Yes, i am cooking this again with a much flavourful stock. Adding chicken bones that I kept from my Chicken rice the other night. It's is very fragrance and after adding all my yong tau foo ingredients, it is so sweet and delicious. Home made goodness I would say..
I am pairing it with bee hoon, with soup and dry version for dinner. Simple love the light light dinner.. Yummy... And I know, I have submitted 2 soya beans-related recipes. Gonna try dessert soon... =)
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake.
250g Minced Meat
2x Sato Fish Paste, 400g total
1stalk Spring Onion
Pepper, Sesame oil, 1tsp Lt Soy Sauce
1pkt Green Chilli, remove seeds
1box Mini Tau Pok, cut and overturn
1/2 Bittergourd, cut into rings and remove core
1) Mix above except coriander and spring onion. Divide paste into 2 portion, add coriander and spring onion into 1 portion of paste.
2) Take the portion with spring onion and coriander and mould into meatballs. Take remaining paste and fill up green chilli, tau pok and bittergourd.
1/2cloves garlic, washed
150g Soya Beans
1) Boil above with 5l of water for at least 1.5-2hours.