Just Thursday, I made my own yong tau foo with tau pok & green chilli. I am very satisfied with it. So today, I make them again with home-made soup for lunch.
This is a very simple meal. You can always prepare the yong tau foo in advance, deep-fried and cool before storing in the fridge. Preferably not too advance, maybe 1-2 days is fine. On the actual day, just take a handful of Ikan Billis, soya beans and bring 1l of water to boil then simmer for about 15-20mins. You can also add a thick slice of ginger. It taste really sweet.
Yong Tau Foo Soup
1l -1.5l water
Handful of soya beans, Ikan Billis
1tsp Sesame Oil
Dash of pepper
1) Rinse Ikan Billis and soya beans then put into pot of water. Bring to boil and simmer 15-20mins.
2) Prepare yong tau foo as per recipe, deep fried and put aside. Once soup is ready, add in wrapped dumplings, deep-fried yong tau foo and bring to boil. Serve warm.