Malaysian•indulgent
Dodo Chicken Platter with Salted Egg Yolk Dip
Delishar recipe - Malaysian
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- DoDo Chicken Patty (In Batter 4 pcs)
- DoDo Chicken Cutlet (Leg 4 pcs)
- DoDo Chicken Patty Mala (In Batter 4 pcs)
- Oil for deep frying
- 5 Salted egg yolk (mashed *see notes)
- 60 g butter
- 120 ml evaporated milk
- 3 tsp sugar
- 1 tsp fish sauce
- Shredded spring onion
- Sliced red chilli
Instructions
- 1
Heat oil to 175C.
- 2
Cook frozen chicken patties for 3½ minutes in batches. (Cook mala batch last)
- 3
Place on paper towel to drain
- 4
Heat a pan on medium heat to melt butter.
- 5
Add salted egg yolk to cook until bubbly.
- 6
(Salted egg yolk was steamed for 15-20 minutes then mashed)
- 7
Add fish sauce and sugar. Give it a quick mix.
- 8
Pour in evaporated milk, bring to boil, and remove from heat immediately.
- 9
Pour into the blender to blend until thick and smooth.
- 10
Garnish platter & serve with dipping sauce.