Yentafo Recipe

Rice noodles: These are the base of the dish, providing a soft and chewy texture.

Fish balls: These are made from fish paste and add a savory, bouncy element to the soup.

Sliced squid: Adds a tender and slightly chewy texture with a mild seafood flavor.

Morning glory: Also known as water spinach, it adds a fresh, slightly crunchy texture.

Yentafo sauce: This sauce gives the soup its distinctive pink color and sweet-sour flavor.

Vinegar: Adds a tangy note to balance the sweetness of the sauce.

Sugar: Enhances the overall flavor by adding a touch of sweetness.

Fish sauce: Adds a deep, savory umami flavor to the broth.

When preparing rice noodles, ensure to boil them until they are just soft but not overly mushy. This will help maintain their texture when combined with the yentafo sauce. After boiling, immediately drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking together. This technique will give you perfectly cooked noodles that hold up well in the final dish.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well, making them a good alternative.

• fish balls - Substitute with shrimp balls: Shrimp balls offer a similar texture and seafood flavor, maintaining the dish's overall taste profile.

• sliced squid - Substitute with sliced chicken breast: Chicken breast provides a different protein option while still offering a tender texture.

• morning glory - Substitute with spinach: Spinach has a similar leafy texture and can be easily found in most markets.

• yentafo sauce - Substitute with hoisin sauce mixed with red bean curd: This combination mimics the sweet and savory profile of yentafo sauce.

• vinegar - Substitute with lime juice: Lime juice offers a similar acidity and freshness, enhancing the dish's flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and can dissolve easily in the sauce.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor and can be used as a vegetarian alternative.

• Allow the yentafo to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the noodles and soup into separate airtight containers. This helps maintain the texture of the noodles and prevents them from becoming mushy.
• Store the fish balls, squid, and morning glory in another container. This keeps the ingredients fresh and prevents them from absorbing too much liquid.
• Label the containers with the date to keep track of freshness. Yentafo can be stored in the refrigerator for up to 3 days.
• For longer storage, place the containers in the freezer. Yentafo can be frozen for up to 2 months.
• When ready to eat, thaw the yentafo in the refrigerator overnight if frozen.
• Reheat the soup on the stove over medium heat until it reaches a simmer. Add the noodles and other ingredients just before serving to maintain their texture.
• If the noodles have clumped together, rinse them briefly under warm water to separate before adding to the soup.
• Adjust the seasoning with additional yentafo sauce, vinegar, sugar, or fish sauce if needed after reheating.

• For stovetop reheating:

  1. Place the leftover yentafo in a pot.
  2. Add a splash of water or broth to prevent drying out.
  3. Heat over medium heat, stirring occasionally until the noodles and soup are warmed through.

• For microwave reheating:

  1. Transfer the yentafo to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the yentafo in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for 15-20 minutes, or until the noodles and soup are hot.

• For steaming:

  1. Set up a steamer with boiling water.
  2. Place the yentafo in a heatproof bowl or plate.
  3. Steam for about 5-7 minutes, or until thoroughly heated.

• For reheating in a slow cooker:

  1. Transfer the yentafo to the slow cooker.
  2. Set to low heat.
  3. Heat for 1-2 hours, stirring occasionally to ensure even warming.

• Pot: Used to boil water for cooking the fish balls, squid, and morning glory.

• Strainer: Used to drain the boiled rice noodles.

• Bowl: Used to serve the final dish with noodles and soup.

• Ladle: Used to pour the soup over the noodles.

• Tongs: Used to handle and place the cooked noodles in the serving bowl.

• Measuring spoons: Used to measure the yentafo sauce, vinegar, sugar, and fish sauce accurately.

• Knife: Used to slice the squid and cut the morning glory into pieces.

• Cutting board: Used as a surface for cutting the squid and morning glory.

Pre-cook ingredients: Boil rice noodles, fish balls, and squid in advance and store them in the fridge to save time during meal prep.

Use ready-made sauce: Purchase yentafo sauce from the store to avoid making it from scratch.

Prep vegetables ahead: Wash and cut morning glory beforehand and store it in an airtight container.

Batch cooking: Cook larger quantities and store portions in the freezer for quick future meals.

Simplify steps: Combine steps by boiling fish balls, squid, and morning glory together to save time.