• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 500 to 600g Spanish mackerel (ikan tenggiri); flake and keep bones and skin for stock
  • 1 tbsp tapioca flour
  • 1/2 tsp pepper
  • 1/2 to 1 tsp salt, or to taste
  • 4 tbsp ice water
  • 1 block beancurd, halved
  • 1 bittergourd (seeds removed), cut into 2cm thick rings
  • 4 red chillies, slit down the middle and seeds removed
  • 5 ladies´ fingers, slit down the middle and seeds removed
  • 5 small fried beancurd (tau fu pok), halved


  1. Mince fish. Add salt, pepper, water and tapioca flour. Stir in one direction to get a sticky paste with a springy texture.
  2. Stuff the paste into the vegetables, beancurd and tau fu pok. These stuffed vegetables can be used for the yong tau foo soup.

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