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Vegetables

  • Sweet potato, strips 120.0 g
  • Purple Sweet Potato, strips 120.0 g
  • Yam, strips 120.0 g
  • Pumpkin, strips 120.0 g
  • Tikoy, strips 120.0 g

Batter Mix

  • Plain Flour 300.0 g
  • Rice Flour, glutinous 60.0 kg
  • Potato Starch 60.0 g
  • Baking Powder 52.0 g
  • Water 580.0 ml
  • Oil 20.0 ml

Pre-Mix Salted Egg Paste

Garnish and Condiments

  • Curry Leaves, deep fried 5.0 g
  1. Vegetables

    20 minutes
    • Prepare ingredients as mentioned above.
  2. Batter Mix

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

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

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

    5 minutes
    • Prepare ingredients as mentioned above.
  6. Before Serving

    15 minutes
    1. Pre-heat deep fryer to 185C.
    2. Coat vegetables stick and tikoy with corn flour.
    3. Coat with batter mix.
    4. Deep fry till vegetables are cook and golden brown.
    5. Portion crispy vegetables and tikoy in desired wares.
    6. Pour salted egg sauce onto desired ramekins.
    7. Ready to serve.