Yong Tau Foo with Rice Vermicille

Ingredients

Ginger/Garlic/Onion Paste  1 Cup or more
Anise - 1
2 Cardamon pods
1/2 chopped onions
Prawn (Shrimp) Balls
Cuttle fish Balls
Fish Balls
Meat balls
Stuffed Hot Peppers -

Bok Choy or any greens of your choice
White Pepper and salt to taste

Optional- use Light Soya sauce in place of salt.


Saute the Anise and cardamon in a little oil. Ad the chopped onions and continue stirring till translucent. Then add the paste and stir for  2-3 minutes. Add water to the pot- up to 3/4 of height of the pot. Allow for it to boil and then add the rest of the seafood ingredients. Allow to boil and then finally add the meatballs and stuffed peppers.  Season and simmer.


Note  If peppers are extra spicy, bake them  instead of adding to the soup. Serve on the side when ready to eat.