Yong Tau Foo

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

6

A Singaporean hawker favourite, try this delicious recipe for dry Yong Tau Foo at home.

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Choosing from your favourite pieces of stuffed tofu, bittergourd, greens, seafood sticks, fish balls, tomatoes and having them thrown into a succulent dish with herbs, and sometimes soup, is a known favourite in South East Asia. Try making this classic recipe at home with the help of this video.

Cooking Tips

Here's a recipe for Prawn and Pork paste filling:

-250g Fresh Prawns, peeled and roughly chopped

-250g Pork Mince, not too lean but not too fatty

-3 cloves Garlic

-1/4 cup Coriander, roughly chopped, leaves and root

-3 tbsp Soy Sauce

-1 tsp Sesame Oil

-1/2 tsp White Pepper

-1 medium pinch of Salt

Place all ingredients in a food processor and blend until smooth.

Ingredients

4
cloves
Garlic
, finely chopped
2
tablespoons
Oyster Sauce
1/2
teaspoon
Corn Flour
1
tablespoon
Water
2
tablespoons
Tau Cheong, fermented soy bean paste
1/2
cup
Chicken Stock or Water
1
tablespoon
Oil
12-15
pieces
Yong Tau Foo
, ready made

Directions

Heat oil in a wok or medium sized saucepan.
Lightly fry garlic until fragrant.
Add the soy bean paste and mix well with garlic.
Add the pieces of yong tau foo and ensure that every piece is evenly coated with the sauce.
Add in the chicken stock, oyster sauce and corn flour with water. Mix well.
Stir until the sauce thickens.
Lower the heat and let the pieces simmer in the sauce for at least 15mins.
Remove from heat and serve topped with some chopped coriander.

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