YONG TAU FOO

"Yong Tau Foo", is very common found in Malaysia and Singapore. It is literally means a dish made with small pieces of tofu and vegetables stuffed with fish paste (sometimes substitute with mince pork). The main factor is actually from the fish paste. A good fish paste is one where it wouldn't be too hard to eat once it is cooked and provide with a nice chewing sensation. Since the fish paste would be flavoured before they are stuffed in the food, it wouldn't be too fishy smelly.

This excellent delicacy is believed to have been invented by the Chinese Hakka in around 1960s'. Soy products like plain tofu, deep-fried tofu, tofu puff or even tofu skin are often used where else vegetables such as bitter melon, aubergine, chillies and okra are the common choices. 

Besides the stuffing, sometimes other selections are also available - fish balls, crabmeat sticks, seaweed, various of Chinese vegetables, cuttlefish balls, pig blood, etc. but mostly the variety offered depends on the hawker's choices. The dish are served either plain, with soup on the side or can be in clear broth of any kind and even curry gravy (that's how they served in Kuala Lumpur). Sometimes, various kind of noodles can be added in the soup base.

My dad used to take me on his Honda Cup for some nice Yong Tau Foo back in Penang when I was a kid. Of all, I believe the one and only place that can represent this delicacy is in Padang Brown Food Court in Dato Kramat Road. It is always pack with people choosing and ordering from that particular stall. I would squeezed among all the grown ups' to reach out for a bowl and a pair of chopsticks picking up choices of fish balls, pig blood, okras', chillies, crabmeat sticks, pig's skins, etc. and finishing up with a small bunch of pak choy and glass noodles. Then, my dad would informed the "aunty" of the hawker's stall where we were seated and they will take care of the rest. The selection in the bowl will be cut into bite-size pieces and put to boil briefly in the serving. It was then brought to us on our table with sweet brown sauce and chilli sauce.

(A post dedicated to my maker for the wonderful trip to Padang for this excellent delicacy when i was young.)

Thanks to Immy Lee for the pics taken.

EGGS WITH MINT LEAVES SOUP

Back in my childhood days in Penang, one of the most simplest and most delicious soups my mum boiled was Eggs with Mint Leaves soup. My mum would bought a large bunch of mint leaves from the market and I would helped her to pick out the leaves. Back then life was simple, our needs were so basic and one bowl of this soup can go a long way. 

Years after that i found out that mint leaves actually are very healthy. According to the traditional Chinese medication theory, sometimes, our stomach is not working that good in digesting food or maybe eating too much food that causes our stomach bloated as the result there might be tight feeling or "wind" build up inside, all the way down to our digestive tract.  Symptoms of this "wind" in our body are funny sounds (but not from rumbling hunger) coming from our digestive systems, mild cramping in the stomach and even a lightly knock on the abdomen there is a hollow sound like playing on the drum. Worst comes to worst, the "wind" can spread to other parts in the body and cause other illness like joint pains, headaches or migraine that wouldn't go away despite taking any medication. But once this "wind" problem is solves, the person would feel more energised. 

By that time I finally understand that every food my mum cooked for us was for the sake of our health and goodness. My dad and sister both have terrible migraine illness and due to the hot weather in Malaysia, I was always ill when I was young. Mint leaves can helped to smoothen our pain and illness and makes us feel better and good for maintaining the health of our body as well.

Ingredient:-

• a bunch of fresh mint leaves

• 2 eggs, lightly beaten

• slices of garlic

• 3 bowls of water

• handful of dried anchovies

• 2 carrots, cut as desired

• 5 pieces of oyster mushroom (optional)

• salt and pepper to taste

Method:-

• Boiled the water on a pot with dried anchovies, carrots and ginger for an hour for the sweetness and taste.

• Add in the oyster mushrooms and boiled for a few minutes.

• Add in the eggs and stir lightly until it becomes fluffy. 

• Put in mint leaves, switch off the heat and stir. Season to taste.

• Serve immediately (without the anchovies and carrots, as they only act as the ingredients for the sweetness of the soup).

I would have it with a bowl of boiled rice. Taste perfectly awesome and even good for this summer time ~