Yong Tau Foo in Ikan Bilis Soup. For the filling, it's the frozen tub fish meat emulsion, thaw it overnight in the refrigerator and marinate it with chopped scallion, carrot and sesame oil. Mix well and stuff your veggie and taufu pok.
My short-cut ikan bilis broth recipe:
1/4 cup of ikan bilis (dried anchovies)
4 cups of water
1 or 2 tsp. of chicken stock granules
Dash of fish sauce, to taste
Crispy fried shallots
1. Add a little oil in a saucepan. Pan-fry the ikan bilis until brown and crispy. Add in water. Let it boil.
2. When boiled, add in the yong tau foo, seasonings and crispy shallots. Turn the heat to low and let it simmer until the yong tau foo are cooked.
3. Serve in a bowl and sprinkle more fried shallots on top. Serve warm.
Also the repeat, Yong Tau Foo with Sweet Bean Paste Sauce. The bean paste sauce recipe is courtesy of Rasa Malaysia. I simply love it!