Many of you know of my love for having Yong Tou Fu (YTF). Stuffed vegetables with fish paste. It’s a hit when I was a kid, and even more so as an adult. There is a place near us that sells fresh YTF, and we have been eagerly buying packets and cooking them.
Well of course I can probably attempt to make the filling and stuffed them myself… but frankly, I have been too tired to do so (more on that later). Suddenly, from loving cooking, I’m starting to feel a little tired of it now. Have you ever felt that way? Sure, I still love making a special dish or meal here and there on the weekend, but these days, I’m keen to come home and rest.
My dear mother in law brought us a packet of dried anchovies from Malaysia. With some soy beans on hand- and inspiration from Tigerfish, the meal was easy.
I really like this broth. It’s simple, and very tasty. I bet this will be nice with some noodles or even some meatballs, but all I wanted was YTF and broth. Oh, and soy sauce and chopped chilli.
Anchovies and SoyBean Broth
1/2 cup of anchovies
1/4 cup of soy beans
6 bowls of water (around 2 litre)
Bowl everything together for around 1 hour or so. Add in your favourite vegetables, noodles or like me, some YTF!