ASIAN-STYLE SPAGHETTI WITH YONG TOW FOO (HAKKA-STYLE STUFFED TOF

Name: ASIAN-STYLE SPAGHETTI WITH YONG TOW FOO (HAKKA-STYLE STUFFED TOF
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: 6-7 chilli; 1 block firm tofu, 200 gram; 150 gram ground pork; 150 gram ground chicken; 3 tbsp starch; 2 tbsp soy sauce; 1/2 tsp pepper; 60 gram ice; 2 tsp salt; 1 tbsp sesame oil; 1 cup+ vegetable oil; 4 ounces dry spaghetti; 100 ml vegetable oil; 3 cloves, garlic, minced; 1 tsp grated fresh ginger; 1 tbsp chili powder; 1 tsp sesame oil; 1/2 cup sugar; 150 ml soy sauce; 100 ml chicken stock

earthyemey @earthyemey

Europe

Yong Tow Foo dishes served in Asia are usually used fish meat and drenched in a clear broth, I prefer my Yong Tow Foo (mixing pork and chicken) fried and served with spicy and savoury spaghetti dish.

You can see more photos and videos on Instagram @earthyemey

Yong Tow Foo dishes served in Asia are usually used fish meat and drenched in a clear broth, I prefer my Yong Tow Foo (mixing pork and chicken) fried and served with spicy and savoury spaghetti dish.

You can see more photos and videos on Instagram @earthyemey

earthyemey @earthyemey

Europe

Yong Tow Foo dishes served in Asia are usually used fish meat and drenched in a clear broth, I prefer my Yong Tow Foo (mixing pork and chicken) fried and served with spicy and savoury spaghetti dish.

You can see more photos and videos on Instagram @earthyemey

Yong Tow Foo dishes served in Asia are usually used fish meat and drenched in a clear broth, I prefer my Yong Tow Foo (mixing pork and chicken) fried and served with spicy and savoury spaghetti dish.

You can see more photos and videos on Instagram @earthyemey

Saved

Ingredients

60 mins

2 servings

For Stuffing
6-7chilli
1 blockfirm tofu, 200 gram
150 gramground pork
150 gramground chicken
3 tbspstarch
2 tbspsoy sauce
1/2 tsppepper
60 gramice
2 tspsalt
1 tbspsesame oil
For Deep-fry
1cup+ vegetable oil
Asian-style Spaghetti
4 ouncesdry spaghetti
100 mlvegetable oil
3cloves, garlic, minced
1 tspgrated fresh ginger
1 tbspchili powder
1 tspsesame oil
1/2 cupsugar
150 mlsoy sauce
100 mlchicken stock

Saved

Steps

60 mins

1

Combine the stuffing ingredients. Use a blender, grind well and set aside.
2

Firm tofu – scoop out a hole or make a slit at the center of the tofu.
Chilli – make a slit from the top, stop at 2-3 cm from the end and remove the seeds.
3

With a spoon or butter knife, fill the stuffing and spread them out to avoid falling out as they will shrink when cooked.
4

Add 1 cup+ vegetable oil in a large heavy frying-pan, when the oil turns hot (make sure oil starts to bubble), deep-fry the stuffed Yong Tau Foo until the grounded meat turns into brownish colour on both sides. Dish up and drain on paper towels to discard excess oil.
5

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6

Heat vegetable oil in a large frying-pan over medium high heat. Add garlic, ginger stirring occasionally, until golden brown, about 1 minute.
Stir in chilli powder and sesame oil, stirring frequently, add sugar, soy sauce and chicken stock until well combined, about 2-3 minutes.
Stir in spaghetti until well combined. Serve immediately, garnished with chopped spring onion, if desired.
7

Thank you for taking time to view my recipe. If you make this recipe, be sure to tag your photo on Instagram, Pinterest, Facebook and Twitter @earthyemey 🧐 #earthyemey