Yong Tau Foo

Yong Tau Foo

Stuffing Paste

400g lean pork, minced

100g prawn paste

250g fish paste

Seasoning

1 1/8 tsp salt

1 tsp light soy sauce

1½ tsp sugar or to taste

2½ tbsp cornflour

1 egg, lightly beaten

Cut bitter gourd into rings and remove seeds. Cut brinjal into thick slanted pieces and make a slit or cut along the ladies’ fingers then dust the surface of the vegetables with a sprinkling of cornflour.

Combine fish paste, pork mince and prawn paste with the seasoning ingredients. Stuff the paste mixture into the vegetables and lightly coat with the beaten egg.

Heat up your prepared soup stock and blanch each stuffed vegetable in the hot soup stock. Cook until the vegetables are cooked through.

STIR-FRIED ASSORTED VEGETABLES WITH FISH AND PRAWNS

Original Recipe By Amy Beh

150g garoupa fillet, cubed

4 medium large prawns, shelled and cubed

100g chicken fillet, diced

5 water chestnuts, cubed

5 button mushrooms, cubed

40g celery, cubed

100g carrot, cut into desired shapes, blanched

4 baby sweet corns, cubed

1 tbsp young ginger, minced

1 tbsp sesame oil

1 tsp oil

1 tbsp Shao Hsing wine (optional)

Seasoning (A)

1 tsp salt

Dash of monosodium glutamate

1 tsp corn flour

1 egg white

Sauce (B)

1 tbsp abalone sauce

¼ tsp sugar

¼ tsp pepper

1 tsp cornflour

125ml fresh chicken stock

Combine fish and prawns with seasoning (A). Mix well then leave aside for 30 minutes. Heat oil and sesame oil in a wok, fry ginger for a while. Add marinated seafood ingredients and cook for 3-4 minutes.

Add celery, water chestnuts and carrot to mix and stir in sauce ingredients. Bring to a quick boil.

Splash in Shao Hsing wine if using and add a little more sesame oil to glaze the dish.

Transfer to a serving plate and serve immediately.