Bittergoud and okra is featured here

Ingredients:
3 yellow onions, sliced (you can use any sort of onion, amount is also up to you)
1 head of garlic, skin on and bruised
1 tablespoon white pepper corns
2 cups dried anchovies (ikan bilis)
2 cups dried soya beans
2 inch ginger, skinned and sliced
14 cups hot water
Yong tau Foo pieces

Method:
1)  Saute the yellow onions, dried anchovies and soya beans in 2 tablespoon of oil till the onions go transparent.
2)  Add the garlic, pepper corns and ginger and continue to stir till fragrant.
3)  Add the water, and allow this to simmer for about 3 hours.  
4)  Drain the stock, throw the anchovies etc away.  You just want the stock
5)  Bring the stock to a boil and add your yong tau foo.  Boil for 4 minutes.
6)  Serve immediately.

Note:  If you want to make your own yong tau foo pieces.  It is possible.  Just buy some firm white fish fillets with the skin off. Batang is a good choice.  Put it in the food processor to blend till a paste, add some salt, pepper and corn flour to help it along.  Cut up some vegetables (capsicum, okra, green seeded chilli, red seeded chilli) and add the fish paste on them.  You can also buy some firm fried bean curd, slit a hole and stuff the fish paste in.  That is it!  


Onions in the stock pot


Garlic and ginger added


Soya beans added


dried anchovies added


Hot water added


Ready to be served