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Yong Tau Foo

Yong Tau Foo is also known as stuffed bean curd. This a Chinese dish, in my opinion they are originated from the Hakka Clan and commonly found in Malaysia and Singapore. As for the true Hakka, the dish is simply served with steamed white rice. Others might serve it with steam rice rolls with sweet sauce. I will post the fish paste ingredients and you can stuff the fish paste with any type of vegetables or bean curd of your choice. Here, I am using bitter gourd, okra, eggplant; red chilies, bean curd sheet and some firm bean curd. As for the soup, I boiled some chicken bones with some soy beans. Soy Beans will enhance the sweetness of the chicken broth.

Yong Tau Foo


350g Halibut Fillet, ground
250g Prawns, shelled, ground
200g Ground Pork
30g Salted Fish, soaked and drained
1 tsp Sesame Oil
1 tsp Ground White Pepper
2 Tbsp Soy Sauce
1 tsp Oyster Sauce
1 Egg White
1 Tbsp Cornstarch
Oil for pan-frying


Mix all the ingredients until well combined.

Stuff the vegetables and bean curds with fish paste. Pan fry on a medium heat and set aside.

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


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