Steamed Hakka Yong Tau Foo - 清蒸客家酿豆腐

Have you ever wanted to make your own Yong Tau Foo? Well you must try this homemade recipe, it is miles better than the usual one in the shops - it's not hard at all, just a bit of prep hence I have decided to buy a ready made paste to stuff . I prefer my Yong Tau Foo steamed, and topped with yellow bean paste. 


I am a Teochew not a Hakka in dialect, this dish may not taste as authentic but I am satisfied with the short-cut result. Yummy!


... Happy steaming!




~ Steamed Hakka Yong Tau Foo - 清蒸客家酿豆腐 ~


Ingredients:

(Serve 3)


4 pc egg plants (slide a cut in the middle)

4 pc bitter gourd (remove the seeds)

6 pc lady fingers (remove the seeds)

6 pc raw shiitake mushroom (remove the stem) 

2 pc red chili (remove the seeds)

Marinated minced meat (ready made from shop)


Sauce:

1/2 cube chicken stock

1 tsp cornflour

1 tsp taucu / yellow bean paste

Pepper

80ml water 

Mixed all the ingredients, set aside


Garnish:

Spring onions


Methods:

1. Stuff the meat into the vegetables, bring to steam for 15 minutes over HIGH heat.

2. In another pot, stir fry the mixed ingredients (sauce) and cook for 10 minutes MEDIUM heat.

3. Dish out the steamed vegetables, arrange it nicely and pour over the sauce.

4. Garnish with spring onions and served while hot.









jentwl-kitchenstory.blogspot.com

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