Yong Tau Foo Meat Paste, Stock and Method

Singaporean healthy dish, Yong Tau Foo. The wonderful thing about this recipe is you can experiment with stuffing any vegetables that you like. I choose brinjal and red chillies.

Recipe for Yong Tau Foo 釀豆腐
Ingredients for Yong Tau Foo:
  • 4 large green chillies (seeds and core removed)
  • 1 bittergourd (ends removed, seeds and core removed, cut into rings)
  • 4 small pieces tau kwa (firm soya beancurd)
  • 4 pieces tau pok (fried beancurd puffs)
  • 4 shitake mushrooms (stems removed)
  • 4 stalks if xiao bai cai
  • Fried shallots and coriander for garnishing 
For Meat Paste:
  • 50g cod fish fillet (blended)
  • 350g minced boneless chicken thigh - skin removed (twice blended)
  • 5 water chestnuts (chopped)
  • 1 egg
  • 1 pinch of sugar
  • 1-2 tbsp cornflour
  • 1-2 tbsp light soya sauce
For Stock:
  • 2 pieces of chicken breast (skin removed)
  • 400g of boneless chicken thigh (or chicken feet)
  • 5 dried Japanese scallops (medium sized)
  • 125g soya beans (pre-soaked in water for at least 3 hours)
  • 10 seeds of wolfberries
  • 2 red dates
  • 5 big bowls of water
How to make Yong Tau Foo:
  1. Scald chicken breast and 400g of chicken thigh with boiling water to remove blood traces excess oil for clear stock.
  2. Place chicken breast and chicken thigh together with all other stock ingredients into a pot. Bring to boil and simmer for at least 4 hours.
  3. Mix all ingredients for meat paste.
  4. Make a horizontal slit for green chillies, tau kwa and tau pok. Stuff vegetables with meat paste.
  5. Bring stock to boil and add stuffed bittergourd and shitake mushrooms into the soup. Simmer for 15 minutes.
  6. Bring stock to boil once more and add stuffed chillies, tau kwa, tau pok and xiao ba cai into the soup. Simmer for 10-15 minutes.
  7. Serve garnished with coriander and fried shallots.
*Another version of Yong Tau Foo - Anchovies stock

Recipe submitted by Lawrence Lim 
Original recipe - Hedy Khoo, The New Paper (Eats) 29th July 2012
Image credit - Beaten and Baked

How to cook Mee Goreng (Seafood)

Mee goreng recipe. Mee Goreng is a favourite dish of Singaporeans. Mee goreng is well liked by all races for its spicy and tasty flavours and comforting quality. Although without egg, this version is simple yet tasty.

Recipe for Mee Goreng
Ingredients for Mee Goreng:
  • 500 g yellow noodles
  • 200 g fresh green vegetables or cabbage - rinsed, cut about 2" length
  • 2 cups beansprout - rinsed
  • 1 fishcake - sliced thinly
  • 200 g medium fresh prawns - deveined
  • 1 squid - washed and cut into cubes
  • 1 tomato - cubed
  • 1 onion - sliced
  • 2 tbsp tomato sauce
  • 2 tbsp oyster sauce
  • 1 tsp sweet soya sauce
  • 1 tbsp sugar
  • Few drops sesame oil
  • Salt, if necessary
  • Cooking oil
  • 2-3 tbsp broth - chicken stock
  • To blend together: 5 dried chilli (soaked in hot water and seeded) +  5 cloves garlic 
  • Garnishing: Chinese chives (cut into pieces) or coriander leaves
  • Some Calamansi - sliced top
 How to cook Mee Goreng:
  1. Heat oil in a medium wok and cook the sliced onions until softened.  
  2. Add blended ingredients, cook till fragrant.
  3. Put in oyster sauce, tomato sauce, diced tomato and 2 tbsp broth. Stir and mix well.
  4. Simmer for 1-2 minutes. Add in prawns, squid and vegetables. Stir. Add in sliced fishcake.
  5. Add sugar, salt to taste (optional) and sweet soya sauce. Stir and mix well. 
  6. Add in yellow noodles and beansprout. Mix and cook until the noodles softened and blended well with all the ingredients.
  7. Add 2-3 more tbsp of broth if you don't like your mee goreng to be dry.
  8. Garnish with lime, chinese chives or coriander leaves. Serve hot.
Image credit - Nisa 
Recipe submitted by Haizat Koo

Bubur Lambuk (Ramadan Porridge)

Singaporean local Malays and Chinese have their own unique taste for porridge. The only differences is the ingredients that go into the porridge. This very light and soupy Bubur Lambuk is a very popular dish during the fasting month of Ramadhan served during the breaking of fast. It is an appropriate starter for the other dishes that follow the meals.

Recipe for Bubur Lambuk
Ingrediens for Bubur Lambuk:
  • 80 ml olive oil
  • 200 g rice - Wash rice. Season rice with oil and salt for at least half an hour.
  • 1 litre water
  • 100 g shallot paste
  • 20 g ginger paste
  • 30 g garlic paste
  • 60 g cashew nut paste
  • 4  cardamom
  • 1 cinnamon
  • 5 cloves
  • 3 star anise
  • 60 g chicken powder or chicken cube
  • 50 g minced chicken 
  • 30 g frozen mixed vegetable (optional)
  • 10g Chinese celery - chopped
  • 10 g spring onions - chopped
  • 30 g fried shallots
  • 50 g yellow raisins
  • Salt to taste
How to cook Bubur Lambuk:
  1. Put olive oil in a pot, fry shallot paste, ginger, garlic, cardamom, cloves, star anise and cinnamon. Fry till fragrant.
  2. Put in chicken chicken powder, mix well.
  3. Add in minced chicken and cashew nut paste. Mix well.
  4. Add rice and water. When boiling, lower fire. Simmer till rice becomes soft and broken. Stir once in a while when simmering.
  5. Add salt to taste. Add mixed vegetable and simmer for another 2-3 minutes or till vegetable is cooked.
  6. When porridge is ready , serve and garnish with fried shallots, raisins, spring onions and Chinese celery .
Image credit - bunthink 
Recipe by Chef Sous Johari, Carousel Royal Plaza on Scotts, Singapore