YONG TAU FOO SOUP

Yong Tau Foo, this is a famous Chinese dish either soupy or with sauce. Here's some info on Yong Tau Foo from Wikipedia :-

Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu yong tofu) is a Chinese soup dish with Hakka origins commonly found in China,Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations. "Yong Tau Foo," literally means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.

Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish,lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). 

Another variation of this dish is to serve it with sauce, water spinach hor fan. I love to make soup with the Yong tau foo. Normally I get the store bought yong foo. It is much easier and you can pick varieties of items.

Yong Tau Foo Soup

3 stuff tofu
3 stuff bitter gourd
3 stuff egg plants
5 stuff green chilies
5 crab fingers
5 fish balls
5 stuff wanton
3 dried tofu

For the Soup Base

3 litres water

150g anchovies (ikan bilis), washed well and drained

2cm piece old ginger, lightly bruised

5 cloves garlic, peeled and lightly bruised

1 chicken stock cube

l tsp salt or to taste

1 tsp sugar or to taste

2 fresh tomato thinly slices

2 strig green onions chopped

1/2 cup fried shallots

Method


Bring water to a boil. Add anchovies and the rest of the ingredients and simmer over medium to low heat for one hour. Strain the stock and use as soup base.

Add all the Yong Tau Foo ingredients and fresh tomatoes.  Simmer until done

Serve in a bowl, sprinkle green onions and fried shallots.

Saya kalau bab Yong Tau Foo ini, saya lebih gemar yang bersoup. Celur sekali kangkong dan cicah dengan cili sos. Sedap makan panas-panas. kalau yang suka makan dengan mee. bolehlah celurkan mee atau bihun sekali. Biasanya beli yang siap..banyak pilihan sedikit.

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