Hakka Yong Tau Foo

The pictures below were taken a few months ago and I never had the time to post the recipe up.I made this a couple days back for my cousins. Everyone enjoyed even though the soup was a little fishy to their liking.

Adapted from Agnes Chang - Hawker's Delight

For fish mince :-

500g mackerel,ikan tenggiri flesh, (this is how I remove the flesh from the bones of the fish ) bones and skin kept for the stock

100g g tinned bamboo shoots, squeezed dry and diced

assorted vegetables & beancurd for stuffing. ( I had more tau foo because my cousins preferred beancurd)

1tablespoon tapioca flour

1teaspoon salt

3tablespoon water

1/2 white pepper

For stock :-

Bones & skin of fish

100g fermented soya beans (tau cheong)

1 slice ham choy

1 cube ikan bilis (anchovy) stock

Spring onions and fried garlic oil for garnishing

• For fish stock :- Boil all stock ingredients for 2hours.
• For mince fish :- Using a pastel & mortar, pound flesh of fish until very fine and a sticky paste is formed.Mix tapioca flour,water,salt & pepper until combined. Slowly add to to fish paste until paste is very sticky.Continue 'pounding' until you get a springy texture.Add bamboo shoots and mix well.
• Stuff fish paste into your desired vegetables and beancurd.
• Arrange on steaming tray and steam for 10minutes until cooked.
• Before serving add steamed stuffed ingredients into stock and bring to boil.Dish into serving bowl, sprinkle chopped spring onions and some garlic oil over and serve hot with some noodles.

Poached salmon and soba noodles with ginger and lemongrass broth

Adapted from Donna Hay

875ml chicken stock

1 stalk lemongrass, cut into 4 parts

1 inch ginger, sliced into 4

1 tbsp soy sauce

a good dash of mirin

270g sabo noodles

3 x 150g salmon fillets,skin removed

2 bunches of bak choy, washed

• Place the stock,lemongrass,ginger,soy sauce and mirin in a medium deep pan over medium heat and bring to a simmer. Simmer for 5minutes.
• In another pan, add water and boil water to boil. Add noodles and cook for 2 minutes, if you are using the fresh version of sabo noodles but if the sabo noodles stick boil for 4minutes.
• Remove noodles from pan and boil bak choy for 1 or 2.Don't over cook the bak choy.
• Remove the lemongrass and ginger and discard. Add salmon to the broth and cook for 2 minutes.
• Top the noodles with the salmon and bak choy and spoon over the broth.
• Serve with marinated seaweed and jellyfish.

Simple soup

Blessed with mix parentage background, I get to have best of both worlds when it comes to food. My aunty called us over for dinner the other day, and she made this really delicious soup made from very few ingredients.

1 kg pork bones, I used pork neck bones (if you like to have some meat mix the bones with pieces of spare ribs

1 medium size white radish

6 Chinese red dates

1 piece large dried squid

1 medium size carrot

Put all ingredients in a medium sized pot filled with water,simmer for a minimum of 2hours.