Recipes

Cintan Golden Indulgence

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IngredientsInstruction
  • 2 pcs Cintan Non Fried noodles (cooked and drained)
  • 1 “Grade A” egg
  • ½ onion (sliced)
  • 2 cans Yeo’s Chicken Curry
  • 1 sprig curry leaf
  • 2 tbsps chopped celery leaves
  • salt & sugar to taste
  • 5-6 pcs roti canai dough (store-bought)
Dipping Sauce – Combine
  • 3-5 bird’s eye chilli
  • 5-6 tbsps Worcestershire sauce
  • 2-3 tbsps sugar
  • 5-6 tbsps Calamansi lime juice or to taste
初八 金碧辉煌（煎饼面）
  • Cintan风干面 2块（烫熟沥干）
  • A蛋 1粒
  • 大葱 ½ 粒（切片）
  • Yeo’s 咖哩鸡肉 2 罐
  • 咖哩叶 1 束
  • 芹菜茸 2 汤匙
  • 盐与糖适量
  • 现买印度煎饼面团 5-6 粒
蘸酱 – 混合
  • 指天椒 3-5 条
  • 英国洋黑醋 5-6 汤匙
  • 白糖 2-3 汤匙
  • 桔子汁 5-6 汤匙或适量
  1. Debone all the chicken pieces from the Yeo’s Chicken Curry can. Mash the chicken meat, combine with onions, curry leaves, chopped celery leaves, egg & drained Cintan Non Fried noodles. Pour half of the curry sauce from the can, use only half of it, adjust salt to taste.
  2. Spread out roti canai dough on a clean surface and put the filling into a triangle shape.
  3. Wrap up the roti canai dough and pan fry with some cooking oil in a non-stick pan, turning over until all sides are crispy. Serve the parcels with the dipping sauce.
  1. 把Cintan泰国酸辣汤快熟面煮至刚熟后沥干，拌入调味料，置放一旁。把 Yeo’s咖哩鸡肉去骨，捣烂，然后和大葱，咖哩叶，芹菜茸，鸡蛋及滴干的Cintan风干面混合，再倒入罐头内一半的咖哩汁，以盐适量调味成馅料。
  2. 把印度煎饼面团在干净桌面擀平，放入Cintan风干面馅料铺成三角形。
  3. 把印度煎饼折成三角形状，然后以不粘锅煎两面至酥。配蘸酱吃。