Yong Tau Foo

It is a very exhausting day for me. I woke up in the morning to the market and came back with lots of ingredients and nicely packed and keep in fridge then to prepare the ingredients for yong tau foo. I had to quickly have my breakfast nasi lemak before I proceed to wash my room's curtains today too and hang them back to the curtain rod because that's where the sun will be every day. I told the aunty in the market that I want taukee for yong tau foo. She thought that I want to cook those soup yong tao foo which I never like at all and recommend me the fried taukee she had made. I didn't want. I want to stuff them my own. The fried one was so hard and "fried". How am I going to fry it again. She never understand what I want and I gave up with her.

I only used a few ingredients for the yong tau foo because if I use more ingredients, the whole bunch of the stuff will be really a lot. I chose 8 lady's finger, 1 medium egg plant, 100g tauhu pok and a few pieces tau kee. The stuffing is made of fish meat where I mixed with minced pork because fish is really very expensive. I mixed them well with salt, starch, soy sauce and pepper.

After washing and cutting the yong tau foo ingredients, I began stuffing them then fried them in hot oil. It took me so long to fry because I did them a few pieces a time to avoid the stuffing from coming out.



Then, the fried ingredients will be used for cooking. The sauce is made of water, tau chiu, salt, pepper and oyster sauce. I thicken the sauce using starch mixture. It took me around 3 hours for the preparation and cooking process but I like the end product. Satisfying lunch!



Tired, but still sitting here typing after cooking dinner for hubby and have to rush to get ready for wedding dinner tonight. Chao!