Macaroni In Yong Tau Foo Soup

Assorted Yong Tau Foo

Choy Sum, Macaroni, Ginger

I have been craving for this macaroni soup since last week. This is a simple one pot meal for a family. Apparently I spent less than $10 to get the ingredients and served 5 person! I got the Yong Tau Foo and fishballs at the wet market. Ginger, vegetables and macaroni from NTUC.

Assorted Yong Tau Foo - $4.00
10 fishballs - $1.00
Macaroni - $1.50
Ginger - $1.05
Vegetables (choy sum) - $1.45

Total cost: $9

We often cook macaroni soup this way at home. Sometime I will add hotdogs, crabmeat and meatballs for my family members. For me, I just prefer YTF, fishballs and lots of vegetables.

Serves 5

Ingredients:
6 tsp homemade ikan bilis powder
10 slices of ginger
Assorted Yong Tau Foo
10 fish balls
Salt
1 tablespoon oil
3 litres Water
400g Macaroni
1 packet of Leafy vegetables (choy sum)

Optional:
A dash of pepper
Spring onions
Cut chillies

1. Heat a big pot.

2. Add in a tablespoon of oil.

3. Sauté the ginger till fragrant.

4. Add water (3 litres)

5. Boil the soup and add the ikan bilis powder. Let it simmer for about 30 minutes. Add the salt as desired.

6. Using another small pot and the ikan bilis soup base to cook the macaroni for about 10-15 minutes.

7. Remove the macaroni. Remember to pour the soup that was used for macaroni back into the soup base (big pot). Definitely make the soup thicker and tastier!

8. Using a small pot. Add soup base (about 400ml) to boil. Add in the macaroni, Yong Tau Foo, and fishballs (to cook for individual).

9. After all ingredients are cooked, add in the vegetables. Cook for another 30 seconds and ready to serve.

10. You may serve with the optional ingredients. Or condiments (cut chili with soya sauce).

You may cook all the Yong Tau Foo, fishballs and vegetables in the soup base (big pot). Separate the macaroni into 5 bowls. After the ingredients and vegetables are cooked, divide and ladle into the 5 bowls. This is a easier method, however I think it's tasted better if cooked individually.

Prima Taste Laksa Yong Tau Foo

I used Prima Taste Laksa before and we love it (I'm not advertising for Prima Taste)! It's so easy to whip up a nice bowl of laksa at home nowadays with pre-packed pastes. No more pounding, grinding and blending! Yes! I can't be happier! Hehehe... Lazy is a big word for me...

The first time I made the laksa with tau pok, fish cakes and hard boiled eggs. Today we wanted something different. Yong Tau Foo goes extremely well with laksa gravy. Slurp!

Serve 5

Ingredients:

2 packs of Prima Taste Laksa
2 packs of rice noodles (laksa bee hoon) (blanched)
Assorted Yong Tau Foo
10 fish balls (cooked)
10 quail eggs (cooked and peeled)
1.5 liters of water
Oil for deep frying

Optional:
Chopped finely laksa leaves

Methods:

1. Boil the water in a pot.

2. In the meanwhile, deep fried the Yong Tau Foo. Remove and put aside.

3. Put in the laksa premix and laksa paste into the boiling water. Boil with high heat for 5 minutes. Turn the heat down and let it simmer while prepare the rest.

4. Arrange the noodles, 2 quail eggs, 2 fish balls, and divide the assorted fried Yong Tau Foo into 5 bowls.

5. Turn off the heat and scoop the laksa gravy onto the noodles.

6. Sprinkle laksa leaves.

Deep Fried Yong Tau Foo

I don't know why... But I just love Yong Tau Foo! Give me Yong Tau Foo anytime and I will be glad to have it. My late father used to cook Macaroni with Yong Tau Foo Soup which I love it very much and cook quite often. Someday, I will put the recipe here ;)
Deep fried Yong Tau Foo is my brother's favorite dish. He always requests for this dish and he can wipe out bowls of rice just with this dish!

Ingredients:

Assorted Yong Tau Foo
1 clove garlic (minced)
1 tbsp Taucheo (minced)
200ml water
1 tbsp oil
Oil for frying
Pinch of sugar

Methods:

1. Deep fry the Yong Tau Foo until golden. Remove and set aside. Remove the oil.

2. Heat 1 tbsp of oil in a wok. Sauté the garlic, and toss in the yellow bean paste till fragrant.

3. Pour in the water and let it boil. Add a pinch of sugar.

4. Toss in the Yong Tau Foo and coat the sauce evenly.

5. Simmer for 1 minute. If you want lesser sauce, cook longer.