Dry Yong Tau Foo Bee Hoon 2

Originally we planned to have Thai Laksa Yong Tau Foo but then Rapunzel crave for this dry version so we have this dry Yong Tau Foo Bee Hoon for lunch instead.

As usual, deep fried or pan fired the Yong Tau Foo.

Blanch the broccoli, cai sim and bee Hoon for later used.

Scope the bee hoon into individual plate, top with the yong tau foo and vegetables.

Finally, prepare the sauces; heat the oil, saute the garlic, ginger then add in 2 cup of water mixed with dark soy sauce, oyster sauce, fish sauce & sesame oil. Thicken the sauce with starch and the sauce is ready to pour over the Bee Hoon. Garnished with fried shallot and coriander and the lunch is ready to serve.