Yong Tau Foo in Sweet & Tangy Soy Bean Paste (Tau Cheong) Sauce

spicy & tangy soy bean paste.jpg

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.

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.