Tuesday, April 22, 2014

Malaysian Style Yong Tau Foo



This is a popular bean curd and vegetables stuffed with fish paste or better known as Yong Tau Foo, commonly found in Malaysia and Singapore. A wide selection of vegetables and bean curds filled with a light fish paste, made with Spanish mackerel fish. Then deep-fried, and poached in a chicken or anchovy broth. If desired, serve with some Chinese rice rolls or steamed rice.  



Malaysian Style Yong Tau Foo

Ingredients

1 Recipe of Fish Paste (Click here)
1 Recipe of Stuffed/Filled Fish Paste With Assorted Vegetables (Click here)

3 Cups of Chicken Stock
3 Scallions, chopped
White Pepper, to taste
Sea Salt, to taste

Sweet Sauce
Chili Sauce

Method

Deep- fry the filled vegetables and bean curd on medium heat, until golden brown in color. Drain well.

Bring the chicken broth to a boil and add the pan fried Yong Tau Foo and cook for about 5 minutes. To serve, top with some chopped scallions.


Author

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