Singapore recipes - Sambal Blacan Cookbook

Yong Tao Foo

Presented here is a simplified version that is fast and easy to make, this is a highly flexible dish since most ingredients are just boiled. You may replace or add your favourite ingredients to the suggested ones below.

Ingredients:

beancurd stick (soaked or boil to soften)
sweet beancurd stick (deep fried)
deep fried pig skin (soaked and boil till soft)
fish/squid balls
firm tofu
bell pepper
kang kong

Soup:

dried anchovies
soya bean (soaked for several hours)
spring onions
pepper
salt
msg
(Japanese soup stock is an excellent replacement)

Garnish and Sauce:

Hoi Sin sauce
chillie sauce
sesame oil
sesame seed
spring onion

Method:

Prepare soup stock and boil pig skin and beancurd stick till soft, briefly cook the other ingredients.

To served, put various ingredients in a bowl and pour hoisin and chili sauce over, splash some sesame oil over and topped with spring onion and roasted sesame seeds. Soups to be served on the side.

Alternatively, all ingredients maybe served in the soup and the hoisin and chilli sauce served as a dip sauce.

Note:

You may create your own favourite mix of ingredients. Other ingredients that's nice for this dish include fried wonton, re-hydrated squid, tomatoes, fried aubergines and mini fried meat rolls.