Yeong Tow Foo

Name: Yeong Tow Foo Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: 3 dash Pepper black; 0.50 1tsp Sesame Oil; 226.70 Eggplant fresh; 2 cloves Garlic; 1 large Scallions raw; 1 pepper Hot Chili Peppers; 5 pepper Jalapeno Peppers; 1 tsp Granulated Sugar; 1 serving Vegetables - Long beans with taucheo (3 tbsp); 1 tsp Argo Corn Starch; 226.70 gram(s) Bitter Gourd; 8 oz Cha Ca Fish Meat Emulsion (Lady Fish Threadfin)

Minutes to Prepare: 45
Minutes to Cook: 45

Number of Servings: 4

Ingredients

3 dash Pepper, black 0.50 1tsp Sesame Oil 226.70 Eggplant, fresh 2 cloves Garlic 1 large Scallions, raw 1 pepper Hot Chili Peppers 5 pepper Jalapeno Peppers 1 tsp Granulated Sugar 1 serving Vegetables - Long beans with taucheo (3 tbsp) 1 tsp Argo Corn Starch 226.70 gram(s) Bitter Gourd 8 oz Cha Ca Fish Meat Emulsion (Lady Fish, Threadfin)

Directions

Clean the okras and jalapeno peppers with water and slit in the middle for stuffing later. Discard the seeds of the jalapeno peppers, pat dry with paper towels. For the fried tofu puffs, poke an opening at the top surface with your finger for stuffing later. Set aside.

Add black pepper, sesame oil, chopped scallion and red chili into the fish meat and mix well.

Stuff the fish paste into the Jalapeno peppers, okras and fried tofu puffs but make sure that you do not over-stuff them.

Place the stuffed ingredients on a plate and steam for 5 minutes.

Pan-fried the steamed Yeong Tow Foo lightly with some cooking oil. Dish up.

Heat up some oil in a wok and stir-fry the chopped garlic until light brown or fragrant. Add the taucheo (yellow bean sauce) and do a quick stir. Add water and sugar. As soon as the sauce thickens, add the Yeong Tow Foo into the wok and stir well. Serve hot.

Serving Size:�4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving