One of the days last week, mom cooked "Yong Tau Foo". This is not your usual plain fish paste YTF, it's the Guang-xi style YTF, that requires so much slaving over! The filling is made from a combination of fish paste, pork and chives. And, to get the ideal texture, the pork is carefully diced into small pieces - both the fat and lean meat . You may also subsitute it with minced pork, but it won't taste as good. This is a proven and tested theory! Being the filial daughter (ahem!), I spent the entire hour cutting up the meat, and the chives. Mom did the mixing and seasoning, corn flour or oil is also added to create a better texture.
Our favourite is the white tofu, followed by the 'tau foo pok'. As we couldnt get hold of the usual Bentong 'tau foo pok', the local ones will do. Mom also bought bittergrourd, so we had a yummy pot of soup with it.
I'll let the pictures speak for themselves.
Our favourite is the white tofu, followed by the 'tau foo pok'. As we couldnt get hold of the usual Bentong 'tau foo pok', the local ones will do. Mom also bought bittergrourd, so we had a yummy pot of soup with it.
I'll let the pictures speak for themselves.
No comments:
Post a Comment