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Cooking is a kind of art and there are many different kinds of cooking that you might find out. You can become a gourmet chef or you can simply try to understand the art of cooking good dishes within your home. Numerous work in the work environment employ cooks, prep-cooks as well as managers that also supervise chefs. We hope this Spicy Yong Tau Foo / Sambal Yong Tau Foo recipe can help make you a much better cook.

You need to prepare STORE BOUGHT READY TO EAT YONG TAU FOO.
Use fried bean curd stuff with fish paste.
Provide fried fish ball.
Provide spicy sauce ( sambal sauce)or any sambal oelek.
Provide light soy sauce.
You need sugar.
You need to prepare lime juice.
Provide sugar snap pea.

Learn how to make Hakka yong tau foo from scratch and can be served two ways: with soup or dry version with easy sweet bean sauce. Yong Tau Foo, a traditional Hakka Chinese dish, can be eaten dry with a sweet sauce or as a soup dish. Customers are usually attracted by the colourful and mouthwatering display of ingredients lined up or stacked up in rows at the front of a yong tau foo stall. Yong tau foo is to Singaporeans what salads are to ang mohs.

Bring a pot of water to a boil then add in some salt and sugar snap pea and simmer for a minutes then drain and set aside.
In pan with oil saute shallot or onion then add in the ready to eat store bought fried beancurd and fish ball together with the sugar snap pea.
Add lime juice and Stir fry to mix well then off heat and serve.
BELOW ARE FEW SPICY RECIPES, I AM GLAD TO SHARE WITH YOU.

It's a lunchtime favourite among office workers, providing a nutritious meal, with greens, protein and carbo all in one bowl. It's cheap too, and you can usually mix and match whatever ingredients you like. Yong tau foo is a dish from China that is eaten throughout the country and Southeast Asia. Finished yong tau foo can be served like a soup with the cooking broth, individually on a plate with the broth to the side, or with dipping sauces such as hoisin sauce or a spicy sambal. I know, I have made Yong Tow Foo/Yong Tau Foo (酿豆腐) before and posted my secret recipe, but I just have to post again.

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