat vegetables stick and nian gao with corn flour.
    • Coat with batter mix.
    • Deep fry till vegetables are cook and golden brown.
    • Portion crispy vegetables and nian gao in desired wares.
    • Pour salted egg sauce onto desired ramekins.
    • Ready to serve.