This Hakka Yong Tau Foo (YTF) recipe was my grannys who migrated from China to Singapore many many years ago. She was from Mei Xian , a county located in northeastern of Guangdong. My granny used to cook this dish for us without fail every time we go to her place for Lunar New Year reunion dinner and I used to dislike it a lot. But now that Im all grown up and she is no longer with us, Im starting to appreciate and even crave for her YTF every now and then. Refer to the ingredient list below or go to our website at http://spicenpans.com/traditional-hakka-yong-tau-foo/ for your easy reference.Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.Please subscribe to stay tuned to our home cooking videos.Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comChat with us!
[email protected]Thanks for watching!See you soon.xoxoJamieon behalf of Spice N PansIngredients:Serves 4Making the soup stock200g of dried anchovies (ikan billis) - wash & drain200g of soya bean - soak for 1 hour4L of water3.5 teaspoons of salt2 teaspoons of sugar Making the Yong Tau Foo600g of minced pork50g of shredded dried cuttlefish (grounded)200g of fish paste or mackerel fish1 tablespoon of cornflour1 teaspoon of salt2 tablespoons of light soya sauceA few dashes of white pepperA few pieces of vegetables of your choiceA few firm beancurd and beancurd puff Making the gravy for dry Yong Tau Foo & Vermicelli 4 cloves of garlic - minced1 tablespoon of light soya sauce1 tablespoon of fermented black soya bean paste 1 tablespoon of oyster sauce2 tablespoons of dark soya sauce (premium grade)200g of minced porkA few dashes of white pepper700ml of Yong Tau Foo soup stock 1 teaspoon of sugar Some cornstarch solution (mix cornflour with water) 800g of thick Vermicelli