Chili Yong Tau Foo Recipe

RECIPES OF MALAYSIA

Ingredients :

900 g

20

3 tablespoons

1 teaspoon

1/2 teaspoon

1/4 teaspoon

100 ml

300 ml

Spanish mackerel fish (ensure it is fresh)

Red chilies

Cooking oil

Corn flour

Salt

Sugar

Cold water

Warm water

A dash of pepper

• Slit open the chilies and remove the seeds. Soak the chilies in a bowl of cold water with a pinch of salt for about 15 minutes.
• Wipe the chilies dry before filling them with the fish paste. Put them aside
• Clean the fish and use a tablespoon to scrape out the fish fillet into a mixer and blend until it is soft and smooth.
• Slowly add in 3 teaspoon of the prepared water and corn flour mixture.
• Ensure all ingredients are well mixed until the fish paste is sticky and smooth.
• Fill the fish paste into the chilies and smoothen the top of the fish paste with the excess water and corn flour mixture.
• Heat the cooking oil in a wok over moderate heat.
• Place the chilies with the fish side into the oil until slightly brown.
• Pour in sufficient warm water to cover the chilies. Cover wok and allow the chilies to simmer for about 2-3 minutes over low heat.
• Serve with chili sauce and clear vegetable soup.

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