went to chinatown market on 1.5.2016 to get some stuff for my very good friend’s birthday dinner the next day.
saw the yong tau fu sold by some chinese stall owner for S$3.80. they looked really good, plump & lots of fish meat fillings.
& indeed they were, much better the average yong tau fu stalls.
also bought a S$3 cuttlefish (like S$7.90 at sheng shiong)
for home family dinner this evening, i cooked the claypot yong tau fu, white beehoon (using some cuttlefish) & cuttlefish kang kong. ^^
my yong tau fu was the best. later i will do a recipe for this. briefly-
- add minced garlic, cut chilli padi & 1tbsp spicy black bean paste (i use lee kum kee) in 1 tbsp oil & fry till fragrant.
- clean & cut yong tau fu items in 1/2 & fry in pan. coat the sauce on the yong tau fu.
- add chicken stock, cover & reduced to cook the yong tau fu & make a tasty sauce.
- add 1tbsp corn flour, 1 tbsp oyster sauce, mixed in little water & add to the pan to get a thicker tasty sauce.
- transfer to claypot & heat up when serving (of course can also cook in claypot from start).
yong tau fu was very good, tasty, not overcooked, not overpowered by the black bean sauce, just slightly starchy.
for me it was as good as kok sen’s yong tau fu la… 🙂
i tried white bee hoon again, using the cuttlefish, sliced chicken & prawns.
my version was ok but nothing great & i not hot on the original version, so i not trying this again. better to try cooking fried hokkien noodles next time la. had been wanting to try that. 🙂
cuttlefish kang kong also not so great.
i used the nonya sauce so it was tasty but my preparation not quite right & don’t really make the best of the nonya sauce, unlike what i did for the ocra the other night.
got to do this again right before i record the recipe. lol… 🙂