Friday, April 07, 2006

Ngiong Tew Foo: Trial Version 1

Because I was so impatient to satisfy my craving for Ngiong Tew Foo. I went ahead to agak-agak my way around to making my own version...

I made the meat mixture with minced pork, oyster sauce, soy sauce, egg, salt, pepper, sesame oil and cornflour... which I then proceeded to stuff into the tau fu like this:

The sauce was somewhat more elaborate. It was basically a chicken stock, flavoured with some condiments and thickened slightly with cornflour.

I pan-fried the Ngiong tew Foo in shallow oil and then dunked them into the chicken stock to simmer a few minutes... and then I fished them out and dished them with my special sauce.

Not bad actually. Next time I will add the garlic, prawn as suggested by mom, and also dad's coriander for some extra zing!


  1. Look nice. Very generous with the meat filling ! Trying to enjoy the taste through imagination !

  2. Thanks! Not bad for my first try eh? I'm embracing my Hakka heritage!

  3. My first year at cooking, I couldn't come up with such dishes. MH is indeed blessed eh?

  4. Make sure you prepare those yummy stuff for my home coming... hahahahahhaha

  5. sure! but when are you coming then?


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