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We’re so honoured that Singapore actress Felicia Chin adapted our granny’s recipe to make Yong Tau Foo at home 😃
Thank you so much Felicia Chin 陈凤玲
Thank you too 8 Days Singapore
Here’s our recipe
https://youtu.be/RGpn10lNiKY
https://www.8days.sg/eatanddrink/recipes/felicia-chin-makes-ampang-style-yong-tau-foo-with-a-twist-here-s-12828656
Menu Request: Yong Tau Foo Pasar Malam! tapi nak tanyalah korang minat makan dengan Kuah ke atau Sup?
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This Hakka Yong Tau Foo (YTF) recipe was my granny’s who migrated from China to Singapore many many years ago. She was from Mei Xian 梅县, a county located in northeastern of Guangdong. My granny used to cook this dish for us without fail every time we go to her place for Lunar New Year reunion dinner and I used to dislike it a lot. But now that I’m all grown up and she is no longer with us, I’m starting to appreciate and even crave for her YTF every now and then.
Refer to the ingredient list below or go to our website at http://spicenpans.com/traditional-hakka-yong-tau-foo/ for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4
Making the soup stock
——
200g of dried anchovies (ikan billis) - wash & drain
200g of soya bean - soak for 1 hour
4L of water
3.5 teaspoons of salt
2 teaspoons of sugar
Making the Yong Tau Foo
——
600g of minced pork
50g of shredded dried cuttlefish (grounded)
200g of fish paste or mackerel fish
1 tablespoon of cornflour
1 teaspoon of salt
2 tablespoons of light soya sauce
A few dashes of white pepper
A few pieces of vegetables of your choice
A few firm beancurd and beancurd puff
Making the gravy for dry Yong Tau Foo & Vermicelli
——
4 cloves of garlic - minced
1 tablespoon of light soya sauce
1 tablespoon of fermented black soya bean paste
1 tablespoon of oyster sauce
2 tablespoons of dark soya sauce (premium grade)
200g of minced pork
A few dashes of white pepper
700ml of Yong Tau Foo soup stock
1 teaspoon of sugar
Some cornstarch solution (mix cornflour with water)
——
800g of thick Vermicelli
Recipe at: http://www.themeatmen.sg/ampang-yong-tau-fu
One of the more popular ways to enjoy yong tau fu. This method of serving yong tau hu originated from Ampang, KL.
A thick gravy-like black bean sauce is drenched over pieces of deep fried yong tau fu, which consists of the usual stuff like stuffed beancurd (we used Vitasoy Organic Sprouted Tau Kwa), eggplant and bitter gourd etc.
For meat lovers (like us), try using minced pork in place of prawns for a meaty bite!
If you want to find out more about Vitasoy Tofu, click here for more information:- http://www.vitasoy.com/our-products/
#themeatmensg #zichar #ampang #yongtaukwa #yongtaufoo #black #delicious
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