Hakka Yong Tau Foo

How old were you when you started cooking? 14 yr old

Personal wish related to cooking: I wish my son can inherit my cooking skills and open his own restaurant.

Ingredients

Lightly fried the ikan bilis, cooled and pound to small pieces put in a filter bag.
Boil 6 bowls of water with soy beans and ikan bilis for 1-2 hrs.
Add some salt and pepper to taste.
The soup will get sweeter After cooking (B),( C) and (F) in it.

Minced 1/2 of the prawns finely and dice 1/2 of the remaining prawns. Add 1 tbsp of fish paste, pinch of salt, sugar and pepper, some egg white and 1 tsp of corn flour.
Mix well till gluey. Use palm to scoop paste and throw back to mixing bowl a few times to increase its springy texture. Use a spoon and shape to ball.
Blanch in soup for around 2-3 mins( depending on its size).
Dish out place in a bowl of warm soup, set aside.

Cut chicken thigh to dice size. Repeatedly chop on it to give it a rough minced texture. ( not too fine like minced chicken meat).
Add finely chopped basil leaves, 1 tsp salt, 2 tsp sugar, some egg white, 2 tbsp fish paste, 1 tsp Hua Diao Wine, 1/2 tsp chicken powder and 1 tsp corn flour 1 tsp of light soy sauce.
Mix well till gluey. Use palm to scoop paste and throw back to mixing bowl a few times. Use 2 spoons to shape it to quenelle (dumpling shape).
Blanch in soup for around 5 mins.
Dish out place in a bowl of warm soup, set aside.

200g minced pork, add in diced mushroom, water chestnut, 2 Tsp sugar, 1 Tsp salt, Hua diao wine, sesame oil, 1/2 tsp chicken powder and corn flour 1 tsp of light soy sauce.
Mix Well and stir in one circular motion till achieving gluey texture. Split to 3 portions for D, E and F

Cut Bitter Gourd to 5cm length, then cut into 2 or 3 parts of 2.5 cm width. Use a spoon to scrap the white internal part. Rub with salt and leave for 20 mins.
Wash bitter gourd with water and pat dry with kitchen towel.
Rub a little corn flour on it surface then top with seasoned minced pork.
Dap the both sides of the minced pork( the joining edges between bitter gourd and minced pork) with a little corn flour.
Sent for deep fry for around 3mins. Dish out set aside.

Cut a hole on the tau pok( Tofu puff) , gently reverse it inside out.
Fill it 3/4 with minced pork paste. Use finger to dig a hole in it then place the cooked lady's finger vertically on it. Fill with more minced pork.
Try to close up the opening and use 2 palms to shape into ball.
Sent for deep fry for around 5mins. Cut into half to serve.

Add the remaining egg white into minced pork paste and mix well. Add a little for corn flour if it is too wet. Set aside.
Use 1 piece of tau kwa. Cut into quarterly to 4 pieces and section cut to 1cm thick. Dap dry with kitchen towel and sear it till golden brown with little oil in a non stick pan.
Dish out and cool it. Cut and use a spoon to dig a square hole on its surface. Top with minced pork paste. Blanch in soup for around 3 mins. Dish out set aside.