A Singaporean hawker favourite, try this delicious recipe for dry Yong Tau Foo at home.
Choosing from your favourite pieces of stuffed tofu, bittergourd, greens, seafood sticks, fish balls, tomatoes and having them thrown into a succulent dish with herbs, and sometimes soup, is a known favourite in South East Asia. Try making this classic recipe at home with the help of this video.
Here's a recipe for Prawn and Pork paste filling:
-250g Fresh Prawns, peeled and roughly chopped
-250g Pork Mince, not too lean but not too fatty
-3 cloves Garlic
-1/4 cup Coriander, roughly chopped, leaves and root
-3 tbsp Soy Sauce
-1 tsp Sesame Oil
-1/2 tsp White Pepper
-1 medium pinch of Salt
Place all ingredients in a food processor and blend until smooth.