15 pieces assorted Yong Tau Foo (blanched in boiling water for 2 minutes . Drain and set aside)
8 cloves garlic – minced
4-5 chilli padi – minced (add more if wants more spicy)
1 tbsp yellow soy bean paste
125 ml water
1 tbsp oil
1 tbsp white vinegar
1 tsp sugar
1) In a mortal, add minced garlic, chilli and soy bean paste. Pound into a fine paste. Heat wok with oil till hot and stir-fry pounded paste till fragrant. Add water, vinegar, sugar and bring the sauce to simmer for 3 minutes.
2) Add blanched Yong Tau Foo pieces and stir to coat them well with the sauce. Simmer over low heat for 2 minutes. Serve hot with rice.