Tuesday, November 29, 2011

Yong Tau Foo


Hello everyone. I am back! I know I am known for being here and then gone for no reason whatsoever. This time, besides being lazy, I was without computer. My notebook decided to go kaput on me and I decided to just wait for Black Friday to get a new one. Cheap, no fancy schmancy notebook. So here I am.

For today, I decided to post this Yong Tau Foo, a favourite Malaysian Chinese dish. B of Rasa Malaysia used to make these for me so I decided to make them myself. It is very simple and satisfyingly yummy.



Yong Tau Foo Recipe

For the paste:
Fish paste (shown in the picture or any other brand)
Sesame oil
Green onion (thinly sliced)

Red chili (cleaned and deseed)
Okra
Fried tofu
Fishball, prawnball and etc (optional)
                                                      Rice noodle (optional)

1. In a bowl, mix the paste ingredients.
2. Cut the middle part or chili, okra and tofu to make pockets.
3. With a teaspoon, stuff them with the fish paste. Not too much because they expand when cooked.
4. In a claypot or pot, heat about 1-2in water. Add a little bit of sesame oil and green chili.
5. Arrange the stuffed chili and etc in the pot. Let it steamed about 10min.
6. Add the rest of the ingredients on top and continue steaming another 5min or until everything is soft.
7. Serve immediately with your favourite sauce. I mixed 1 part sriracha and 5/6 parts hoisin sauce.

2 comments:

SOHO Mama said...

Heyyy you're BACK!! I pun baru2 ni dah mula blogging balik. So good to be around 'familiar names' :P

BTW, I never knew anyone who makes their own yong tau foo. You're a supercook.

Salt N Turmeric said...

Kesian I takde notebook for almost 6mths. lol. Ala i kat sini kenalah buat sendiri. mana ada Ampang Yong Tau Foo or any other yong tau foo place. Im surprised by how easy it is to make them actually. :)