Name: Yong tau foo recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 3 large okras (ladies fingers), slit lengthwise in the middle, remove seeds and veins (for stuffing later), do not slice all the way through; 3 large red chillies, slit lengthwise in the middle, remove seeds and veins (for stuffing later), do not slice all the way through; ½ bitter gourd, cut into ½ inch thick slices, remove white core; ½ large Chinese eggplant (aubergine or brinjal), remove stem, cut into 1½ inch slices; 1 piece firm tofu (soy bean curd), slice horizontally into halves to form a pocket; 2 cups vegetable oil; 400g grounded pork belly meat; 1 tbsp cornstarch; ½ tsp salt mixed with 2 tbsp water; 1 tsp soy sauce; ½ tsp freshly-gounded white pepper; ½ tsp sesame oil

Ingredients

3 large okras (ladies fingers), slit lengthwise in the middle, remove seeds and veins (for stuffing later), do not slice all the way through
3 large red chillies, slit lengthwise in the middle, remove seeds and veins (for stuffing later), do not slice all the way through
½ bitter gourd, cut into ½ inch thick slices, remove white core
½ large Chinese eggplant (aubergine or brinjal), remove stem, cut into 1½ inch slices
1 piece firm tofu (soy bean curd), slice horizontally into halves to form a pocket
2 cups vegetable oil

Ingredients for Stuffing :

400g grounded pork belly meat
1 tbsp cornstarch
½ tsp salt mixed with 2 tbsp water
1 tsp soy sauce
½ tsp freshly-gounded white pepper
½ tsp sesame oil

Preparation

Preparation25 min

Cook time25 min

1. Using a blender, grind 400g pork belly meat while adding a bit of salt water slowly. In a mixing bowl, add sesame oil, soy sauce, white pepper and corn flour, stir well in one direction to combine and mix into a sticky paste with a springy texture. This forms the stuffing paste for Yong Tau Foo.

2. For vegetables and tofu preparation :

Slice firm tofu (bean curd) through the center to form a pocket to tuck in the stuffing paste later.
Slice bitter gourd into ½ inch thick slices, remove white core. This leaves an empty ring in the middle to be stuffed with stuffing paste later.
Cut Chinese eggplant [aubergine or brinjal] into 1½ inch slices. Then cut across in the middle with even thickness to form an opening for stuffing later, be careful not to slice all the way through .
Slit ladies fingers and red chilies lengthwise in the middle, remove seeds and veins (for stuffing later), be careful not to slice all the way through.
Pat dry with paper towels for stuffing and deep-frying later.

3. Stuff with grounded meat paste using a butter knife but make sure that you do not over-stuff them. Else the stuffing ingredients will disassociate and fall off the vegetables and tofu during deep-frying.

4. Add 2 cups of vegetable oil in a large heavy skillet, when the oil turns hot (make sure oil starts to bubbles), deep-fry the stuffed Yong Tau Foo until the grounded pork meat turns into brownish color on both sides. Dish up and drain on paper towels to discard excess oil.