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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, spicy yong tau foo / sambal yong tau foo. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spicy Yong Tau Foo / Sambal Yong Tau Foo is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Spicy Yong Tau Foo / Sambal Yong Tau Foo is something that I’ve loved my entire life.

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 get started with this recipe, we have to prepare a few components. You can cook 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. Get STORE BOUGHT READY TO EAT YONG TAU FOO
  2. Get 10 fried bean curd stuff with fish paste
  3. Make ready 15 fried fish ball
  4. Prepare 4 tbsp spicy sauce ( sambal sauce)or any sambal oelek
  5. Take 2 slice light soy sauce
  6. Prepare 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.

Instructions 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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