Curry Yong Tau Fu

Ingredients

• 16 pieces assorted homemade yong tau fu (stuffed vegetables with fish paste and/or ground pork)
• 12 pieces assorted hotpot ingredients (meatball, seafood moneybag, fried yuba skin etc)
• 2 cup vermicelli noodles, soaked
• 2 cup hokkien noodles, loosened
• 1 onion, sliced
• handful of curry leaves
• 4 cups chicken stock
• 4 tbsp curry paste (*adjust accordingly to desired spice level)
• 250ml TCC Coconut Milk
• 2 tsp vegetable oil
• Coriander for garnish, sambal for an additional spice kick

Method

1. Panfry the assorted yong tau fu on both sides, ensuring it is cooked through.
2. Bring a pot of water to boil. Blanch vermicelli noodles until soft, remove from pot and drain. Leave aside.
3. In the same pot, blanch hokkien noodles until soft, remove from pot and drain. Leave aside.
4. In a separate pot, bring to medium heat.
5. Add vegetable oil, sauté onions until aromatic.
6. Add curry leaves and curry paste, sauté until aromatic.
7. Add chicken stock to the curry paste mixture, stir and bring to a boil.
8. When it comes to a boil, add assorted steamboat ingredients. Leave to boil for an additional 2 minutes.
9. Add TCC coconut milk, reduce heat to medium low and let it simmer until slightly thickened. Remove pot from heat.
10. Portion vermicelli noodles and hokkien noodles half-and-half into 4 bowls.
11. Add yong tau fu, meatball, seafood money bag and yuba skin to the bowl.
12. Carefully ladle curry over the noodles.
13. Garnish with coriander, optional add some sambal for an additional spice kick.
14. Serve hot and enjoy!

Product used in recipe

• TCC - Premium Coconut Milk