Yong Tau Foo

Yong Tau Foo

[ Tofu & Veg stuffed with Fish Mousse ]


  • 3 fried tofu [soy bean cakes ]
  • 3 large okra [ladies fingers]
  • 1 bitter gourd
  • 4 large red chilies
  • 2 sheets soy bean curd sheets
  • 2 cups peanut or vegetable oil

        Ingredients for Stuffing :

  • 1-1 lb Spanish Mackerel or Herring fillets, cut into small cubes
  • 1 tbsp cornstarch
  • tsp salt mixed with 4 tbsp water
  • quarter tsp white pepper
  • quarter tsp sesame oil

        Ingredients for Stock :

  • 4-5 cups chicken stock
  • salt and white pepper
  • 1 tsp sesame oil
  • 2 stalks green onions, chopped
  • 8 shallots, finely sliced and fried golden brown, for garnishing [optional]

       Ingredients for 'Special' Chili Dipping Sauce :

  • 1 ripe tomato
  • juice of 2 limes
  • 6 cloves garlic, finely minced or ground
  • 2-3 tbsp or to taste, hot chili sauce
  • salt
  • 1 tbsp cornstarch
  • 1 cup water

Cook's Note : Best served family style at the table - Arrange the stuffed ingredients on serving platters, heat chicken stock in the hot pot at the table - and let each diner 'cook' their choice of Yong Tau Foo [similar to Japanese shabu-shabu].



        To Prepare
'Special' Chili Dipping Sauce :

  • Blanch tomato briefly in boiling water for a few seconds and plunge into icy cold water, discard skin and seeds and mash well
  • In a small saucepan, add tomato, lime juice, garlic, hot chili sauce, and salt to taste, bring to a boil
  • In a small bowl, combine cornstarch and water, add in, stirring to cook and thicken the sauce
  • Pour into small condiment dishes, for each individual serving

        To Prepare :

  • Using a blender, puree fish fillets while adding salt water slowly
  • Empty into a mixing bowl, add sesame oil, white pepper and corn flour, mix into a thick paste
  • Slice bean curd sheets through the center, and stuff with fish paste
  • Slice ladies fingers and red chilies lengthwise, remove seeds and veins, stuff with fish paste
  • Slice bitter gourd into inch thick slices, remove white core, and stuff with fish paste
  • Slice soy bean cake horizontally into halves, then make a cut across the lengths of each half to form a pocket, and stuff with fish paste
  • In a small stockpot OR at the table in a hot pot, bring chicken stock to a boil, add sesame oil, salt and white pepper to taste
  • Add the stuffed ingredients [Yong Tau Foo] into the soup, gently simmer, about 10 mins
  • Sprinkle with green onions and fried shallot just before serving - and don't forget the special chili dipping sauce!

Variation : Any vegetable suitable for stuffing can be used - squash, zucchini, baby eggplant, peppers, tomatillo and mushrooms.





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