Homemade Yong Tau Foo (酿豆腐) (5pax)
Ingredient 1. Soya bean -150g to 200g 2. Ikan Bilis - 100g 3. Fried beancurd puff (tau pok) - 5pcs 4. Green pepper (灯笼椒) - 1 fruit (cut into 4 quaters) 5. Brinjal - 1 fruit ( slice into 1.5cm thick and with a cut in the centre for stuffing) 6. Fish paste - 400g 7. Minced meat - 100g 8. Beancurd small size - 2 pcs (cut into 4 cubes per piece) 9. Bittergourd - 5 pcs of 1cm thick (remove the seed and the sponge like substance in the centre) 10. Bean skin (豆皮) - 10pcs (10cm by 10cm square) 11. Fresh Fishball - 1 small pkt 12. Water chestnut - 4 small fruit (chopped coarsely)
Preparation 1. Soak the soya beans overnight or at least 6hrs before usage.
2. Fill a pot meant for a family of 4, fill water to about 2/3 and add in the soaked soya beans n ikan bilis and bring to boil using high heat. After which, lower the heat to low medium and continue to boil for about 2hrs until the soya beans are soft. Add some salt to taste. Make sure its not too salty as the rest of the ingredients will contribute more salty taste.
3. Using a mixing bowl, pour in the chopped water chestnut, 400g of fish paste, 100g of minced meat. Add in a few dashes of pepper, 1tsp of light soy sauce, 1 tsp of cornflour and mixed them evenly.
4. Prepare and cut all the vegetables that you going to stuff with the mixture. For all the veggies that you going to stuff, do remember to apply some cornflour on the inner side so that the mixture will stick to it and will not fall off when cooking.
5. For the Beancurd Puff, you can either cut it into 2 triangles or 2 rectangles and cut open the centre to make the stuffing easier.
6. As for the bean skin, take a spoonful of mixture and place it on the skin. Fold up about 3cm of the skin to place it over the mixture. Flatten it and slowly make 3 folds in total to wrap up the mixture.
The Dish 1. Once the soup is boiling, place in the beancurd cubes and the stuff beancurd puff and let it boil till the beancurd float up on surface.
2. Likewise for the stuffed vegetables, add it into the soup till they float up or about 1min. Immediately add in the bean skin wrap n fishball. Bring to boil till they float and its ready to be served.
3. I served my soup to go with some noodles (Mee Kia) with XO chilli and fried shallot oil.
Hope these steps helps.
Happy cooking and Bon Appetit!
