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Yentafo takes time to prepare, but it's worth the wait especially if you like Thai/Chinese noodle dishes. We offer a premade yentafo sauce to speed things up, and here we demonstrate how to make authentic yentafo from scratch. Yentafo has a unique flavor and distinctive red color.
We used frozen fish balls and shrimp, but you can use other seafood of your choice. Small pieces of squid are often used. Try egg noodle instead of rice stick, for something different. As with any recipe, this one has changed with the times. Feel free to experiment.
Ingredients For Yentafo Stock
(or try our yentafo sauce to save time)
3 quarts water
2 lbs pork bones
1 tablespoon corriander seed
1 tablespoon whole white peppercorn, lightly cracked
1 whole head of garlic, peeled
2 tablespoons salt
2 tablespoons thin soy sauce
1/2 cup sugar
1 medium white daikon, peeled and cut into thick sliced
Ingredients For Noodle
One 16 oz package wide rice stick noodle (or any kind of noodle you prefer)
2 cups ong choy (pak boong) cut into 1.5 inch long pieces
12 large fresh shrimps
20 fish balls (or meat of your choice)
1/4 cup fried garlic in oil (three cloves garlic finely chopped then fried in 3-4 tablespoons of oil until fragrant and light golden color)
1/2 cup cilantro and spring onion, chopped
10 fried cubed tofu
Ingredients For Yen Ta Fo sauce
5 squares of fermented bean curds
3 tablespoons water from pickled garlic
3 tablespoons Thai ketchup
1-1/2 tablespoons sugar
5 tablespoons boiled water
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1st Keep
 akira28
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