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[ Tofu & Veg stuffed with Fish Mousse ]
INGREDIENTS :
- 3 fried tofu [soy bean cakes ]
- 3
large okra [ladies fingers]
- 1 bitter gourd
-
4 large red chilies
- 2 sheets soy bean curd sheets
- 2
cups peanut or vegetable oil
Ingredients for
Stuffing :
-
1-1½ lb Spanish Mackerel or Herring fillets, cut into
small cubes
-
1 tbsp cornstarch
-
½ tsp salt
mixed with 4 tbsp water
-
quarter tsp white pepper
-
quarter tsp sesame oil
Ingredients
for Stock :
- 4-5 cups chicken stock
- salt and white pepper
- 1 tsp
sesame oil
- 2 stalks green onions, chopped
- 8 shallots, finely sliced
and fried golden
brown, for garnishing [optional]
Ingredients
for 'Special' Chili Dipping Sauce :
- 1 ripe tomato
-
juice of 2 limes
-
6 cloves garlic, finely minced or ground
-
2-3 tbsp or to taste,
hot chili sauce
-
salt
-
1 tbsp
cornstarch
-
1 cup water
Cook's Note : Best served family style at the table - Arrange the
stuffed ingredients on serving platters, heat chicken stock in the hot
pot at the table - and let each diner 'cook' their choice of Yong Tau Foo
[similar to Japanese shabu-shabu].
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To Prepare
'Special' Chili Dipping Sauce
:
-
Blanch tomato briefly in boiling water for a few seconds and
plunge into icy cold water, discard skin and seeds and mash well
-
In a small saucepan, add tomato, lime juice, garlic,
hot chili
sauce, and salt to taste, bring to a boil
-
In a small bowl, combine cornstarch and water, add in, stirring
to cook and thicken the sauce
-
Pour into small condiment dishes, for each individual serving
To Prepare :
-
Using a
blender,
puree fish fillets while adding salt water slowly
-
Empty into a mixing bowl, add sesame oil, white pepper and corn
flour, mix into a thick paste
-
Slice bean curd sheets through the center, and stuff with fish paste
- Slice ladies fingers and red chilies lengthwise, remove seeds
and veins, stuff with fish paste
- Slice bitter gourd into
½
inch thick slices, remove white core,
and stuff with fish paste
Slice soy bean cake horizontally into halves, then make a cut
across the lengths of each half to form a pocket,
and stuff with fish paste
In a small stockpot
OR at the table in a
hot pot, bring
chicken stock to a boil, add sesame oil, salt and white pepper
to taste Add the stuffed ingredients
[Yong Tau Foo] into the soup, gently simmer, about 10 mins
Sprinkle with green onions and fried shallot just before serving
- and don't forget the special chili
dipping
sauce!
Variation
: Any vegetable suitable for stuffing can be used - squash,
zucchini,
baby eggplant, peppers, tomatillo and mushrooms. |
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