Traditional Singaporean Yong Tau Foo with Handmade Mackerel Fish Paste

Method

1. Prepare the broth: In a large pot, bring 2 liters of water to a boil. Add soaked soybeans and dried anchovies. Simmer on low heat for at least 1 hour to extract the natural sweetness. Season with a pinch of salt.

2. Create the fish paste: Place the scraped mackerel meat in a large bowl. Add salt and white pepper. Use your hand to stir the fish in one direction. Gradually add 2 tablespoons of ice water and a teaspoon of cornstarch. Lift the paste and throw it back into the bowl repeatedly (approximately 20-30 times) until it becomes sticky and bouncy (the 'QQ' texture).

3. Prepare the stuffing items: Carefully deseed the chilies and bitter gourd rings. Pat all tofu and vegetable surfaces dry with a paper towel.

4. Stuff the items: Dust the inner cavities of the chilies, tofu, and bitter gourd with a tiny bit of cornstarch (this helps the paste stick). Using a butter knife, generously stuff the fish paste into each item, smoothing the surface with a wet finger.

5. Cook: Bring the broth back to a simmer. Gently slide the stuffed bitter gourd and tofu into the soup. Boil for about 8-10 minutes until the fish paste is opaque and firm. For the chilies and tau pok, you can flash-fry them in a pan with a little oil for more flavor before adding them to the soup for a final minute of heating.

6. Serve: Place the items in bowls, ladle over the hot soybean broth, and serve immediately with a side of sweet bean sauce and sambal belacan for dipping.

Notes

Questions