Yong Tau Foo
Recipe is a family favorite. I learnt this from my Chinese grandma but I tweaked it to be more easier as I will always masak malas. Hehehehe.
Tips
2. For the other sauce preferably use nissin brand garlic chilli sauce with any oyster sauce.
3. Main ingredients are customizable to your liking.
Category
Ingredients
| 1 pack | hotdogs |
| 20 pieces | premium grade fishballs |
| 4 pieces | chilli fishcake |
| 6 pieces | fried wanton |
| 6 pieces | seaweed chicken |
| 125 g can | button mushroom |
| One tie | enoki mushroom |
| 6 pieces | oyster mushroom |
| 3 pieces | cooking seaweed |
| 5 tbsp | kicap manis |
| 1 tbsp | light soysauce |
| 5 pieces | chilli padi |
| 5 tbsp | oyster sauce |
| 5 tbsp | garlic chilli sauce |
| 2 | ikan bilis cube |
| 1 fistful | soya bean |
| 1.5 litres | water |
| If needed | salt pepper |
| 1 tbsp | oil |
Instructions
- 1
-
Cut all meats and veg into bite size pieces. In heated pot add oil and lightly fry the soybeans for a few seconds.
- 2
-
Quickly add water and ikan bilis cube. Boil. Flavor with salt and pepper if needed. Add in all chopped items except the seaweed and chilli padi.
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- 3
-
In a bowl add kicap manis and light soysauce. Mix well and add the chilli padi. Another bowl do the same for the oyster sauce and garlic chilli sauce
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- 4
-
When serving split the dried seaweed into bowls of 6. Pour soup and condiments into bowls. Add in the sauces. You're done.
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Recooks
Try recook this recipe and share with the owner and us
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