Hakka Yong Tau Foo

Those of you addicted to Ampang yong tau foo may want to try this dish. I’ve been eating yong tau foo all my life, but this style remains my favourite.

First, you would need a good bunch of kangkong. I got this for only 50 cents.

Next, you wash and cut up the kangkong. Boil a small pot of water and immerse the cut kangkong to blanch for 3 minutes. Do not cook for too long or the kangkong stems will lose their crispiness.

Now for the yong tau foo. Most people fry it, but I’m a bit healthier. I dip the pieces of yong tau foo in olive oil and then microwave for 5 minutes at high heat.

The excess oil separates easily from the microwaved yong tau foo. It tastes a bit different from deep-fried yong tau foo, but it’s just as crisp. Place the cooked yong tau foo on top of the blanched kangkong.

Here is the decisive factor – the gravy. It contains oyster sauce, soy sauce, sugar, hua diao wine, sesame oil, starch and of course, water. I would heat up the excess oil from the microwaved yong tau foo in a pot, fry some minced garlic in it. When everything is hot and fuming, my gravy mix goes in. Lower the flame, boil it up, stirring constantly until the mixture thickens.

The final step. Pour the gravy over the yong tau foo and kangkong. Serve immediately.

It really tastes as good as it looks. Try it yourself.

© Chan Joon Yee

Thai Cooking

What does Thai cooking really mean? Does it mean cooking that is Thai in style? Or does it mean a Thai person doing the cooking? I guess it doesn’t really matter. You don’t have to have good English or good teeth for that matter.

Hmmm… I wonder why the American guy didn’t stand in front of the camera and demonstrate it himself. I guess I might do better with a “double” if I ever do a cooking show. I’m scared of the splattering oil.

Probolinggo Mangoes

Mt Bromo Indonesia

Those who make their own way to Mt Bromo in East Java may be familiar with the Javanese coastal town of Probolinggo. Few people stop at this town in the rush to get up to Mt Bromo.

Being a coastal town, Probolinggo is not only good for seafood, it is also very famous for its mangoes. The other day at a fruit stall at Upper Serangoon, I came across a Probolinggo mangoes for sale. 3 for $10. I picked one ripe, one not so ripe and one quite unripe.

This is what the ripe one looks like. I’ll keeping the other 2 for later.

It doesn’t just look good, it tastes fantastic. Fragrant and sweet. Beats its Australian competitor hands down. So the next time you pass by Probolinggo on your way back to Surabaya from Bromo, grab a few of these mangoes, Knives are cheap in Indonesia. Just buy one from the provision shops. Use and throw before you board the plane.