Homemade Chili Yong Tau Foo by Jumi Tan

2 packs of Fresh chili (from NTUC $1.70 per pack)
2 tub of Bobo fish paste (from NTUC $1.80 per tub)
Make 19 pieces of chili yong tau foo
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Step 1: Wash the fresh chili, trim away the long stalk but leave the head on
Step 2: Use your knife and make a slit to create a pocket at the chili. Deseed using a butter knife
Step 3: Insert fish paste into the chili using a butter knife. Be generous and take note to fill up the top and ends too.
Step 4: When U are done, wet the butter knife with water and go thru a final spread on the surface of the fish paste, this will give it a very smooth finishing
Step 5: Boil water in a big wok. Blanch your chili for 1 - 2 mins, this is to partially cook the yong tau foo to speed up cooking time later. Some people will deep fried them instead
Step 6: Once done, drain and set one side
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Step 7: Heat up the frying pan with hot oil. toss in sliced garlic and shallot. Brown them
Step 8: Add in chili, pan fried them a while to get a light brown surface on the fish paste
Step 9: Add in 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 teaspoon of sugar and a dash of pepper. Continue to stir fried.
Step 10. Once done, serve them on a plate and add in chopped spring onion

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/916722491730161/