Yong Tau Foo

Ingredients

Salt

to taste

Black pepper

to taste

Sesame oil

1 tablespoon

Oyster sauce

2 tablespoons

Soy sauce

2 tablespoons

Chicken broth

4 cups

Water spinach

2 cups, cut into 2-inch pieces

Fish cake

4 pieces, sliced

Fish balls

10 pieces

Bean curd skin

4 pieces, cut into strips

Red chili

2, sliced (for garnish)

Eggplant

1, cut into chunks

Bitter melon

1, cut into thick slices

Fish paste

1 cup

Tofu

1 block, cut into cubes

Instructions

1. In a mixing bowl, combine the fish paste with salt, pepper, and sesame oil. Mix thoroughly to create a smooth stuffing.
2. Carefully stuff the tofu cubes, bitter melon slices, eggplant chunks, red chili, bean curd skin strips, fish balls, and fish cakes with the prepared fish paste stuffing. Make sure to pack them well.
3. Bring a large pot of water to a rolling boil. Blanch the stuffed ingredients for 2-3 minutes until they are slightly firm. Remove and set aside to drain.
4. In another pot, pour in the chicken broth and bring it to a gentle simmer over medium heat.
5. Add the blanched stuffed ingredients, water spinach, soy sauce, and oyster sauce to the simmering broth. Stir gently to combine.
6. Allow the soup to simmer for 10-15 minutes, letting the flavors meld and the vegetables cook until tender.
7. Serve the Yong Tau Foo hot in bowls, ladling the broth over the stuffed ingredients.
8. Garnish with additional sliced red chili for a spicy kick, if desired.