Monday, 2 June 2008

Yong Tau Foo 酿豆腐

Yong Tau Foo, famous chinese hakka dishes and it is very popular in malaysia which the most famous ampang yong tau foo. Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. Or you prefer to stir fry it.

Source: Amy Beh, Lily, Cuisine Asia, Wikipedia.

2 pieces semi-soft white tofu
1 green/red capisium
1 bittergourd
3 shitakes
or any vegetables you likes to stuffed for

For the broth:
100g soy beans
1.5 litre water/chicken stock
1/8 teaspoon salt
1/8 teaspoon pepper

Filling paste:

300g minced pork
200g minced prawn
75g salted Tenggiri fish (Mui Heong)
1 large egg, lightly beaten
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1/2 teaspoon pepper

1. Soak the soy beans for an hour. Bring the soy beans, water/stock and salt to a boil. Boil for 40 minutes or until beans are soft. Remove from fire.
2. Mix together the filling ingredients to form a paste.
3. Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket. Fill it with the paste. Smoothen the top by pressing with a wet metal spoon. Stuffed the rest of ingredients with the paste.
4. Heat 4 tablespoons oil in a pan to sear the tofu pocket until lightly brown. Add the tofu into the soy bean soup and bring to a quick boil before serving.

1. You can use lady finger, cucumber or any you likes and stuffed it with the filling.

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