Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong tau foo , yong tofu, yong tao foo, yong tau fu, yong tau hu, or yen tafo in Thailand is popular street vendor soup that consist fish ball, soft tofu and veggies  that stuffed with fish paste. This is originally from Chinese Hakka that  popular in China, Singapore, Malaysia, Indonesia and Thailand. The general stuffing for young tao foo is minced fish and/or chicken or pork that mixed with egg white and starch onto  a smooth paste. Yong tao foo is usually served in a clear broth. The yong tou foo is cut up to a bite size  just before serving.

Yong Tau Foo Recipe Fish Paste Stuffed Tofu

Various veggies can be stuffed with fish paste, commonly bittergourd, mushrooms, chillies, eggplant, radish and eggplant. The bitter gourd and chillies must be soaked with salt water first to reduce the langu or strong bitter and hot taste. The Hakka style yong tou fu is usually deep fried or pan fred first to get nice browned color. Instead of serving in a aclear broth, the Hakka style is usually braised with fermented yellow  bean or tauco and a minced meat.

Resep Sup Siomay Tahu Isi Adonan Ikan

Yong tau fu is called tahu isi ikan or fish paste stuffed  tofu in Indonesia.The other tofu and veggies stuffed with fish paste is called siomay. Siomay is usually served with peanut sauce and kecap manis or  sweet soy sauce. In  Palembang, one of the largest city in Indonesia, we used to called a fish meat ball soup as tekwan. Tekwan is fish ball soup in a clear broth with  jullienned earwood mushrooms. I like to add some heavy cream or thick coconut cream to the fish paste to make it not too chewy when cooked. The coconut cream made the filling easily chewed but the texture is still slightly crunchy. Instead serving with hot and  sour dip, i like to serve the yong tofu with sambal tauco or spicy fermented bean sauce.

Recipe HomemadeYong Tau Foo (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Ingredient:

Yong Tau Foo recipe:

• 4 large tofu block, cut in half into 2 triangle, poke a hole in the center to tuck the stuffing
• 1 bitter gourd, deseeded cut 1 inch, soak in warm salt water for about 10 minutes, washed with fresh water
• 10 red chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
• 10 green chilllies,  deseeded, soak in warm salt water for about 10 minutes, washed with fresh water
• 10 shiitake mushrooms, cut the stem
• 1 radish, cut in half longwise, poke a hole in the center to tuck the stuffing
• 1 oyong or young chinese gourd, cut 5 cm and discard the soft core
• 6 baby japanese eggplant, discard the core and poke a hole in the center to tuck the stuffing

Soak the bitter gourrd and the chillies to reduce the bitter and hot taste

Yong Tau Foo Fish Filling Recipe :

• 700 gr fish paste( i use 1 kg fish paste)
• 300 gr minced chicken/pork (you can replace with fish paste too)
• 12 cloves garlic
• 2  egg white
• 2 scallion, finely chopped
• 3 red chillies, finely chopped
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 cube chicken buillion
• salt and pepper to taste
• 1/2 tbsp sesame oil
• 2 tbsp cornflour
• 4 tbsp heavy cream/ coconut cream*optional

Instruction:

How to Make Yong Tau Foo:

• Mix all stuffing ingredients (except the chopped scallion and chillies)
• Set aside about 300 gr of the filling mixture to make a fish ball
• Mix the rest of it with the chopped  scallion and chillies for the filling
• Pat dry all veggies, dip or apply the tapioca  flour in the stuffing surface

Dip the bitter gourd in a tapioca starch before stuffed with fish paste

• Drag the access flour
• Stuffed the filling with a teaspoon, don’t overfilling

Stuffed bitter gourd with fish paste

• Put all stuffed veggies in oil coated  pirex bowl

Yong tau foo before steamed

• Steam over high heat for about 10 minutes
• Let it get to room temperature
• Pan fried with a little of oil to browned it just before serving

Fried Yong Tau Foo

 Fish Ball and Broth Recipe:

• Bring 4 L water to boil
• Add the fish head, fish bone and chicken bone and season with salt and pepper
• Add 1 bulb garlic and 1 cut onion, bring to boil
• Simmer for about 30 minutes
• Strain the liquid with fine sieve cheese choth and discard the solid ingredients
• Keep the broth warm and not get boiled
• Make a fish ball with 2 tablespoons and put it into the broth
• Your fishball is ready when it floated.
• Served it with fish paste stuffed veggies and #SAMBAL TAUCO

Sambal Tauco

Resep Sambal Tauco or Fermented Bean Sauce Recipe :

• 2 tbsp taucho or fermented bean paste
• 3 cloves garlic, roughly chopped
• 1 tbsp fried peanut (i use instant gado-gado or peanut sauce)
• 3 shallot, roughly chopped
• 30 bird eye chillies
• 1 tsp oyster sauce
• 1 tsp sugar
• 1 tbsp oil
• 1/2 cup stock

How to Make Spicy Tauco Sambal:

• Heat up the oil in a saucepan and browned the garlic, shallot and bird eye chillies, let it slighly cool
• Process all ingredient except the stock in a blender untol smooth
• Saute the mixture until fragrant
• Add the stock, bring to boil
• Simmer to reduce the fermented bean sauce until thicken

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