Yong Tau Foo

If I'm not mistaken, Yong Tau Foo is a Hakka dish and being half-Hakka my mom taught me how to make this dish. Feel free to omit or add in any vegetables to your liking.

Ingredients: (Serves 4)

• 300g fish paste
• 200g pork mince
• 50g salted fish, diced finely
  
• 6 lady fingers/okra
• 2 medium sized eggplant/brinjal
• 3 fresh red chili
• 1 medium sized bitter gourd
• 3 tbsp preserved black bean sauce
• 2 tbsp water + 2 tsp corn flour
  
• 1 tbsp minced garlic
• oil
• 2 sprigs spring onions, chopped
  

Method:

1. Mix the fish paste, pork mince and salted fish together. Cut a single slit length ways down the chili and okra and remove the seeds.
2. Cut the bitter gourd width ways into 1 inch rings and scoop out the middle using a spoon. Cut the eggplant width ways into 2 inches and cut a deep slit in the middle without cutting through.
   
3. Stuff the mince mixture into the cavity of the vegetables.
4. Heat up the oil in the wok. Pan fry the vegetables in batches, mince side down until brown. Plate up and set aside.
   
5. To make the sauce, fry the minced garlic and add in the preserved black bean sauce and corn starch mixture. Drizzle sauce over vegetables and top with chopped spring onions. Serve immediately.
   

After stuffing mince mixture into vegetables.



After pan frying vegetables.



Drizzle sauce, top with spring onions and serve.