Hakka Yong Tau Foo

Cooked Hakka Yong Tau Foo for reunion dinner this year, steamboat style! It is truly backbreaking, I won’t lie, but the results of homemade yong tau foo are immense!

Hakka Yong Tau Foo

Serves 4-6

For the soup:

2kg pork bones

500g chicken bones

300g soya bean, soaked for 1 hour and drained

50g dried anchovies, wash and drain

Soaking liquids (see below)

1/ Cover bones with water and bring to a simmer

2/ Strain. Wash bones and pot well.

3/ Fill with fresh water to cover and bring to a boil

4/ Skim and cook for 3 hours. Strain if desired at this stage or Step 7.

5/ Add soya bean, dried anchovies and soaking liquids from below.

6/ Cook for 1 hour.

7/ Strain if you have not done so at Step 4.

For the yong tau foo:

Oil for frying

1 deep-fried fried flat fish (tee poh) (20g), ground

1 dried cuttlefish, soaked, drained and chopped *

30g haebee, soaked, drained and chopped *

500g fish fillet, fibres removed and pounded with the back of a cleaver

3 tablespoons tapioca flour

1 teaspoon salt

120g water

500g ground fatty pork

150g peeled water chestnuts, diced

25g spring onions, chopped

2 teaspoon fish sauce

½ tsp white pepper

1 teaspoon sugar

Assorted vegetables and tofu products

*Save soaking liquid for broth

1/ Fry the teepoh in oil. Break it up and grind to a fine powder.

2/ In the same oil, fry the cuttlefish and haebee until fragrant.

3/ Mix the fish with tapioca flour and salt. Lift the mix up and throw it against the side of a bowl or on a chopping board a few times. Slowly mix in the water.

4/ Combine the fish with pork, water chestnuts, spring onions, fish sauce, white pepper, sugar, fried dried goodies and teepoh powder.

5/ Stuff into assorted vegetables, momen tofu, tofu skin and tofu puffs.

6/ Pan fry before serving with broth.

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Author:

Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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