Name: Yong Tow Foo
Cuisine: Malaysian
Ingredients: Anchovy (ikan bilis) stock granules 1 tsp; Ground white pepper ½ tsp; Deep-fried firm bean curd pieces 2; Red chillies 4, seeded and slit lengthwise; Water 1 litre (32 fl oz / 4 cups); Garlic 2 cloves, peeled and finely minced; Tapioca flour 1 tsp; Mackerel 500 g (1 lb 1½ oz), skinned, deboned and minced into a smooth paste; Fish balls 6; Anchovies (ikan bilis) 55 g (2 oz), pounded; Ladies fingers (okra) 3, slit lengthwise; Aubergine (eggplant/brinjal) 1; Bittergourd ½, sliced and pith removed; Salt ½ tsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Deep-fried firm bean curd pieces 2
Ladies fingers (okra) 3, slit lengthwise
Bittergourd <

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
Soup
South East Asia

Method

Cut firm bean curd pieces into triangles and make a small insertion, removing a small portion of the bean curd in the centre to create a small pocket. Slice aubergine into thick rounds and slice each round lengthwise making sure not to slice all the way through.
Combine ingredients for fish paste in a bowl and mix well. Then take the fish paste, a little at a tim

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