Yong Tau Foo :: 釀豆腐

N was missing having some decent yong tau foo (釀豆腐). She doesn't bother to eat it outside. She makes her own. She called us over for a last-minute yong tau foo dinner done her way as a Christmas gift. YES PLEASE. These are the gifts from the heart, ought to be totally savored and loved.

She prepped the filling of fish paste and minced pork, and slowly squeezed them into the sliced vegetables. Bittergourd, eggplant, okra, tofu puffs and beancurd skin. She refused to let me help — so I chatted with her and I drank my wine. Hehehe. 

I suppose one could boil these vegetables and all, or one could fry them up. N decided that she wanted it fried. So fried yong tau foo it was. It was a rushed affair, she said. So she prepped soup and steamed white rice along with the meal, skipping the thick beehoon. That was perfectly fine with me. I didn't need a lot of carbs and simply munched through all the crunchy vegetables and tofu-things with its delicious filling. 

N isn't usually in town during this season. Somehow this year, she is. When she is in town and in the mood for it, it's quite a bonus to be invited to taste her cooking too. We never need anything gourmet or plated like the restaurants. This is literally a private kitchen dinner. Super decent food cooked well in this manner and shared over hearty conversation are quite the balm to the frazzled soul.