Yong Tau Fu
Yong Tau Fu
10 pieces of Crab Stick | 300g of grated Trevally fillet | 2 tablespoons of shred spring onion | 1 tablespoon of chopped red chilli
|1/2 teaspoon of powder pepper | 1/2 teaspoon of sesame oil | 1/4 teaspoon of salt | 3 pieces of red chilli [cut lengthwise and seedless] |
4 pods Okra split lengthwise | 4 pieces of fried tofu cut in half | 1 piece of Pressed tofu [cut into rectangular piece] | 2 pieces of bitter gourd [cut into wedges] | “WASABI-O” Wasabi sauce
1. Knead Trevally fillet, pepper, salt and sesame oil together until sticky, add spring onion, red chili together and set aside in the refrigeratorfor about 15 minutes.
2. Add fish fillet [no.1] in Crab Stick , Tofu 2 types, okra, bitter gourd, and chili.
3. Steam in boiling water for 5 minutes or until cooked, topped with sauce and served with soup and “WASABI-O” wasabi sauce.
Ingredients of sauce
? tablespoon of soy sauce | ? tablespoon of miso | 1 tablespoon of minced garlic | 2 tablespoons sugar | 1 cup of water | 2 tablespoons
of corn starch | 1 teaspoon of sweet soy sauce | Vegetable oil | Water for mix cornstarch
Fry the garlic add miso, water, soy sauce, sweet soy sauce and sugar. When is boiling, add cornstarch stir constantly to thicken, set aside.
Ingredients of soup
15 g. of dried halibut | 1 of chicken frame | 4 liters of water | 30 g of soybean | 1 tablespoon of salt
Boil all soup ingredients until boiling, simmer gently for about 1 hour or mellow.