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Tenggiri Bunga – Yong Tau Foo

Tenggiri Bunga – Yong Tau Foo
INGREDIENTS
 fish paste
 500 g bunga
 300 g minced pork (pork with 30% fat)
 3 tbsp cornstarch
SEASONING
 ¾ cup water
 1 ¼ tbsp salt
 2 ½ tbsp sugar
 ½ tsp sesame oil
 pepper to taste
CHOICE OF VEGETABLES
 3 soft tofu, cut into half
 2 small brinjals, cut into 3inches with an incision in the middle
 5 long beans, rolled into a circle
 5 green chillies deseed
 5 lady finger, make an incision along
1

Dissolve salt in water and add fish and pork into a food processor. Blend together. Add the rest of the seasonings and continue to blend till the paste is fine and springy. It is also fine to chop the meat finely and then use a spoon to stir vigorously until pasty if you do not have a processor. Then use your hand to slap the meat on the bowl several times until it turns springy.

2

Remove and stuff the vegetables and tofu.

3

Deep fry the vegetables. If you do not want to deep fry the vegetables, steaming is optional. Serve with your choice of soup or sauce.

Ingredients

INGREDIENTS
 fish paste
 500 g bunga
 300 g minced pork (pork with 30% fat)
 3 tbsp cornstarch
SEASONING
 ¾ cup water
 1 ¼ tbsp salt
 2 ½ tbsp sugar
 ½ tsp sesame oil
 pepper to taste
CHOICE OF VEGETABLES
 3 soft tofu, cut into half
 2 small brinjals, cut into 3inches with an incision in the middle
 5 long beans, rolled into a circle
 5 green chillies deseed
 5 lady finger, make an incision along

Directions

1

Dissolve salt in water and add fish and pork into a food processor. Blend together. Add the rest of the seasonings and continue to blend till the paste is fine and springy. It is also fine to chop the meat finely and then use a spoon to stir vigorously until pasty if you do not have a processor. Then use your hand to slap the meat on the bowl several times until it turns springy.

2

Remove and stuff the vegetables and tofu.

3

Deep fry the vegetables. If you do not want to deep fry the vegetables, steaming is optional. Serve with your choice of soup or sauce.

Tenggiri Bunga – Yong Tau Foo

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