Skip to main content

Yong Tau Foo

Yong Tau Foo! Minced fish stuffed items. Yep. Fish alright. Fish minced or fish paste filled in various vegetables. Thereafter, frying of the stuffed veggies ((Fried Shrimp Wantons), followed by drenching in a broth or soup (Chick Kut Teh, Chicken Wanton Soup & Chinese Vegetarian Noodle Soup) made from fish bones and skin, and accompanied by chilli dip. Or instead of fish broth, you can also consider curry (Curry Mee). Choice is yours. This my version of Yong Tau Foo? Please. Do not compare with those from hawker stalls (Malaysian Fried Mee, Chap Chai, Penang Mee Yoke, Hokkien Mee & Chinese Fried Rice). You shouldn't in fact because I worked within my limitation of ingredients I had in hand, neither did I want buy any other. I basically didn't see a reason for spending for other ingredients. Why? What for? The smartness of cooking at home I believe should be keeping cost low. Wouldn't you agree? Spending is easy, saving is darn tough the call? So, do the little saving by always beginning with limiting the number of ingredients (Ikan Bilis Fried Rice, Char Kway Teow & Malaysian Sour Spicy Fish Soup Noodles) and as I have already said, start with what's already available at home. I'm done. Recipes is all yours now. 

For the fish paste
500g mackerel - de-bone (keep the bones and skin for the soup)
1 tsp cornflour
Salt and pepper for taste

Veges
6 medium slices of bitter gourd
6 medium slices of brinjals
6 red chillies

For the sauce
6 red chillies
4 garlic
1 tbsp vinegar
1 tsp sugar
A pinch of salt

Other ingredients
Coriander leaves and spring onions as needed - sliced thinly (for garnishing)
5 tbsp of oil
Salt and pepper for taste 

Method
Process/blend fish flesh with cornflour, salt and pepper for a thick smooth paste. 
Keep aside to be stuffed into the veggies.
Slit chillies and brinjal in the center (don't split till the end, just a pocket to stuff the fish paste).
Remove seeds from the chillies and also from bitter gourd.
Stuff/fill all these pieces with the fish paste, just enough. 
Heat oil and fry the pieces, to cook and for a nice crispy layer on top.
Remove and keep aside.

For the soup.
Simmer fish bones and skin with 1/2 liter of water to extract broth. 
Drain and pour back in the pot.
Season with salt and pepper.

For the sauce
Blend or process chillies and garlic.
Mix and stir with vinegar, sugar and salt.

To Serve
Add fried pieces in a serving bowl.
Pour piping hot soup over.
Garnish with garnish with coriander leaves and spring onion.
Serve with the chilli garlic dip. 

Comments

  1. love the new look the blog sports; rock on

    ReplyDelete
  2. yupe, yupe~~ support what you had written ^^

    ReplyDelete
  3. Wow Yong tau fu .. U know how to make it?
    Is just a simple dish... My aunt use to make it when I was younger..
    But now just buy it outside...

    ReplyDelete
  4. Really saluate you! You made yong tau foo at home!! What a lot of work that is. Looks yummy. Now you have made me hungry (its 1030pm!)

    ReplyDelete
  5. What a gorgeous soup, Nava!!! So vibrant and delicious :)

    ReplyDelete
  6. my favorite too... =P. Sekarang tgh pantang cikit.. pantang seafood, amik tahu, fish cat n others... =P

    ReplyDelete
  7. quite a bit of work but absolutely delicious enough to warrant the work:D

    ReplyDelete
  8. First I was surprised to see that many chillies in a single bowl of soup. Then I read that you have stuffed with fish paste. what a gorgeous soup with vegetables in fish broth.

    ReplyDelete
  9. i love brinjal yong tau fu :) easy to prepare and simply delicious!

    Latest: How Hot can You Stand?

    ReplyDelete
  10. I made some the other day but no mood to post up the photos :)

    ReplyDelete
  11. hi nava, wow! i must learn to make this also. it's very healthy, wanna learn how to use the fish bones from you.
    the fish bone is a great source of calcium for our bones... i read somewhere that calcium from milk alone is not enough for our bones..
    thanks for sharing..bookmarked. have a nice day

    ReplyDelete
  12. Thanks to all for the comments. We enjoyed it very much though I must say I had to spent much time in the kitchen to bring out this dish.

    ReplyDelete
  13. wow..very delicious & tempting dish
    new template is rocking..:)

    Tasty Appetite

    ReplyDelete
  14. I love YTF. My mum makes it once a while and it is a very tedious process! Well done Nava ! =)

    ReplyDelete
  15. this is yummy and healthy Ms.Nava..another unique way of cooking..visiting you ;)

    ReplyDelete
  16. Wow! I could easily make this here -- thanks for the recipe!!! I am a HUGE yong tau foo fan :D

    ReplyDelete

Post a Comment

Popular posts from this blog

Malaysian Sodhi (Indian Coconut Milk Stew)

Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of  Masak Lemak ( Vegetarian Malay Spinach Coconut Stew ), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before ( Malu Kirata , Kiri Hodi , Prawn Sodhi & Cabbage Sodhi ). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most o

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself ( Spicy Ikan Bilis Potato , Sambal Tumis Ikan Bilis  &  Sambal Kentang Ikan Asin ), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me ( Salted Fish Pickle , Bean Sprouts Salted Fish  & Steamed Pork Salted Fish ). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter ( Salted Fish Bone Curry ). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below

Restoran Orkid Thai - Section 9, Shah Alam

By the third day, Iphone 7 started showing its dark side. Really a terrifying-horrible shocking discovery, it kept rebooting every now and then for no apparent reason. Obviously, I couldn’t believe my eyes. Duh! Its a brand new phone I paid from  my savings ( Da De Bak Kut Teh Subang Jaya ), never ever have I encountered such a problem with my previous faithfully yours 6 year old Iphone 5. Absolutely heart wracking, I really couldn’t find the time ( Karaikudi Chicken Curry & Fikcles Cafe Taman Tun ) to rush to the service centre amidst the busyness of getting ready for the family wedding and another travel venture ( Oats Fried Prawn s ). Keeping my fingers crossed, hoping it’s just a minor teething problem, I went ahead with shopping nearby Plaza Shah Alam and Plaza Masalam. Accompanied by my niece, we bought a couple of things and then of course, naturally, shopping is more or less regarded as synonymous with hunger throne.