Yong Tou Fu Soup

yong tau hoo

yong tau foo

Ingredients  – (A)
400 g minced fish
100 g minced chicken/pork
2 tbsp spring onions – diced
Salt and pepper to taste

Vegetables cut into slices  – (B)
1 brinjal
1/2 bitter gourd
5 red chillies
5 lady fingers
4 toufu pok
2 pieces tau kua
6 dried mushrooms – soaked until soft, squeeze dry
1 piece beancurd sheet

Soup Base  – (C)
200 g ikan billis – washed and fried
6 cloves garlic
1 chicken cube
200 g soy bean
3 litres water
1 inch ginger – bruised
Salt and pepper to taste

1) Bring water to a boil, add all ingredients for soup base and bring to a boil, lower heat and simmer for 2 hours.

2) Blend ingredients A until smooth to form a paste.
3) Stuff paste from (1) into (B) ingredients. Fry in oil until meat turns brownish colour on both side. Drain and transfer to a steaming plate and steam for 3 minutes to ensure all the stuffing are well cooked and to soften the textures of chillies, lady fingers, brinjal and mushrooms.
4) Arrange on a serving plate and ladle soup over it. Sprinkle some chopped spring onions .
5) Serve hot with blanched noodles, bee hoon or rice.

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