No relation whatsoever with WTF .... and I don't mean the World Tennis Federation. Go figure it out for yourself .... or ask any teenager what WTF stands for. I'm too prim and proper (ahem) to say it out here.
YTF, as in Yong Tau Foo, our local get-your-hands-on-any-vege-and-stuff-it-with-some-fish-or-meat-paste type dish. In my case, I left it unstuffed or according to the title, unplugged. Instead, I've used the minced meat in the gravy.
The traditional YTF is usually stuffed with fish paste .... I can't see myself eating this with a fish-type sauce and meatarians we are in this household. I've used minced pork here, but you can always substitute it with minced chicken.
This is so not the typical YTF. This is my spur of the moment version, my what-else-can-I-add-to-this version. The I'm-too-tired-but-I-gotta-eat version. It worked out quite well altho I think I'd add more mince to it next time. Even the pic is "spur of the moment", taken with my mobile phone, still trying to figure out how to use its camera to its full potential.
Just in case you're wondering what's on the platter ... besides the little bowl of gravy.
From left to right: eggplant, firm tofu (tub tofu, yes TUB, not tube, tofu), ladies fingers, tofu puffs and fresh chilly.
These are the usual stuff (pun intended) for YTF but feel free to add whatever suits your fancy:
firm tofu, cut into wedges or thick slices
ladies fingers, whole
fresh whole chillies, seeded (or leave them unseeded if you're feeling sadistic)
bitter gourd, seeded and sliced
long beans (this one's just blanched in stock)
... have I left anything out?
For the gravy: (you'll need to adjust your amounts depending on how much of the YTF condiments you have)
1 cup minced meat
1/2 cup water
2 tsp sugar
2 tbs miso
1 tbs oyster sauce
3 cloves garlic, chopped
1/2 tbs balsamic vinegar
cornflour + water, to thicken
Singe the veges and tofu on a lightly oiled pan until lightly browned.
Leave aside while you prepare the gravy.
Stir fry the chopped garlic in a little oil.
Add the minced meat and stir fry until browned and cooked.
Add in water, miso, oyster sauce, stir to mix well.
Taste to see if you need to add all 2 tsp of sugar.
Stir in the balsamic vinegar.
Bring to a boil and add in enough of the cornflour and water solution to thicken to gravy-like consistency.
Sprinkle with chopped scallions and serve.