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.
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.
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.
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
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
- Drag the access flour
- Stuffed the filling with a teaspoon, don’t overfilling
- Put all stuffed veggies in oil coated pirex bowl
- 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
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
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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You need to open a restaurant!
agree
or at least enter masterchef. you’d win for sure!
Looking really good
Wow! It looks delicious, like always 🙂
Another decadent spiced dinner 😀
Cheers
CCU
Yum!
This is amazing, Dedy! Wish I could try some.
semacam siomay atau batagor ya ito
This reminds me a lot of Malaysia when I lived there, there was a place that serves this and we often go there at night for some snacks
bener dgn komen diatas, buka restoran ded
What a truly strange but very interesting appetizing dish, I must say, Dedy! I am intruiged by it all,…it looks so good!
Looks delicious!
Aku suka masakan Thailaaaand ^_^
duh .. lagi habis nih persediaan tahuku …. cuma bis angiler lihat foto di atas 😛
Love the thought you put behind each dish and plated so beautifully.
Yong Tau Foo sounds and looks so intriguing – I have never heard of this dish before and I quite enjoyed reading about it in your blog. I really like the first picture, everything is so beautifully presented and fabulous looking – you certainly put a lot of effort into preparing your amazing looking food!
Great post!
Have a wonderful Monday!
Yum , my favorite childhood dish ^ – ^ we also use okra,tomatoes to stuff fish paste, try to cover broccoli or quail’s eggs with fish paste then fry them > v < !
I always look for new tofu ideas, but I like stuffed vegetables too, so this looks like a perfect post for me! Everything looks luscious and inspiring and I love the fish paste idea.
ih rajin aja bikinnya.. ku lebih tauco yang nyonya apa gitu daripada kokita..
Pake potongan cabe rawit juga enak ….
Looks so good! Very original tofu recipe!