Thursday, April 23, 2009

Yeung Tau Foo 釀豆腐 (Stuffed Fish Paste in Black Beans Sauce)

"Yong Tau Foo," which means "stuffed bean curd" is origin Hakka dish commonly found in Malaysia and Singapore .Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.Not only Hakka people who love their dish but all races in Malaysia and Singapore love this famous hawker dish dearly especially me!! My mom did show me how to make fish paste from scratch when I visit Malaysia last year but I'm too lazy to make from scratch since I can get a pre-make fish paste in NYC. Recently I bought a pint of fresh fish paste from Chinatown.It's hard to find a bouncy and not so fishy paste but luckily on that day the lady luck is on my side:)

Ingredients:
For Stuffing:

1 full pint of fish paste,about 2 lb
1 stalk cilantro,wash and chopped
1 stalk scallion,wash and chopped
1 tbsp salt
1 tbsp white ground pepper
1 tsp sugar
*combine and mix above ingredients in a medium bowl well*

6 pieces long red and green pepper ( seeds remove)
1 large piece frozen tofu sheet ,cut to 6-8 pieces (fu-chok)
8 pieces fried tofu ball (taufu bok),slit half open
some water for sealing

For Sauce:

5-6 cloves fresh garlic,peel and chopped
2 tbsp tauchu sauce (fermented ground black beans sauce)
1 tbsp chicken bouillon flavour powder
2 tbsp sugar
100 ml water ,plus extra if too dry for sauce

1 cup oil for frying





Method:

1:Wash long red and green pepper,cut slit and remove seeds,set aside for stuffing.Cut dried bean curd ball in slit or half open to stuff fish paste.Use butter spreader to spread fish paste about 2 tbsp on each cut frozen bean curd sheet,then wrap few lap over the bean curd sheet again with fish paste. Use some water with fingers to smooth the paste over the surface of red pepper.Stuff all long red pepper,bean curd sheet and ball until fish paste finish,set aside for pan-fry.

2:Prepare skillet or wok with oil at medium heat .Pan-fry all stuffed
fish paste on both side of the stuffing until cooked,about 2-3 minutes.

3:Use the same skillet with the leftover oil, from pan-fried to fry chopped garlic until fragrant,then add in ground fermented black beans sauce,salt,sugar,chicken bouillon and water until bubble.

4:Add in all pan-fried stuffed pepper,bean curd (taufu bok) and bean curd sheet (fu chok) into the bubbly sauce.Check the seasoning,mix well the stuffed Yeung Tau Foo with black bean sauce .Remove from heat.

5:Dish out ,garnish with some chopped scallion and serve warm. Note:

You can use okra,brinjal,mushroom or other vegetable for stuffing. Instead of black beans sauce you can also cook Yeung Tau Foo in clear soup.







11 comments :

Sally said...

yummy yummy!!! this one of my favorite and my sister and I love to make it with fresh King Mackerel. This is so good even with soup....love your recipe. Also thx for visiting my blog and will keep up my good work!!! By the way....may I know your name so we can be closer friend....thx

mikky said...

this is such a great recipe... :)

Little Corner of Mine said...

Delicious! I haven't made yong tau foo for a while.

sue said...

Oh...so remind me of Ampang Yong Tau Foo..Your New York Yong Tau Foo looks so good and appetizing..you are so good in cooking..

ICook4Fun said...

Since we can get ready made fish paste I never make my own fish paste anymore. They are pretty good actually. Wish I can sink my teeth into one of the fat chili :)

My Asian Kitchen said...

Sally:
thank you for your warm compliment:) sorry to confuse you,I have few blog and sometimes I login in using beachlover in my other kitchen..You also add me as friend in facebook lioa:)anyway,my name is Lesley:P

mikky:
Thank you:P

LCOM:
Thank you:) maybe now you might:P

sue:
thank you and now you make me blushing:)

icook4fun:
oh yes,Gert,I only like chili ,fu-chok and taubok for YTF..feel good when eating our comfy food...hmm..

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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.