Wednesday, 7 October 2015

Yong Tau Foo Bee Hoon Soup 酿豆腐米粉汤

In a recent XO Sliced Fish Soup (XO 鱼片米粉汤) post, I mentioned about Singaporeans loving Fish Soup and Yong Tau Foo. I guess these 2 dishes appeal to most people because they are less oily and appear to be healthier choices in comparison to other hawker foods. 

Yong Tau Foo 酿豆腐 are primarily stuffed fish pastes in various ingredients such as bitter gourds, lady fingers, bean curds etc...and very often accompanied by fishballs and fish cakes. The soup base comprises mainly soy beans and anchovies (aka ikan bills). For the health conscious, Yong Tau Foo Bee Hoon Soup 酿豆腐米粉汤 is surely a good home-cooked dish that is easy to prepare and light in taste. 

Yong Tau Foo Bee Hoon Soup 酿豆腐米粉汤 happens to be one of our favourite couple-cook-together menus for lazy weekends. We would usually cook one big pot of soup base to last us through one whole day. Not a bad idea...really.

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Ingredients (enough for 4 pax) :
  • 4 pcs of dried vermicelli/bee hoon
  • 28 pcs of assorted Yong Tau Foo (available from supermarkets and wet markets)
  • 2 tomatoes (cut to quarters)
  • 2 carrots (chopped)
  • a handful of green vegetables 
  • spring onions and cilantro/coriander (chopped for garnishing)
  • crispy sambal shrimps (toppings)
  • sesame oil

Soup :
  • 4 slices ginger
  • 1 yellow onion (chopped to rings or thin slices)
  • 1 cup dried soy beans
  • 1 cup anchovies/ikan bilis (rinsed and drained)
  • 1/2 pc anchovies/ikan bills stock cube
  • 2 litres water

(tsp = teaspoon; tbsp = tablespoon)    

Tip : Stall-bought Yong Tau Foo pieces are usually quite salty already. Do not adjust soup to taste too early. Do it after Yong Tau Foo pieces are cooked in the soup. 

Method :

Heat cooking oil in soup pot and toss in ginger. Lightly sauté at medium heat.
Add onions. 
Add anchovies/ikan bilis. Sauté till golden brown.
Add 2 litres water into soup pot.
Add soy beans.
Add 1/2 pc anchovies/ikan bills stock cube. Cover soup pot with lid and simmer for 30 minutes at medium-low heat.
Fold in carrots. Continue to simmer for another 20 minutes.
When 20 minutes' due, fold in tomatoes. 
Meanwhile, boil water in separate pot.
Blanch green vegetables for 2 minutes.
Remove vegetables from boiling water and set aside.
Fold in dried rice vermicelli/bee hoon to boiling water.
Remove rice vermicelli/bee hoon from boiling water when softened and cooked.
Transfer to serving bowls and set aside.
Concurrently, fold in assorted Yong Tau Foo pieces into soup pot. 
Simmer all ingredients till fully cooked.
Assemble Yong Tau Foo pieces, tomatoes, carrots, green vegetables with rice vermicelli/bee hoon. Fill the bowls with soup. Garnish with spring onions and cilantro/coriander. Add a few drops of sesame oil for aromatic fragrance. Finally, add a little crispy sambal shrimps toppings to taste.  
Yong Tau Foo Bee Hoon Soup 酿豆腐米粉汤....liked by many Singaporeans.


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