Yong tau foo is a Chinese cuisine that has become one of Malaysia's most famous street foods. It is a Hakka Chinese food, and the word in Chinese 酿豆腐 means stuffed tofu.
This Chinese cuisine has evolved in Malaysia with its interpretation, including various vegetables besides tofu. They are either deep-fried, pan-fried, or served by boiling in soup stock and with a dipping sauce or curry.
Ampang is the place in Malaysia famous for the best yong tau foo.
You can find this comfort food in most food courts and coffee shops which have become a staple for breakfast and lunch. Some stores also change the recipe so that those who do not eat pork can also enjoy a bowl of yong tau foo.
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Please download the recipe and read more about Yong Tau Foor at tasteasianfood.com/yong-tau-foo/ )
Ingredients A (stuffing):
350g minced pork (or substitute fully with fish paste)
350g fish paste
1 tbsp cornstarch
1 tsp salt
2 tbsp light soy sauce
1/4 tsp ground white pepper
6 clove garlic
Ingredients B (tofu and vegetables):
4 red chilies
1/2 Chinese eggplants
5 ladyfingers
4 firm tofu
1/2 bitter gourd
Ingredients C (sauce):
2 tbsp peanut oil
1 tbsp chopped garlic
1 tbsp light soy sauce
4 tbsp water
1 tbsp taucu
1 tbsp sugar
1/4 tsp ground white pepper
2 tsp cornstarch, to make a slurry with water
Method:
The stuffing
- Mix the fish paste, minced pork, cornstarch, salt, light soy sauce, ground white pepper, and chopped garlic to the meat, and mix well.
- Hold the meat with your clean hand, leave it up, and repeatedly throw it back into the bowl. Do this action repeatedly for 2-3 minutes, and you will notice the texture of the meat paste has become very pasty and sticky.
The tofu and vegetables
- Remove the seeds and pith of the red chilies and lady's fingers.
- Cut the eggplants into half an inch thick slices, then make an incision at the middle of each slice just shy of cutting it through.
- Cut the bitter gourd crosswise into 1cm rings, then remove the seeds with a metal spoon.
- As for the tofu, cut each block into half, then make a hole by using a metal spoon to remove part of the tofu at the center.
- Cut the Chinese eggplant to about 1.5cm thick.
- Press the stuffing into the cavity of the tofu and vegetables.
Pan-fry the yong tau foo
- Pan-fry the tofu and stuffed vegetables into the pan, with the meat side down.
- When the meat side turns slightly charred, turn over and continue to pan-fry the other side.
- Cover the pan with the lid for one minute to ensure the meat paste is thoroughly cooked.
- Remove the fried yong tau foo and place it on a kitchen towel.
Make the sauce
- Heat some peanuts in a pan to medium.
- Add the chopped garlic and saute until aromatic.
- Add half a cup of water, followed by light soy sauce, oyster sauce, taucu, sugar, and ground white pepper.
- Thicken the sauce with a cornstarch slurry to form a thick gravy.
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Website: tasteasianfood.com/
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8 июл 2024
