Hong Kong

HONG KONG: Tau Foo Fah

A huge thank-you to Winifred McDoodle and Kwan Yee Ng for suggesting this recipe. Was going to make a “soup” with mango, pomelo and sago, but found pomelos are out of season. I’m sure this will be lovely. If I can get Kira to send a recipe, I plan on making Hungary a YouTube episode. Standby and big love, Tim 😘

INGREDIENTS:

4 cups soy milk (960ml) 
1 tbsp agar-agar powder (6.5g)
½ cup water (120ml)
2 tsp vanilla extract
¾ cup water (180ml)
½ cup sugar (110g)
1 inch ginger (smashed)

DIRECTIONS:

In a medium sized pot, warm up soy milk on medium heat. Do watch it as soy milk burns easily and this will give you a burnt taste in your tau foo fah which you do not want. It can also boil over.

In another pot, bring ½ cup (120ml) water to a boil. Add agar-agar powder, stirring until dissolved. Pour warm soy milk and vanilla extract into agar-agar mixture and stir to combine.

Turn off heat when mixture comes to a boil. Strain mixture into a large pot with lid. Wrap lid with a clean kitchen towel and place onto pot.

When it has cooled a little, transfer to the refrigerator and allow to set for about 2 hours.
Place all syrup ingredients in a small saucepan over medium heat. Stir until sugar dissolves. Turn off heat and remove ginger.

To serve, use a flat spatula to gently cut thin slices of tau foo fah into a small bowl. Add 2 to 3 tablespoons of syrup.