Yong Tou Who?

The name's Foo, Yong Tou Foo (or sometimes spelt Fu). I know, this joke's kinda lame, unless you happen to understand the confusion that arises from the multitude of variations from the different dialect groups, even cross culturally, and how the name is even spelt or spoken.

Anyway, if I remember correctly, this soup dish belongs to Hakka origin, though the Teochews and Hokkiens are just as eager to create their own versions, whether dry or soupy. I'm a soup person so naturally I prefer the later.

A healthy and simple dish to prepare too because the ingredients are readily available in most supermart and wet market stalls, unless of course you want to prepare them yourself. To me, the most important part is the soup stock or broth (you can find the recipe here) which I'll usually prepare and refrigerate beforehand, but not kept for longer than two weeks. The rest of the ingredients you can get better deals at wet markets, which can be as cheap as a dollar for eight pieces. And if you like, you can add noodles or vermicelli into the soup, or just eat plainly with rice.

Inset picture: Half tomato, lady's finger and sliced bitter gourd with fish paste fillings, bean curd puff (or tau pok), prawn ball (pink), minced pork roll with chestnut bits, and dried pig skin (collagen rich, hehe...) 

Go ahead, try it! I'm sure you'll love it just as we do.