A simple recipe that can be used for a yummy weekend, claypot yong tau foo is a classic that can be enjoyed by most.
We chose to use fresh batang (aka mackerel) fillet for the dish, first for blending and then mixing with the pork and other ingredients. In our opinion the pork should have at least 30% of fat. Once the filling becomes hard to stir, scoop it up with your hands and slap it into the bowl until you get a nice springy texture.
We then stuff the filling into ladies fingers, chillies, brinjal slices, bitter gourd, tau kwa and tofu puffs before deep frying it. After this is the part to heat up the claypot to make the sauce – corn starch is used to thicken it. Once ready add in the fried yong tau foo, braise it for a minute and then garnish. You’re ready to serve it with a piping hot bowl of rice!
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