Wednesday, 16 June 2010

Soy good

As it turns out, I didn't get a chance to find out if the tauhu telor in Lucky Plaza is the best in Singapore. We ended up having dinner at Sushi Tei instead.

Since we didn't get to eat the tauhu telor (an Indonesian delicacy made using beancurd and egg) yesterday, I decided to make Hakka yong tauhu today. I know, they are a world apart but that only shows how versatile the soy bean is.

When the boys wake up this morning, this is what they'll find in the magic wok.

Pieces of braised tauhu, taupok and beancurd skin stuffed with minced meat. The stock is brewed using soy beans and dried anchovies. Everything in here is a by product of the humble soy bean.

8 comments:

JY said...

Looks good and extremely healthy!

petunialee said...

Oi! Hey! I have made a pot for dinner too!!

Blur Ting said...

JY - This is one of their fav meals.

Blur Ting said...

Petunia - What a coincidence!

Malar said...

Delicious lunch for them!

WaterLearner said...

I love yongtaufoo...yummy and healthy.

Open Kitchen Concept said...

You are such a great mum Ting.. Your boys are very fortunate to have you.

k@Ye_ said...

Ting, I had hakka yong toufu for dinner tonite. Another receipe for the stock, my Mum will fry the fish bone n together with the soy bean make the stock.

Sometimes, we will have dried oysters yong tau foo too... :) Also, for a more savoury taste, Mum will put salted fish into the fish meat too.. to yong the toufu~!