Stuffed Bean Curd : Tau Kwa, Red Chilli (Yong Tau Foo) 酿豆腐 : 红辣椒，豆干

Bit Bit went with Pig to the wet market about 10 days back and bought a big packet of fresh red chillies from this uncle who sells large quantities of vegetables at a cheap price. Bit Bit has heard of this uncle from Pig countless times, as this uncle's vegetables are always fresh and cheap, just that they are in big packets and the uncle will scold when anyone touches his vegetables. Since Bit Bit has been trying out new dishes, the red chillies were left alone in the fridge, so Bit Bit decided to make one of Bit Bit's favourite food, Yong Tau Foo - Tau Kwa and Red Chilli.

The yong tau foo took about 35 minutes to finish cooking, including preparation of the ingredients.

Things that Bit Bit found out about making yong tau foo:

• The stuffed tau kwa is very easy to make and it gives the soup a nice flavour too, since it is related to the soy beans which are normally used in the yong tau foo soup.
• Remember to wear plastic disposable gloves while handling the red chilli, so that it does cause a burning sensation on the fingers or hands.
• It is actually quite troublesome to stuff the fish paste into the red chilli, as the fish paste is quite sticky.
• Fresh fish paste enhances the taste of yong tau foo.

Ingredients that Bit Bit used for Yong Tau Foo:

1. Tau Kwa (Firm Beancurd) - 1 Piece
2. Red Chilli - 5 Pieces
3. Fresh Fish Paste - 1 Small Packet



Method that Bit Bit used to make Yong Tau Foo:

1. Cut the tau kwa into half diagonally, forming two triangles.
2. Use a spoon to scoop up the middle portion of the tau kwa, forming a hole.
3. Fill the hole of the tau kwa with fish paste evenly.
4. Wash the red chillies.
5. Cut off the head of the chillies and slit open the chillies.
6. Remove the seeds of the chillies.
7. Fill up the red chillies with fish paste.
8. Bring a pot of water to boil.
9. Put the stuffed tau kwa and red chillies into the boiling water and cook for 10 minutes.
10. Serve with rice and eat!