Spicy Yong Tau Foo / Sambal Yong Tau Foo
Spicy Yong Tau Foo / Sambal Yong Tau Foo

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy yong tau foo / sambal yong tau foo. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Spicy Yong Tau Foo / Sambal Yong Tau Foo is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Spicy Yong Tau Foo / Sambal Yong Tau Foo is something that I have loved my whole life. They are fine and they look fantastic.

Yong tau foo is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.

To begin with this recipe, we must first prepare a few components. You can have spicy yong tau foo / sambal yong tau foo using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Spicy Yong Tau Foo / Sambal Yong Tau Foo:
  1. Make ready STORE BOUGHT READY TO EAT YONG TAU FOO
  2. Prepare 10 fried bean curd stuff with fish paste
  3. Make ready 15 fried fish ball
  4. Make ready 4 tbsp spicy sauce ( sambal sauce)or any sambal oelek
  5. Take 2 slice light soy sauce
  6. Make ready 1 sugar
  7. Get 1 lime juice
  8. Take 20 sugar snap pea

It's a lunchtime favourite among office workers, providing a nutritious meal, with greens, protein and carbo all in one bowl. It's cheap too, and you can usually mix and match whatever ingredients you like. Opening hours:- Open Monday to Friday. Closed on Saturday, Sunday & public hoildays.

Steps to make Spicy Yong Tau Foo / Sambal Yong Tau Foo:
  1. Bring a pot of water to a boil then add in some salt and sugar snap pea and simmer for a minutes then drain and set aside
  2. In pan with oil saute shallot or onion then add in the ready to eat store bought fried beancurd and fish ball together with the sugar snap pea
  3. Add lime juice and Stir fry to mix well then off heat and serve
  4. BELOW ARE FEW SPICY RECIPES, I AM GLAD TO SHARE WITH YOU

The most unique Yong Tau Foo in Singapore. It's available in three levels of spiciness: Dek-Dek (non spicy), Jai-Soh (spicy), and Rod Jeb (so spicy that you'll regret it. Yong Tau Foo, a traditional Hakka Chinese dish, can be eaten dry with a sweet sauce or as a soup dish. Customers are usually attracted by the colourful and mouthwatering display of ingredients lined up or stacked up in rows at the front of a yong tau foo stall. My mum's easy recipe for claypot yong tau foo/niang dou fu (foods stuffed in fish paste) cooked in spicy soy bean chilli paste.

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